Healthy Breakfast Sandwich Recipe

Ben Carraoli

Healthy Breakfast Sandwich Recipe

I love starting my mornings with a breakfast that’s both filling and nourishing, and this healthy breakfast sandwich has quickly become my go-to. It’s packed with fresh greens, hearty protein, and a creamy, flavorful sauce that makes every bite irresistible. I was surprised at how easy it is to make, even on busy mornings, yet it feels like a gourmet treat.

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Prep Time 10

Cook Time 15

Servings: 2

Ingredients Method Notes

Ingredients

Whole grain or Ezekial English muffins: 2 for high fiber; brown rice muffins work for gluten-free options.
Pasture-raised eggs: 2 for rich flavor and better nutrition.
Frozen hash brown patties: 2 for crispy texture; pat dry before cooking for extra crunch.
Fresh rosemary: 1 tsp finely chopped, adds antioxidant-rich flavor.
Arugula: 1 cup for zesty taste and nutrient boost.
Bacon: 2 slices optional, for savory crunch; turkey bacon works as a lighter alternative.
Cheddar cheese: 2 slices freshly grated melts best.
Avocado: ½ creamy base packed with healthy fats.
Fresh basil: ¼ cup aromatic and anti-inflammatory.
Garlic: 1 clove finely minced, adds heart-healthy flavor.
Lime juice: 1 tsp brightens the aioli.
Lemon juice: 1 tsp adds natural tartness.
Jalapeño: ¼ optional for heat.
Fine sea salt: ½ tsp to enhance all flavors.

Method

Start by placing bacon on a parchment-lined baking sheet. Cook in a cold oven set to 425°F for about 20 minutes until crispy. Drain on paper towels to remove excess grease, keeping it flavorful but not oily.
Blend avocado, basil, garlic, lime, lemon, jalapeño, and salt in a food processor until smooth. Add 1-2 teaspoons of water if the aioli is too thick. This sauce adds a creamy, zesty layer to your sandwich.
Rub chopped rosemary onto the hash browns and cook in a skillet with a drizzle of oil until golden brown, about 4-5 minutes per side. Cook eggs in the same skillet to your preference—fried, scrambled, or over-easy work beautifully.
Toast English muffins cut side down in the skillet for 30-45 seconds until golden. Top one half with cheddar and cover for 30 seconds to melt. The other half gets the aioli, ready to assemble.
Layer the aioli-topped muffin with arugula, hash browns, eggs, bacon, and the cheese-topped muffin. Slice in half and enjoy immediately for the perfect balance of flavors and textures.

Notes

I like to pat hash browns dry before cooking; it makes them extra crispy.
Using fresh herbs like rosemary and basil elevates the flavor so much more than dried.
I toast the muffins in the skillet instead of a toaster for added buttery flavor.
For a quick weeknight breakfast, I sometimes prep the aioli a day in advance.