Name: Sourdough Egg and Muenster Melt with Roasted Vegetables
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 48 g sourdough bread; 1 oz Muenster cheese; 2 large eggs; 0.5 cup egg whites; 1 tsp grass-fed butter; 1 cup sliced bell peppers and onions; 0.5 tsp avocado oil; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

566 calories

Protein: 40g; 27% of calories
Carbs: 43g; 30% of calories
Fat: 28g; 43% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 15 min

Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the sliced bell peppers and onions with avocado oil and half of the sea salt and black pepper on the baking sheet.
Roast the vegetables for 15 minutes until they are tender and show slight charred edges.
While the vegetables roast, whisk the whole eggs and egg whites together in a bowl until well combined.
Melt the butter in a non-stick skillet over medium-low heat and add the egg mixture, stirring gently to create soft, fluffy curds.
Lightly toast the sourdough bread, then layer the scrambled eggs on top and cover with the Muenster cheese.
Place the toast under the broiler for 1 minute until the cheese is melted and bubbly, then serve immediately with the roasted vegetables.

Nutrition

Ingredients

Instructions

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