Description
These high protein vegetarian breakfast sandwiches feature perfectly cooked eggs, melted cheddar cheese, creamy avocado, and fresh spinach on toasted whole grain English muffins. Ready in just 10 minutes, they’re a nutritious and satisfying way to start your day.
Ingredients
Scale
Sandwich
- 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)
- Salt and pepper to taste
Cooking
- 1 tablespoon olive oil (for cooking)
Instructions
- Heat oil and cook 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. Carefully flip them and cook for an additional minute or until the yolks reach your desired doneness. Season with salt and pepper to taste.
- Toast English muffins: While the eggs cook, toast the English muffins until golden brown and slightly crisp.
- Assemble sandwiches: Place one cooked egg on the bottom half of each toasted muffin. Top with a sprinkle of shredded cheddar cheese, a few slices of avocado, and fresh spinach leaves.
- Complete sandwich: Place the other muffin half on top to close the sandwich.
- Serve: Serve immediately to enjoy a warm, protein-packed, and delicious breakfast sandwich.
Notes
- You can substitute cheddar cheese with your favorite cheese, such as mozzarella or pepper jack, for a different flavor.
- For a vegan version, replace eggs with tofu scramble and use vegan cheese.
- Adding a bit of hot sauce or mustard can enhance the flavor.
- Spinach can be swapped with arugula or kale for variety.
- To make it gluten-free, use gluten-free English muffins.
