The breakfast edit 546

Turkey Patty and Egg Breakfast Muffin

Make turkey patty and egg breakfast muffin, from the first ingredient to the finished dish.

1 serving · 8 ingredients · 4 steps

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Turkey Patty and Egg Breakfast Muffin, plated and ready to serve. — The finished recipe. Turkey Patty and Egg Breakfast Muffin

Ingredients 1 to 6 for turkey patty and egg breakfast muffin arranged separately on a dark worktop. — Ingredients 1 to 6. 1 muffin, about 65 g English muffin. 100 g Turkey breast mince, 2% fat (Shape it wider than the muffin. It shrinks by about a fifth in the pan. Weighed raw. Thigh mince at 7% fat adds about 20 kcal per 100 g.). 1 large (55 g) Egg. 20 g Reduced-fat cheddar. 3 sprays, about 0.75 g Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.). A pinch Smoked paprika

Ingredients 7 to 8 for turkey patty and egg breakfast muffin arranged separately on a dark worktop. — Ingredients 7 to 8. A pinch Salt. To taste Black pepper

Turkey Patty and Egg Breakfast Muffin, preparation step 1: Season the mince with salt, pepper and paprika and press it into a thin patty a little wider than the muffin. — Step 1. Season the mince with salt, pepper and paprika and press it into a thin patty a little wider than the muffin.

Turkey Patty and Egg Breakfast Muffin, preparation step 2: Fry it in a sprayed pan over medium-high heat for three minutes a side, until no pink shows in the middle. — Step 2. Fry it in a sprayed pan over medium-high heat for three minutes a side, until no pink shows in the middle.

Turkey Patty and Egg Breakfast Muffin, preparation step 3: Lay the cheese on the patty for the last minute. Crack the egg in alongside and cook until the white is set. — Step 3. Lay the cheese on the patty for the last minute. Crack the egg in alongside and cook until the white is set.

The finished turkey patty and egg breakfast muffin. — Step 4. Toast the muffin and stack the patty, cheese and egg.

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