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Breakfast Egg Sandwiches are satisfying, delicious, and a great way to start your day! These only take about 15 minutes to make and you’ll have a convenient meal to take on-the-go or enjoy at home.
You may also like my air fryer grilled cheese sandwich that I made with pesto and tomatoes.
These Breakfast Egg Sandwiches will have everyone jumping out of bed! 😁 They’re simple, yet really tasty and will keep you fueled for hours. Made with scrambled eggs, cheese, avocado, tomato, mayonnaise, and your favorite sandwich bread, these are great for busy mornings when you need to have breakfast on the go but also work for lazy mornings at home. They would even make a good lunch option!
My kids love any kind of breakfast sandwich especially if I am adding avocados and tomatoes 🍅. This is such a nutritious and wholesome breakfast to start your day with.
Summary
- Quick & easy to make: Once you have the eggs scrambled, it’s just a matter of layering everything on slices of bread. So simple, yet so much flavor!
- Healthier & tastier than store-bought: Making breakfast sandwiches at home is way better than fast food or something you’d find in the freezer section! They taste fresher, can be made with more wholesome ingredients, and are completely customizable.
- Family-friendly: The whole family will enjoy these sandwiches! And if your kids are picky about avocado or tomato, simply leave it off.
Ingredients needed
This breakfast egg sandwich recipe starts with eggs and bread as the main ingredients but is completely customizable from there. Here’s what we like to use:
- Eggs: You’ll need 4 large eggs to make 2 sandwiches. Feel free to use more for additional sandwiches.
- Bread: I recommend using large slices of your favorite sandwich bread so that all of the fixings fit inside. I love our Homemade Whole Wheat Bread for this recipe. Use gluten-free bread to make this egg sandwich completely gluten-free.
- Avocado: Adds healthy fats and delicious creaminess.
- Cheese: The sliced cheddar cheese gets nice and melty when you toast the sandwich and helps to hold all of the ingredients in between the bread slices.
- Tomato: Thin slices of tomato will add fresh, juicy sweetness to every bite.
- Mayonnaise: Helps the bread crisp up when toasting it in the skillet and adds wonderful flavor too. Sub with butter, if you’d prefer.
How to make this easy breakfast recipe
- Beat the eggs: In a medium bowl with a pinch of salt and pepper, whisk the eggs until they’re beaten together.
- Scramble eggs: Heat a non-stick pan over medium-low heat and drizzle with 2 tsp oil. Add the beaten eggs and cook until scrambled. Set aside.
- To assemble the sandwiches, lay 2 slices of bread on a clean chopping board. Top with avocado, 1 slice of cheddar, half of the scrambled eggs, a second slice of cheddar, tomato slices, and finish it off with a slice of bread. Repeat with the second sandwich.
- Toast sandwiches: Spread the outside of your bread slices with mayonnaise. Heat a heavy bottom skillet over medium-low heat. Add the sandwiches, and toast until golden-brown and crispy, and the cheese inside is melted. Cut in half and serve.
Recipe Tips
- Don’t overcook the eggs: Cook your eggs slowly over low heat, and be sure to watch them closely as they cook. Remove them from the heat when they still look a bit more wet than you’d like. The eggs will continue to cook and set once removed from the heat.
- Keep warm: If you’re taking your sandwich to go, as you head out the door to work or school, we recommend wrapping it in foil to keep it toasty and warm.
- Double the recipe: As written, this recipe makes 2 breakfast sandwiches. If you’d like to make enough for your whole family, feel free to simply double the recipe.
Frequently asked questions
A classic breakfast sandwich usually includes a slice of breakfast meat, like sausage, bacon, ham, bread, eggs, and cheese. However, just like any sandwich recipe, they are easy to customize with the ingredients that you prefer.
Soft cheeses, like provolone, Colby jack, and Swiss melt well and are all delicious paired with eggs, avocado, and tomato. However, cheddar cheese is usually what we use for these sandwiches and it always melts just fine.
This type of sandwich with fresh tomato and avocado is best eaten immediately or soon after making it.
Substitutions & variations
One of our favorite things about these breakfast sandwiches is that they’re easily adaptable to whatever you have on hand or whatever ingredients you like best. Here are a few ideas:
- Bread: Use any type of bread you like. Keep these rich in fiber by using whole grain bread, or add lots of flavor with rye or sourdough bread. You can even use croissants, sandwich thins, or English muffins, just keep in mind, that you won’t be able to fit as much filling on your sandwich.
- Cheese: I really like cheddar cheese, but you can use whatever cheese you prefer. American cheese, Swiss, Gruyere, or pepper jack cheese are all delicious options. To keep this sandwich dairy-free, omit the cheese entirely or use a plant-based option.
- Fried egg: If you like a runny yolk, fry your eggs instead of scrambling them. Then, gently place the egg on your sandwich without pressing down on the bread. Once you toast the sandwich, everything will stay put with the melted cheese.
- Meat: As written, this recipe is vegetarian, but add some meat, if you’d like. Use a turkey sausage patty, or add slices of bacon or Canadian bacon.
More easy breakfast recipes
- Blueberry Banana Pancakes
- Gluten-Free Eggnog Waffles
- Sweet Potato Breakfast Skillet
- Chocolate Protein Pancakes
- Espresso Overnight Oats
- Healthy Carrot Cake Muffins
- Peanut Butter Brownie Baked Oatmeal
If you try a recipe and you like it, leave me some feedback in the comment section below. Don’t forget to rate the recipe, too! I would love it if you shared it with friends and family.
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Breakfast Egg Sandwiches
Ingredients
- 4 large eggs
- Kosher salt and pepper, to taste
- 4 teaspoon olive oil, divided
- 4 slices bread of choice
- 1/2 hass avocado, thinly sliced
- 4 slices cheddar cheese
- 1 medium tomato, thinly sliced
- 2 tablespoons mayonnaise
Instructions
- Beat the eggs with a pinch of salt and pepper.
- Heat a non-stick pan over medium-low heat and drizzle with 2 tsp oil. Add the beaten eggs and cook until scrambled. Set aside.
- To assemble the sandwiches, lay 2 slices of bread on a clean chopping board. Top with avocado, 1 slice of cheddar, half of the scrambled eggs, a second slice of cheddar, tomato slices, and finish it off with a slice of bread. Repeat with the second sandwich.
- Spread the outside of your bread slices with mayonnaise. Heat a heavy bottom skillet over medium-low heat. Add the sandwiches, and toast until golden-brown and crispy, and the cheese inside is melted. Cut in half and serve.
Notes
- Feel free to double this recipe to make 4 breakfast sandwiches.
- To keep your sandwich warm on-the-go, wrap in foil.
- These sandwiches with fresh tomatoes and avocado are best enjoyed immediately or shortly after making.
- Use any bread of your choice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was so Yummy. Thanks for the amazing recipe
Delicious!