Quick Egg and Cheese Muffin

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

Quick Egg and Cheese Muffin

YOUR SOLIN GENERATED RECIPE

Quick Egg and Cheese Muffin

Toasted whole wheat English muffin stacked with fluffy scrambled eggs and savory Canadian bacon, topped with melted sharp cheddar for a satisfyingly gooey finish.

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NUTRITION

578kcal
Protein
54.1g
Fat
26.6g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

1 whole whole wheat English muffin

2 large eggs

0.5 cup liquid egg whites

2 slices Canadian bacon

1 oz sharp cheddar cheese

0.5 tsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Split the English muffin and toast until golden brown.

  • 2

    Whisk the whole eggs, liquid egg whites, sea salt, and black pepper in a small bowl until well combined.

  • 3

    Heat the ghee in a non-stick skillet over medium heat and lightly sear the Canadian bacon slices for 1 minute per side until warmed through.

  • 4

    Remove the bacon from the skillet and pour in the egg mixture, stirring gently with a spatula until soft, fluffy curds form.

  • 5

    Place the seared Canadian bacon on the bottom half of the toasted muffin, then pile the scrambled eggs on top.

  • 6

    Place the sharp cheddar cheese over the hot eggs and cover with the top muffin half, allowing the residual heat to melt the cheese before serving.

Quick Egg and Cheese Muffin

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

Quick Egg and Cheese Muffin

YOUR SOLIN GENERATED RECIPE

Quick Egg and Cheese Muffin

Toasted whole wheat English muffin stacked with fluffy scrambled eggs and savory Canadian bacon, topped with melted sharp cheddar for a satisfyingly gooey finish.

NUTRITION

578kcal
Protein
54.1g
Fat
26.6g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

1 whole whole wheat English muffin

2 large eggs

0.5 cup liquid egg whites

2 slices Canadian bacon

1 oz sharp cheddar cheese

0.5 tsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Split the English muffin and toast until golden brown.

  • 2

    Whisk the whole eggs, liquid egg whites, sea salt, and black pepper in a small bowl until well combined.

  • 3

    Heat the ghee in a non-stick skillet over medium heat and lightly sear the Canadian bacon slices for 1 minute per side until warmed through.

  • 4

    Remove the bacon from the skillet and pour in the egg mixture, stirring gently with a spatula until soft, fluffy curds form.

  • 5

    Place the seared Canadian bacon on the bottom half of the toasted muffin, then pile the scrambled eggs on top.

  • 6

    Place the sharp cheddar cheese over the hot eggs and cover with the top muffin half, allowing the residual heat to melt the cheese before serving.