Turkey Egg Avocado Breakfast Sandwich
A yummy twist on the traditional Bacon Egg & Cheese that packs some serious nutrients and a flavor punch!
Servings: 4 sandwiches
Cost: 5
Equipment
- skillet
- toaster
Ingredients
- 4 English Muffins (or bread preference)
- 8 eggs or egg whites
- 1 avocado
- 4 slices turkey breast
- 4 tbsp salsa
- 4 slices provolone cheese
- 1 tsp butter
- salt and pepper (to taste)
- Frank's Red Hot optional
Instructions
- Toast your muffins. Lightly butter bottom if desired, and leave top half dry.
- Heat your skillet to medium heat. Lightly spray with non-stick cooking spray. Fold your slices of turkey in half, and place on skillet to brown. Cook 45 seconds, flip, and cook another 45 seconds. Remove and set aside.
- Re-grease/spray and add your eggs or egg whites. Scramble in pan (if desired). Once cooked, season with salt and pepper. (if you're adding Frank's hot sauce, add a couple drops right to the egg here). Remove and set aside.
- Halve, remove pit, and slice avocado. I used about 1/4 per sandwich.
- Build your Sandwiches! From bottom to top it goes: muffin, egg, turkey, provolone cheese, sliced avocado, salsa, muffin top. yum!
Notes
Using eggs or egg whites is completely preference. You can scramble the whole eggs ahead of time, in the pan, or cook as over-easy (those are just a little messier!)
This sandwich is delicious on any toast -- we just love them on multigrain English Muffins for an added health boost!