Ingredients
Scale
- 1/4 cup mayonnaise
- 1 tablespoon canned chipotle peppers in adobo sauce (minced)
- 1 teaspoon fresh lime juice
- 4 English muffins, split and toasted
- 4 large eggs
- 4 slices sharp cheddar cheese
- 4 slices cooked bacon or sausage patties (optional)
- 1 tablespoon butter or oil
- Salt and pepper to taste
- Avocado slices or baby spinach (optional, for serving)
Instructions
- Prepare the Chipotle Mayo: In a small bowl, mix the mayonnaise, minced chipotle peppers, and lime juice until smooth. Set aside.
- Cook the Eggs: Heat butter or oil in a nonstick skillet over medium heat. Crack the eggs into the skillet and cook to your desired doneness. Season with salt and pepper.
- Assemble the Sandwiches: Toast the English muffins and spread the chipotle mayo on the cut sides. Layer each muffin with cheese, cooked egg, and bacon or sausage if using. Add avocado or spinach if desired, then close the sandwiches and serve.
Notes
Serve warm with a side of fresh fruit or a light salad. Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Skillet Cooking
- Cuisine: American
- Diet: Vegetarian (with option for meat)
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 250mg