Description
Transform your mornings with this delightful breakfast sandwich featuring crispy bacon, fluffy scrambled eggs, and creamy avocado, all nestled between warm, toasted English muffins.
Ingredients
Scale
- 2 pieces English muffins (split and toasted)
- 1 tablespoon butter (for toasting)
- 2 large eggs (whisked)
- 1 tablespoon milk
- 1 pinch salt & black pepper
- 1 ripe avocado (peeled, pitted, and sliced)
- 1 teaspoon lemon juice
- 4 slices bacon
- 2 slices cheddar cheese
- 2 slices tomato (optional)
- 1 handful fresh spinach leaves (optional)
Instructions
- Cook the bacon: Heat a dry skillet over medium heat. Cook the bacon slices until they become rendered and crispy, approximately 5 to 7 minutes. Transfer to a paper towel-lined plate to drain.
- Toast the muffins: Toast the split English muffins until golden brown. Lightly butter each muffin half.
- Prepare the eggs: In a mixing bowl, whisk together the eggs, milk, salt, and pepper. Melt a tiny amount of butter in the skillet over medium-low heat, pour in the egg mixture, and cook until just set and fluffy.
- Prep the avocado: Combine the sliced avocado with lemon juice in a small bowl.
- Assemble the sandwich: On the bottom half of each buttered muffin, layer scrambled eggs, a slice of cheddar cheese, crispy bacon, and prepared avocado. Add optional tomato and spinach if desired.
- Serve immediately: Enjoy your breakfast sandwich warm.
Notes
For make-ahead tips, cook bacon and eggs in advance and store in the fridge. Reheat before assembling.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 650
- Sugar: 2g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 250mg