Description
A delicious and easy-to-make American breakfast sandwich featuring buttery toasted English muffins, melted cheddar or provolone cheese, soft scrambled eggs, crispy bacon, and creamy mashed avocado. Perfect for a satisfying morning meal with optional fresh toppings to customize your flavor.
Ingredients
Scale
English Muffins & Cheese
- 4 English muffins, halved
- Softened butter, for buttering English muffins
- 4 slices cheddar or provolone cheese
Eggs & Cooking
- 6 large eggs
- 1 tablespoon butter or olive oil, for the pan
- Kosher salt and freshly ground black pepper, to taste
Toppings
- 4 slices cooked bacon
- 1 large avocado, mashed
- Freshly chopped chives, for garnish, optional
- Optional toppings: tomato slices, arugula, pickled red onions, hot sauce
Instructions
- Preheat and prepare muffins: Preheat the oven to 375 degrees F. Butter the insides of the English muffins and place them on a large baking sheet, buttered side up. Top each bottom half with one slice of cheese and bake for 2 to 3 minutes until the cheese melts. Remove from the oven and set aside.
- Whisk eggs: Crack the eggs into a medium bowl and whisk them until fully combined, creating a uniform mixture.
- Cook eggs: Heat butter or olive oil in a large nonstick skillet over medium heat. Pour in the eggs carefully and season with salt and pepper. Let them cook undisturbed for 20 to 30 seconds to lightly set.
- Scramble gently: Turn the heat to low. Using a heat-resistant rubber spatula, gently push the edge of the egg toward the center while tilting the pan to allow uncooked egg to flow underneath. Continue folding and stirring every few seconds, scraping the bottom and sides, until the eggs are mostly set but still soft with a little liquid remaining. Remove from heat and season again to taste.
- Assemble sandwiches: While the eggs are hot, divide the scrambled eggs evenly over the English muffin bottoms topped with melted cheese. Add a slice of cooked bacon and a generous spoonful of mashed avocado on each. Garnish with chopped chives if desired. Close the sandwiches with the remaining muffin halves and serve immediately.
Notes
- For extra flavor, try adding optional toppings such as tomato slices, arugula, pickled red onions, or hot sauce.
- You can substitute turkey bacon or omit bacon for a vegetarian version.
- Use fresh chives or green onions for garnish to add a mild onion flavor.
- To make it gluten-free, substitute English muffins with gluten-free bread or English muffins.
- The cheese type can be swapped based on preference – Swiss or mozzarella work well too.
Nutrition
- Serving Size: 1 sandwich
- Calories: 420
- Sugar: 2g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 210mg
