Spanglish Muffin
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.
- 1 English Muffin, halved
- 2 Eggs
- 2 Slices Bacon, chopped
- Street Corn Dip
- 1 Avocado, sliced thinly
- Cotija Cheese, crumbled
- Blackstone Breakfast Blend Seasoning
- 1 1. Preheat griddle to medium-low.
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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.
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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
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.eggs, breakfast, english muffin, mexican street cornThank you for sharing this recipe! Be sure to share on social media and use #griddleup
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