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Loaded Egg Breakfast Sandwich

A delightful breakfast sandwich featuring fluffy eggs, cheese, avocado, and crispy turkey bacon, all nestled in a toasted English muffin.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 5 sandwiches
Course: Breakfast, Brunch
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large large eggs Fresh eggs for best results
  • 1 tablespoon butter For cooking the eggs
  • 1 slice cheddar cheese Can substitute with pepper jack for a spicy kick
  • 1 slice cooked halal turkey bacon Can use traditional pork bacon if preferred
  • 1 whole avocado Sliced
  • 1 whole English muffin Split and toasted
  • to taste Salt and pepper

Method
 

Preparation
  1. Begin by splitting your English muffin in half and toasting it until it’s golden brown.
  2. In a non-stick skillet over medium heat, add the slice of halal turkey bacon and cook for about 3-4 minutes on each side until crispy.
  3. In the same skillet, melt the butter and crack the eggs into the pan. Whisk gently, seasoning with salt and pepper, and cook for about 2-3 minutes until slightly set.
  4. Place the slice of cheddar cheese on top of the eggs, cover the pan for a minute until the cheese melts.
  5. Assemble the sandwich by layering the toasted muffin bottom with the egg and melted cheese, then adding the turkey bacon and avocado slices, topping with the other half of the muffin.
Serving
  1. Serve your Loaded Egg Breakfast Sandwich with fresh fruit or a side salad for a complete meal.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat using a toaster or stove on low heat to maintain texture. Feel free to customize with your favorite veggies or cheeses!