There’s just something about a breakfast sandwich that hits all the right notes: warm, cheesy, savory, and fresh all at once. This Ultimate Breakfast Sandwich with Scrambled Eggs, Bacon, and Avocado Recipe is that perfect balance I crave on any weekend morning or even a weekday when I’m running on a little extra motivation. I love how the melted cheese on the English muffin creates this cozy, comforting base that just pulls everything together.
Whether you’re feeding a hungry family or just yourself, you’ll find that this sandwich is surprisingly easy to whip up but feels way more special than your average toast and eggs. Plus, that creamy avocado adds a luxurious texture and a fresh twist that makes it stand out. Once you try this Ultimate Breakfast Sandwich with Scrambled Eggs, Bacon, and Avocado Recipe, it’s going to become your go-to for a satisfying morning fuel-up.
Why You’ll Love This Recipe
- Simple yet impressive: This sandwich is quick to make but tastes like you spent hours perfecting it.
- Creamy and crunchy combo: The mashed avocado offers creaminess that perfectly contrasts the crisp bacon and toasted English muffin.
- Flexible and customizable: You can easily swap cheeses or add your favorite toppings to make it your own.
- Perfect for breakfast or brunch: It’s hearty enough to keep you going but doesn’t weigh you down.
Ingredients You’ll Need
The ingredients here are simple staples, but choosing quality items will lift the whole sandwich. Pick English muffins that are sturdy enough to hold the fillings, and ripe avocados that are creamy and easy to mash.
- English muffins: I like to split and butter them before toasting for that perfect crunch without drying out.
- Butter: Softened butter makes it easier to spread and gives the muffin that golden flavor.
- Cheddar or provolone cheese: Both melt nicely; I switch between them depending on my mood.
- Eggs: Fresh, large eggs scramble up fluffy and moist.
- Butter or olive oil (for cooking eggs): Butter adds richness, but olive oil keeps it lighter.
- Kosher salt and black pepper: Seasoning is key — don’t be shy here.
- Bacon: Crispy but not burnt—watch it closely on the stove or use the oven for even cooking.
- Avocado: Mash it up with a fork for a creamy, dreamy spread.
- Fresh chopped chives (optional): This adds a little pop of color and freshness on top.
- Optional toppings: Tomato slices, arugula, pickled red onions, or hot sauce are fantastic if you want to switch things up.
Variations
I like to keep this sandwich straightforward, but feel free to get creative! Customize it depending on your dietary preferences or what you have on hand — nothing’s set in stone here.
- Vegetarian version: Swap bacon for sautéed mushrooms or crispy tempeh strips—I’ve tried it, and it’s surprisingly satisfying.
- Cheese choices: Swiss or pepper jack add an interesting twist if you want to mix up the flavor.
- Spice it up: Add a dash of hot sauce or sliced jalapeños for an extra kick—my husband always asks for this!
- Gluten-free option: Use gluten-free English muffins or crisp lettuce leaves as your bread replacement.
How to Make Ultimate Breakfast Sandwich with Scrambled Eggs, Bacon, and Avocado Recipe
Step 1: Toast the English Muffins with Cheese
Preheat your oven to 375°F (190°C). While it’s warming up, butter the insides of the English muffins generously. Arrange them butter-side up on a baking sheet and place a slice of your chosen cheese on the bottom halves. Pop them in the oven just until the cheese melts—usually 2 to 3 minutes. I keep a close eye because you want melted, not burned!
Step 2: Whisk and Scramble the Eggs
Crack your eggs into a bowl and whisk until the yolks and whites are completely combined. Heat butter or olive oil in a nonstick skillet on medium, then pour in the eggs. Season with salt and pepper right away. Let them sit for about 20 to 30 seconds without stirring so you get those nice soft curds. Then, turn the heat down to low and start gently folding the eggs with a rubber spatula, scraping the pan edges to fold the still liquid egg underneath. When the eggs look mostly set but still soft and slightly runny, remove from heat. Remember, they’ll keep cooking a bit off the stove.
Step 3: Assemble Your Ultimate Breakfast Sandwich with Scrambled Eggs, Bacon, and Avocado
While the eggs are hot, pile them onto the melted cheese side of the English muffin bottoms. Layer on your crispy bacon slices and then the mashed avocado. If you want, sprinkle some chopped chives for a fresh bite and pretty touch. Close the sandwich with the top halves of the muffins, and you’re ready to serve. The sandwich tastes best warm, so eat right away if you can!
Pro Tips for Making Ultimate Breakfast Sandwich with Scrambled Eggs, Bacon, and Avocado Recipe
- Butter the muffins well: It not only promotes beautiful toasting but adds a subtle richness that complements the filling.
- Low and slow eggs: Scrambling on low heat keeps the eggs tender and creamy rather than rubbery.
- Crisp bacon separately: Baking or pan-frying bacon separately ensures the sandwich combines textures perfectly without sogginess.
- Assemble hot and serve fast: This sandwich is best enjoyed immediately before the muffin gets soggy and the eggs cool down.
How to Serve Ultimate Breakfast Sandwich with Scrambled Eggs, Bacon, and Avocado Recipe
Garnishes
I often add chopped chives on top for a fresh, gentle bite and a pop of green color that makes the sandwich feel a bit more special. Sometimes I toss on a few thin slices of tomato or a handful of peppery arugula to brighten it all up. If you like a bit of tang, pickled red onions add a lovely contrast too.
Side Dishes
This sandwich stands on its own, but I love pairing it with crispy hash browns or fresh fruit salad. A simple side of roasted potatoes or even just a handful of baby carrots makes a great balance for a fuller brunch spread.
Creative Ways to Present
For a special weekend brunch, I slice the sandwich diagonally and stack on a wooden board alongside small bowls of hot sauce, extra avocado, and fresh herbs. You can even wrap them in parchment paper tied with kitchen twine to give a rustic café vibe. It’s always a hit when friends come over!
Make Ahead and Storage
Storing Leftovers
If you have any leftover ingredients, store scrambled eggs and bacon separately in airtight containers in the fridge for up to 2 days. The avocado is best mashed fresh, but you can toss it with a little lemon juice to slow browning if you need to prepare in advance.
Freezing
Freezing the entire sandwich isn’t ideal because of the avocado and muffin texture, but you can freeze cooked bacon and scrambled eggs separately in freezer-safe bags for up to a month. When you’re ready, thaw overnight in the fridge.
Reheating
Reheat scrambled eggs gently in a microwave in short bursts or on a low stovetop heat to avoid toughness. Toast the English muffin again to bring back some crunch and mash fresh avocado right before assembling for best flavor and texture.
FAQs
-
Can I make this sandwich vegan or dairy-free?
Absolutely! For a vegan version, use a plant-based cheese alternative or simply skip the cheese. Replace bacon with vegan bacon or grilled mushrooms, and cook the eggs using scrambled tofu seasoned with turmeric and nutritional yeast. Use olive oil instead of butter to keep it dairy-free.
-
What’s the best way to cook bacon for this sandwich?
I prefer baking bacon on a foil-lined sheet at 400°F for about 15 minutes—this method delivers consistent crispiness without the mess. However, stovetop pan-fried bacon works great too, just watch it closely to avoid burning.
-
Can I use regular bread instead of English muffins?
Yes! Thick slices of sourdough or a sturdy bagel work well as alternatives. Just toast them well and consider buttering for extra flavor and crunch.
-
How do I keep the scrambled eggs fluffy?
Cook eggs low and slow, stirring gently and frequently once they start setting. Removing the pan from heat when eggs are still slightly runny helps avoid drying out—the residual heat finishes cooking.
-
Is it okay to prepare parts of this sandwich ahead?
Definitely! You can prepare bacon and scrambled eggs in advance and store them properly. Assemble fresh when ready for the best texture, especially adding mashed avocado at the last moment.
Final Thoughts
This Ultimate Breakfast Sandwich with Scrambled Eggs, Bacon, and Avocado Recipe feels like a warm hug first thing in the morning. It’s quick enough to make on busy days but special enough to impress when you have guests. I hope you enjoy making and eating this as much as my family and I do—I’m pretty sure it’ll become your breakfast staple before long. Trust me on this one, it’s worth every bite!
Print
Ultimate Breakfast Sandwich with Scrambled Eggs, Bacon, and Avocado Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 sandwiches
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
A delicious and easy-to-make American breakfast sandwich featuring soft scrambled eggs, melted cheese, crispy bacon, and creamy mashed avocado on toasted English muffins, perfect for a satisfying morning meal.
Ingredients
English Muffin and Cheese
- 4 English muffins, halved
- Softened butter, for buttering English muffins
- 4 slices cheddar or provolone cheese
Eggs
- 6 large eggs
- 1 tablespoon butter or olive oil, for the pan
- Kosher salt and freshly ground black pepper, to taste
Toppings
- 4 slices cooked bacon
- 1 large avocado, mashed
- Freshly chopped chives, for garnish (optional)
- Optional toppings: tomato slices, arugula, pickled red onions, hot sauce
Instructions
- Preheat and Prepare Muffins: Preheat the oven to 375 degrees F. Butter the insides of the English muffins. Place them on a large baking sheet, buttered side up. Top each bottom half with a slice of cheese and bake for 2 to 3 minutes until the cheese melts. Remove from the oven and set aside.
- Whisk Eggs: Crack the eggs into a medium bowl and whisk until thoroughly combined, ensuring a smooth mixture for soft scrambles.
- Cook Eggs: Heat butter or olive oil in a large nonstick skillet over medium heat. Pour in the eggs carefully and season with salt and pepper. Allow the eggs to set without stirring for 20 to 30 seconds.
- Scramble Gently: Turn the heat to low. Using a heat-resistant rubber spatula, gently push one edge of the eggs toward the center while tilting the pan to let liquid egg flow underneath. Continue gently folding and stirring every few seconds, scraping the bottom and sides, until the eggs are mostly set but still slightly soft with some liquid remaining. Season with salt and pepper to taste. Remove from heat.
- Assemble Sandwiches: While eggs are hot, distribute the scrambled eggs evenly on the English muffin bottoms. Top each with a slice of crispy bacon and a spread of mashed avocado. Garnish with chopped chives if desired. Close the sandwich with the top halves of the English muffins and serve immediately.
Notes
- For extra flavor and texture, consider adding optional toppings such as tomato slices, arugula, pickled red onions, or a dash of hot sauce.
- Make sure not to overcook the eggs; they should be soft and slightly creamy for the best sandwich texture.
- Use fresh, ripe avocado for a smooth and flavorful spread.
- To save time, cook bacon in advance or use pre-cooked bacon.
- This recipe can be adjusted for vegetarians by omitting the bacon and adding grilled vegetables or a plant-based protein.
Nutrition
- Serving Size: 1 sandwich
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 27 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.3 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 19 g
- Cholesterol: 260 mg
