English Muffin Breakfast Sandwich
This English Muffin Breakfast Sandwich is spicy, cheesy, crunchy, and so dang delicious. It’s the best way to bring some excitement to your morning!
Servings: 2
Calories: 286kcal
Ingredients
- 2 English muffins toasted
- 2 slices bacon
- 1 heirloom or vine ripe tomato sliced
- 2 slices cheddar cheese
- 2 eggs
- ¼ cup zhoug sauce
Instructions
- If you haven't already, make the zhoug sauce and set aside.
- Toast the English muffins in the toaster (this is optional).
- Next, cook the bacon in a skillet until it's done to your liking. Use a fork to transfer the bacon to a paper towel-lined plate, leaving the bacon grease in the skillet.
- Crack the eggs and cook them in the same skillet until they're done to your liking.
- Assemble the sandwiches: place the sliced tomato on the bottom of the english muffin, then add the cheese, bacon and egg on top. Last, spread 2 tablespoons of the zhoug sauce on each of English muffin tops. Enjoy!
Notes
*Calories are per sandwich and are an estimation
*Make it vegetarian: either omit the bacon or make tempeh bacon instead
*Make ahead: Want these to be freezer-friendly? Scramble the eggs, and omit the sauce until you're ready to serve them! To freeze: wait for the sandwiches to cool, then wrap them individually in plastic wrap and store in a freezer-safe bag
Nutrition
Calories: 286kcal | Carbohydrates: 29g | Protein: 14g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 182mg | Sodium: 443mg | Potassium: 294mg | Fiber: 2g | Sugar: 2g | Vitamin A: 920IU | Vitamin C: 8mg | Calcium: 181mg | Iron: 1mg