5.0 from 3 votes
Breakfast Sandwich
This quick and easy 20-minute Breakfast Sandwich recipe is a tasty way to start your day! Served on a buttery English muffin, it's made with fresh spinach and eggs that are scrambled together until fluffy and then topped with crispy bacon, yummy cheddar, and creamy avocado.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4
Calories: 695 kcal
Course:
Breakfast , Brunch
Cuisine:
American
Ingredients
- 4 English muffins
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 cups fresh spinach roughly chopped
- 8 large eggs beaten
- salt and pepper to taste
- 4 lices cheddar cheese
- 8 lices Bacon fried
- 1 avocado smashed or sliced
Instructions
- Toast the english muffins then butter each side with 1 teaspoon of butter. Set aside.
- Heat the olive oil to a large skillet over medium heat and add the chopped spinach. Cook for 2 minutes until the spinach starts to wilt.
- Add the beaten eggs to the skillet and cook on medium-low heat for 2 minutes, stirring with a spatula until the eggs are softly scrambled. Season with salt and pepper and remove form heat.
- Assemble the sandwiches by first dividing the scrambled eggs equally in 4. Top each bottom half of the english muffin with scrambled eggs, followed by a slice of cheddar cheese, 2 bacon slices, a couple slices of avocado and finally top with the other half of the english muffin.
Cup of Yum
Notes
- If you have time, melt the butter in a small dish and then brush it on the English muffin halves after they are toasted. This helps to cover the entire surface and keep the muffins fluffy.
- Do not forget to sprinkle the eggs with a bit of salt and pepper before assembling the sandwich. Seasoning each layer is important in sandwich making.
- Only use enough avocado for the number of sandwiches you are going to serve at that time. They are preservative free and can turn brow quickly.
- Assembled breakfast sandwiches (minus the avocado) will keep in the fridge for up to 3 days. To reheat, pop them in the microwave for a few minutes on medium power to warm them up, or put them in a toaster oven at 350°F (177°C) for about 5 minutes.
- Brush on the butter. If you have time, melt the butter in a small dish and then brush it on the English muffin halves after they are toasted. This helps to cover the entire surface and keep the muffins fluffy.
- Season the eggs. Do not forget to sprinkle the eggs with a bit of salt and pepper before assembling the sandwich. Seasoning each layer is important in sandwich making.
- Get the avocado ready last. Only use enough avocado for the number of sandwiches you are going to serve at that time. They are preservative free and can turn brow quickly.
- Assembled breakfast sandwiches (minus the avocado) will keep in the fridge for up to 3 days. To reheat, pop them in the microwave for a few minutes on medium power to warm them up, or put them in a toaster oven at 350°F (177°C) for about 5 minutes.
Nutrition Information
Serving
1sandwich
Calories
695kcal
(35%)
Carbohydrates
33g
(11%)
Protein
28g
(56%)
Fat
50g
(77%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
7g
Monounsaturated Fat
22g
Trans Fat
0.3g
Cholesterol
433mg
(144%)
Sodium
825mg
(34%)
Potassium
642mg
(18%)
Fiber
5g
(20%)
Sugar
1g
(2%)
Vitamin A
2381IU
(48%)
Vitamin C
9mg
(10%)
Calcium
231mg
(23%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 695
% Daily Value*
| Serving | 1sandwich | |
| Calories | 695kcal | 35% |
| Carbohydrates | 33g | 11% |
| Protein | 28g | 56% |
| Fat | 50g | 77% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 22g | 110% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 433mg | 144% |
| Sodium | 825mg | 34% |
| Potassium | 642mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 1g | 2% |
| Vitamin A | 2381IU | 48% |
| Vitamin C | 9mg | 10% |
| Calcium | 231mg | 23% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.