4.6 from 33 votes
Breakfast Sandwich
Breakfast Sandwich- toasted English muffin with eggs, bacon, cheese, and avocado. This breakfast sandwich recipe is freezer friendly, easy to customize, and can be enjoyed anytime of the day!
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
4
sandwiches
Calories:
446 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 4 English muffins halved
- butter for buttering English muffins, softened
- 4 lices cheddar cheese or provolone cheese
- 6 egg large
- 1 tablespoon butter for the pan, or olive oil
- salt to taste, kosher salt and freshly ground
- black pepper to taste, kosher salt and freshly ground
- 4 lices Bacon cooked
- 1 avocado mashed, large
- chives for garnish, optional, freshly chopped
- tomato optional toppings, tomato sliced, red onion pickled
- arugula
- red onion
- hot sauce
Instructions
- Preheat the oven to 375 degrees F.
- Butter the insides of the English muffins. Place the English muffins on a large baking sheet, buttered side up. Top each bottom half with 1 slice of cheese. Bake until the cheese melts, about 2 to 3 minutes. Remove from oven and set aside.
- Crack the eggs into a medium bowl and whisk until combined.
- In a large nonstick skillet, heat the butter or olive oil over medium heat. Carefully pour the eggs into the hot pan and season with salt and pepper. Don’t stir, let the eggs cook for 20 to 30 seconds so they can set up a little.
- Turn the heat to low. With a heat-resistant rubber spatula, gently push one edge of the egg into the center while tilting the pan to allow the still liquid egg to flow in underneath.
- Continue cooking, folding and stirring the eggs every few seconds, making sure you scrape the spatula along the bottom and sides of the pan.
- Remove the pan from the heat when the eggs are mostly set, but still soft with a little liquid left. Season with salt and pepper, to taste.
- Assemble the sandwiches while the eggs are hot. Divide the scrambled eggs between the English muffin bottoms and top with bacon and mashed avocado. Garnish with chives, if desired. Close the sandwiches with the other English muffin halves and serve immediately.
Cup of Yum
Notes
- If you want to go all out, you can add tomato slices, arugula, pickled red onions, and everything bagel seasoning. For a little heat, add a dash of hot sauce.
Nutrition Information
Calories
446kcal
(22%)
Carbohydrates
32g
(11%)
Protein
20g
(40%)
Fat
22g
(34%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
13g
(65%)
Cholesterol
270mg
(90%)
Sodium
607mg
(25%)
Potassium
463mg
(10%)
Fiber
5g
(20%)
Sugar
1g
(2%)
Vitamin A
603IU
(12%)
Vitamin C
5mg
(6%)
Calcium
194mg
(19%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 sandwiches
Amount Per Serving
Calories 446
% Daily Value*
| Calories | 446kcal | 22% |
| Carbohydrates | 32g | 11% |
| Protein | 20g | 40% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 270mg | 90% |
| Sodium | 607mg | 25% |
| Potassium | 463mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 1g | 2% |
| Vitamin A | 603IU | 12% |
| Vitamin C | 5mg | 6% |
| Calcium | 194mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.