Healthy Breakfast Sandwich (Printable)
Nutritious morning stack with scrambled eggs, fresh vegetables, 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
# How to Make It:
01 - In a small bowl, whisk together eggs, milk, salt, and pepper until fully 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 but still moist.
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 Advice:
01 -
- The protein keeps you full straight through to lunch, no mid-morning stomach rumbling
- Everything comes together in about 20 minutes, even if you are not a morning person
02 -
- Dry your tomato slices with paper towels before adding them, otherwise you will end up with a soggy bottom muffin
- The cheese melts best if you place it directly on the hot scrambled eggs rather than on the cold tomato
03 -
- Toast your muffins until they are golden brown and crispy, which creates a barrier against moisture
- Let the sandwich rest for one minute after assembling so the cheese can set slightly