assorted savory english muffins – Mikey’s LLC. Skip to content

assorted savory english muffins


  • 3 halves of Mikey’s Original Grain-Free English Muffins
  • 3 teaspoons extra virgin olive oil, divided
  • 1 extra large egg
  • 1 scallion, chopped
  • Salt and pepper to taste
  • ½ avocado, sliced
  • ½ teaspoon black and white sesame seeds
  • 1 teaspoon white balsamic vinegar
  • 1 cup spring mix


  1. Toast English muffins. Toast English muffins in toaster oven according to the package directions.
  2. Egg muffin. Heat 1 teaspoon of the olive oil in a nonstick pan over medium heat. When hot, crack an egg into the pan and whisk to scramble. Cook through, about 3-4 minutes. Place scrambled eggs on one toasted muffin half and top with scallions. Sprinkle with salt and pepper. Serve.
  3. Avocado muffin. Top a second muffin half with avocado and sprinkle with sesame seeds. Sprinkle with salt and pepper. Serve.
  4. Greens muffin. In a small bowl, whisk together vinegar and remaining olive oil. Toss spring mix in dressing and place on top of the final muffin half. Sprinkle with salt and pepper. Serve.