Description
This Easy Vegetarian Breakfast Egg Sandwich is a wholesome and satisfying morning meal featuring fluffy scrambled eggs, fresh tomato, creamy avocado, and baby spinach layered on a toasted whole wheat English muffin with melted cheddar cheese. Perfect for a quick, nutritious breakfast that combines protein, healthy fats, and fiber.
Ingredients
Scale
Egg Mixture
- 2 large eggs
- 1 tablespoon milk
- Salt and pepper to taste
Other Ingredients
- 1 teaspoon olive oil
- 1 whole wheat English muffin, split and toasted
- 1 slice cheddar cheese
- 2 slices tomato
- 1/4 avocado, sliced
- A handful of baby spinach
- Hot sauce or ketchup (optional)
Instructions
- Prepare the egg mixture: In a small bowl, whisk together 2 large eggs, 1 tablespoon of milk, salt, and pepper until fully combined and slightly frothy to ensure fluffy scrambled eggs.
- Cook the scrambled eggs: Heat 1 teaspoon of olive oil in a nonstick skillet over medium heat. Pour in the egg mixture and gently scramble with a spatula, stirring continuously until eggs are just set but still soft, about 2-3 minutes.
- Toast the English muffin: While the eggs cook, split and toast the whole wheat English muffin halves until golden and crisp, either in a toaster or on a pan.
- Assemble the sandwich: On the bottom toasted muffin half, layer the scrambled eggs, followed by 1 slice of cheddar cheese, 2 slices of tomato, 1/4 sliced avocado, and a handful of baby spinach. Add hot sauce or ketchup if you like some extra flavor.
- Serve warm: Top with the second muffin half and serve immediately for a delicious, hearty breakfast sandwich.
Notes
- For extra flavor, sprinkle everything bagel seasoning on the eggs or avocado.
- Substitute cheddar cheese with your preferred dairy-free cheese to make it vegan-friendly.
- You can swap the English muffin for a bagel or sourdough bread as a variation.
