Description
A delicious Breakfast Sandwich with Avocado, featuring crispy bacon, scrambled eggs, and creamy avocado on a toasted English muffin.
Ingredients
Scale
- 2 English muffins, split and toasted
- 1 tablespoon butter, for toasting
- 2 large eggs
- 1 tablespoon milk
- Pinch of salt
- Pinch of black pepper
- 1 ripe avocado, peeled, pitted, and sliced
- 1 teaspoon lemon juice
- 4 slices bacon
- 2 slices cheddar cheese
- 2 slices tomato (optional)
- Handful of fresh spinach leaves (optional)
Instructions
- Cook bacon slices in a dry skillet over medium heat until rendered and crispy. Remove bacon to a paper towel-lined plate to drain excess grease.
- During the last few minutes of bacon cooking, toast the split English muffins until golden brown. Lightly butter the warm muffin halves.
- In a mixing bowl, whisk together the eggs, milk, salt, and pepper. Melt a small amount of butter or use a nonstick spray in a skillet over medium-low heat. Pour in the egg mixture and cook, stirring occasionally, until just set. Avoid overcooking.
- In a small bowl, gently combine sliced avocado with lemon juice to prevent browning and add a touch of brightness.
- On the bottom half of each buttered English muffin, layer the scrambled eggs, a slice of cheddar cheese, crispy bacon, and prepared avocado. Add optional tomato slices and spinach leaves if desired. Place the top half of the English muffin to complete each sandwich.
- Present the breakfast sandwiches immediately while warm for optimal enjoyment.
Notes
- Feel free to customize the toppings with additional vegetables or different cheeses.
- For a healthier option, substitute turkey bacon for the regular bacon.
Nutrition
- Serving Size: 1 sandwich
- Calories: 500
- Sugar: 1g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 220mg