Avocado and egg breakfast sandwich
This avocado and egg breakfast sandwich comes together quickly and is great for busy mornings. Wrap it up with wax paper, so you can take it on the go.
286 cal Serves 4
Prep time 0h 10m
Cook time 0h 8m
Total time 0h 18m
Step 1Whisk together eggs and pepper. In non-stick skillet, heat oil over medium-low heat; pour in egg mixture. Cook, stirring constantly, until eggs are creamy and softly set, approximately 5 minutes.
Step 2Toss together avocado, lime juice, and pinch each of the salt and pepper. Layer lettuce, avocado, cucumber, scrambled eggs and sprouts over bottom halves of English muffins. Cap with top halves of muffins.
Alfalfa sprouts are widely known, but try others, such as hemp, radish, or pea sprouts.
Per serving (1 of 4)
- 14 g
- 230 mg
- 362 mg
- Total fat
- 14 g
- Saturated fat
- 3 g
- 193 mg
- 27 g
- 4 g
- 2 g
- Added sugars
- 1 g
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