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Toasted English muffins with butter, peaches, and cranberries, served with coffee and orange juice on a rustic table.

English Muffin Breakfast

Start your morning with this healthy and satisfying Avocado & Egg English Muffin! Creamy mashed avocado, a perfectly cooked egg, and a sprinkle of seasoning make this a nutritious, delicious, and quick breakfast option. It’s packed with protein, fiber, and healthy fats, keeping you energized throughout the day!
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1
Course: Breakfast
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole wheat English muffin split and toasted
  • ½ avocado mashed
  • 1 egg fried, scrambled, or poached
  • ½ teaspoon lemon juice
  • Salt & black pepper to taste
  • Red pepper flakes or everything bagel seasoning optional
  • Feta cheese crumbles optional

Equipment

  • Toaster (for toasting the English muffin)
  • Small bowl (for mashing the avocado)
  • Fork (for mashing the avocado)
  • Non-stick skillet or frying pan (for cooking the egg)
  • Spatula (for flipping the egg)
  • Knife & cutting board (for slicing the avocado and optional toppings)

Method
 

  1. Toast the English muffin halves until golden brown.
  2. In a small bowl, mash the avocado with lemon juice, salt, and pepper.
  3. Spread the mashed avocado evenly on both halves of the toasted muffin.
  4. Cook the egg to your preference (fried, scrambled, or poached).
  5. Place the cooked egg on one muffin half.
  6. Sprinkle with red pepper flakes or everything bagel seasoning for extra flavor.
  7. Optionally, add feta cheese crumbles for a tangy kick.
  8. Serve immediately and enjoy!

Notes

Swap the whole wheat muffin for a gluten-free version if needed.
Add sliced tomatoes or smoked salmon for extra flavor.
For meal prep, prepare the mashed avocado in advance with extra lemon juice to prevent browning.
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