YOUR SOLIN GENERATED RECIPE
Fluffy Egg and Cheddar Breakfast Sandwich
Toasted sprouted grain muffins layered with silky scrambled eggs, melted sharp cheddar, and savory Canadian bacon for a satisfying start.
INGREDIENTS
2 large eggs
0.5 cup egg whites
0.5 whole sprouted grain English muffin
0.5 oz sharp cheddar cheese
2 oz Canadian bacon
1 cup baby spinach
0.25 tsp ghee
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Split the sprouted grain English muffin and toast until the edges are golden brown.
In a small bowl, whisk together the large eggs, liquid egg whites, sea salt, and black pepper until well combined.
Heat the ghee in a non-stick skillet over medium heat and lightly sear the Canadian bacon for 1 minute per side.
Remove the bacon and pour the egg mixture into the same skillet, gently folding with a spatula until the eggs are fluffy and just set.
Place the baby spinach on the bottom half of the toasted muffin, followed by the seared bacon and the fluffy eggs.
Top the eggs with the sharp cheddar cheese and place the other muffin half on top, allowing the residual heat to melt the cheese.