Tender fluffy eggs, melty pepper jack cheese, and a winning combination of charred corn, black beans, and red bell pepper are sandwiched between toasted English muffins in our latest breakfast offering. A slather of cool and creamy avocado completes the meal. Please note, eggs are not included in your order.
Meal Card: Southwest Breakfast Sandwiches with Avocado
Ingredients
- 6 large eggs (not included in your order)
- 1 package pepper jack cheese
- 1 package Southwest Vegetable Mix
- 1 package English muffins
- 2 packets avocado
Directions
1) Mist a Suvie pan with cooking spray or lightly grease with oil. In a large bowl, whisk together 6 eggs with salt and pepper. Pour the eggs into the greased Suvie pan.
2) Before opening, gently tap Southwest vegetable mix on the counter to break up. Add ½ the package to the eggs and stir to combine. Place in the Bottom Zone of Suvie.
3) Place the English muffins in a Suvie pan. Place in the Top Zone of Suvie. Input settings and cook now or schedule. Select “No” when asked if cooking from frozen.
Suvie Cook Settings
Bottom Zone: Roast at 275°F for 15 minutes
Top Zone: Roast at 350°F for 10 minutes
4) When the eggs finish cooking, immediately remove from Suvie. Add the shredded pepper jack cheese and return to Suvie. Broil eggs for 5 minutes.
5) After broiling, remove eggs from Suvie and carefully use a spatula to transfer to a cutting board. Cut into 8 equal squares. Add 2 egg squares to each English muffin.
Optional garnishes: combine equal parts mayonnaise and Dijon mustard for a dijonaise spread, or add a few dashes of your favorite hot sauce or salsa.
Nutrition
Nutritional Information per serving (4 servings per recipe): Calories 490, Total Fat 28g, Total Carbohydrates 41g, Total Sodium 950mg, Total Protein 19g.
It says to only use 1/2 the package of veg mix but never to use the other 1/2! Why not just send 1/2 the amount in the bag?