Breakfast Sandwich

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Ingredients

Adjust Servings:
2 English Muffins
2 strips Turkey Bacon
1 Tablespoon Olive Oil
3 large Eggs
1 Green Onion
1 Tomato
2 Tablespoons Microgreens

Breakfast Sandwich

Features:
  • 10 minutes
  • Serves 2
  • Easy

Ingredients

Directions

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The easiest, quickest and best dang breakfast sandwich, in my humble opinion.

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!

 

Want more breakfast? Try the Mexican Breakfast Stack!

Steps

1
Done

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.

2
Done

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.

3
Done

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.

4
Done

Build The Breakfast Sandwich

Start with the bottom half of your english muffin then add a slice of tomato, half of the scrambled eggs, the halved turkey bacon and some microgreens.

Enjoy with some fresh berries on the side, your favorite coffee or tea!

Joni

Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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21 Comments Hide Comments

This is such a yummy breakfast sammie! I love the microgreens on it, such a nice addition and good way to get some green in in the morning.

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