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healthy breakfast sandwich

Best Effing Breakfast Sandwich

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  • Author: Liz Moody



For the sandwich:

  • 2 English muffins⁣
  • 2 eggs⁣
  • 2 frozen hash brown patties⁣
  • 1 tbsp chopped fresh rosemary⁣
  • ⅓ cup arugula⁣
  • 4 slices bacon⁣
  • 2 slices cheddar⁣

For the ⁣Herby Avocado “Aioli”⁣

  • 1/2 avocado ⁣
  • Big handful of basil, woody stems removed (about ½ cup) ⁣
  • 1 garlic clove⁣
  • Juice of 1 lime ⁣
  • Juice of ½ lemon⁣
  • 1 jalapeño, pith and seeds removed⁣
  • Big pinch of fine grain sea salt⁣


  1. Line a baking sheet with parchment paper and space out bacon. Place in a cold oven and set the heat to 425 degrees F. Your bacon should be crispy perfection in about 20 minutes! Place on a paper towel lined plate to soak up excess grease.⁣
  2. While the bacon cooks, make your Herby Avocado “Aioli.” Add all ingredients to a blender or food processor and blend until creamy. Add water 1-2 tsp at a time if needed to reach desired consistency. ⁣
  3. Heat a medium-sized skillet over medium heat. Add a drizzle of oil. Rub the chopped rosemary on your frozen hash browns then add to the pan. Cook until golden brown, about 4-5 minutes per side. Remove from the pan and set aside.⁣
  4. On the same pan, add another drizzle of oil or butter to coat. Cook eggs as you’d like (scrambled, fried, etc). Remove and set aside.⁣
  5. On the same pan, add your english muffin cut side down to get browned and crispy, about 45 seconds. Flip over and add a slice of cheddar cheese. Cover until melted, about 30 seconds.⁣
  6. Assemble your sandwich, adding the Herby Avocado “Aioli” to the other side of the English muffin without cheese then stack on the remaining ingredients. ⁣Slice in half, grab a napkin (or 3), and ENJOY!