YOUR SOLIN GENERATED RECIPE
Egg White and Turkey Bacon Breakfast Sandwich on Whole Wheat English Muffin
A toasted whole wheat English muffin stacked with fluffy egg whites and crisp turkey bacon, finished with a slice of melty sharp cheddar.
INGREDIENTS
1 Whole Wheat English Muffin
150g Egg Whites
2 slices Turkey Bacon
0.75 oz Reduced Fat Cheddar Cheese
1 cup Fresh Spinach
1 tsp Avocado Oil
PREPARATION
Heat a non-stick skillet over medium heat and lightly coat with the avocado oil.
Cook the turkey bacon slices for 2-3 minutes per side until they reach your desired level of crispness, then remove and set aside.
In the same skillet, pour in the egg whites and season with a pinch of salt and pepper if desired.
Cook the egg whites undisturbed until the edges set, then gently fold the sides inward to create a square patty that fits the size of the muffin.
While the eggs finish cooking, split and toast the whole wheat English muffin until the edges are golden brown.
Layer the fresh spinach on the bottom half of the toasted muffin, followed by the egg white patty and the turkey bacon.
Top with the slice of reduced fat cheddar cheese and cover with the top half of the muffin.
Let the sandwich rest for 30 seconds to allow the residual heat to create a melty cheese finish before serving.