YOUR SOLIN GENERATED RECIPE
High-Protein Turkey Sausage and Egg Sandwich
Pan-seared homemade turkey sausage and fluffy eggs stacked on a toasted whole grain muffin for a savory, golden-brown start to your morning.
INGREDIENTS
4 oz Ground turkey
0.25 tsp Dried sage
0.25 tsp Dried fennel seeds
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 large Egg
0.25 cup Egg whites
1 whole Whole grain English muffin
1 tsp Extra virgin olive oil
1 tsp Dijon mustard
PREPARATION
In a medium bowl, mix the ground turkey with the dried sage, fennel seeds, garlic powder, sea salt, and black pepper until well combined.
Form the turkey mixture into a single flat patty, slightly wider than the English muffin.
Heat the olive oil in a non-stick skillet over medium heat.
Place the turkey patty in the skillet and cook for 4-5 minutes per side until browned and the internal temperature reaches 165°F.
While the turkey cooks, whisk the whole egg and egg whites together in a small bowl.
Remove the turkey patty from the pan and set aside; pour the egg mixture into the same skillet.
Cook the eggs over medium-low heat, folding them over as they set to match the shape of the patty.
Split and toast the English muffin until crisp and golden.
Spread the Dijon mustard on the bottom half of the muffin, then layer the turkey sausage patty and the eggs.
Top with the remaining muffin half and serve immediately.