Description
This Healthy Breakfast Sandwich combines whole grain English muffins, protein-packed eggs and turkey sausage or bacon, creamy avocado, melty low-fat cheese, and fresh baby spinach for a nutritious and flavorful morning meal. Perfect for quick breakfasts or make-ahead meal prep, these sandwiches are balanced, satisfying, and easy to customize.
Ingredients
Scale
Sandwich Ingredients
- 2 whole grain English muffins, split and toasted
- 2 large eggs
- 2 large egg whites
- ½ avocado, sliced
- 2 slices low-fat cheddar or Swiss cheese
- 2 turkey sausage patties or 4 slices turkey bacon
- Handful of baby spinach
- Olive oil spray
- Salt and pepper, to taste
Instructions
- Prepare the eggs: Heat a nonstick skillet over medium heat and spray lightly with olive oil. In a small bowl, whisk together the eggs, egg whites, salt, and pepper until combined. Pour the mixture into the skillet and cook gently, stirring occasionally, until the eggs are just set but still moist.
- Shape the eggs: Using a spatula, form the cooked eggs into two round portions that fit the size of the English muffins. Remove from heat and set aside.
- Cook the turkey: In a separate skillet, cook the turkey sausage patties or turkey bacon over medium heat, turning occasionally, until browned and fully cooked through.
- Toast the muffins: Toast the English muffin halves until golden and warm.
- Assemble the sandwich: On the bottom half of each toasted muffin, place a slice of low-fat cheese. Add the warm egg portion on top, followed by the cooked turkey sausage or bacon, then the avocado slices and a few baby spinach leaves.
- Finish and serve: Top with the other half of the muffin and press gently to secure. Serve immediately warm or wrap individually for refrigerating or freezing ahead.
Notes
- Wrap sandwiches in foil and refrigerate for up to 3 days or freeze for up to 1 month.
- Reheat in the microwave or toaster oven before serving.
- Add slices of tomato or a dash of hot sauce for extra flavor and moisture.
