healthy breakfast options

I don’t know about you, but growing up my favorite breakfast dishes consisted of pancakes, waffles, and a lot of syrup. As I’ve gotten older I’ve tried to find other ways to start my morning that satisfies my taste buds but also keeps me healthy. This is a recipe that I adopted from my mom and it has become a staple in our home. (I even have breakfast for dinner sometimes!) Brunch no longer weighs me down. I love starting my mornings with egg white, avocado, and a whole wheat muffin. I hope you try it and please let me know if you do!

Egg White & Avocado English Muffin
Serves 2
A delicious and healthy breakfast option that keeps you full and satisfied!
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
  1. 2 Eggs
  2. 2 Avocados
  3. 2 Tomatoes
  4. 2 Whole Wheat English Muffins
  5. 2% Shredded Mixed Mexican Cheese (optional)
  6. Salt
  7. Pepper
  8. Tajin
  1. Boil your eggs to desired texture. This recipe works best with a hard boiled egg, so I normally cover and boil for 8-10 minutes.
  2. As your eggs cool, slice your tomatoes & avocados and set aside.
  3. Extract the yolk from the hard boiled egg and slice the remaining egg thinly.
  4. Open the English Muffin up (1 muffin is 2 servings) and place on a baking tray.
  5. Layer the muffin with the tomato, hard boiled egg, avocado, and a small amount of cheese.
  6. Bake in an oven or toaster oven for 3-5 minutes at 300 degrees F.
  7. Season with small amounts of salt, pepper, and Tajin seasoning.
Simply Sabrina

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