- 2 English Muffins
- 2 strips Turkey Bacon
- 1 Tablespoon Olive Oil
- 3 large Eggs
- 1 Green Onion
- 1 Tomato
- 2 Tablespoons Microgreens
Homemade, easy and quick breakfast sandwich that is fully loaded.
This is the best dang breakfast sandwich, in my humble opinion!
We all need better, quicker and healthier breakfast options to fuel our bodies.
Make it yourself instead of pulling up to the drive-through!
A bit of a toasted english muffin, scrambled eggs, and a slice (or two) of turkey bacon will guarantee a smile on your face!
To add some color, flavor and nutrition, I love adding a slice of tomato and microgreens.
These are optional of course but I do recommend you give it a try!
I love using sprouted grains english muffins. They are more nutritious and high in fiber.
There are a few brands who make great sprouted grains english muffins, you might find them in the freezer aisle of your grocery store.
The microgreens have a slight bitter taste, which I love.
Along with their bright green color and flavor, I also love the fact that they are nutrient-dense and high in antioxidants.
For this recipe I use white radish microgreens but any other type would work!
You can also make these sandwiches ahead of time, wrap them up and freeze. Just leave out the tomato and greens and add them fresh when reheating in the oven.
Take a photo of your breakfast egg sandwich and send it to me via Instagram.
Crisp Up The Turkey Bacon
I prefer using my cast iron skillet for this but any large skillet will work.
Heat your skillet to high heat.
Once the skillet is hot, add the two turkey bacon strips and allow them to get hot and crispy for about 2 minutes on both sides on medium-high heat.
After the turkey strips are done, move them to your cutting board and cut each strip in half.
Make The Scrambled Eggs
Crack three whole eggs into a bowl then whisk well using a whisk or fork.
Heat up a skillet on medium heat and add 1 tablespoon of olive oil.
While the oil heats up, wash then finely chop the green onion into rounds.
Add the chopped green onion to the hot oil and sauté for a couple of minutes.
Next, add the whisked eggs and lower the heat to medium-low.
Using a spatula or wooden spatula, move the eggs around while cooking.
Once the eggs are almost cooked through, add 1/4 teaspoon of salt and a coupe of cracks of black pepper.
You do not need to add a lot of salt to the eggs as the turkey bacon is already pretty salty.
After the eggs are done cooking, move the skillet off the heat and cover to keep the eggs warm.
Toast The English Muffins
Split open the english muffins. I like using the fork method as it retains the nooks and crannies instead of cutting them open with a knife.
To open up the english muffins with a fork, stab the sides of the english muffins with the fork repeatedly while turning the english muffin until it splits open.
Next, toast the english muffins in your toaster or the skillet you used for the turkey bacon!
If you are using the skillet, turn the heat to medium-high and toast the english muffins for 1-2 minutes on each side.
Build The Breakfast Sandwich