Name: Quick and Easy Egg McMuffin-Style Sandwich
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1
Ingredients: 1 whole wheat English muffin, toasted; cooking spray; 2 large eggs, scrambled; 1 teaspoon ground turmeric; 1 teaspoon garlic powder; 2 fresh basil leaves, sliced; 1/8 teaspoon kosher salt; 1/4 of a small avocado, sliced; 1 thin slice beefsteak tomato

Quick and Easy Egg McMuffin-Style Sandwich

Vicki Shanta Retelny, RDN

Updated on September 20, 2019

(162 ratings)

Total Time: 10 min

Prep Time: 5 min

Cook Time: 5 min

Servings: 1

Nutrition Highlights (per serving)

319 calories

15g fat

31g carbs

18g protein

Show Nutrition Label

Nutrition Facts
Servings: 1
Amount per serving
Calories	319
% Daily Value*
Total Fat 15g	19%
Saturated Fat 4g	20%
Cholesterol 327mg	109%
Sodium 497mg	22%
Total Carbohydrate 31g	11%
Dietary Fiber 7g	25%
Total Sugars 6g
Includes 4g Added Sugars	8%
Protein 18g
Vitamin D 2mcg	10%
Calcium 217mg	17%
Iron 4mg	22%
Potassium 539mg	11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

If a take-out egg muffin sandwich is always on your breakfast menu, we don't blame you—it's quick, easy to eat, and tasty. Add another characteristic—nutritious—when you make your own. It'll be cheaper, too.

This version comes with unique anti-inflammatory properties—the eggs are scrambled with turmeric, a spice that has been shown to fend off inflammation in the body. The eggs also offer a generous helping of protein: 12 grams! Plus, fresh basil is tossed into the egg scramble for a flavor and nutrition boost.

To add a creamy, healthy fat kick plus plenty of potassium, avocado slices are nestled in between the nooks and crannies of a whole wheat English muffin. This simple sammie is sure to fill you up and fuel your body at any time of day.

Ingredients

1 whole wheat English muffin, toasted
cooking spray
2 large eggs, scrambled
1 teaspoon ground turmeric
1 teaspoon garlic powder
2 fresh basil leaves, sliced
1/8 teaspoon kosher salt
1/4 of a small avocado, sliced
1 thin slice beefsteak tomato

Preparation

Put each half of the English muffin in the toaster. Allow toasting until the edges are crisp and slightly browned.
In a small skillet on the stovetop over medium-low heat, apply a spritz of cooking spray. In a small bowl, scramble eggs with turmeric, garlic powder, basil, and salt. Pour into heated skillet. With a spatula, scramble the eggs until light and fluffy. Remove from heat.
Place the scramble on half of the toasted muffin. Top with avocado and tomato slices.
Top with the half of the muffin. Serve while warm.

Ingredient Variations and Substitutions

This sandwich is versatile, as you can add any vegetables to the egg scramble. Try adding diced bell peppers, onions, and mushrooms or baby spinach and kale.

Jack up the heat with a hint of jalapeno pepper or hot Giardiniera. Add a dollop of Dijon mustard on top before closing the sandwich for a unique, sophisticated flavor boost.

For additional nutrition, use sprouted whole grain muffins. Sprouted grains are a bit lower in gluten and high in protein, primarily the amino acid lysine.

Cooking and Serving Tips

This sandwich tastes best when served immediately. The crunch of the toasted muffin and creaminess of the fluffy eggs and avocado combination are at their peak right after preparing. That's a good thing, as you can make this five minutes before guests arrive or right before you are heading out the door to fuel you up well for your next adventure.