Hey there again! Are you having a lovely day today?
So, breakfast is my meal. It’s my thing, you know?
Now, I’ve never experienced this myself, because I really, really like food and all, but I hear there are some people in this world who aren’t hungry for breakfast.
I know, weird, right?
While I’d really like to be able to relate to these people who are not ruled by their stomachs, I’m not sure there has ever been a morning where I’ve thought, “Hmm, I’m not really hungry for breakfast. I think I’ll wait for later.”
When avocado toast first became a thing, I wasn’t quite sure how I felt about it. I kind of felt like avocado was more of a lunch-dinner-snack food, and I didn’t know how it fits into my breakfast routine. That was also back when I was just “in like” with avocado.
Oh. Ohhh. We have grown up and moved into the “in love” stage of avocado, and I pretty much want it with everything. Except for dessert.
Anyway, since I’m a big fan of avocado toast, I wanted to add that to the breakfast sandwich mix. It’s full of good fats and when paired with whole grain gluten-free bread from Schar, vegan cheese and eggs, it’s a pretty DAMN GOOD combo.
Because I am allergic to lactose, I was really sad when I figured that I won’t be able to eat cheese, but then I found this delicious cheese brand which is:
When I found this brand I was EXTREMELY happy because I could eat cheese again and so I included 2 slices of this cheese into my sandwich 🙂
Egg and Avocado Breakfast Sandwich
This protein-packed breakfast sandwich is the perfect way to start the morning! Homemade scrambled eggs are sandwiched between avocado toast, and it’s the perfect quick and easy breakfast that’s still a healthy breakfast!
- 2 slices of Schar gluten free bread
- 2 whole eggs
- 100g mushrooms
- 2 slices of cheese
- 50g cherry tomato
- 60g avocado
- hand full arugula
Cut the avocado into slices. In a pan add some coconut oil and let it heat up. Then add the mushrooms and eggs inside and add some garlic powder, salt, and pepper. Cook everything for 2 minutes on low heat.
Toast the bread slices and place the 1 cheese slice and avocado on the bottom bread slice. Then add some of the mushroom-egg mix. Place the arugula on top and another cheese slice. Add the left bread slice on top and enjoy in your sandwich.
I use the landbrot bread from Schar.
To cook the eggs, I use a very small nonstick skillet. I put in some coconut oil, pour in the eggs and just let them cook, flipping once when it is firm enough to flip.
IF YOU EVER GIVE THIS RECIPE A GO, MAKE SURE TO COMMENT BELOW, OR TAG @FITWITHOUTGUILT ON YOUR POST 🙂 I WOULD LOVE TO SEE WHAT YOU HAVE CREATED!