Breakfast Sandwich

from kristineskitchenblog.com

This breakfast sandwich recipe is perfect for when you're craving a savory breakfast. Eggs, cheese, bacon and guacamole are sandwiched between toasted English muffins for a hearty, satisfying breakfast. Enjoy these breakfast sandwiches right away or follow the instructions in the notes below to freeze them for later.

Prep Time15

Cook Time8

Total Time23

Servings: servings

Calories: 461kcal

Ingredients

2 teaspoons olive oil
½ cup chopped red onion
½ cup chopped bell pepper
4 large eggs
salt to taste
1 tablespoon butter
4 whole wheat English muffins
4 slices sharp cheddar cheese
4 slices cooked bacon
¾ cup guacamole

Instructions

Cook the veggies: Heat the olive oil in a 10-inch nonstick skillet over medium heat. Add the chopped onion and bell pepper and cook until softened, about 3 minutes. Transfer the veggies to a clean bowl and set aside. Wash out the skillet.
Make the omelet: Crack the eggs into a bowl, add a pinch or two of salt, and whisk vigorously, until the eggs are combined and uniform. Heat the butter in the skillet over medium-low heat. Once the butter has melted, use a small spatula to spread it out over the bottom and sides of the pan.
Pour the eggs into the skillet and scatter the peppers and onions evenly over the top. Let cook for 1 minute. Once the eggs start to set around the edges, use a small spatula to carefully lift one edge of the omelet a bit, tilting the pan, so that the wet eggs can run over the edge and underneath the omelet. Repeat this a few more times, around the edges of the omelet, until no more liquid eggs are left on top of the omelet.
Reduce the heat to low and let the omelet continue cooking until the top is mostly set. If needed, you can cover the pan with a lid to help the top cook through. Transfer omelet to a plate or cutting board, fold into thirds by folding both sides over the center, and cut into 4 pieces.
Assemble the sandwiches: Separate the English muffins in half and toast. Assemble each sandwich with a slice of cheese, ¼ of the omelet, a slice of bacon (cut in half) and guacamole. Serve immediately. (If desired, you can place the sandwiches in a 350° F oven for 2-3 minutes to melt the cheese. Add the guacamole after warming.) See note below for how to freeze the breakfast sandwiches.

Video

Notes

To freeze and reheat: Assemble the sandwiches as directed, leaving off the guacamole because it won't freeze well. Once completely cool, wrap tightly in foil, waxed paper or plastic wrap and then place in a zip-top plastic bag or other airtight container and freeze for up to 2 months. Let thaw overnight in the refrigerator. Reheat in a 350 degree F oven or in the microwave until hot.

Nutrition

Nutrition information is only an estimate.