California Breakfast Sandwich

  This California Breakfast Sandwich is full of flavour and perfect for busy mornings on the go. 

 

I love breakfast sandwiches. Cereal, toast etc… I can take or leave but a breakfast sandwich? That is a winner every time.

This California Breakfast Sandwich is full of flavour and perfect for busy mornings on the go. You can pre-cook and prep almost everything the night before and quickly reheat if necessary or make it the morning of if you have a few more minutes (about 15-20 minutes.)

Just pop the bacon and eggs in the oven for about 14 minutes each, and then assemble the rest. It honestly doesn’t get any easier.

 

 

I love the addition of spicy sriracha mayo to the sandwich, it really adds a punch of flavour that balances so well with the rest of the ingredients. You can definitely leave it out if you don’t like amazing, creamy and spicy sauces?

 

 

California Breakfast Sandwich

Makes 4 Sandwiches

Ingredients:

4 English muffins, lightly toasted
4 Eggs
1 Tbsp Sriracha
3 Tbsp Mayo
Cheese, Sliced (as much or little as you like)
8 Slices Chicken Bacon, Cooked and halved
1 Tomato, sliced
1 Avocado, sliced

Directions:

Preheat oven to 350˚F and grease 4 cups in a standard muffin tin.

Crack an egg into each cup then season with salt and pepper to taste.

Bake until just set, about 12-15 minutes.

Combine sriracha and mayo in a small bowl and set aside.

Place cheese slices on top of the English muffin bottoms.

Once eggs are done, place one each on top of the cheese. You may want to slice the egg in half to create a shorter sandwich.

Layer tomato, avocado and bacon on top of the egg.

Top with a generous dollop of sriracha mayo and cover with the top of an English muffin.

Enjoy