Egg White Scramble with Turkey Sausage, Roasted Broccoli & Whole Grain Toast

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

Egg White Scramble with Turkey Sausage, Roasted Broccoli & Whole Grain Toast

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Turkey Sausage, Roasted Broccoli & Whole Grain Toast

Start your morning with a light yet satisfying plate featuring fluffy egg white scramble paired with savory turkey sausage, perfectly roasted broccoli, and a crisp slice of whole grain toast. This breakfast offers a harmonious blend of protein and fiber with just the right amount of healthy fats from olive oil, making it a delightful and nutritious option to fuel your day.

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NUTRITION

380kcal
Protein
32g
Fat
16.6g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (132g total)

1 turkey sausage link (56g)

2 cups chopped broccoli (182g)

1 slice whole grain bread (28g)

2 teaspoons olive oil (9g)

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the broccoli.

  • 2

    Toss the chopped broccoli in 1 teaspoon of olive oil, a pinch of salt, and pepper. Spread out on a baking sheet and roast in the preheated oven for about 15-20 minutes until tender and slightly browned.

  • 3

    Meanwhile, in a nonstick skillet over medium heat, add the turkey sausage. Sauté until heated through and lightly browned. Remove from the skillet and set aside.

  • 4

    In the same skillet, lightly spray or add a small amount of cooking oil if needed, then pour in the 4 egg whites. Stir gently and cook until just set, forming soft curds.

  • 5

    Mix in the turkey sausage pieces with the scrambled egg whites to combine flavors.

  • 6

    Toast the whole grain bread slice until crisp.

  • 7

    Plate the egg white scramble with turkey sausage alongside the roasted broccoli and toasted bread. Drizzle the remaining 1 teaspoon of olive oil over the broccoli if desired.

  • 8

    Serve immediately and enjoy your balanced, protein-packed breakfast.

Egg White Scramble with Turkey Sausage, Roasted Broccoli & Whole Grain Toast

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

Egg White Scramble with Turkey Sausage, Roasted Broccoli & Whole Grain Toast

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Turkey Sausage, Roasted Broccoli & Whole Grain Toast

Start your morning with a light yet satisfying plate featuring fluffy egg white scramble paired with savory turkey sausage, perfectly roasted broccoli, and a crisp slice of whole grain toast. This breakfast offers a harmonious blend of protein and fiber with just the right amount of healthy fats from olive oil, making it a delightful and nutritious option to fuel your day.

NUTRITION

380kcal
Protein
32g
Fat
16.6g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (132g total)

1 turkey sausage link (56g)

2 cups chopped broccoli (182g)

1 slice whole grain bread (28g)

2 teaspoons olive oil (9g)

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the broccoli.

  • 2

    Toss the chopped broccoli in 1 teaspoon of olive oil, a pinch of salt, and pepper. Spread out on a baking sheet and roast in the preheated oven for about 15-20 minutes until tender and slightly browned.

  • 3

    Meanwhile, in a nonstick skillet over medium heat, add the turkey sausage. Sauté until heated through and lightly browned. Remove from the skillet and set aside.

  • 4

    In the same skillet, lightly spray or add a small amount of cooking oil if needed, then pour in the 4 egg whites. Stir gently and cook until just set, forming soft curds.

  • 5

    Mix in the turkey sausage pieces with the scrambled egg whites to combine flavors.

  • 6

    Toast the whole grain bread slice until crisp.

  • 7

    Plate the egg white scramble with turkey sausage alongside the roasted broccoli and toasted bread. Drizzle the remaining 1 teaspoon of olive oil over the broccoli if desired.

  • 8

    Serve immediately and enjoy your balanced, protein-packed breakfast.