Name: Egg and Cheese Breakfast Muffin
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 whole Sprouted grain English muffin; 2 large Eggs; 0.25 cup Liquid egg whites; 0.5 oz Sharp cheddar cheese; 1 cup Fresh baby spinach; 0.5 tsp Grass-fed butter; 1 cup Non-fat plain Greek yogurt; 0.25 cup Fresh blueberries; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

YOUR SOLIN GENERATED RECIPE

Egg and Cheese Breakfast Muffin

Toasted sprouted grain muffin topped with fluffy scrambled eggs and melted sharp cheddar, served with a side of creamy Greek yogurt topped with tart blueberries.

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NUTRITION

Protein

55.5g

Fat

19.1g

Carbs

47g

SERVINGS

1 serving

INGREDIENTS

1 whole Sprouted grain English muffin

2 large Eggs

0.25 cup Liquid egg whites

0.5 oz Sharp cheddar cheese

1 cup Fresh baby spinach

0.5 tsp Grass-fed butter

1 cup Non-fat plain Greek yogurt

0.25 cup Fresh blueberries

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Lightly toast the sprouted grain English muffin until golden brown and set aside.
2
In a small bowl, whisk together the eggs, egg whites, sea salt, and black pepper until well combined.
3
Heat a non-stick skillet over medium heat and melt the grass-fed butter.
4
Add the baby spinach to the skillet and sauté until just wilted.
5
Pour the egg mixture over the spinach and cook, stirring gently, until the eggs are soft and scrambled.
6
Place the cheese on one half of the toasted muffin and top with the hot egg and spinach mixture to melt the cheese.
7
Assemble the sandwich and serve alongside a bowl of Greek yogurt topped with fresh blueberries.