Description

Start your day right with this easy vegetarian breakfast egg sandwich. Loaded with protein and healthy fats, it’s a quick and delicious morning treat that will keep you satisfied until lunch.

Ingredients

Eggs:

4 large eggs

English Muffins:

2 English muffins, split and toasted

Cheese:

2 slices cheddar or Swiss cheese

Avocado:

1/2 avocado, sliced

Tomato:

1 small tomato, sliced

Others:

1 tablespoon butter or olive oil
Salt and pepper to taste
Fresh spinach or arugula (optional)
Hot sauce or pesto (optional)

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Instructions

Heat the Skillet: Heat butter or olive oil in a nonstick skillet over medium heat.
Cook Eggs: Crack eggs into the pan and cook to desired doneness, seasoned with salt and pepper.
Toast Muffins: Toast English muffins.
Assemble: Layer cheese, cooked egg, tomato, avocado, and greens on muffin halves. Add hot sauce or pesto if desired, then top with the other muffin half.
Serve: Serve warm.

Notes

For meal prep, cook eggs in advance and reheat before assembling.
Can use whole grain or gluten-free muffins.
Pair with fruit or a smoothie for a complete meal.