Loaded Breakfast Sandwich (Printable)

A satisfying breakfast sandwich loaded with avocado, bacon, cheese, and egg on toasted bread. Ready in just 20 minutes.

# Ingredient List:

→ Bread & Spreads

01 - 4 slices thick-cut bread (sourdough, whole wheat, or brioche)
02 - 1 tablespoon butter or olive oil (for toasting)

→ Proteins

03 - 4 slices bacon (or turkey bacon for alternative)
04 - 2 large eggs

→ Dairy

05 - 2 slices cheddar cheese (or Swiss, American, or preferred cheese)

→ Vegetables

06 - 1 ripe avocado, sliced
07 - 1 small tomato, sliced (optional)
08 - 1 handful baby spinach or arugula (optional)

→ Seasonings

09 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Cook the bacon in a skillet over medium heat until crispy, about 5–6 minutes. Drain on paper towels.
02 - Wipe the skillet and melt half the butter. Toast the bread slices until golden brown, about 2 minutes per side. Set aside.
03 - In the same skillet, add remaining butter if needed and fry eggs to your preference (sunny side up, over-easy, or scrambled). Season with salt and pepper.
04 - While eggs cook, layer one slice of cheese on two of the toasted bread slices so it melts slightly from the bread's heat.
05 - Top each cheese-topped slice with 2 bacon strips, sliced avocado, tomato, and spinach or arugula if using.
06 - Place a cooked egg on each stack, then crown with the remaining toasted bread slices.
07 - Serve immediately, optionally cutting in half for easier eating.

# Expert Tips:

01 -
  • Everything you crave in the morning lands in one hand, no plate juggling required.
  • You can cook it all in one skillet, which means less cleanup and more time enjoying your coffee.
  • It works with whatever you have on hand, from fancy sourdough to plain sandwich bread.
  • The textures, crispy bacon against creamy avocado and runny yolk, make every bite feel indulgent.
02 -
  • If your avocado isn't ripe, don't force it; the sandwich loses its creaminess and you'll just be biting into hard green chunks.
  • Toast the bread in butter, not oil, unless you want it to taste flat and one-dimensional.
  • Don't stack a hot egg onto cold ingredients or your sandwich will be half warm and disappointing; everything should be hot when you build it.
  • Use thick bread or it will get soggy from the egg yolk and fall apart in your hands.
03 -
  • Cook your bacon low and slow instead of blasting it on high heat; it crisps better and renders more evenly.
  • Press down gently on the finished sandwich with your palm before cutting to help everything stick together.
  • If the yolk breaks while frying, don't panic, just scramble it in the pan and call it a day.
  • Use day-old bread if you have it; it toasts up crunchier and won't get soggy as fast.
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