Loaded Breakfast Sandwich (Printer-friendly)

A hearty stacked sandwich with creamy avocado, crispy bacon, melty cheese, and a perfectly cooked egg on toasted bread.

# What You'll Need:

→ 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

# How To Make It:

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 Advice:

01 -
  • Everything you want in a breakfast sandwich without waiting in line or paying too much.
  • You can taste every layer, and the textures actually contrast instead of turning into mush.
  • It's flexible enough to use what's already in your fridge.
  • Takes twenty minutes total, and most of that is just waiting for bacon to crisp up.
02 -
  • Don't rush the bacon, cooking it low and slow makes it crispier and renders out more fat for toasting the bread.
  • If your avocado isn't ripe, it won't spread or layer nicely, so plan ahead or skip it rather than using a hard one.
  • Season your eggs in the pan, not on the plate, or the flavor won't stick.
  • Assemble quickly while everything is still hot so the cheese melts and the textures stay distinct.
03 -
  • Cook your bacon ahead of time and store it in the fridge, then you can reheat it quickly in the toaster oven and cut your morning prep in half.
  • Press down gently on the finished sandwich before cutting it so the layers stick together and don't slide out when you bite.
  • If you're making this for a crowd, keep the components warm in a low oven and let people assemble their own so nothing gets soggy.
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