Avocado Salsa Breakfast Sandwich

This past weekend I had some friends over for drinks, so the next morning I was feeling a little fuzzy and in need of some heavy breakfast food. However, rather than go out and get a greasy bacon egg and cheese on an everything bagel (which I love), I decided to make something for myself at home and save some calories. I had an avocado that I had been meaning to use for something, so I whipped up a Mexican breakfast sandwich that was soooo good!

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Avocado Salsa Breakfast Sandwich

Ingredients:

  • 2 eggs (I used 3, and as you can see only about half fit in the sandwich!)
  • 1/4 avocado, cut into thin slices or cubes
  • Whole wheat English Muffin (or toast if you prefer)
  • 2 tbsp salsa
  • 1 tbsp butter (I use Earth Balance organic)
  • Shredded cheese, if desired
  • Salt and pepper to taste

Directions:

1.) Cut avocado into small cubes or slices.

2.) Scramble eggs (I add a little milk to make them fluffy), adding cheese if desired.

3.) While cooking eggs, toast an English muffin or bread.

4.) Spread 1 tbsp butter on muffin/toast. Layer eggs and avocado onto toast and top with salsa. Enjoy!

Here’s an articleΒ about why it’s important to actually EAT the egg yolks!! I rarelyΒ make anything with egg whites, because if I’m going to have an egg, I want the healthy cholesterol and protein too!

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