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Week 38: Breakfast Sandwich

I have been meaning to make this recipe for the blog for a long time! This is a vegetarian version of a breakfast sandwich with scrambled eggs, cheese, arugula, avocado, and a sprinkling of everything seasoning. It's the ultimate breakfast treat.

Plus, you can totally substitute the fillings to your preference. Try adding meat, pickled red onions, or tomatoes for a unique punch.

This sandwich is seriously SO easy to make. I think it only took me about ten minutes to assemble from start to finish!

And if you aren't a fan of English muffins, try this recipe using a split croissant (another one of my favorite variations) or on toast. The possibilities are endless!




  • 3 English muffins

  • Everything bagel seasoning, to taste

  • 2 avocados

  • 1 teaspoon lemon juice

  • Salt and pepper to taste (for avocado mixture)

  • 4 eggs

  • Salt and pepper to taste (for scrambled eggs)

  • 3/4 cup arugula


  1. Preheat your oven to 375 degrees F and line a baking sheet with parchment paper. Place the two pieces of each English muffin on the baking sheet and top half of them off with a slice of cheese. Then bake for 2 minutes.

  2. In a bowl, mash the avocado, salt, pepper, and lemon juice together until it forms a creamy consistency.

  3. Over medium heat, grease a pan with butter. In a bowl, whisk the eggs, salt, and pepper, and pour this onto the pan. Slowly, scramble the eggs by pushing the outer ends in the center. You should take it off the heat while the eggs are still slightly runny.

  4. To assemble, spread the avocado over the English muffin, then the everything bagel seasoning, arugula, and scrambled egg, and finish with the cheese side of the muffin.


The Bored Baker 👩🏽‍🍳


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