Open-Faced Breakfast Sandwich

A quick healthy breakfast for the kiddos before school, or even an easy weeknight dinner like my Biscuit Breakfast Sandwiches. It is one of my favorite ways to start the day, I prefer scrambled eggs but you could surely fry an egg if you prefer. Whether you use a fork and knife or pick it up with your hands, either way, this savory breakfast sandwich will get you out of bed in the morning and will not disappoint!

Ingredients needed for this breakfast sandwich

Ingredients Notes

• English Muffin: Any brand will work
• Cheese: I like to use Colby cheese but cheddar or pepper jack is also delicious.
• Avocado: Ripe but not bruised
• Bacon: I like to use good quality smoky bacon.
• Cilantro: You can use chives or different herbs of your choice.

• Step 1: Heat a large skillet on medium-high heat ad add the diced bacon.
• Step 2: Cook until desired crispiness and remove to a paper towel-lined plate to drain.

• Step 7: Spread a layer of avocado on a toasted English muffin and place it on a baking sheet.
• Step 8: Add a layer of scrambled eggs.
• Step 9: Sprinkle some cheese on top and broil until the cheese melt.
• Step 10: Top with crispy bacon, diced tomatoes, and cilantro.

Recipe tips

• If scrambled eggs aren't your favorite feel free to add a fried egg with a runny yolk or even a chopped hard boil egg.
• To toast several English muffin halves at once place them on a sheet pan and broil for 1-2 minutes or until the desired doneness.
• Add some leftover Pulled Pork or Honey Glazed Ham instead of bacon.