Description
This Healthy Breakfast Sandwich is a delicious and nutritious way to start your day. Featuring a toasted whole grain English muffin layered with a perfectly cooked egg, low-fat cheddar cheese, fresh tomato, creamy avocado, and a handful of greens, it’s packed with flavor and balanced nutrients. Ready in just 10 minutes, it’s perfect for a quick, wholesome breakfast that supports a vegetarian diet.
Ingredients
Scale
Sandwich Ingredients
- 1 whole grain English muffin, split and toasted
- 1 large egg
- 1 slice low-fat cheddar cheese
- 1 slice tomato
- 1/4 avocado, sliced
- Handful of spinach or arugula
- Olive oil spray
- Salt and pepper to taste
Instructions
- Prepare the Skillet: Lightly spray a nonstick skillet with olive oil and heat it over medium heat to ensure even cooking for your egg.
- Cook the Egg: Crack the egg into the skillet and cook to your preferred doneness, usually about 3 to 4 minutes for a slightly runny yolk or longer if desired.
- Toast the Muffin: While the egg cooks, toast the English muffin halves until golden brown and slightly crisp.
- Assemble the Sandwich: On the bottom half of the toasted muffin, layer the spinach or arugula first, then place the cooked egg on top followed by the slice of low-fat cheddar cheese, a slice of tomato, and the avocado slices.
- Season and Finish: Sprinkle salt and pepper to taste over the layered ingredients. Place the top half of the muffin on the sandwich.
- Serve: Enjoy the sandwich immediately while warm, or wrap it up and refrigerate for a quick, grab-and-go breakfast option later.
Notes
- You can substitute the egg with egg whites or a plant-based egg alternative to reduce cholesterol.
- For added protein, try adding a slice of lean turkey or a veggie patty.
- Use spinach or arugula depending on your taste preference for a peppery or mild green flavor.
- Wrap leftover sandwiches tightly to keep freshness when refrigerating.
