Breakfast Egg Sandwiches

side shot of egg sandwich stacked over each other on a plate

5 from 4 votes

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.

Prep Time5

Cook Time10

Total Time15

Course: Breakfast, lunch

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: sandwiches

Author: Rena

Ingredients

4 large eggs
Kosher salt and pepper to taste
4 teaspoons 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 4 large eggs with a pinch of Kosher salt and pepper.
Heat a non-stick pan over medium-low heat and drizzle with 2 tsp oil (from the 4 teaspoons olive oil). Add the beaten eggs and cook until scrambled. Set aside.
To assemble the sandwiches, set all 4 slices bread of choice on a clean chopping board.
Grab 2 slices, top one with 1/2 hass avocado (sliced), 1 slice of the 4 slices cheddar cheese, half of the scrambled eggs, a second slice of cheddar cheese, 1 medium tomato (sliced), and finish it off with a slice of bread. Repeat with the second sandwich.
Spread the outside of your bread slices with 2 tablespoons 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