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!
thefoodiefloridian 
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