Name: High-Protein Toasted English Muffins with Butter and Turkey Scramble
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 whole whole wheat English muffin; 1 tbsp grass-fed butter; 1 cup liquid egg whites; 1 large egg; 2 oz ground turkey; 1 cup fresh baby spinach; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

537 calories

Protein: 52g; 38% of calories
Carbs: 31g; 23% of calories
Fat: 23g; 39% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Split the whole wheat English muffin in half and toast in a toaster or oven until the edges are golden and crisp.
Place a non-stick skillet over medium heat and add the ground turkey, breaking it apart with a spatula until fully browned and cooked through.
In a small bowl, whisk together the liquid egg whites and the whole egg until well combined.
Pour the egg mixture into the skillet with the turkey, stirring gently and frequently to create soft, fluffy curds.
Add the fresh baby spinach to the skillet during the last minute of cooking, stirring until the leaves are just wilted.
Season the egg and turkey scramble with sea salt and black pepper, then remove from heat.
Spread the grass-fed butter evenly across both halves of the warm, toasted English muffin.
Plate the buttered English muffins alongside the protein-rich scramble and serve immediately.

Nutrition

Ingredients

Instructions

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