My boys love eggs. (Both my 7 and 5 year olds are now quite proficient at making scrambled eggs for breakfast.) They also love avocado. And English muffins. And chips and salsa. I took a risk in putting all these things together for a “breakfast for dinner” meal, and it was a big success. (Minus the chips, but I suppose you could add those if you wanted a little crunch in your ‘wich!) 2 of the 3 didn’t make any comment about the cilantro in the eggs. And the third said he’d try this new egg ‘without the green thing’…I’m calling that a success y’all.
And this was a big winner with the adults as well. All the different flavors and textures make this a perfect ‘brinner’ meal, in our book.
Here’s the skinny on the baking the eggs in muffin tin with the cilantro. (I wasn’t kidding about all the cilantro meals coming your way…)
Add a little salt and pepper and a few chopped cilantro leaves to the bottom of a lightly greased muffin tin.
Crack and egg. Add a pinch of salt and pepper.
Top with more chopped cilantro leaves.
Bake.
Boom. Baked eggs with cilantro. Perfect for my Avocado-Egg Breakfast Sandwich…which you can watch me assemble by clicking here.
Hope you enjoy it y’all!!!
Avocado-Egg Breakfast Sandwich
Yield – 6 servings
Preparation Time – 20 minutes
Cooking Time – 15-20 minutes for the eggs, 10 minutes for the sandwiches
Ingredients
- Cilantro ($.29)
- 6 eggs ($.80)
- Salt and pepper
- 6 English Muffins ($1.99)
- 6 slices cheese (I used Monterrey Jack) ($1.50)
- 6 Spoonfuls of Salsa ($.25)
- 1 avocado, mashed ($.50) Lots of sales here recently!
- Lemon or lime juice ($.20)
- Cilantro
- Salt and pepper
- Side of fresh fruit ($1)
Directions
- Preheat the oven to 350. Lightly spray 6 muffin tins with non-stick cooking spray.
- Add cilantro leaves to the bottom of each muffin cup, along with a pinch of salt and pepper. Crack an egg into each muffin cup. Top with cilantro and salt and pepper.
- Bake in the preheated oven for 15-20 minutes, or until the yoke has cooked through.
- Meanwhile, combine the mashed avocado with lemon or lime juice, leftover chopped cilantro, salt and pepper, all to taste.
- Assemble the sandwiches once the baked eggs are cooked. I layered mine like this – English muffin – avocado/guac – baked egg – salsa – slice cheese – English muffin.) Then place in the oven on a baking sheet for about 10 minutes, or until cheese has melted.
- Serve Avocado-Egg Breakfast Sandwich with side of fresh fruit.
Cost $6.53
[email protected] says
I love cilantro! We had it on our dinner table last night, too. And, avocado sandwiches are the best. I love them without the eggs & cheese, too : )
Mama Owl says
I know this is a late question for this post, but have you tried freezing the eggs? They look yummy! I was hoping to make them and freeze them for quick and easy breakfasts on the go!
Allison Dey says
I love this recipe, but are these US prices? Here in Australia eggs are at least $4.50 a dozen and usually $6 a dozen. I’m an ex-pt American and completely frustrated at how much food costs here but have no more income than I did in the US. Help!
Robin Anderson says
I freeze cooked eggs all the time, Mama Owl. I make breakfast sandwiches for my husband to take to work a month at a time 🙂
Going to make these for dinner next week 🙂
Kimberly says
I you need a flatter or larger diameter egg, AND if you want the eggs to cook faster, try cooking the eggs in a jumbo muffin pan, or even a flatter “muffie” pan, both of which are made with 6 items per tray.