Name: Egg and Spinach Breakfast Sandwich with Greek Yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 Whole Wheat English Muffin; 2 Large Eggs; 1 slice Canadian Bacon; 1 cup Fresh Spinach; 1/3 cup Non-fat Plain Greek Yogurt; 1/2 cup Blueberries; 1 teaspoon Extra Virgin Olive Oil

Egg and Spinach Breakfast Sandwich with Greek Yogurt

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

YOUR SOLIN GENERATED RECIPE

Egg and Spinach Breakfast Sandwich with Greek Yogurt

Toasted whole wheat muffin topped with a fluffy egg scramble, wilted spinach, and savory Canadian bacon, served with a side of creamy Greek yogurt and fresh berries.

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NUTRITION

Protein

34.2g

Fat

17.6g

Carbs

41.9g

SERVINGS

1 serving

INGREDIENTS

1 Whole Wheat English Muffin

2 Large Eggs

1 slice Canadian Bacon

1 cup Fresh Spinach

1/3 cup Non-fat Plain Greek Yogurt

1/2 cup Blueberries

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

1
Split the whole wheat English muffin and toast until golden brown.
2
Heat the olive oil in a small non-stick skillet over medium heat.
3
Add the fresh spinach to the skillet and sauté until just wilted, then remove and set aside.
4
In the same skillet, add the Canadian bacon and cook for 1 minute per side until warmed through, then remove.
5
Whisk the eggs in a small bowl and pour into the skillet, scrambling gently until fluffy and fully cooked.
6
Assemble the sandwich by placing the Canadian bacon on the bottom muffin half, followed by the wilted spinach and scrambled eggs.
7
Top with the other muffin half and serve immediately alongside the Greek yogurt topped with fresh blueberries.