This Avocado, Egg, & Cheddar Breakfast Sandwich is a simple breakfast sandwich that’s easy for on-the-go breakfast, make-ahead breakfast, and it’s a little different than the usual.Jump to Recipe
My go-to breakfast sandwich is usually bacon or ham, egg, and cheese on a bagel or roll. Actually, I very rarely incorporate vegetables into my breakfast unless I’m having an omelet. This sandwich sneaks in a serving of creamy avocado which pairs so well with eggs. It gives the sandwich a savory vibe.
MAKING THIS AVOCADO, EGG, & CHEDDAR BREAKFAST SANDWICH
Liquid egg whites get scrambled on a griddle (deli-style), then folded to fit onto the sandwich. The cheese gets added to the folded eggs to melt on the griddle before moving to the toast with avocado.
You can season both the eggs and avocado with salt and pepper to your liking or also leave it plain. I like to season mine just because I find it brings the flavor out. If you’re a fan of Trader Joe’s “Everything but the bagel seasoning”, this would go really well on this.
Breakfast sandwiches also tend to be really good for meal prepping and preparing in advance. To do that, make as many egg sandwiches as you’d like, wrap them in foil, and freeze. To reheat them, place in the oven at 425 for about 15-20 minutes. For a faster reheat, unwrap them and microwave for about 15 seconds. Rewrap them in the foil and bake for 10 minutes.
If you’re looking for other breakfast egg recipes that are easy to take on the go, check out these favorites:
Griddle Pan – If you don’t have a griddle, you can still do this in a pan. The folding will be a bit different, but if the egg doesn’t fit on the toast you can cut around the edges.
Cheese – You could use regular slices of cheese instead of shredded. I like to use shredded for sandwiches like this because it ends up oozing out of the sandwich. Mmm. That’s because when you compare the volume of a serving of shredded cheese to a slice of cheese…you just get more cheese with the shredded. These are worthwhile tricks to know!
- ¼ cup = 100 calories
- 1 slice = 100 calories
Liquid egg whites – I used liquid egg whites in this recipe to keep the protein really high and the calories low. Feel free to substitute this with regular fried eggs, scrambled eggs, or even liquid egg replacement.
Each sandwich contains 393 calories, 30 g carbs, 27 g protein, and 20 g fat. It also contains a high amount of calcium, potassium, and fiber.
AS ALWAYS, IF YOU MAKE THIS – PLEASE LEAVE A COMMENT BELOW!
Avocado, Egg, & Cheddar Breakfast Sandwich
- 4 slices light bread
- 1 avocado
- 1 cup egg whites
- Salt and pepper to taste
- ½ cup shredded reduced-fat cheddar
Toast the bread to your desired level.
Heat a long griddle over two stovetop burners on medium heat. Spray with cooking spray and when hot, pour half of the egg whites on, season with salt and pepper.
When the eggs appear to be cooked (about 2-3 minutes), use a spatula to carefully fold the eggs over themselves. Fold over enough times so that it will fit on the bread.
Top the finished egg with half of the shredded cheese and melt. Spread the toast on both sides with half of the avocado and season with salt and pepper. When the cheese has melted, add the egg to the toast.
DID YOU MAKE THIS RECIPE?
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