YOUR SOLIN GENERATED RECIPE
High-Protein Turkey Sausage and Egg Breakfast Sandwiches
Toasted whole wheat muffins layered with savory herb-infused turkey sausage and fluffy eggs for a protein-packed morning that feels indulgent yet clean.
INGREDIENTS
1 whole whole wheat English muffin
4 oz lean ground turkey
0.5 cup liquid egg whites
1 large large egg
1 slice sharp cheddar cheese
0 tsp avocado oil
0.25 tsp dried sage
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a small bowl, combine the ground turkey, dried sage, garlic powder, sea salt, and black pepper. Form into two wide, thin patties.
Heat the avocado oil in a non-stick skillet over medium heat. Cook the turkey patties for 3-4 minutes per side until browned and fully cooked through.
In a separate bowl, whisk together the whole egg and the liquid egg whites. Pour into a small, lightly greased circular mold or a small pan to create a thick egg patty. Cook until set, then flip briefly.
Split the English muffin and toast until the edges are golden and crisp.
Place the cooked turkey patties on the bottom half of the muffin, followed by the egg patty and the slice of cheddar cheese.
Top with the remaining muffin half. If meal prepping, allow to cool completely before wrapping tightly in foil or parchment paper to store in the refrigerator or freezer.