It’s no secret that our house we love breakfast food. We love to have big weekend breakfasts, breakfast for dinner, and more. We rarely go out for breakfast. Why would we? My husband is the king of breakfast at our house. He makes a mean crepe, french toast, omelet, and egg McMuffin.
This recipe is something that is super easy to make for a quick dinner or a breakfast of champs. It is super customize-able and can meet all of the tastes of your family. If you don’t have or don’t like pepper jack, swap it out for something else. Want to try it with a tomato? Go right ahead. We love this meal and haven’t met a combination we didn’t like.
If you are serving these with a side I’d recommend 2 muffins for the big eaters. When we have hash browns and fruit I can get by with just one muffin. I found it easiest just to fry the egg so it stays in somewhat of a round shape. I melted a cup trying to cut a perfect circle out of a egg that I beat and poured into the pan. We had to give up on the cup finally because it would mock me of that experience.
Time: 15 minutes
- 4 English Muffins
- 4 eggs
- 4 slices deli ham
- 4 slices pepper jack cheese
- 1/2 avocado
- 1 c spinach
- optional sauces: salsa, jalapeno jelly, herb cream cheese, or ketchup
- Step 1
Heat a large skillet over medium high heat. Prepare spinach and cut avocado into thin slices.
Toast English Muffins. Set aside and keep warm. Toast ham until warm, set aside and keep warm. Fry each egg and top with cheese slices.
- Step 2
Spread desired sauce on English Muffin. Layer ham, egg, spinach, avocado on English Muffins. Serve warm and enjoy!
We love to have hash-browns, fruit and yogurt with our muffins.