Description

A wholesome and customizable breakfast sandwich made with whole grain English muffins, eggs, cheese, turkey bacon, avocado, and fresh vegetables. Perfect for busy mornings, meal prep, or a nutritious start to the day.

Ingredients

4 large eggs

4 whole grain English muffins, split

4 slices cheddar cheese (or preferred cheese)

4 slices turkey bacon or regular bacon

1 small avocado, sliced

1 small tomato, sliced

1/2 cup spinach or arugula

Salt and pepper, to taste

Cooking spray or a small amount of oil

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Instructions

Heat a non-stick skillet over medium heat and lightly coat it with cooking spray or oil.
Crack the eggs into the skillet, season with salt and pepper, and cook until the whites are set and yolks are done to your preference. Set aside.
In the same skillet, cook the turkey bacon until crispy. Drain on paper towels.
Lightly toast the English muffins until golden and crisp.
To assemble each sandwich, place a slice of cheese on the bottom muffin half, then layer with bacon, egg, tomato slices, avocado, and spinach or arugula.
Top with the other muffin halves and serve warm or wrap for later.

Notes

Make it vegetarian by substituting bacon with plant-based sausage or grilled vegetables.

Skip cheese or use a plant-based option for a dairy-free version.

To keep avocado fresh, add just before serving or brush with lemon/lime juice if prepping ahead.

Wrap sandwiches individually for meal prep and store in fridge up to 3 days.

Reheat in toaster oven or skillet for best texture.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 sandwich
Calories: 350
Sugar: 3g
Sodium: 550mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 20g
Cholesterol: 195mg