“Bacon,” Egg and Cheese Breakfast Sandwich

“Turtle Island Smoky Maple Bacon” tempeh strips (usually found next to the tofu at your grocery store)

2 slices sprouted grain bread

coconut oil

thin onion slices

1 pasture-raised, organic egg

organic, raw spinach

grass-fed goat cheese

sea salt, Italian seasoning

1.  Heat coconut oil and cook onion slices until soft, and cook tempeh strips in the same oil.  Remove from heat.

2.  Add more oil to the skillet if needed, and scramble egg.  As it cooks, gently shape it into an egg-patty, season.  Remove from heat when cooked.

3.  While everything is cooking, put about 1 tbsp goat cheese on a slice of sprouted grain bread. Place both slices in a toaster oven, toast until bread is lightly warmed and goat cheese is easy to spread.

3.  Season, assemble sandwich and enjoy!


Link for “Turtle Island Smoky Maple Bacon Tempeh Strips”


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