This is a mashup of an everything bagel and breakfast sandwich that will have your taste buds dancing! It has herb cream cheese, egg, sautéed kale, avocado, and crispy bacon housed between two multigrain English muffins that are covered in everything bagel seasoning and toasted to perfection.
Typically, I crave sweet breakfast goodies, like pancakes, oatmeal, smoothies and the like. But for some reason, I had an inkling for a delicious, savory breakfast sandwich.
My craving started when I bought the everything bagel seasoning from Trader Joe’s. I have heard people rant and rave about this stuff. I knew I had to give it a try. I wanted to use it in a fun, creative way. The perfect idea came to mind: the ultimate breakfast sandwich, a mashup of an everything bagel AAANNNDDD a breakfast sandwich.
Hey, I don’t do savory often, but when I do, I go BIG!
To pay homage to the everything bagel, I added the seasoning to the top and bottom of the outside of an English muffin and also included cream cheese to the sandwich. What’s a bagel without cream cheese?
The whole concoction is housed between toasted English muffin slices to make it a sandwich and I added an egg and some bacon, of course!
Finally, to stay true to my Danilicious style, I made some swaps to keep this sandwich nutritious and delicious: I used multigrain English muffins, I incorporated some greens, kale and avocado, I opted for light cream cheese, and I made sure the bacon was sugar free.
With all of its different flavors and textures, this is definitely the ultimate breakfast sandwich.
Let’s get to cooking.
The first step is to make the egg patties. You can either use small ramekins or a cupcake pan. Make sure whatever vessel you are using is well greased. Crack in your eggs and bake in a 350 degree oven until the white and yolk are set (about 20 minutes). Make sure to let them cool slightly before flipping them out of the cavities.
While the eggs cook, you can make the other components of the sandwich.
For the avocado spread, scoop out the flesh of an avocado into a small bowl and add in lemon juice, Worcestershire sauce, and salt and pepper and mash together until you have a spread. I use this spread on almost everything, avo toast, chips, carrots, you name it. It’s creamy, slightly acidic, and totally addicting.
Next, heat olive oil in a non stick pan. Throw in the kale and sauté until it starts to wilt and slightly brown. Kale is a pretty tough green so it can stand up to heat and being cooked. I love it sautéed because it becomes slightly crispy and crunchy, like a chip. It adds nice texture to the sandwich. Finish it by adding garlic powder, salt, and pepper to give it some flavor.
In the same pan, cook the bacon until it is crispy. Or however you like your bacon. My dad always made our bacon super super crispy, so that is how I prefer it. My husband likes his less cooked and more pliable. To be honest, I don’t get that, it seems the bacon is undercooked, but that’s how he likes it and I try to make his that way. You do you and make your bacon to your desired crispiness.
To bring the everything bagel to the party, drizzle your English muffins slices with olive oil and cover the top and bottom with everything bagel seasoning.
This seasoning is gold. It’s crunchy, salty, and garlicky. Literally, everything you love about an everything bagel without the bagel!
Now the fun part. Time to assemble. With the bottom slices of the English muffin, spread on the cream cheese then top with kale, the egg patty, and bacon. On the top portion of the English muffin, spread on the avocado mash then place it on top of the bacon.
Ok now the really really fun part. Time to eat! And time to do your happy dance!
This sandwich is the king of breakfast sandwiches. It has everything you could want from a savory breakfast. It is creamy from the avocado mash and cream cheese, garlicky from the seasoning, and crunchy from the kale, bacon, and perfectly toasted English muffins. It is the ultimate bite.
The Ultimate Healthy Breakfast Sandwich
The ultimate breakfast sandwich with herb cream cheese, egg, sautéed kale, avocado, and crispy bacon housed between two multigrain English muffins that are covered in everything bagel seasoning and toasted to perfection.
- 2 multigrain English muffins
- 2 teaspoons everything bagel seasoning I used the Trader Joe's kind
- 2 tablespoons herb cream cheese
- 2 eggs
- 3 slices of bacon
- 1 avocado
- 1 teaspoon lemon juice a wedge of lemon
- 1/2 teaspoon worcestershire
- 1 cup kale
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- salt and pepper to taste
Pre-heat the oven to 350 degrees. Spray 2 ramekins or 2 cavities of a cupcake pan with cooking spray. Crack in the two eggs into each ramekin or cavity and sprinkle with salt and pepper. Bake for 30 minutes or until white and yolk are set. I like to sprinkle a touch more salt. Once baked, let cool and then flip out of vessel.
While the eggs cook, you can make the other parts of the sandwich. First, make the avocado spread. Scoop out the flesh of the avocado into a small bowl. Add in lemon juice, worcestershire, and salt and pepper. Mix until well combined. Set Aside.
Next heat 1 tablespoon olive oil in a nonstick pan. Add in the kale. Sautee until it is wilted and starts to lightly brown. Add in salt, pepper, and garlic powder. Take off heat and set aside.
In the same pan, cook the bacon until crispy.
Finally, cut the English muffins in half and coat in olive oil. Sprinkle on the everything bagel seasoning on the outside of each English muffin half. Bake the English muffins in the already hot oven for about 10 minutes, or until crispy.
Let's assemble the sandwich. Take one of the toasted English muffins. On the bottom, spread on the herb cream cheese and top with kale. Top with egg and bacon. On the other top half, spread on the avocado mash and placed on top pf bacon.
Serve and enjoy!
You can make more than 2 egg patties if you plan to eat these all week. They will store in the fridge for up to a week.