Mexican breakfast sandwich

By Amy M – London, ON
1
(1)
(3)
Flag
Share
Mexican breakfast sandwich
  • Prep Time: 5
  • Total Time: 5
  • Servings: 1
Print

Recipe Tags

About this Recipe

A great use for leftover chili, but you could use canned if you prefer.

Ingredients

1 egg
1 Dempsters English muffin
1/2 avacado (sliced)
1/4 cup leftover chili
1 oz grated cheddar

Directions

Toast English muffin. Heat chili in microwave. Scramble the egg with 1 tablespoon of water in a small greased microwavable dish and cook in the microwave until cooked (about a minute). Place egg on English muffin and top with chili, cheese, and avocado.

Comments & Ratings

 Rate by clicking on the maple leaves. (optional)
 Save this recipe to my Recipe Box

Comments (1)

Show More Comments

No Comments yet