Dairy-Free Bacon and Egg McMuffin
Start your morning right with this irresistible Dairy-Free Bacon and Egg McMuffin! Perfect for busy mornings or a leisurely brunch, this wholesome homemade take on a fast-food classic is packed with vibrant flavors and nutrient-rich ingredients. Featuring crispy bacon, a perfectly fried egg, creamy mashed avocado, fresh spinach leaves, and juicy tomato slices, all sandwiched between golden-toasted English muffin halves, this recipe delivers satisfying layers of taste and texture without a drop of dairy. With just 10 minutes of prep and 10 minutes of cooking time, it’s a quick, wholesome, and completely customizable breakfast option that’s gluten-free friendly when using appropriate muffins. Whether you're looking for a hearty grab-and-go breakfast or a satisfying weekend treat, this dairy-free delight is sure to become a favorite!
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Recipe Information
Ingredients
- 1 whole English muffin
- 2 slices Bacon
- 1 large Egg
- 1 small Avocado
- 2 slices Tomato
- 0.25 cup Spinach leaves
- 1 teaspoon Olive oil
- 0.125 teaspoon Salt
- 0.125 teaspoon Black pepper
Instructions
Begin by slicing the English muffin in half and toasting it in a toaster until golden brown.
Heat a non-stick skillet over medium heat and add the bacon slices. Cook until crispy, about 3-4 minutes on each side. Remove the bacon from the skillet and place on a paper towel-lined plate to drain excess grease.
In the same skillet, add the olive oil and let it heat up for a few seconds. Crack the egg into the skillet and season with salt and black pepper. Cook the egg until the white is set but the yolk is still runny, approximately 2-3 minutes. For a firmer yolk, cover the skillet with a lid and cook for an additional minute.
While the egg is cooking, slice the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it lightly with a fork and season with a pinch of salt and pepper.
Spread the mashed avocado onto the bottom half of the toasted English muffin. Top with the cooked bacon slices, followed by the fried egg.
Layer the spinach leaves and tomato slices on top of the egg.
Place the top half of the English muffin over the fillings to complete the sandwich.
Serve immediately, and enjoy your dairy-free bacon and egg McMuffin!
Nutrition Facts
Calories |
643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 235 mg | 78% | |
| Sodium | 1289 mg | 56% | |
| Total Carbohydrate | 42.3 g | 15% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 9.7 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 143 mg | 11% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 944 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
