Ever been in that classic morning rush? You know, staring in the fridge hoping inspiration smacks you in the face? That’s exactly why I basically live off this egg and avocado breakfast sandwich recipe during the week. It’s quick, healthy, and honestly, it feels like something fancy (or is that just me?). Plus, you don’t need chef skills. If I can make it before I’ve even had coffee, so can you. 
How To Make This Avocado Egg Breakfast Sandwich
OK, grab your stuff. You’ll want a ripe avocado (obviously), a couple eggs, and whatever bread you like best. I use whole grain most days, but hey, English muffins or sourdough will not hurt. Toast that bread while you cook your eggs. I’m a fried egg person, but scrambled works if that’s more your groove.
Mash your avocado with a pinch of salt, some pepper, and a squirt of lemon juice if you’re feeling extra. Slather it on the toast. Pop that egg on top. Sometimes I throw on a slice of tomato or sprinkle a little red pepper if I want a fiery kick. Done. Sloppy and stacked just right. Best part? You eat it right out of your hand. Easy cleanup, too.
Oh quick story—one time I tried to add leftover bacon. Did I regret it? Absolutely not.
I make this at least three times a week. My kids even grab bites between Zoom calls. It’s fast and keeps everybody full til lunch. – Jamie F.
Tips To Make The Best Healthy Sandwich For Breakfast
Let’s be honest here: the avocado slice is make or break. Use a ripe avocado. Hard ones? Not fun to mash and taste bland (ugh). If you cut into it and it looks brown, just scoop out the bad spots. Avocados are forgiving sometimes.
For the egg, a low heat keeps the yolk creamy. High heat turns it rubbery, and nobody wants that, right? Toasting the bread till it’s golden helps it stand up to the mashed avocado instead of falling apart in your hands.
Use salt, but not too much. The avocado needs a bit, but if you’re tossing cheese in (delicious, by the way), go easy. And if you’ve got everything bagel seasoning, shake a little on. Trust me—this is one of those weird but right combos.
Nutrition Facts (per serving)
You really can’t go wrong here. Avocados are packed with good fat—the kind that actually fills you up. Each sandwich comes in around 300-400 calories, give or take depending on your bread and egg size.
Want some vitamins? There’s fiber, vitamin E, and even a little protein punch thanks to the egg. This breakfast powers you through the morning and doesn’t leave you feeling heavy. Plus, if you skip the cheese, it’s actually dairy-free.
Oh and no, it’s not just for “health people.” Even my friend who lives on pizza was surprised how good it tasted.
More Healthy Breakfast Ideas
Honestly, I can eat this sandwich all week. But sometimes I get bored. If you’re in the same boat, try a smoothie bowl; they’re weirdly satisfying (I toss in a frozen banana, oat milk, and whatever berries I find). Or swap things up and do a breakfast burrito with scrambled eggs and, you guessed it, avocado.
Oatmeal with walnuts and cinnamon is another go-to. Or just do the sandwich but add spinach inside. Sneaking in greens without really tasting them is a win, I promise. Have fun with it—breakfast should not be boring.
Oh and shout out to the folks who do yogurt parfaits in mason jars. That’s organized-energy I do not have.
Photos of Avocado Breakfast Sandwich
Look, I’m definitely not a pro photographer, but here’s how my sandwiches ended up looking on an average morning. Imperfect, but still mouthwatering. Check ‘em out and don’t judge my messy hands.
Common Questions
Q: What bread is best for this breakfast sandwich?
A: Honestly, anything you like. I pick whole wheat for the fiber, but sourdough is awesome too.
Q: How long does it take to make?
A: If you’re fast like me, under 10 minutes. Really. It’s faster than waiting on drive-thru coffee.
Q: Can I add cheese or meat?
A: Totally. Cheddar or goat cheese melts nicely. Leftover bacon or ham also works if you want it more hearty.
Q: Is it okay to prep the sandwich the night before?
A: Don’t do it! The avocado gets all brown and weird. But you can mash your avocado and save it with a squeeze of lemon in a covered bowl.
Q: Is this good for kids?
A: Absolutely. Mine make a mess, but they love it, and I know they’re getting something decent in them before school.
Your New Favorite Way to Wake Up
Alright friend, let’s wrap this up. The egg and avocado breakfast sandwich recipe takes almost no time, keeps you full, and tastes way better than “just cereal.” You don’t need fancy stuff—just your favorite bread, ripe avocado, and an egg. Try it out next time you’re running late or just plain hungry.
Want more easy ideas? Check out this collection of healthy breakfast recipes for extra inspiration. Take my word, mornings can be better with just a little avocado magic.
Go give it a shot and let me know how you tweak it!
Avocado Egg Breakfast Sandwich
Ingredients
Method
- Toast your choice of bread until golden.
- Mash the ripe avocado with a pinch of salt, pepper, and lemon juice, if using.
- In a frying pan, cook the eggs over low heat to keep the yolk creamy.
- Spread the mashed avocado on the toasted bread.
- Place the cooked egg on top of the avocado.
- Optional: Add a slice of tomato and sprinkle with red pepper flakes.