Go Back
+ servings
Print Recipe
4.55 from 11 votes

Breakfast Sandwich

Recipe from Two Peas and Their Pod

Breakfast Sandwich- toasted English muffin with eggs, bacon, cheese, and avocado. This breakfast sandwich recipe is freezer friendly, easy to customize, and can be enjoyed anytime of the day!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Keyword: sandwich
Servings: 4 sandwiches
Calories: 446kcal


  • 4 English muffins, halved
  • Softened butter, for buttering English muffins
  • 4 slices cheddar or provolone cheese
  • 6 large eggs
  • 1 tablespoon butter or olive oil, for the pan
  • Kosher salt and freshly ground black pepper, to taste
  • 4 slices cooked bacon
  • 1 large avocado, mashed
  • Freshly chopped chives, for garnish, optional
  • Optional toppings: tomato slices, arugula, pickled red onions, hot sauce*


  • Preheat the oven to 375 degrees F.
  • Butter the insides of the English muffins. Place the English muffins on a large baking sheet, buttered side up. Top each bottom half with 1 slice of cheese. Bake until the cheese melts, about 2 to 3 minutes. Remove from oven and set aside.
  • Crack the eggs into a medium bowl and whisk until combined.
  • In a large nonstick skillet, heat the butter or olive oil over medium heat. Carefully pour the eggs into the hot pan and season with salt and pepper. Don’t stir, let the eggs cook for 20 to 30 seconds so they can set up a little.
  • Turn the heat to low. With a heat-resistant rubber spatula, gently push one edge of the egg into the center while tilting the pan to allow the still liquid egg to flow in underneath.
  • Continue cooking, folding and stirring the eggs every few seconds, making sure you scrape the spatula along the bottom and sides of the pan.
  • Remove the pan from the heat when the eggs are mostly set, but still soft with a little liquid left. Season with salt and pepper, to taste.
  • Assemble the sandwiches while the eggs are hot. Divide the scrambled eggs between the English muffin bottoms and top with bacon and mashed avocado. Garnish with chives, if desired. Close the sandwiches with the other English muffin halves and serve immediately.


If you want to go all out, you can add tomato slices, arugula, pickled red onions, and everything bagel seasoning. For a little heat, add a dash of hot sauce.


Calories: 446kcal | Carbohydrates: 32g | Protein: 20g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Cholesterol: 270mg | Sodium: 607mg | Potassium: 463mg | Fiber: 5g | Sugar: 1g | Vitamin A: 603IU | Vitamin C: 5mg | Calcium: 194mg | Iron: 2mg