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 egg sandwiches. I used to eat these everyday for breakfast back in grad school. I’d bring all the parts separately and then nuke an egg in the microwave at my office, add the rest to a warmed english muffin and BAM. Now I am seriously craving one!
You surprise me still after 7 years of comments! I would have NEVER in a million years guessed you were into egg sandwiches! I know you like eggs but I’m surprised…well glad I brought back some memories :)
This looks SO fresh and yummers! I usually cook my eggs in a muffin tin (in the oven) to make them similar to the fast food version. I never thought of adding avocado & tomato – duh! Perfect brekky :)
I love the addition of tomatoes and avocado in these breakfast sandwiches! So much better than fast food!
This looks SO much better than the fast food version and I LOVE that it’s healthier! That avocado sounds awesome on top!
Egg sandwiches are pretty much my favorite way to eat breakfast!
Paige
https://thehappyflammily.com
Averie I love breakfast sandwiches and this is right up my alley!
You had me at avocado!
I love the idea of putting avacado in an egg muffin sandwich! Everything tastes better with avacado! This would be a quick yummy dinner too!
This egg sandwich looks so delicious and healthy! I love avocados and I never thought of pairing them with scrambled eggs. Looks great!
I have been having egg sandwiches for breakfast lately and they are a welcomed treat. Adding avocado is a special decadence. This sandwich looks fabulous.
I’m so with you on eating eggs with tomatoes…I especially love putting salsa on my eggs so good…a good breakfast sandwich is the best and it’s portable.
I can’t lie. I sometimes crave the Drive-Thru egg breakfast sandwiches….and then always regret it after eating them! I love that this is SO much healthier and has that protein to keep me from trying to eat my arm off before lunch :) Pinned!
Jon will cook his own eggs and ate something so similar to this yesterday morning (with hummus and cheese instead of avocado). I never thought to make up a batch for the freezer but it’s a great idea. Cook once eat a few times!
These are great! I love doing egg muffin sandwiches for dinner, too. They’re quick and have every nutrient you need!
Love the idea of putting avocado on, too.
Wow, those Thomas’ Light muffins sure do have a long ingredient list.
These look so yummy and filling! I love hot and quick breakfasts like this. I might have to slap on a slice of sharp cheddar on this, though (cheese is so tempting).