YOUR SOLIN GENERATED RECIPE
Maple Plant-Based Sausage & Egg Patty
Pan-seared plant-based maple sausage and fluffy egg whites stacked on a toasted sprouted muffin for a savory breakfast with a hint of sweetness.
INGREDIENTS
2 whole plant-based maple sausage patties
1 large egg
0.5 cup liquid egg whites
1 whole sprouted grain English muffin
1 tsp avocado oil
0.13 tsp sea salt
0.13 tsp black pepper
1 cup baby spinach
PREPARATION
Toast the sprouted grain English muffin until the edges are golden brown and crisp.
Heat a non-stick skillet over medium heat and add the avocado oil.
Place the plant-based maple sausage patties in the skillet and cook for 3 to 4 minutes per side until browned and heated through.
In a small bowl, whisk together the whole egg, liquid egg whites, sea salt, and black pepper.
Remove the sausage from the pan and pour the egg mixture into the same skillet; use a silicone ring or fold the edges as it sets to create a thick patty shape.
Add the baby spinach to the side of the pan and sauté for 1 minute until just wilted.
Assemble the breakfast sandwich by placing the wilted spinach on the bottom muffin half, followed by the two sausage patties and the egg patty.
Top with the remaining muffin half and serve immediately.