YOUR SOLIN GENERATED RECIPE
Turkey Bacon Egg English Muffin
Toasted sprouted grain muffin layered with fluffy egg whites, savory nitrate-free turkey bacon, and melted sharp white cheddar for a satisfyingly crisp morning bite.
INGREDIENTS
1 cup liquid egg whites
3 slices nitrate-free turkey bacon
1 slice grass-fed white cheddar cheese
1 whole sprouted grain English muffin
0.5 cup fresh baby spinach
1 tsp avocado oil
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Split the sprouted grain English muffin in half and toast until the edges are golden brown.
In a medium non-stick skillet over medium heat, cook the turkey bacon slices for 3-4 minutes per side until they reach your desired level of crispness.
While the bacon cooks, whisk the egg whites with sea salt and black pepper in a small bowl.
Remove the bacon from the pan and wipe it clean. Add the avocado oil to the pan over medium-low heat.
Pour the egg whites into the skillet. As they begin to set, use a spatula to fold them into a square shape roughly the size of the English muffin.
Place the white cheddar slice on top of the egg whites during the last minute of cooking and cover the pan with a lid to melt the cheese.
Assemble the sandwich by placing the fresh baby spinach on the bottom muffin half, followed by the cheesy egg white patty and the turkey bacon.
Top with the remaining muffin half and serve immediately.