Breakfast-for-Dinner Egg Sandwiches with Pepper Jack and Avocado
These egg sandwiches make quick, easy meals when you want breakfast for dinner. They're incredibly satisfying and perfectly portioned.
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Nutrition Score per serving
(1 English muffin
1 slice cheese
1 ½ eggs
¼ avocado) 769 calories
37 g fat
15 g saturated fat
32 g carbs
4 g fiber
55 g protein
8.3 mg iron
380 mg calcium
800 mg sodium
Serves: 4
Prep Time: 5 minutes
Cook Time: 8 minutes
Ingredients
| 4 | English muffins, toasted | |
| 4 | slices Pepper Jack cheese | |
| 6 | eggs | |
| 1⁄4 | teaspoon salt | |
| freshly ground pepper | ||
| 1 | teaspoon butter | |
| 1 | avocado, thinly sliced |
Instructions
Toast the English muffins. Layer the bottom of each one with a slice of Pepper Jack cheese.
Beat the eggs in a small bowl with the salt and pepper.
Melt the butter in a medium frying pan over low heat, and scramble the eggs slowly, scraping up the bottom as clumps begin to form.
When the eggs are still very soft but no longer runny, divide them into four parts, each one going on a cheese-lined English muffin. Add a few slices of avocado on top of the English muffin and serve.
Healthy vegetarian recipes courtesy of Cara Eisenpress and Phoebe Lapine of Big Girls, Small Kitchen
Beat the eggs in a small bowl with the salt and pepper.
Melt the butter in a medium frying pan over low heat, and scramble the eggs slowly, scraping up the bottom as clumps begin to form.
When the eggs are still very soft but no longer runny, divide them into four parts, each one going on a cheese-lined English muffin. Add a few slices of avocado on top of the English muffin and serve.
Healthy vegetarian recipes courtesy of Cara Eisenpress and Phoebe Lapine of Big Girls, Small Kitchen
