Egg White and Spinach Breakfast Sandwich on Whole Wheat English Muffin

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White and Spinach Breakfast Sandwich on Whole Wheat English Muffin

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Breakfast Sandwich on Whole Wheat English Muffin

Start your day with a light yet satisfying breakfast sandwich featuring fluffy egg whites and fresh spinach nestled between a toasted whole wheat English muffin. Enhanced with creamy avocado and a subtle olive oil drizzle, this sandwich melds textures and flavors into a perfectly balanced morning meal that’s both nutritious and delicious.

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NUTRITION

297kcal
Protein
12.4g
Fat
15.2g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

2 large egg whites (66g total)

1/2 cup packed fresh spinach (15g)

1 whole wheat English muffin (70g, ~120 kcal)

1/2 avocado (approx. 68g)

1/2 tbsp olive oil (approx. 7g)

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat a nonstick skillet over medium heat and lightly coat with a tiny drizzle of olive oil if needed.

  • 2

    Add the egg whites to the skillet and gently scramble until just set, seasoning lightly with salt and pepper.

  • 3

    While the eggs are cooking, toast the whole wheat English muffin until golden brown.

  • 4

    Layer the bottom half of the toasted muffin with fresh spinach, then add the scrambled egg whites.

  • 5

    Thinly slice the avocado and arrange on top of the eggs.

  • 6

    Drizzle the remaining olive oil over the avocado, season with a pinch of salt and pepper, and top with the muffin cap.

  • 7

    Serve warm and enjoy your balanced, flavorful breakfast sandwich.

Egg White and Spinach Breakfast Sandwich on Whole Wheat English Muffin

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White and Spinach Breakfast Sandwich on Whole Wheat English Muffin

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Breakfast Sandwich on Whole Wheat English Muffin

Start your day with a light yet satisfying breakfast sandwich featuring fluffy egg whites and fresh spinach nestled between a toasted whole wheat English muffin. Enhanced with creamy avocado and a subtle olive oil drizzle, this sandwich melds textures and flavors into a perfectly balanced morning meal that’s both nutritious and delicious.

NUTRITION

297kcal
Protein
12.4g
Fat
15.2g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

2 large egg whites (66g total)

1/2 cup packed fresh spinach (15g)

1 whole wheat English muffin (70g, ~120 kcal)

1/2 avocado (approx. 68g)

1/2 tbsp olive oil (approx. 7g)

Salt and pepper to taste

PREPARATION

  • 1

    Preheat a nonstick skillet over medium heat and lightly coat with a tiny drizzle of olive oil if needed.

  • 2

    Add the egg whites to the skillet and gently scramble until just set, seasoning lightly with salt and pepper.

  • 3

    While the eggs are cooking, toast the whole wheat English muffin until golden brown.

  • 4

    Layer the bottom half of the toasted muffin with fresh spinach, then add the scrambled egg whites.

  • 5

    Thinly slice the avocado and arrange on top of the eggs.

  • 6

    Drizzle the remaining olive oil over the avocado, season with a pinch of salt and pepper, and top with the muffin cap.

  • 7

    Serve warm and enjoy your balanced, flavorful breakfast sandwich.