YOUR SOLIN GENERATED RECIPE
High-Protein Classic Egg and Cheese Breakfast Sandwich
Toasted whole grain muffin layered with fluffy egg whites, savory Canadian bacon, and melted sharp cheddar for a satisfyingly gooey morning bite.
INGREDIENTS
1 whole whole wheat English muffin
0.75 cup liquid egg whites
1 large egg
2 oz Canadian bacon
1 slice sharp cheddar cheese
1 cup fresh baby spinach
1 tsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Split the English muffin and toast until golden brown.
In a small bowl, whisk together the liquid egg whites, whole egg, sea salt, and black pepper.
Heat avocado oil in a small non-stick skillet over medium heat and sauté the spinach until wilted.
Pour the egg mixture over the spinach and cook undisturbed for 2 minutes, then fold into a square shape to fit the muffin.
In the same pan, lightly sear the Canadian bacon for 1 minute per side until warmed through.
Place the egg and spinach patty on the bottom muffin half, top with Canadian bacon and the cheddar cheese slice.
Close the sandwich and let it sit for 30 seconds to allow the cheese to melt before serving.