Turkey Bacon Avocado Breakfast Sandwich

Breakfast sandwiches are a staple of American morning tables, built for grab-and-go ease. Here, crisp turkey bacon meets creamy avocado and egg on toasted whole-wheat English muffins, finished with everything bagel seasoning.

Serves 2 · 8 min prep · 12 min cook

Estimate for one serving

• 378 cal
• 23g protein
• 32g carbs
• 18g fat

Every recipe here is free to read.

Ingredients

• 2 whole-wheat English muffins
• 4 slices turkey bacon
• 2 large eggs
• 1 ripe avocado
• 1 cup baby spinach
• 1 small tomato
• 2 tbsp light mayonnaise or Greek yogurt
• 1 tsp everything bagel seasoning
• optional hot sauce
• to taste salt and black pepper
• as needed olive oil spray

Instructions

1. 1Preheat a skillet over medium heat and cook the turkey bacon until crisp and browned on both edges, about 3 to 4 minutes per side. Transfer to a paper towel.
2. 2Split and toast the English muffins until golden and crisp.
3. 3While the muffins toast, mash the avocado in a small bowl with salt, pepper, and half the everything bagel seasoning until slightly chunky.
4. 4Wipe the skillet if needed, lightly spray with oil, and crack in the eggs. Cook sunny-side up or over-easy until the whites are fully set and the edges are lacy, about 3 minutes, seasoning with salt and pepper.
5. 5Slice the tomato into thin rounds.
6. 6Spread a thin layer of light mayonnaise or Greek yogurt on the cut sides of each toasted muffin.
7. 7Build each sandwich: bottom muffin, baby spinach, two slices of turkey bacon, one egg, tomato slices, and a generous smear of mashed avocado.
8. 8Sprinkle the remaining everything bagel seasoning over the avocado and add a few dashes of hot sauce if you like heat.
9. 9Cap with the top muffin half and press gently so everything holds together.
10. 10Serve right away while the egg yolk is still warm and the muffin is crisp.