Breakfast Sandwich {Egg McMuffin Style}
Libby with Lemony Thyme
For the Breakfast Sandwich itself, I wanted to go beyond bacon, egg & cheese without sacrificing the familiar comfort we expect from an Egg McMuffin.
Cook Time 20 minutes mins
- 4 English muffins
- 8 strips bacon
- 4 large eggs
- 1 cup shredded colby jack or cheddar cheese
- 4 frozen hash brown patties
- 1 avocado sliced
- salt & pepper to taste
- 2-3 Tablespoons butter for cooking
Prepare ingredients
Preheat oven to 450° F. Place frozen hashbrown patties on a dark baking sheet. Bake for 7 minutes, then flip and bake for another 7 minutes.
Meanwhile, cook bacon until crispy. Drain on paper towel. Reserve. Toast English muffins, butter and reserve. Heat 1 Tablespoon butter in non-stick skillet. Fry eggs, breaking yolks and flipping; season with salt & pepper. Top eggs with shredded cheese. Remove from heat and cover for 1-2 minutes until cheese is melted.
To assemble
Layer half of each English muffin with hashbrown patty, fried egg with cheese, bacon strips, sliced avocado, and top with remaining English muffin halves.