Loaded Breakfast Sandwich
A hearty and indulgent breakfast sandwich loaded with crispy bacon, fluffy scrambled eggs, melted cheese, and fresh toppings like avocado or tomato. Perfect for brunch, weekends, or a satisfying start to your day.
Equipment
- Skillet or frying pan
- Mixing bowl (for whisking eggs)
- Spatula
- Toaster or griddle (for toasting bread)
- Knife and cutting board (for slicing ingredients)
Ingredients
- For the Sandwich:
- 4 slices of bread brioche, sourdough, or your favorite type
- 4 large eggs
- 2 tablespoons butter for cooking eggs
- 4 slices of bacon cooked until crispy
- 4 slices of cheddar cheese or your preferred cheese
- 1 medium avocado sliced, optional
- 1 medium tomato sliced, optional
- 1/4 cup mayonnaise optional, for spreading
- Fresh spinach or arugula optional, for added greens
- Salt and pepper to taste
Instructions
- Prepare the Bacon :
- Cook the bacon in a skillet over medium heat until crispy. Remove from the skillet and drain on paper towels.
- Cook the Eggs :
- In a mixing bowl, whisk the eggs with a pinch of salt and pepper.
- Heat butter in a skillet over medium-low heat. Pour in the whisked eggs and cook gently, stirring occasionally, until soft and fluffy. Avoid overcooking to keep them tender.
- Toast the Bread :
- Toast the bread slices lightly using a toaster or griddle. Spread mayonnaise on one side of each slice if desired.
- Assemble the Sandwich :
- Layer one slice of cheese on the bottom piece of toasted bread. Top with scrambled eggs, crispy bacon, sliced avocado, and tomato. Add fresh spinach or arugula if using.
- Place the second slice of cheese on top of the fillings, followed by the other slice of bread.
- Serve :
- Cut the sandwich in half if desired and serve warm. Pair with hot sauce or ketchup for extra flavor.
Notes
Substitute bacon with sausage patties or turkey bacon for a different protein option.
Use gluten-free bread for a gluten-free version.
Store leftover components separately in the refrigerator for up to 2 days. Reheat and assemble before serving.
Customize with additional toppings like caramelized onions, sautéed mushrooms, or jalapeños.
Use gluten-free bread for a gluten-free version.
Store leftover components separately in the refrigerator for up to 2 days. Reheat and assemble before serving.
Customize with additional toppings like caramelized onions, sautéed mushrooms, or jalapeños.