Description
A quick and nutritious high-protein vegetarian breakfast sandwich made with whole grain English muffins, eggs cooked to perfection, creamy avocado slices, fresh spinach, and melted cheddar cheese. Perfect for a filling morning meal ready in just 10 minutes.
Ingredients
Scale
Sandwich Ingredients
- 2 whole grain English muffins, split and toasted
- 2 large eggs
- 1/4 cup shredded cheddar cheese (or your favorite cheese)
- 1/4 avocado, sliced
- 1/4 cup spinach leaves (or arugula)
- 1 tablespoon olive oil (for cooking)
- Salt and pepper to taste
Instructions
- Heat the Oil and Cook Eggs: Heat olive oil in a nonstick skillet over medium heat. Crack eggs into the skillet and cook until the whites are fully set, about 2–3 minutes. Flip the eggs and cook an additional 1 minute or until yolks reach your preferred doneness. Season with salt and pepper.
- Toast the Muffins: While the eggs are cooking, toast the English muffins until they are golden brown and slightly crisp.
- Assemble the Sandwich: Place one cooked egg on the bottom half of each toasted English muffin. Sprinkle shredded cheddar cheese on top of the egg, then add a few slices of avocado and fresh spinach leaves.
- Complete the Sandwich: Cover with the other half of the English muffin to form a complete sandwich.
- Serve Immediately: Enjoy your protein-packed, delicious breakfast sandwich fresh and warm for the best flavors.
Notes
- You can substitute cheddar cheese with any cheese of your choice like mozzarella or pepper jack.
- For a vegan version, use tofu scramble and vegan cheese alternatives.
- Add extra veggies such as tomatoes or bell peppers for more flavor and nutrition.
- Use gluten-free English muffins if you need a gluten-free option.
- The eggs can be cooked to your preference, whether over-easy, over-medium, or fully cooked yolks.
- Prep Time: 3 minutes
- Cook Time: 7 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
