What’s filling, healthy, and downright delicious?
This egg white and avocado breakfast sandwich!
The other morning my mom called me whilst standing in line at a Panera, about to purchase an egg and avocado sandwich for breakfast. And suddenly, as I listened to her munching away on her delicious, savory sandwich, I felt an extreme sense of sandwich-envy.
So, I decided to make my own version of a breakfast sandwich. A sandwich you can make at home for half the price and in half the time you would spend standing in line.
Are you an avocado fanatic? Because I know I sure am. Add avocado to anything, from a salad to a sandwich, and I’ll inhale the entire thing in less than 15 seconds.
And not only is avocado yummy, but it’s phenomenally healthy too! High in healthy fats that will keep you feeling fuller longer (omega-3 fatty acids!) as well as a plethora of vitamins and minerals, avocados are basically a super-food.
Plus, combine avocado, fresh spinach and bell pepper, and an egg hot off the griddle and you’ve got yourself the perfect breakfast sandwich to wake up to!
Well, really… what better to get you out of bed on a weekday morning than a breakfast as delicious as this? 😉
Egg White and Avocado Breakfast Sandwich
- 1 whole wheat English muffin
- 2 egg whites
- 1/4 avocado
- handful of spinach
- 1/4 bell pepper
- salt & pepper
- sriracha (optional)
Toast English muffin. Heat a skillet on the stove on medium-high and grease lightly with cooking spray. Separate two eggs and add the egg whites to the pan. Cook for 20 seconds, then fold in half and finish cooking. Spread avocado on both halves of the English muffin. Sprinkle with salt and pepper to taste. Add spinach, sliced bell pepper, and cooked egg. Drizzle with sriracha, if desired. Top with second half of the English muffin. Enjoy!
Nutrition Information (from myfitnesspal.com)
(Yields 1 serving)