Healthy Breakfast Sandwich (Printable version)
Protein-packed morning sandwich with eggs, avocado, spinach, and tomato on toasted whole grain English muffins.
# What you need:
→ Bread
01 - 2 whole grain English muffins, split and toasted
→ Eggs
02 - 2 large eggs
03 - 2 tablespoons low-fat milk
04 - Pinch of salt
05 - Pinch of black pepper
→ Vegetables
06 - 1 small avocado, sliced
07 - 1 medium tomato, sliced
08 - 1 cup baby spinach leaves, washed
→ Cheese
09 - 2 slices reduced-fat cheddar or Swiss cheese
→ Optional Additions
10 - 2 teaspoons olive oil or cooking spray
11 - 2 tablespoons Greek yogurt or hummus for spread
# How To:
01 - Whisk together eggs, milk, salt, and pepper in a small bowl until fully combined
02 - Heat non-stick skillet over medium heat, lightly coat with olive oil or cooking spray, pour in egg mixture and scramble gently until just set
03 - Place toasted English muffin halves on clean surface, spread Greek yogurt or hummus on bottom half of each muffin if desired
04 - Layer spinach leaves, scrambled eggs, cheese slice, tomato slices, and avocado on each bottom half
05 - Top with remaining muffin half, press gently, serve warm or wrap for portable meal
# Expert Advice:
01 -
- Ready in 20 minutes flat, even on chaotic mornings
- Keeps you full straight through until lunch without that heavy breakfast feeling
02 -
- Overcooked eggs turn rubbery in seconds, so pull them off the heat while they still look slightly underdone
- Avocado browns quickly, so slice it right before assembling or toss it with a squeeze of lemon juice
03 -
- Let scrambled eggs rest in the pan off heat for 20 seconds before assembling, they finish cooking and stay fluffier
- English muffins freeze beautifully, so stock up when they're on sale