Avocado and Egg Breakfast Sandwich

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Prep Time: minutes
Cook Time: minutes
Yields: servings


  • 1 8-oz package turkey bacon or veggie bacon
  • 4 large eggs lightly beaten
  • 4 whole wheat English muffins split
  • 4 slices low-fat cheddar cheese (or soy cheese)
  • 1 medium tomato sliced (tomato optional)
  • 1/4 cup basil leaves loosely packed (optional)
  • 1 large hass avocado ripe, fresh, seeded, peeled and mashed
Wake up to this simple egg, basil and whole wheat sandwich - and it only takes 12 minutes to make!

The rich, creamy texture of avocados makes them the perfect breakfast sandwich addition.

Find more great avocado recipes at Fresh Avocados - Love One Today.


  1. Place turkey bacon in a large non-stick skillet over medium-high heat. Cook, turning once, until nicely browned, about 4 minutes. Transfer to a plate. Pour eggs into the same skillet and cook, lifting edge of egg from pan with a spatula and tilting so that uncooked egg runs underneath. When mostly set, flip over and cook another 30 seconds. Remove from heat.
  2. Toast English muffins while still warm, place chees on bottom half.
  3. Add tomato and basil. Divide egg into 4 pieces and place on tomato. Top with turkey bacon and mashed avocado. Place remaining muffin half on top. Serve immediately.

Chef Notes

Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

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Did you know?

You can ripen an avocado quicker by placing it in a brown paper bag.

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