This recipe for Avocado Breakfast Skillets is easy and tasty!

Originally Published 02/03/2021

It’s kinda of my take on savory French toast, meets breakfast skillet, meets avocado toast 😂. 

I’m a big fan of avocados. They’re so versatile and good for you. But, my brain always seems to gravitate towards Mexican food when I think about avocados. Like I need a street taco, or some chips and guac…

When I was thinking about this recipe though, I wanted to do something a little different. So, I snuck in the radishes, microgreens 

Side note: I had to google microgreens to make sure I knew what they were and that I was using a microgreen haha. These broccoli sprouts are one of the ever-so-trendy microgreens and delightfully sweet in flavor.

I guess the next food genre my brain associates avocados with is Asian. One of our local sushi restaurants serves this amazing avocado salad!

So, I chose to top this Avocado Breakfast Skillet off with a ginger dressing. If that’s not your cup of tea, I think it would also be great with sriracha! 

On to making these Avocado Breakfast Skillets then!

First, we need to make the base for these Avocado Breakfast Skillets.

Here’s the part that reminds me of a savory French toast. 

I used sourdough English muffins for this recipe, but any type of English muffin will work. Also, if you have any hearty, rustic bread lying around, that could be substituted. 

Make the scrambled egg mix and then put the English muffin pieces in there, allowing them to soak it all up. 

Next, divide the English muffins between the two skillets.

Then put the skillets in the oven and bake for 15 minutes at 400 degrees. I used two 6″ mini cast iron au gratin pans from Chrissy Teigen.

I needed these cute skillets! Tried to leave the store without them, but it just didn’t happen lol. I realize this isn’t a necessary pan most people have in their kitchen. No worries though! This Avocado Breakfast Skillet recipe can also be made in an 8″ cast iron pan too!

So, moving on!

While the base for your breakfast skillet is cooking, use this time to cut up the toppings!

I chose to slice up the avocados last because they quickly turn brown and look unappetizing. I also used lime juice on them as the acidity helps to prevent them from browning. 

The skillets might finish baking before you are done preparing the toppings. Just get them out and set them on the stovetop for a second while you finish up!

Lastly, fry a couple of eggs seasoned with salt and pepper however your heart desires. My heart likes a hard-cooked egg 😂.

Finally,

arrange the avocados, radish slices, microgreens, red onions, and a fried egg on top. I love Everything Bagel Seasoning on everything! Plus it looks nice with the black sesame seeds over the avocados.

So, sprinkle this over your dish and finish off with ginger dressing, sriracha, or any other sauce of your choosing!

I hope you like these Avocado Breakfast Skillets!

Print Recipe

Avocado Breakfast Skillet

Fresh avocado, radish, and microgreens, this super quick and easy breakfast skillet for two is light and delicious!

Prep Time10 minutes mins

Cook Time15 minutes mins

Course: Breakfast

Cuisine: American

Keyword: avocado, avocado toast, breakfast, cast iron skillet, healthy breakfast

Servings: 2 people

Equipment

• Two 6″ Cast Iron Skillets or One 8″ Skillet
• Measuring Spoons
• Cutting Board and Knife
• Frying Pan

Ingredients

• 2 English Muffins
• 4 Eggs Divided
• 2 tbsp Milk
• 1/2 tsp Salt
• 1/4 tsp Onion Powder
• 1/8 tsp Pepper
• 1 Large Radish sliced thin
• 1 tbsp Red Onion diced
• 1/2 Cup Microgreens broccoli or bean sprouts
• 1 Avocado sliced thin
• 1 tbsp Lime Juice
• Everything Bagel Seasoning to taste
• Ginger Dressing or Sriracha optional

Instructions

• Preheat oven to 400 degrees and lightly grease cast iron skillets.
• In a small bowl add together 2 eggs, 2 tbsp of milk, 1/2 tsp of salt, 1/4 tsp onion powder, 1/8 tsp of pepper, and scramble. 

Chop up two English muffins and add them to the egg mixture. Stir until the English muffins have soaked up all of the liquid.

After this divide the English muffin pieces evenly between the two skillets, or if using one skillet spread out evenly across the bottom of the pan. 

Place the skillets in the oven and bake on the middle rack for 15 minutes. 

These may finish cooking before you are done preparing the other ingredients. Simply take out of the oven and set on the stove top while you finish up!
• While the English muffins are baking, rinse and slice up one large radish into thin slices. Dice up 1 tbsp of red onion. Rinse microgreens. Cut avocado in half and then cut into thin slices. Cover avocado slices in 1 tbsp of lime juice, this will keep them from turning brown!
• In a small frying pan, fry two eggs sprinkled with salt and pepper. Cook them to your desired liking!
• To assemble: Arrange avocado slices, radishes, red onion, fried egg, and microgreens on top of the baked English muffins. Sprinkle with Everything Bagel Seasoning. 

I also drizzled the ginger dressing over these and it is fantastic served this way! But they would be great with Sriracha, or another hot sauce of your choosing! 

Serve immediately and enjoy!

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