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Avocado Egg Breakfast Sandwich - How to Make Baked Eggs with Cilantro in Muffin Tin

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)

Instructions

  • 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.