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Breakfast English Muffin

by chefnatskitchen

Having a yummy breakfast that you can grab & go for busy mornings makes the start to your day so much easier.  These Breakfast English Muffins are simple to prepare, packed with protein and healthy fats and has the yummiest sauce. 

Ingredient Notes and Health Benefits:

Eggs: I buy organic free range eggs.  They are a great source of protein and are also high in vitamins and minerals.

Spinach: A leafy vegetable high in vitamins A, C, K1, calcium and iron. 

Avocado: One of my favorite healthy fats, avocados are high in monounsaturated fatty acids, fiber and potassium. Monounsaturated fats help reduce bad cholesterol and triglyceride levels.

Cheddar and gruyere cheese: I buy mine from Trader Joe’s and I absolutely love this cheese! Regular cheddar or your favorite cheese will work great here, too.

How to Make Breakfast English Muffins

Eggs & Bacon:

Preheat the oven to 400 degrees.  You will cook both the eggs and the bacon at this temperature.  Crack the eggs into a large mixing bowl and whisk to break up the yolks.  Pour in milk and whisk again to combine.  Finely chop the spinach and add to bowl.  Pour egg mixture into a deep greased oven pan and place in oven.  Place bacon on a separate baking sheet and make sure the pieces are spread out enough to ensure they aren’t overlapping.  Place in oven.  Both the eggs and bacon will cook for 15-20 minutes. 


I absolutely love homemade guac!  This recipe is super easy and very flavorful.  Slice the avocado, remove seed, scoop out flesh and place in a bowl.  Squeeze lime juice, add cilantro, green onion, sea salt and pepper and mix. 


Place sauce ingredients in a medium-sized bowl and mix.

Assembling the Sandwiches:

Using the top of a mason jar or circular cookie cutter, press down into eggs to cut a circle and repeat this 6 times. Using a spatula, remove the egg circles and place on bottom of english muffin.  Top with bacon, cheese, guacamole and sauce. Place other half of english muffin on top and you’re all set!

Storing Breakfast English Muffins:

These muffins store very well and are great for meal prep.  Simply place the assembled sandwich (minus avocado) in aluminum foil, roll, tuck in sides and roll again. If you are eating the sandwich within the next 2-3 days, place in the fridge.  If not, place in the freezer and they will last for 2 months.

Reheating Breakfast English Muffins

Remove from foil, wrap in a paper towel and place in microwave.  Cook on medium heat for 3-4 minutes.  Add avocado and you’re all set!

Breakfast English Muffin

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


12 eggs
1/2 cup almond milk
1 cup chopped spinach
12 pieces of bacon
12 slices of cheddar gruyere cheese
6 whole wheat english muffins

Homemade Guacamole:
1 avocado, smashed
Juice of 1 lime
1 tbsp cilantro, chopped
1 green onion, chopped
Sea Salt

1 cup organic mayo
1 tbsp lime juice
2 tsp chili powder
1 tsp garlic powder
1 tsp cumin
1 tsp rice vinegar


  1. Preheat oven to 400
  2. Crack eggs into a large mixing bowl and whisk to break up yolks
  3. Pour in milk and whisk again
  4. Finely chop spinach and add to bowl
  5. Pour egg mixture into a deep & greased oven pan, place in the oven and cook for 20 minutes, until eggs are cooked through
  6. Place bacon on a baking sheet, spaced out so the pieces are not overlapping
  7. Place in oven and cook for 15-20 mins
  8. Cut avocado in half, remove seed and toss away
  9. Using a spoon, scoop out the flesh of the avocado, mash and place in a medium sized bowl
  10. Squeeze lime juice into bowl, and stir
  11. Add cilantro, green onion, salt and pepper, mix and set aside
  12. When bacon and eggs are cooked, remove from oven and let cool. 
  13. Using a sharp knife, thinly slice the cheese
  14. Place sauce ingredients in a medium size mixing bowl and mix


To assemble sandwiches:

  1. Using the top of a mason jar, press down into eggs to cut into a circle, repeating this six times
  2. Using a spatula, remove the egg circles and place on the bottom of the english muffin
  3. Top with bacon, cheese, guacamole and sauce, top with other half of english muffin

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