Chicken, Egg, and Hash Brown Muffin

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

Chicken, Egg, and Hash Brown Muffin

YOUR SOLIN GENERATED RECIPE

Chicken, Egg, and Hash Brown Muffin

Pan-seared chicken breast and a fried egg layered on a toasted English muffin with crispy golden hash browns and fresh spinach.

Try 7 days free, then $12.99 / mo.

NUTRITION

496kcal
Protein
46.3g
Fat
18.9g
Carbs
35.0g

SERVINGS

1 serving

INGREDIENTS

0.5 whole whole-wheat English muffin

4 oz chicken breast

1 large egg

0.5 cup shredded potatoes

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup baby spinach

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the thinly sliced chicken breast with half of the salt and pepper.

  • 2

    Heat 1 teaspoon of olive oil in a skillet over medium-high heat and cook the chicken until golden brown and cooked through, then remove from the pan.

  • 3

    Add the remaining oil to the skillet and spread the shredded potatoes into a flat patty.

  • 4

    Cook the hash browns until the bottom is crispy, then flip and cook until the other side is golden.

  • 5

    Fry the egg in the same skillet until the whites are set but the yolk remains runny.

  • 6

    Toast the English muffin until it is warm and slightly crunchy.

  • 7

    Assemble the sandwich by layering the spinach, cooked chicken, crispy hash brown patty, and the fried egg.

Chicken, Egg, and Hash Brown Muffin

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

Chicken, Egg, and Hash Brown Muffin

YOUR SOLIN GENERATED RECIPE

Chicken, Egg, and Hash Brown Muffin

Pan-seared chicken breast and a fried egg layered on a toasted English muffin with crispy golden hash browns and fresh spinach.

NUTRITION

496kcal
Protein
46.3g
Fat
18.9g
Carbs
35.0g

SERVINGS

1 serving

INGREDIENTS

0.5 whole whole-wheat English muffin

4 oz chicken breast

1 large egg

0.5 cup shredded potatoes

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup baby spinach

PREPARATION

  • 1

    Season the thinly sliced chicken breast with half of the salt and pepper.

  • 2

    Heat 1 teaspoon of olive oil in a skillet over medium-high heat and cook the chicken until golden brown and cooked through, then remove from the pan.

  • 3

    Add the remaining oil to the skillet and spread the shredded potatoes into a flat patty.

  • 4

    Cook the hash browns until the bottom is crispy, then flip and cook until the other side is golden.

  • 5

    Fry the egg in the same skillet until the whites are set but the yolk remains runny.

  • 6

    Toast the English muffin until it is warm and slightly crunchy.

  • 7

    Assemble the sandwich by layering the spinach, cooked chicken, crispy hash brown patty, and the fried egg.