Huevos Rancheros Breakfast Sandwich

You know how they say breakfast is the most important meal of the day?

Well, I am guilty of sometimes not finding enough time to partake in that meal.

I get busy with getting kids out the door for school, making sure the trash can is at the curb, laundry, dishes, paying bills, running errands…. you know the routine. Next thing I know it’s lunch time and I am running on fumes. So when I make it a priority to eat breakfast, it’s a quick, nutrient packed, savory and delicious one.

I’m an egg and toast kind-of-gal. And when it’s California Avocado season, there’s ALWAYS avocado slices to accompany my quick breakfast. One of my favorite ways to spice up my breakfast routine is by making this Huevos Rancheros Breakfast Sandwich.

Huevos Rancheros is typically served on top of a corn tortilla that’s been lightly fried, but…

‘ain’t nobody got time for that!’

No, we need it quicker, but just as tasty.

So I threw it all on a toasted english muffin and oh. mah. gosh.

It’s insane delicious.

Just throw your english muffin in the toaster, grab a Ca. Avocado and smash it with a fork (sprinkle in a little salt for good measure), then smear one side of your toasted muffin with avocado, and the other with refried beans.

As for the egg, make it the way you like it. Over easy, fried, scrambled, egg whites only… there’s no wrong answer to this. I made this with an over easy egg, or a dip egg as my husband calls it.

There is nothing more glorious then that yellow gold running out and combining with the avocado, salsa and beans. It’s a winning combination.

Seeing as this sandwich takes less than 5 minutes to make, it’s perfect for those of us on time schedules. Make this Huevos Rancheros Breakfast Sandwich and run out the door!

Um… you might want to bring some napkins along too…

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Huevos Rancheros Breakfast Sandwich

Huevos Rancheros Breakfast Sandwiches take a few minutes to whip together into a delicious egg, avocado, bean and cheese sandwich on a toasted english muffin. Yum!

Prep Time5 minutes mins

Cook Time5 minutes mins

Total Time10 minutes mins

Course: Breakfast

Cuisine: Mexican

Servings: 2

Calories: 384 kcal

Author: Shawn

Ingredients

• 2 english muffins, halved and toasted
• 1/3 cup refried beans
• 2 eggs
• 1 Avocado
• Salsa
• Salt and Pepper

US Customary - Metric

Instructions

• While the english muffins are toasting, peel and pit the California Avocado and use a fork to mash it. Add salt to taste. Heat up refried beans till warm and spreadable in microwave. Spread half of the bean mixture on the bottom of each english muffin, then spread half of the avocado on the top of each english muffin.
• Heat a small non-stick skillet over medium-high heat. Spray with olive oil. Crack eggs into pan, one at a time, making sure the egg whites don't touch. Sprinkle with salt and pepper according to taste preferences. Let cook for 1-2 minutes, longer if desired, then carefully use a spatula to flip the eggs over. Season again with salt and pepper. Let cook for an additional 1-2 minutes, or longer if desired. Place the cooked egg on top of the english muffin that is covered in beans. Repeat with the other egg.
• Add your desired amount of salsa on top of the egg, then place the avocado smeared half of the english muffin on top. Enjoy!

Notes

*Feel free to cook the eggs however you like them, scrambled, fried, or egg whites only.

Nutrition

Calories: 384kcal | Carbohydrates: 39g | Protein: 14g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 164mg | Sodium: 564mg | Potassium: 623mg | Fiber: 10g | Sugar: 2g | Vitamin A: 418IU | Vitamin C: 10mg | Calcium: 80mg | Iron: 2mg

Keywords: avocado, breakfast sandwich, eggs, english muffin, salsa

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Disclosure: I am a compensated member of the California Avocado Ambassador team. As always, all opinions expressed are my own.