YOUR SOLIN GENERATED RECIPE
High-Protein Toasted English Muffins with Butter and Turkey Scramble
Toasted whole wheat English muffins spread with creamy grass-fed butter, served alongside a protein-packed egg white scramble with savory turkey sausage.
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
PREPARATION
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.