High Protein Vegetarian Breakfast Sandwich
A nutritious, hearty breakfast sandwich packed with protein from eggs and black beans, creamy avocado, and vibrant flavors.
Ingredients
For the Sandwich
- 4 pieces whole wheat English muffins, split and toasted
- 4 large eggs Can be substituted with tofu or chickpea flour for a vegan option.
- 1 tablespoon olive oil
- ¼ teaspoon salt Adjust to taste.
- ¼ teaspoon black pepper Adjust to taste.
- 4 slices cheddar or Swiss cheese Substitute with dairy-free cheese for a vegan option.
- 1 cup baby spinach Can be substituted with kale or arugula.
- 1 medium avocado, sliced Ripe avocados are best for spreading.
- ½ cup cooked black beans, rinsed and drained
- 2 tablespoons hummus Can be swapped with guacamole or nut butter.
Instructions
Preparation
- Gather all the ingredients listed above and familiarize yourself with the steps.
- Toast the split English muffins in a toaster or toaster oven until golden brown and crispy, about 3-5 minutes.
- In a non-stick skillet, heat olive oil over medium heat, crack the eggs into the skillet, season with salt and black pepper, and fry for 4-5 minutes until the whites are set but yolks are still soft. Flip and cook for an additional minute if desired.
- Assemble the first half of the toasted English muffin with a slice of cheese on top to allow it to melt.
- Layer with 1/4 cup baby spinach and a couple of tablespoons of black beans.
- Carefully place the cooked egg on top of the spinach and black beans.
- Top with sliced avocado.
- Spread hummus on the other half of the English muffin and place it on top, gently pressing down.
Serving
- Serve immediately, optionally with a side of fruit or a refreshing beverage.
Notes
Wrap each sandwich in foil or store in airtight containers in the fridge for about 3 days. They can be frozen for up to a month. Avoid microwaving, as it may make the bread tough.