YOUR SOLIN GENERATED RECIPE
Protein-Packed Egg and Turkey Bacon Breakfast Muffin
A savory, protein-rich egg muffin bursting with fresh spinach, juicy cherry tomatoes, and crispy turkey bacon, topped with melted part-skim mozzarella. This versatile dish, paired with a slice of whole wheat toast, provides a balanced start to your day with a satisfying mix of flavors and textures.
INGREDIENTS
1 large Whole Egg
3 Egg Whites
3 slices Turkey Bacon
1/4 cup shredded Part-Skim Mozzarella Cheese
1/2 cup Fresh Spinach (chopped)
1/4 cup Cherry Tomatoes (halved)
1 slice Whole Wheat Bread
PREPARATION
Preheat your oven to 375°F and lightly grease a muffin tin.
In a medium bowl, whisk together 1 whole egg and 3 egg whites until well combined.
Chop the fresh spinach and halve the cherry tomatoes. Roughly chop the turkey bacon.
Mix the spinach, tomatoes, and turkey bacon into the egg mixture. Stir in the shredded mozzarella cheese.
Pour the mixture evenly into the muffin tin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes or until the egg muffins are set and lightly golden on top.
While the muffins are baking, toast the slice of whole wheat bread.
Once baked, remove the muffins from the tin, serve warm with the toasted bread on the side, and enjoy your protein-packed meal.