It’s a great day for a hearty breakfast. By that, I mean it’s pouring rain outside with no sun in sight so I might as well spend the morning inside creating something fulfilling to eat. Doesn’t food just made gloomy days that much better?
I practically grew up on Sausage McMuffins from McDonald’s, so I wanted to make a healthier “McMuffin” (not to mention more adult-like!). This one has some more color and not as much fat or sodium. It will, however, still leave you full for a good couple of hours.
Some people are very anti McDonald’s and would never feed their child something from there. I have no shame eating McDonald’s as a child. As a matter of fact, I loved it and have fond memories from spending my afternoons on the playground. I still eat it now— definitely not as much as I used to and in moderation, but I won’t turn down a McDonald’s run for breakfast if asked.
Did I ever tell you guys that my parent’s first date was at Carl’s Jr? My dad was broke and couldn’t afford more than that. My mom came from Paris, so she never really tasted a hamburger until then. I don’t even think she knew what fast food was. She thought it was delicious! About 239048 Carl’s Jr dates later, they got married and it was a match made in heaven.
This green McMuffin may take a little more time to make, but the end result is worth it. The creamy avocado and the slight saltiness from the spinach truly brings together every single bite. I left one side of the muffin off to save some carbs, but you can certainly make it a closed face sandwich if you prefer. It’s also less messy to eat when you have two pieces of bread to hold onto instead of one.
I just like looking at the perfectly toasted cheese on top. Isn’t she a thing of beauty?
Ingredients
- 1 whole wheat english muffin (I only used half of one to make it open faced, but you can use both)
- 1 egg, scrambled
- handful of spinach
- drizzle of olive oil
- pinch of sea salt
- half of an avocado, sliced
- 1 1/2 tablespoons shredded mozzarella
Directions
- In a small skillet over medium heat, warm up the olive oil and toss in your handful of spinach. Sprinkle sea salt on top. Cook until the spinach has fully wilted, about 4-5 minutes. Remove from heat, drain, and set aside.
- Place the scrambled egg on top of your english muffin. Layer it with the spinach, avocado, and cheese.
- Toast your open faced sandwich for a minute or two. You can also do this under the broiler in your oven until your cheese begins to melt, but make sure to keep an eye on it because it can burn quickly. Enjoy!
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