YOUR SOLIN GENERATED RECIPE
High-Protein Bacon and Egg Breakfast Roll
Sizzling center-cut bacon and fluffy scrambled eggs nestled in a toasted whole-grain roll with peppery arugula for a satisfying crunch.
INGREDIENTS
1 slices center-cut bacon
2 large eggs
0.5 cup egg whites
0.5 whole whole-grain roll
0 tsp ghee
1 cup baby arugula
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Place the center-cut bacon slices in a cold skillet and turn the heat to medium, cooking until the fat renders and the bacon is crisp and golden.
Remove the bacon to a plate lined with a paper towel, then wipe the skillet clean and add the ghee over medium-low heat.
In a small bowl, whisk together the whole eggs, liquid egg whites, sea salt, and black pepper until the mixture is uniform and slightly frothy.
Pour the egg mixture into the skillet and use a silicone spatula to gently move the eggs, creating soft and creamy curds until just set.
Slice the whole-grain roll in half and toast it in a toaster or under a broiler until the cut sides are lightly browned and crisp.
Layer the fresh baby arugula on the bottom half of the toasted roll, followed by the scrambled eggs and the crispy bacon slices.
Place the top half of the roll over the bacon and serve immediately while the roll is warm and the eggs are fluffy.