Description
A delightful breakfast sandwich featuring crispy bacon, creamy scrambled eggs, and fresh avocado, all nestled between toasted English muffins.
Ingredients
Scale
- 2 English muffins, split and toasted
- 1 tablespoon butter, for toasting
- 2 large eggs
- 1 tablespoon milk
- Pinch of salt
- Pinch of black pepper
- 1 ripe avocado, peeled, pitted, and sliced
- 1 teaspoon lemon juice
- 4 slices bacon
- 2 slices cheddar cheese
- 2 slices tomato (optional)
- Handful of fresh spinach leaves (optional)
Instructions
- In a dry skillet over medium heat, cook bacon strips until crispy, about 5–7 minutes. Transfer to a paper towel-lined plate to drain.
- Split the English muffins and toast them until golden brown. Spread butter on the warm halves.
- Whisk the eggs, milk, salt, and pepper in a mixing bowl. In the skillet, melt a bit of butter over medium-low heat and pour in the egg mixture. Cook gently, stirring occasionally, until soft and fluffy.
- In a small bowl, combine sliced avocado and lemon juice.
- Assemble each sandwich with the bottom muffin half, scrambled eggs, a slice of cheddar cheese, crispy bacon, and sliced avocado. Add optional tomato and spinach, then top with the other muffin half.
- Serve immediately and enjoy!
Notes
You can customize this sandwich with different bread, meats, or cheeses according to your preference.
Nutrition
- Serving Size: 1 sandwich
- Calories: 520
- Sugar: 2g
- Sodium: 800mg
- Fat: 34g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 270mg