thefoodiefloridian

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!

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