NUTRITION

SERVINGS

INGREDIENTS

4 oz Ground turkey

0.25 tsp Dried sage

0.13 tsp Garlic powder

1 large Egg

0.5 cup Egg whites

1 whole Whole wheat English muffin

0.5 cup Yukon gold potatoes

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried rosemary

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.

• 2

  Toss the diced Yukon gold potatoes with olive oil, dried rosemary, and a portion of the sea salt and black pepper until evenly coated.

• 3

  Spread the potatoes in a single layer on the baking sheet and roast for 20-25 minutes until they are golden brown and crispy.

• 4

  In a small bowl, combine the ground turkey with dried sage and garlic powder, then form into a wide, flat patty slightly larger than the muffin.

• 5

  Heat a non-stick skillet over medium-high heat and cook the turkey patty for 4-5 minutes per side until fully cooked through.

• 6

  Whisk the large egg and egg whites together, then pour into a silicone egg ring or a small greased ramekin to cook until set and fluffy.

• 7

  Split and toast the whole wheat English muffin until the edges are slightly charred and warm.

• 8

  Assemble the sandwich by placing the turkey sausage patty on the bottom half of the muffin, followed by the egg round, and the top muffin half.

• 9

  Serve the warm breakfast sandwich alongside the roasted potatoes, or allow to cool completely before storing in airtight containers for meal prep.