YOUR SOLIN GENERATED RECIPE
Crispy Bacon and Egg Breakfast Sandwich
Pan-seared turkey bacon and fluffy eggs layered on a toasted sprouted English muffin with sharp cheddar and fresh spinach for a crunchy, protein-packed start.
INGREDIENTS
1 large eggs
0.5 cup egg whites
1 slice turkey bacon
0.5 whole sprouted grain English muffin
0.5 slice sharp cheddar cheese
0.5 cup fresh baby spinach
1 slice tomato
0 tsp avocado oil
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Place the turkey bacon in a cold skillet and turn the heat to medium, cooking until the edges are golden and crisp.
In a small bowl, whisk together the whole eggs, egg whites, sea salt, and black pepper until well combined.
Remove the bacon from the skillet and set aside, then wipe the pan and add the avocado oil over medium-low heat.
Pour the egg mixture into the skillet and let it set for one minute, then gently fold the edges toward the center to create a thick, fluffy patty the size of your muffin.
Split the sprouted grain English muffin and toast it until the surface is beautifully browned and warm.
Layer the sharp cheddar cheese on the bottom half of the toasted muffin, followed by the egg patty, crispy turkey bacon, tomato slice, and fresh spinach.
Top with the remaining muffin half and press down slightly before serving immediately.