Jo Cooks · by Joanna Cismaru★ 5.0 (1)
Breakfast Sandwich
NUTRITION · PER SERVING20M COOK
CAL 32%·PRO 64%
CARBS 39G25% OF CAL
6G FIBER0G ADDED0G INTRINSIC26G OTHER7G TOTAL SUGAR
FAT 40G56% OF CAL
11G SAT29G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick breakfast sandwich on a buttery English muffin with scrambled eggs and spinach, crispy bacon, cheddar, and creamy avocado. Ready in 20 minutes for busy mornings.
mainamericansandwicheggspork🍳 skilletgluten free
View the full recipe on Jo Cooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 english muffins
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 cups fresh spinach (roughly chopped)
- 8 large eggs (beaten)
- salt and pepper (to taste)
- 4 slices cheddar cheese
- 8 slices bacon (fried)
- 1 avocado (smashed or sliced)
At a glance
PER SERVING · TIME 20M
CAL 32%·PRO 64%
CARBS 39G25% OF CAL
6G FIBER0G ADDED0G INTRINSIC26G OTHER7G TOTAL SUGAR
FAT 40G56% OF CAL
11G SAT29G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 1114mg
- Total sugar
- 7g
- Added sugar
- ≥0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 626mg
- Calcium
- 308mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1114MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.