Get a load of this. It’s a two-handed number for sure.
It also happens to be fast, easy, and on the healthier side.
In less than 10 minutes you could be eating this sandwich rather than a bowl of cereal. I count that as a major breakfast win.
Eggs pack a protein punch and I love my eggs with juicy tomatoes. There’s creamy avocado with healthy fats to keep you satisfied longer.
Everything is sandwiched inside a Thomas’ Light Multi-Grain English Muffin. With only 100 calories and 8 grams of fiber, they’re a great choice to keep things lighter.
The recipe makes two sandwiches but you can easily scale it up or down based on your needs.
I think fresh is always best but you can make the sandwiches in batches and freeze them for busy weekday mornings. Don’t add the tomato and avocado until you’re ready to serve if you’re making them in advance.
Who needs the fat, calories, or expense of drive-thru sandwiches when you can grab this on your way out the door.
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The Ultimate Egg Muffin Breakfast Sandwich
Ingredients
- 2 Thomas’ Light Multi-Grain English Muffins, halved, lightly toasted
- butter, to taste for buttering English muffins
- 4 large eggs, beaten and scrambled
- salt and pepper, to taste
- 1 small tomato, sliced into thin rounds
- ½ small avocado, peeled, pitted, and sliced into thin segments
Instructions
- Halve, toast, and lightly butter the English muffins; set aside. While they’re toasting, scramble the eggs.
- Crack and lightly beat the eggs in a medium bowl, adding salt and pepper to taste.
- Spray a large non-stick skillet with cooking spray, add the eggs, and cook over medium-high heat to scramble, stirring intermittently. Cook about 3 to 5 minutes, or until done.
- Slice the tomato and avocado.
- Add half the tomatoes, half the eggs, and half the avocado to one of the English muffin halves, top with other half to form a sandwich. Use remaining ingredients to assemble second sandwich. Sandwiches are best warm and fresh but can be frozen for up to 3 months; allow to thaw and reheat gently in the micro as desired before serving. If making sandwiches in advance to freeze, don’t add the tomato and avocado until you’re ready to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Post is brought to you by Thomas’. The recipe, images, text, and opinions expressed are my own.
I love making sandwiches for my father and he love the ones with at least 2 layers of cheese. I tried this egg muffin sandwich and added cheese slices along with some dried oregano. It was really yummy. Planning for more experiments with this recipe!
Wow!Amazing and quick recipe. I love different types of sandwiches. This is one of the easy to make and healthy to eat sandwich recipe.
I pretty much love anything with eggs in it for my breakfast! When you also add fresh tomatoes and avocado, it looks like, well, heaven!
Even by just looking at it, the cheese seems melting on my tongue! Looks very delicious.. Waht could be a good alternative for asparagus?
I didn’t use asparagus in the recipe. You don’t have to use it.
This will totally make the McMuffin turn green with envy, haha!
I just love having eggs for breakfast and it’s so amazing how quick this actually is to make :)
I love this easy breakfast idea! I find that if I have a healthy, easy breakfast ready, I don’t crave the sweets as much in the morning. Pinned!
Thanks for pinning! You made a cake a few days ago and posted it that I pinned that was just gorgeous :)
Looks delicious to me!! so yummy.
These photos are making me hungry! The avocado is such a nice touch. Much better than the fast food ones!
I’ve never had avocado on eggs! That sounds super yummy and creamy. Can’t wait to try!
This is my favorite way to eat eggs! Scrambled, avo, and english muffins. It totally keeps me full! I wouldn’t even touch one from the fast food store…so making it at home is a must. Thanks for this Averie!
Glad it’s a winner for you :)