Healthy Breakfast Sandwich (Printable)
Nutritious morning meal with eggs, vegetables, and whole grains ready in 20 minutes
# 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 - Whisk together eggs, milk, salt, and pepper in a small bowl 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. Top with the other muffin half and press gently.
05 - Serve warm or wrap for an on-the-go meal.
# Expert Advice:
01 -
- The protein keeps you full until actual lunch, not that snack drawer raid at 10am
- You can prep components Sunday and still have something that tastes freshly made on Tuesday
02 -
- Cheese placed directly on hot eggs melts better than if you sandwich it between cold ingredients
- Wrapping the sandwich in foil for five minutes after assembly helps all the flavors marry together
03 -
- Warm your plate before assembling so the sandwich stays hot longer
- Use a serrated knife to slice through everything without squishing the layers