YOUR SOLIN GENERATED RECIPE
Baked Egg English Muffin Sandwich
Oven-baked egg patties infused with creamy Greek yogurt and fresh spinach, layered onto a toasted whole wheat muffin with savory Canadian bacon and melted sharp cheddar.
INGREDIENTS
0.5 whole Whole wheat English muffin
2 large Eggs
0.5 cup Liquid egg whites
2 tbsp Plain nonfat Greek yogurt
0.5 cup Fresh baby spinach
3 slice Canadian bacon
0.5 slice Sharp cheddar cheese
0.13 tsp Sea salt
0.13 tsp Black pepper
0 tsp Ghee
PREPARATION
Preheat your oven to 350°F and lightly grease two large ramekins or a jumbo muffin tin with the ghee.
In a medium mixing bowl, whisk together the eggs, liquid egg whites, Greek yogurt, sea salt, and black pepper until the mixture is smooth and well combined.
Roughly chop the fresh baby spinach and stir it into the egg mixture.
Divide the egg and spinach mixture evenly between the prepared ramekins.
Bake for 15 to 18 minutes, or until the egg patties are set in the center and have slightly puffed up.
While the eggs are baking, split the English muffin and toast it until golden brown, and quickly sear the Canadian bacon in a dry skillet over medium heat for 1 minute per side.
Assemble the sandwich by placing the sharp cheddar cheese on the bottom muffin half, followed by the warm Canadian bacon and the baked egg patties.
Top with the remaining muffin half and serve immediately while the cheese is perfectly melted.