
Spanglish Muffin
Description
Toasted English muffins are loaded with creamy Mexican street corn dip, crispy bacon bits, and rich scrambled eggs infused with a touch of spice. Topped with slices of fresh avocado and a generous crumble of tangy cotija cheese, each bite offers a perfect balance of creamy, crispy, savory, and spicy. Griddling the muffins gives them a perfectly golden crunch that holds up to all the gooey, flavor-packed toppings—making this a next-level brunch bite or handheld snack with serious attitude.
Ingredients
Instructions
-
1. Preheat griddle to medium-low.
-
2. Pour down a little extra oil and place muffin face-down to toast on griddle. While that toasts, cook chopped bacon. Once bacon is throughly cooked, place on a paper towel to drain. Remove muffin from griddle when toasted.
-
3. Adjust griddle heat to low. Add street corn dip to griddle surface to warm and on the other side, cook eggs to desired doneness (over-medium works well).
-
4. When eggs are cooked, place one egg on each side of the English muffin. Top with street corn dip, bacon crumbles, avocado slices, and cotija cheese. Serve.