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
Avocado and egg breakfast sandwich on a white plate on top of a marble countertop

Ingredients

Directions

  1. Step 1

    Whisk 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.

  2. Step 2

    Toss 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.

Tips

  • Alfalfa sprouts are widely known, but try others, such as hemp, radish, or pea sprouts.

Nutritional information

Per serving (1 of 4)

Calories
286
Protein
14 g
Sodium
230 mg
Potassium
362 mg
Total fat
14 g
Saturated fat
3 g
Cholesterol
193 mg
Carbohydrates
27 g
Fibre
4 g
Sugars
2 g
Added sugars
1 g

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