This breakfast sandwich is mouthwatering delicious! I love breakfast sandwiches, and this recipe is what I call a next-level breakfast sandwich. I mash up avocado with a bit of lemon juice and a couple dashes of garlic salt (have you tried Trader Joes garlic salt???? So yummy!). Spread that on a toasted English muffin add a fried egg and Canadian or turkey bacon and some fresh slices of tomato ( a garden tomato if possible) and enjoy!
I included some options in the recipe for adding more protein (added egg white or another egg, cheese, more meat etc). The MFP entry has the nutrition of what is included in the recipe (not including options). Feel free to change it up!
- 1 English muffin (I used Franz brand), toasted
- 1 fried large egg
- 3 slices Canadian bacon
- 1 slices tomato (15 g)
- 30 g mashed avocado
- Squeeze of lemon juice
- Dash or two of garlic salt
- Options to adjust to add more protein:
- Scramble one egg with one serving of egg whites to up the protein
- Add an extra fried egg
- Use turkey bacon instead of Canadian bacon
- Add a slice of cheese or wedge of laughing cow cheese
In a small bowl mash the avocado and squeeze a few drops of lemon juice in, add garlic salt and stir to combine.
Fry egg and brown Canadian bacon. Spread avocado mixture on both sides of the muffin. Top one side of the muffin with egg, bacon and tomato and the other half of the muffin. Enjoy!
“Biceps After Babies California Style Breakfast Sandwich” for recipe as is without options
Cal 321 C 28 g F11 g P 23 g