YOUR SOLIN GENERATED RECIPE
Egg White and Chicken Sausage Breakfast Sandwich with Greek Yogurt Spread
A toasted sprouted grain English muffin layered with a lean chicken sausage patty and fluffy egg whites, finished with a creamy, herb-flecked Greek yogurt spread.
INGREDIENTS
1 Sprouted Grain English Muffin
1 Chicken Sausage Patty
0.45 cup Egg Whites
2 tablespoons Non-fat Greek Yogurt
1/4 Avocado
1/2 cup Baby Spinach
1 teaspoon Olive Oil
PREPARATION
Split the sprouted grain English muffin and toast until the edges are golden and crisp.
In a small bowl, whisk together the Greek yogurt with a pinch of sea salt, cracked black pepper, and your choice of fresh or dried herbs.
Heat the olive oil in a small non-stick skillet over medium heat.
Place the chicken sausage patty in the skillet and cook for 2-3 minutes per side until browned and heated through, then remove and set aside.
Pour the egg whites into the same skillet and cook undisturbed until the edges begin to set.
Gently fold the egg whites into a square or circle that matches the size of your muffin, cooking until fully opaque.
Mash the avocado onto the bottom half of the toasted muffin and top with a handful of fresh baby spinach.
Layer the cooked chicken sausage and the folded egg whites on top of the greens.
Spread the herb-infused Greek yogurt mixture generously onto the top half of the muffin and close the sandwich.