Open-Faced Breakfast Sandwich

This open-faced breakfast sandwich is a fantastic combination of bacon, avocado, egg, and cheese is just delicious! The perfect way to kick start the day!

Course Breakfast

Cuisine American

Keyword Breakfast sandwich, brunch

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 376kcal

Author Wendie

Ingredients

6 eggs
1 tablespoon milk or heavy cream
1 tablespoon butter
4 pieces cooked bacon diced
1/2 tomato diced
2 avocado
1 cup shredded cheese
2 English muffin
Salt and pepper
Cilantro for garnish optional

Instructions

Heat a skillet on medium heat and cook bacon until crisp set aside and let drain on paper towels.
In a small bowl mash up the avocado. Sprinkle with a little salt and pepper.
In another bowl whisk eggs and milk until combined, heat a skillet on medium-low add butter and let melt, add eggs and gently mix until scrambled about 1-2 minutes sprinkle with salt and pepper to taste.
Split the English muffin with a fork and toast until lightly browned. Top with avocado, scrambled eggs, and add cheese.
Place under broiler just until cheese melts about 1-2 minutes.
Add chopped bacon, tomatoes and cilantro garnish...Enjoy!

Notes

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.

Cheese: I like to use Colby cheese but cheddar or pepper jack is also delicious.

To toast several English muffin halves all at once place them on a sheet pan and broil for 1-2 minutes or until the desired doneness.

Nutrition