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Egg & Bacon Cauliflower English Muffin Breakfast Sandwiches

  • 35 m
  • 1 h
Carolyn Casner
“Use English muffins made with riced cauliflower in place of wheat English muffins to make a tasty breakfast sandwich that's far lower in carbs than traditional versions. With the addition of a runny egg, crisp bacon, creamy avocado and juicy tomato, you have a satisfying healthy breakfast that will keep you full until lunch.”


    • 2 teaspoons extra-virgin olive oil
    • 4 large eggs
    • Pinch of salt
    • Pinch of ground pepper
    • 1 tablespoon water
    • 8 Cauliflower English Muffins (see associated recipe)
    • 4 slices bacon, cooked and halved
    • 4 slices tomato
    • ½ avocado, cut into 8 slices


  • 1 Heat oil in a large nonstick skillet over medium heat. Crack eggs into the pan; sprinkle with salt and pepper. Add water; cover and cook until the egg whites are just set, 2 to 4 minutes.
  • 2 Place 1 cooked egg on each of 4 muffins. Top each with 2 pieces of bacon, 1 slice tomato and 2 slices avocado. Top with the remaining muffins.
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