Description
A delicious and nutritious high-protein vegetarian breakfast sandwich made with whole grain English muffins, cooked eggs, cheddar cheese, avocado, and fresh spinach. Perfect for a quick morning meal that is satisfying and wholesome.
Ingredients
Scale
Sandwich Base
- 2 whole grain English muffins, split and toasted
Eggs & Cheese
- 2 large eggs
- 1/4 cup shredded cheddar cheese (or your favorite cheese)
Veggies & Fat
- 1/4 avocado, sliced
- 1/4 cup spinach leaves (or arugula)
- 1 tablespoon olive oil (for cooking)
Seasoning
- Salt and pepper to taste
Instructions
- Cook the Eggs: Heat olive oil in a nonstick skillet over medium heat. Crack the eggs into the skillet and cook for 2 to 3 minutes until the whites are set. Flip the eggs and cook for an additional 1 minute or until yolks reach your desired doneness. Season with salt and pepper.
- Toast the Muffins: While the eggs are cooking, toast the whole grain English muffins until they are golden brown and slightly crisp.
- Assemble the Sandwich: Place one cooked egg on the bottom half of each toasted muffin. Sprinkle with shredded cheddar cheese for creamy, melty texture.
- Add Avocado and Greens: Layer the sliced avocado and fresh spinach leaves on top of the cheese for added flavor and nutrition.
- Finish and Serve: Cover with the other half of the English muffin to complete the sandwich. Serve immediately while warm for a protein-packed and delicious breakfast.
Notes
- You can substitute cheddar with any cheese of your choice like mozzarella or pepper jack for variation.
- Avocado adds healthy fats and creaminess, but you can omit or replace it with tomato slices if preferred.
- Use fresh spinach or arugula for a peppery, green crunch.
- If you want to reduce fat, cook the eggs with cooking spray instead of olive oil.
- Toast the muffins to your liking for either a softer or crunchier texture.
