Egg McMuffin Breakfast Sandwich

2 English Muffins, halved, lightly toasted
4 large eggs, beaten and scrambled
salt and pepper, to taste
1 small tomato, sliced into thin rounds
1/2 small avocado, peeled, pitted, and sliced into thin segments

Halve, toast, and lightly butter the English muffins; set aside.
Crack and lightly beat the eggs in a medium bowl, adding salt and pepper to taste.
Spray a large non-stick skillet with cooking spray, add the eggs,
and cook over medium-high heat to scramble, stirring intermittently.
Cook about 3 to 5 minutes, or until done.
Slice the tomato and avocado.
Add half the tomatoes, half the eggs, and half the avocado to one of the English muffin halves,
top with other half to form a sandwich. Use remaining ingredients to assemble second sandwich.
Sandwiches are best warm and fresh but can be frozen for up to 3 months; allow to thaw and
reheat gently in the micro as desired before serving.
If making sandwiches in advance to freeze, don’t add the tomato and avocado until you’re ready to serve.