Breakfast Sandwich
Looking for a filling breakfast that’s easy to grab and go? These hearty breakfast sandwiches are layered with eggs, crispy bacon, creamy guacamole, and melted cheese, all tucked inside toasted English muffins. Enjoy them fresh off the pan or freeze a few for busy mornings ahead.
Ingredients
- 2 teaspoons olive oil for sautéing the veggies
- ½ cup chopped red onion for a pop of color and flavor
- ½ cup chopped bell pepper - use any color you like
- 4 large eggs cooked to your preference
- salt to taste added during or after cooking the eggs
- 1 tablespoon butter for toasting the muffins
- 4 whole wheat English muffins split and toasted
- 4 slices sharp cheddar cheese for a rich melty layer
- 4 slices cooked bacon for crunch and savory flavor
- ¾ cup guacamole to add creaminess and a fresh finish
Instructions
- Cook the veggies: Heat olive oil in a 10-inch nonstick skillet over medium heat. Add the chopped onion and bell pepper and sauté for about 3 minutes, until softened. Transfer the vegetables to a clean bowl and set aside. Wipe out the skillet.
- Make the omelet: Crack the eggs into a bowl, add a pinch or two of salt, and whisk thoroughly until fully combined. Melt the butter in the skillet over medium-low heat and use a spatula to spread it evenly over the bottom and sides.
- Pour the eggs into the pan and sprinkle the cooked veggies evenly over the top. Let the eggs cook for 1 minute. Once the edges begin to set, gently lift them with a spatula while tilting the pan to allow uncooked egg to run underneath. Repeat around the edges until the top is no longer wet.
- Lower the heat and let the omelet finish cooking until the top is nearly set. If needed, cover the skillet with a lid to help it cook through. Transfer the omelet to a plate or cutting board, fold it into thirds, and cut into 4 equal portions.
- Assemble the sandwiches: Split and toast the English muffins. Layer each with a slice of cheese, one portion of the omelet, a slice of bacon (cut in half), and a spoonful of guacamole. Serve immediately. (Optional: warm the assembled sandwiches without guacamole in a 350°F oven for 2–3 minutes to melt the cheese, then add the guacamole before serving.) See note for freezing instructions.
Notes
To freeze and reheat: Assemble the sandwiches as instructed, but omit the guacamole since it doesn’t freeze well. Once the sandwiches are completely cool, wrap each one tightly in foil, waxed paper, or plastic wrap. Place the wrapped sandwiches in a zip-top freezer bag or airtight container and freeze for up to 2 months.
To reheat, thaw overnight in the refrigerator. Warm in a 350°F oven or microwave until heated through.
To reheat, thaw overnight in the refrigerator. Warm in a 350°F oven or microwave until heated through.