Cheddar, Bacon & Avocado Breakfast Muffin

1. Cook the Bacon

Start by heating a large (12-inch) sauté pan over medium heat. Once the pan is hot, place the 2 slices of thick-cut applewood-smoked bacon in the pan. Cook the bacon for 5-7 minutes, flipping occasionally, until it is nicely browned and has rendered its fat. When the bacon is perfectly crispy, transfer it to a plate lined with paper towels to drain any excess fat.

2. Prepare the Eggs

While the bacon is cooking, take two small microwavable bowls (about 4 inches in diameter) and brush them lightly with good olive oil. In a separate bowl, beat together 4 extra-large eggs, 2 tablespoons of whole milk, 0.5 teaspoons of kosher salt, and 0.25 teaspoons of freshly ground black pepper until well combined. Pour the egg mixture evenly into the two oiled bowls.

3. Cook the Eggs

Place the bowls with the egg mixture in the microwave and cook in 30-second intervals, stirring with a fork after each interval to ensure even cooking. Continue this process until the eggs are puffed and almost cooked through. Once the eggs are almost done, sprinkle 1 tablespoon of grated sharp white Cheddar into each bowl and microwave for an additional 30 seconds to melt the cheese.

4. Toast the English Muffins

While the eggs are cooking, toast the two fork-split sandwich-size English muffins until they are nicely browned.

5. Assemble the Sandwich

To assemble the sandwich, start by placing a few thin slices of the ripe Hass avocado on the bottom half of each toasted English muffin. Lightly season the avocado with a pinch of salt and freshly ground black pepper. Next, layer one slice of the cooked bacon on top of the avocado, followed by the cheesy scrambled eggs. Sprinkle the remaining 2 tablespoons of grated sharp white Cheddar over the eggs, dividing it equally between the two muffins. Finally, cover each sandwich with the top half of the English muffin and press down gently to hold everything together. Your Cheddar, Bacon & Avocado Breakfast Muffin is now ready to enjoy!