California Breakfast Sammie

For the busy, do-it-all-er who wants it all: healthy, affordable, timely & tasty!
For the busy, do-it-all-er who wants it all: healthy, affordable, timely & tasty!
Rise & Shine!

I’ve got one of my all-time favorite sammies for you! Why is this a fave? Because it has it all!

{Balanced Carbohydrate * High Protein * Low calorie * High Nutrient * Healthy Fat}

It is also time and cost efficient. When you’re a busy busy college student, mom, dad, mail-man, swimmer, or artist (sorry I go on tangents..ahemm..back to the point) the concept of being able to afford healthy ingredients to start your day off right, and to be out the door in 5 minutes with a nutritious breakfast in hand (this one travels well), is one we value. You can prep this one ahead or make it in a quick 20 minutes (mostly bake time) on a lazy Sunday morning for you and your hubby (or roomie in my case hehe).

It’s not often we find all of these qualities in one recipe, but we’ve pulled it off, folks! It even has a summer twist to quench the Cali-girl in you (don’t deny it, embrace it)!

So I wish you an official Good Morning via the Californian Breakfast Sammie:

California Breakfast Sammie

Prep Time: 5 minutes | Cook Time: 12-15 minutes
Nutrition: 260 calories/serving | Servings: 2


  • 1 whole wheat English muffin
  • 2 eggs
  • 2 slices Colby Jack thinly sliced cheese (40 cals/slice)
  • 1/2 avocado
  • 1 Tablespoon Hummus (Original used here)
  • Sprinkle of salt, pepper, and Parmesan cheese (optional)

*You also need a large muffin tin (6 or 12 spots) or small flat ramekins for baking the eggs.


  1. Pre-heat oven to 350 degrees F.
  2. Crack each egg into a muffin spot in the muffin tin (Or into ramekin), sprinkle with salt and pepper. When oven is preheated, bake eggs until cooked (12-15 minutes).
  3. While eggs are cooking, toast each half of the English muffin in the toaster until golden brown.
  4. Pull out Colby cheese slices, avocado, hummus and Parmesan cheese (optional).
  5. Cut the whole avocado in half, store other half in the refrigerator for another use.
  6. Slice avocado half into long slices. Divide slices into two servings and set aside.
  7. Assemble! Lay open-faced English muffin halves each on a plate. Top with baked egg, Colby cheese (which begins to melt), avocado slices and a dollop of hummus. Sprinkle Parmesan atop your masterpiece if you choose! El fin.


These sandwiches freeze well. The ingredients also come in high amounts (i.e. 12 muffin halves, eggs eggs, <12 cheese slices). To make efficient use of your time and ingredients, I recommend multiplying this recipe by 6 to create 12 open faced frozen breakfast sandwiches for you to enjoy all week, month, or year.

To defrost frozen sandwiches, first take frozen egg off the sandwich. Defrost egg on defrost for 45 seconds, and reheat at 10 second intervals until warm. Defrost the rest of the sandwich separately on defrost for 30 seconds, adding 10 second intervals until warm. Reassemble and enjoy!

For storage of frozen sandwiches if you choose this route, wrap each sandwich individually in Saran wrap and place in sealed Ziploc baggie.


Love you, Mean it, Ciao <3

Tori Martino

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