Looking for a Gluten Free and Dairy Free breakfast? Try this Bacon Double A Muffin. For the muffin I prefer to use Katz or Canyon Gluten Free Muffins.
INGREDIENTS
- 1 English Muffin, Toasted
- 2 Slices Bacon, Cooked
- 1 Egg
- ½ Avocado
- Arugula
- 1 Slice Red Onion
- 2-3 Cherry Tomatoes, sliced
- 1 Tbsp Balsamic Glaze
- Salt & Pepper to Taste
INSTRUCTIONS
- Prepare toppings by cutting avocado in half, pitting and slicing half of the avocado into slices and thinly slicing onion. Slice cherry tomatoes into small pieces and rinse/dry arugula. Cook Bacon if not cooked already.
- Put english muffin in toaster, while toasting, fry egg to preferred style (over medium or over easy is best for this sandwich)
- Once egg and muffin are done, place half the english muffin on a plate, top with avocado, arugula, bacon, onion, egg, cheery tomatoes and then drizzle with balsamic glaze. Enjoy!
Bacon Double A Muffin
- 1 English Muffin, Toasted
- 2 Slices Bacon, Cooked
- 1 Egg
- ½ Avocado
- Arugula
- 1 Slice Red Onion
- 2-3 Cherry Tomatoes, sliced
- 1 Tbsp Balsamic Glaze
- Salt & Pepper to Taste
Prepare toppings by cutting avocado in half, pitting and slicing half of the avocado into slices and thinly slicing onion.
Slice cherry tomatoes into small pieces and rinse/dry arugula.
Cook Bacon if not cooked already.
Put english muffin in toaster, while toasting, fry egg to preferred style (over medium or over easy is best for this sandwich)
Once egg and muffin are done, place half the english muffin on a plate, top with avocado, arugula, bacon, onion, egg, cheery tomatoes and then drizzle with balsamic glaze. Enjoy!
thefoodiefloridian 
One thought on “Bacon Double A Muffin (GF/DF)”