YOUR SOLIN GENERATED RECIPE
High-Protein Sausage, Egg, and Cheese Muffin
Toasted sprouted grain muffins stacked with a savory homemade turkey sausage patty, fluffy folded eggs, and melted sharp cheddar for a satisfying, portable breakfast.
INGREDIENTS
1 whole sprouted grain English muffin
3 oz ground turkey
0.25 tsp dried sage
0.25 tsp garlic powder
0.13 tsp red pepper flakes
0.13 tsp sea salt
0.13 tsp black pepper
1 large egg
0.5 cup egg whites
0.5 oz sharp cheddar cheese
1 tsp avocado oil
PREPARATION
In a small mixing bowl, combine the ground turkey, dried sage, garlic powder, red pepper flakes, sea salt, and black pepper until well incorporated.
Form the turkey mixture into a wide, flat patty slightly larger than the English muffin to account for shrinkage during cooking.
Heat a non-stick skillet over medium heat with half of the avocado oil and cook the turkey patty for 3 to 4 minutes per side until fully browned and cooked through.
While the sausage cooks, whisk the whole egg and egg whites together in a small bowl until uniform.
Remove the sausage from the skillet and set aside; wipe the skillet clean and add the remaining avocado oil.
Pour the egg mixture into the skillet, letting it cook undisturbed for 1 minute, then gently fold the edges toward the center to create a square shape that fits the muffin.
Split the sprouted grain English muffin and toast until the edges are golden and crisp.
Place the cooked sausage patty on the bottom half of the muffin, followed by the folded eggs and the sharp cheddar cheese.
Place the top half of the muffin over the cheese and let the sandwich rest for 30 seconds to allow the residual heat to melt the cheddar before serving.