Crispy Turkey Bacon and Egg White Breakfast Sandwich with Sautéed Spinach

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

Crispy Turkey Bacon and Egg White Breakfast Sandwich with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Crispy Turkey Bacon and Egg White Breakfast Sandwich with Sautéed Spinach

Pan-seared egg whites and turkey bacon layered on a toasted sprouted muffin with garlicky spinach and creamy goat cheese, finished with a rich and buttery avocado slice.

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NUTRITION

464kcal
Protein
32.9g
Fat
21.4g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

1 Sprouted Grain English Muffin

125g Liquid Egg Whites

2 slices Turkey Bacon

1 cup Baby Spinach

40g Avocado

20g Goat Cheese

1 tsp Avocado Oil

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PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add half of the avocado oil.

  • 2

    Place the turkey bacon slices in the skillet and cook until they reach your desired level of crispiness, then set aside on a paper towel.

  • 3

    In the same skillet, add the baby spinach and a pinch of salt, sautéing for 1-2 minutes until just wilted, then remove from the pan.

  • 4

    Wipe the skillet if necessary, add the remaining oil, and pour in the liquid egg whites. Cook undisturbed until the edges set, then fold into a square shape that fits the muffin.

  • 5

    While the eggs finish cooking, split and toast the sprouted grain English muffin until golden brown.

  • 6

    Spread the goat cheese onto the bottom half of the toasted muffin.

  • 7

    Layer the cooked egg white patty, sautéed spinach, crispy turkey bacon, and sliced avocado on top.

  • 8

    Close the sandwich with the other muffin half and serve immediately while warm.

Crispy Turkey Bacon and Egg White Breakfast Sandwich with Sautéed Spinach

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

Crispy Turkey Bacon and Egg White Breakfast Sandwich with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Crispy Turkey Bacon and Egg White Breakfast Sandwich with Sautéed Spinach

Pan-seared egg whites and turkey bacon layered on a toasted sprouted muffin with garlicky spinach and creamy goat cheese, finished with a rich and buttery avocado slice.

NUTRITION

464kcal
Protein
32.9g
Fat
21.4g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

1 Sprouted Grain English Muffin

125g Liquid Egg Whites

2 slices Turkey Bacon

1 cup Baby Spinach

40g Avocado

20g Goat Cheese

1 tsp Avocado Oil

PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add half of the avocado oil.

  • 2

    Place the turkey bacon slices in the skillet and cook until they reach your desired level of crispiness, then set aside on a paper towel.

  • 3

    In the same skillet, add the baby spinach and a pinch of salt, sautéing for 1-2 minutes until just wilted, then remove from the pan.

  • 4

    Wipe the skillet if necessary, add the remaining oil, and pour in the liquid egg whites. Cook undisturbed until the edges set, then fold into a square shape that fits the muffin.

  • 5

    While the eggs finish cooking, split and toast the sprouted grain English muffin until golden brown.

  • 6

    Spread the goat cheese onto the bottom half of the toasted muffin.

  • 7

    Layer the cooked egg white patty, sautéed spinach, crispy turkey bacon, and sliced avocado on top.

  • 8

    Close the sandwich with the other muffin half and serve immediately while warm.