Description
A delicious and protein-packed vegetarian breakfast sandwich featuring whole grain English muffins, perfectly cooked eggs, cheddar cheese, creamy avocado, and fresh spinach. Ideal for a quick and nutritious morning meal.
Ingredients
Scale
Main 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
- Cook the Eggs: Heat olive oil in a nonstick skillet over medium heat. Crack the eggs into the skillet and cook until the whites are set, about 2–3 minutes. Flip the eggs carefully and cook for an additional minute or until the yolks reach your preferred doneness. Season with salt and pepper to taste.
- Toast the Muffins: While the eggs are cooking, toast the English muffins in a toaster or on a skillet 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 evenly over the eggs. Add sliced avocado and layer fresh spinach leaves on top.
- Complete the Sandwich: Place the top half of the English muffin over the layered ingredients to form a sandwich.
- Serve: Serve the sandwiches immediately while warm for a satisfying and nutritious breakfast.
Notes
- You can substitute cheddar cheese with any cheese of your choice such as mozzarella or pepper jack for different flavors.
- For a vegan version, replace eggs with tofu slices and use dairy-free cheese alternatives.
- Adding sliced tomato or sprouts can enhance freshness and nutrition.
- Use arugula instead of spinach if you prefer a peppery bite.
- To reduce fat, use cooking spray instead of olive oil.
