Hearty Microgreen Breakfast Sandwich

Serves 2


2 English Muffins

2 Strips Turkey Bacon

1 Tbsp Olive Oil

3 Large Eggs

1 Green Onion

1 Tomato

2 Tbsp Microgreens


Bring your skillet to high heat to crip up the bacon. Once the skillet is hot, add the two turkey bacon strips and allow them to get hot and crispy for about 2 minutes on both sides on medium-high heat. After the turkey strips are done, move them to your cutting board and cut each strip in half.

Crack three eggs into a bowl then whisk well using a whisk or fork. Heat up a skillet on medium heat and add 1 tablespoon of olive oil. While the oil heats up, wash and finely chop the green onion into rounds. Add the chopped green onion to the hot oil and sauté for a couple of minutes. Next, add the whisked eggs and lower the heat to medium-low. Using a spatula or wooden spatula, move the eggs around while cooking. Once the eggs are almost cooked through, add ¼ tsp of salt and a pinch of black pepper. After the eggs are done cooking, move the skillet off the heat and cover to keep the eggs warm.

Note: You do not need to add a lot of salt to the eggs as the turkey bacon is already pretty salty.

Split open the english muffins then toast the english muffins in your toaster or the skillet you used for the turkey bacon! If you are using the skillet, turn the heat to medium-high and toast the english muffins for 1-2 minutes on each side.

Build your breakfast sandwich by starting with the bottom half of your english muffin, add a slice of tomato, half of the scrambled eggs, the halved turkey bacon a hearty amount of microgreens. Finish with the top of the english muffin and enjoy.