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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. 

Course Breakfast
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Author Dani


  • 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


  1. 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. 

  2. 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. 

  3. 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. 

  4. In the same pan, cook the bacon until crispy. 

  5. 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. 

  6. 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. 

  7. Serve and enjoy! 

Recipe Notes

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.