Avocado and Egg Breakfast Sandwich

The rich creamy flavor of avocados makes them the perfect breakfast sandwich addition. Wake up to this simple egg, basil and whole wheat sandwich – only 12 minutes to make, courtesy of Fresh Avocados - Love One Today®.

Find more avocado recipes at https://loveonetoday.com/.

Prep time:

4 minutes

Cook time:

8 minutes

Ingredients:

1 8 oz. package turkey or veggie bacon

4 large eggs, lightly beaten

4 whole wheat English muffins, split

4 slices low-fat Cheddar or soy cheese

1 tomato, sliced (optional)

1/4 cup basil leaves, loosely packed (optional)

1 ripe, fresh avocado, halved, pitted, peeled and mashed

Instructions:

1. Place turkey bacon in a large nonstick skillet over medium-high heat. Cook, turning once, until nicely browned, about 4 minutes. Transfer to a plate. Pour eggs into the same skillet and cook, lifting edge of egg from pan with a spatula and tilting so that uncooked egg runs underneath. When mostly set, flip over and cook another 30 seconds. Remove from heat.

2. Toast English muffins while still warm, place cheese on bottom half.

3. Add tomato and basil. Divide egg into 4 pieces and place on tomato. Top with turkey bacon and mashed avocado. Place remaining muffin half on top. Serve immediately.

Notes & Tips:

Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.