YOUR SOLIN GENERATED RECIPE
Crispy Chicken Sausage and Egg Breakfast Sandwich
Toasted whole wheat English muffin stacked with a pan-seared chicken sausage patty and fluffy eggs, finished with a slice of melty provolone cheese.
INGREDIENTS
1 Whole Wheat English Muffin
1 Chicken Sausage Patty
1 Large Egg
1/4 cup Egg Whites
1 slice Reduced Fat Provolone
PREPARATION
Split the whole wheat English muffin and toast until the edges are golden brown.
Heat a non-stick skillet over medium heat and pan-sear the chicken sausage patty for 3-4 minutes per side until heated through and slightly crisp.
In a small bowl, whisk together the whole egg and the egg whites until well combined.
Pour the egg mixture into the skillet, using a silicone egg ring if available for a perfect round shape, and cook until the eggs are set.
Place the provolone slice on top of the cooked egg while still in the pan to allow it to become melty.
Assemble the sandwich by placing the sausage patty on the bottom muffin half, followed by the cheesy egg, and top with the remaining muffin half.