Easy Guacamole Tomato English Muffins
This easy avocado breakfast is a fresh, satisfying option that comes together in minutes. Creamy guacamole made with ripe Avocados From Mexico is spread over warm whole wheat English muffins, then topped with bright diced tomato and optional cilantro for a quick pop of flavor. Packed with good fats and fiber, this simple combo helps keep mornings easy and filling. Ready in about 10 minutes, it is the go-to breakfast when time is tight but you still want something fresh and wholesome.
Ingredients
- 2 ripe Avocados From Mexico
- 2 whole wheat English muffins split and toasted
- 1 small tomato diced
- 1 to 2 tablespoons fresh cilantro finely chopped (optional)
- 1 tablespoon fresh lime juice
- Salt to taste
Instructions
- Cut the Avocados From Mexico in half, remove the pits, and scoop the flesh into a small bowl.
- Add lime juice and a pinch of salt. Mash with a fork until smooth but still slightly chunky.
- Stir in the diced tomato and fresh cilantro, if using.
- Toast the English muffins until warm and lightly crisp.
- Spread the guacamole evenly over each English muffin half.
- Serve immediately while warm.
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