Avocado & Sausage Egg Muffins
This breakfast egg muffin sandwich rivals anything from a fast food joint. Although personally, I find fast food breakfasts super disgusting, so it’s no contest.
Ingredients
- ⅓ pound loose breakfast sausage or links, removed from casings
- 2 slices provolone cheese
- 2 eggs
- 1 tablespoon minced pickled jalapeño pepper
- Nonstick cooking spray
- 2 English muffins split and toasted
- ½ avocado peeled, pitted and sliced
Instructions
- Preheat griddle over medium heat. Form sausage into two patties roughly the same size as the English muffins. Transfer patties to griddle and cook 8 to 10 minutes or until almost cooked through, turning occasionally. Place one slice of cheese (broken into pieces, so there's not a bunch of overhang) on each patty and cook 1 to 2 minutes longer.
- Meanwhile, in medium bowl, whisk eggs until light and fluffy. Whisk in jalapenos. Place two ring molds or cookie/biscuit cutters on griddle. Spray griddle surface inside molds with cooking spray. Divide egg mixture between molds. Cook eggs until firm.
- Assemble sandwiches by placing sausage patties, eggs and avocado slices between English muffin halves.
Calories: 345kcal, Carbohydrates: 31g, Protein: 16g, Fat: 18g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.01g, Cholesterol: 177mg, Sodium: 552mg, Potassium: 415mg, Fiber: 5g, Sugar: 1g, Vitamin A: 563IU, Vitamin C: 6mg, Calcium: 205mg, Iron: 2mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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