Dairy-Free Bacon Egg and Cheese English Muffin
Start your day with a satisfying twist on a classic breakfast favorite: the Dairy-Free Bacon Egg and Cheese English Muffin. This mouthwatering sandwich offers all the indulgence of the traditional version with a dairy-free makeover, making it perfect for those with dietary restrictions. Crispy bacon, perfectly seasoned eggs, and melted slices of dairy-free cheddar cheese come together on a toasted English muffin for a savory, handheld delight. The recipe is quick and simple, with just 10 minutes of prep and 15 minutes of cooking time, so you can enjoy a warm, hearty breakfast before heading out the door. Ideal for busy mornings or a lazy weekend brunch, this dairy-free breakfast sandwich is sure to become a go-to for anyone seeking a delicious, lactose-free option.
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Recipe Information
Ingredients
- 2 pieces Dairy-Free English Muffins
- 2 slices Dairy-Free Cheddar Cheese Slices
- 4 slices Bacon Strips
- 2 pieces Large Eggs
- 1 tablespoon Avocado Oil
- 0.25 teaspoon Salt
- 0.25 teaspoon Black Pepper
Instructions
Preheat a skillet over medium heat. Cook the bacon slices until crispy, about 4-5 minutes each side. Remove and place on a paper towel-lined plate to drain excess grease.
While the bacon is cooking, heat a separate non-stick skillet over medium heat and add half of the avocado oil.
Crack the eggs into the skillet and season them with salt and pepper. Cook the eggs for about 2-3 minutes on one side, then gently flip and cook for another minute until the yolk reaches your desired doneness.
In the meantime, slice the English muffins in half and lightly toast them in a toaster or on a skillet until golden.
Place a slice of dairy-free cheddar cheese on the bottom half of each toasted English muffin. Layer with two slices of bacon on each and then top with a cooked egg.
Cover with the other half of the English muffin to form a sandwich.
Serve warm and enjoy your dairy-free bacon, egg, and cheese English muffin!
Nutrition Facts
Calories |
694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 407 mg | 136% | |
| Sodium | 1718 mg | 75% | |
| Total Carbohydrate | 52.8 g | 19% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 4.0 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 162 mg | 12% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 426 mg | 9% | |
*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.
