The ultimate quick, pack-in-your-bag breakfast!
I just started college, and there’s little food better than a quick breakfast. Something I can just pop in my mouth before class is ideal. My solution is these brioche bites 🙂
Every day of high school I’ve had an egg sandwich, and my dad always dubs it the “breakfast of champeens” (yes, champions). To me, an egg sandwich (or really any variation on the classic eggs and toast) is the best breakfast option. It’s easy to prepare, and very versatile. Add some avocado, cheese, bacon, sausage, peppers – the list is endless! – and you have a start-of-the-day meal that will surely keep you full until lunch.
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Avocado, Egg, and Cheddar Brioche Bites.
- 8 large eggs
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 4 slices cheddar cheese
- 4 teaspoons unsalted butter or buttery spread ((I used Earth Balance.))
- 4 brioche buns, toasted
- 4 Bibb lettuce leaves
- 1 avocado, sliced
- In a large nonstick skillet over medium heat, crack the eggs. Sprinkle with salt and pepper. Scramble them in the pan, and cook them for 1-2 minutes until they’re halfway cooked through. Divide eggs into four, and add one slice of cheddar cheese on each fourth. Cook eggs until cheese is fully melted.
- Spread butter or buttery spread on one side of the toasted brioche buns. Add lettuce leaves to one side, top with eggs and cheese, sliced avocado, and top halves of buns. Eat!
