Savory Ham and Egg Breakfast Sandwich

This is an example of a meal that Solin would create to include in your personalized meal plan.

Savory Ham and Egg Breakfast Sandwich

YOUR SOLIN GENERATED RECIPE

Savory Ham and Egg Breakfast Sandwich

Toasted whole wheat English muffin stacked with savory seared ham and a fluffy spinach egg white scramble, offering a satisfyingly smoky and protein-packed start to your day.

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NUTRITION

453kcal
Protein
48.9g
Fat
15.4g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

1 whole Whole wheat English muffin

4 oz Lean boneless ham

1 large Egg

0.5 cup Egg whites

1 cup Fresh baby spinach

1 tsp Avocado oil

0.13 tsp Sea salt

0.13 tsp Black pepper

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PREPARATION

  • 1

    Split the whole wheat English muffin and toast until golden brown and crisp.

  • 2

    Heat the avocado oil in a non-stick skillet over medium-high heat.

  • 3

    Add the sliced boneless ham to the skillet and sear for 2 minutes per side until the edges are lightly browned and fragrant.

  • 4

    Remove the ham from the skillet and set aside.

  • 5

    In a small bowl, whisk together the large egg, egg whites, sea salt, and black pepper until well combined.

  • 6

    Add the baby spinach to the same skillet and sauté for 1 minute until just wilted.

  • 7

    Pour the egg mixture over the spinach and cook, stirring gently with a spatula, until the eggs are set and fluffy.

  • 8

    Place the seared ham on the bottom half of the toasted muffin, top with the spinach egg scramble, and finish with the top half of the muffin.

Savory Ham and Egg Breakfast Sandwich

This is an example of a meal that Solin would create to include in your personalized meal plan.

Savory Ham and Egg Breakfast Sandwich

YOUR SOLIN GENERATED RECIPE

Savory Ham and Egg Breakfast Sandwich

Toasted whole wheat English muffin stacked with savory seared ham and a fluffy spinach egg white scramble, offering a satisfyingly smoky and protein-packed start to your day.

NUTRITION

453kcal
Protein
48.9g
Fat
15.4g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

1 whole Whole wheat English muffin

4 oz Lean boneless ham

1 large Egg

0.5 cup Egg whites

1 cup Fresh baby spinach

1 tsp Avocado oil

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

  • 1

    Split the whole wheat English muffin and toast until golden brown and crisp.

  • 2

    Heat the avocado oil in a non-stick skillet over medium-high heat.

  • 3

    Add the sliced boneless ham to the skillet and sear for 2 minutes per side until the edges are lightly browned and fragrant.

  • 4

    Remove the ham from the skillet and set aside.

  • 5

    In a small bowl, whisk together the large egg, egg whites, sea salt, and black pepper until well combined.

  • 6

    Add the baby spinach to the same skillet and sauté for 1 minute until just wilted.

  • 7

    Pour the egg mixture over the spinach and cook, stirring gently with a spatula, until the eggs are set and fluffy.

  • 8

    Place the seared ham on the bottom half of the toasted muffin, top with the spinach egg scramble, and finish with the top half of the muffin.