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Mexican Breakfast Muffin

Mexican Breakfast Muffin

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  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2-4
  • Category: Breakfast
  • Method: Frying
  • Cuisine: Mexican

Ingredients

Units
  • Two english muffins, halved
  • 4 eggs
  • 1 tbsp Mexican shredded cheese (or as much as you desire

Guacamole

  • 1 avocado
  • 1/4 cup tomato, diced
  • 1/4 cup red onion, diced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • Juice from 1/2 a lime

Instructions

  1. Slice english muffins in half, and toast how you like it. If you don’t have a toaster (like us) place in the oven on broil and toast.
  2. Preheat the oven to 400 degrees F.

Guacamole

  1. Open and slice up the avocado. Mush together in a bowl until creamy. Add in tomatoes, red onion, salt, pepper, and lime juice and combine. Taste and add more juice or seasoning until desired taste.
  2. Spread the guacamole evenly across all four slices.

Egg sandwich construction

  1. Using a bowl or a cup with the same size base as an english muffin, nuke eggs (one at a time) in the microwave for 1 minute. I like my eggs runny, so I just nuked them as-is. Fatima likes scrambled, so I scrambled them in the bowl before nuking.
  2. Place each egg atop guacamole.
  3. Sprinkle as much cheese on top of the eggs as you desire.
  4. Place back in the oven and cook until cheese is melted.
  5. Remove from oven and enjoy warm!