Breakfast Sandwich Platter Recipe

Start by slicing the sourdough bread into 6 equal slices if not already pre-sliced.

Peel and slice the avocado into thin slices.

Wash and slice the tomato into rounds.

Rinse the spinach leaves under cold water and pat dry with a paper towel.

In a bowl, whisk together the large eggs, milk, salt, and black pepper until fully combined.

Heat a non-stick skillet over medium heat and lightly grease it with cooking spray or a small amount of oil.

Pour the egg mixture into the skillet and cook, stirring gently with a spatula, until the eggs are scrambled and just set (about 5-7 minutes).

To assemble, take a slice of sourdough bread and spread 1 tablespoon of mayonnaise on one side.

Add a layer of scrambled eggs on top of the mayonnaise.

Place a slice of cheddar cheese on top of the eggs, followed by a few slices of avocado, tomato, and a handful of spinach.

If desired, add a few dashes of hot sauce for extra flavor.

Top with another slice of sourdough bread, mayonnaise side down.

Cut the sandwiches in half diagonally for easy serving.

Arrange the sandwiches on a platter and serve warm.