Healthy Breakfast Sandwich (Printable View)
Nutritious morning sandwich with eggs, fresh veggies, and cheese on whole grain English muffins
# What You’ll Need:
→ Bread
01 - 2 whole grain English muffins, split and toasted
→ Eggs
02 - 2 large eggs
03 - 2 tablespoons low-fat milk
04 - Pinch of salt
05 - Pinch of black pepper
→ Vegetables
06 - 1 small avocado, sliced
07 - 1 medium tomato, sliced
08 - 1 cup baby spinach leaves, washed
→ Cheese
09 - 2 slices reduced-fat cheddar or Swiss cheese
→ Optional Additions
10 - 2 teaspoons olive oil or cooking spray
11 - 2 tablespoons Greek yogurt or hummus (for spread)
# Cooking Steps:
01 - In a small bowl, whisk together eggs, milk, salt, and pepper until well combined.
02 - Heat a non-stick skillet over medium heat and lightly coat with olive oil or cooking spray. Pour in the egg mixture and scramble gently until just set.
03 - Lay the toasted English muffin halves on a clean surface. Spread Greek yogurt or hummus on the bottom half of each muffin if desired.
04 - Layer spinach leaves, scrambled eggs, a slice of cheese, tomato slices, and avocado on each bottom half.
05 - Top with the other muffin half and press gently. Serve warm or wrap for an on-the-go meal.
# Expert Tips:
01 -
- Youll get a perfect balance of protein and fiber that keeps you full for hours without the afternoon crash
- The assembly is so forgiving you can customize it with whatever vegetables are languishing in your crisper drawer
02 -
- Overcooking the eggs makes them rubbery and dry, so pull them from the heat while they still look slightly underdone since residual heat finishes the cooking
- Warm ingredients create better cohesion, so toast your muffins and scramble your eggs before assembling rather than using cold components
03 -
- Use a cast iron skillet for the best scrambled eggs, the heavy heat distribution creates the most uniform curds
- Avocado stays fresh longer if you leave the pit in the unused half and store it in an airtight container with a piece of onion