Save to Pinterest There's something chaotic and wonderful about Sunday mornings when everyone's sleeping in and the kitchen becomes your private domain. I started making these loaded breakfast sandwiches during college when roommates would stumble out, bleary-eyed, and the smell of sizzling bacon became our universal wake-up call.
Last winter my sister came to visit and I made these for her first morning in town. She took one bite, closed her eyes, and said this was the kind of breakfast that makes you forgive the world for existing before 10 AM. Now every time she visits, it's the first request out of her mouth.
Ingredients
- Thick-cut bread: Sourdough gives you that tangy crunch, but brioche makes it feel like a restaurant-quality sandwich
- Bacon: The crispy element that provides structural integrity and that irresistible smoky flavor
- Large eggs: Fresh eggs really do matter here since they're the star of the show
- Cheddar cheese: Mild cheddar melts beautifully without overpowering everything else
- Ripe avocado: Adds creaminess that bridges all the other textures together
- Tomato and greens: Fresh elements that cut through the richness and make you feel slightly virtuous
- Salt and pepper: Your only seasoning, but bacon brings plenty of flavor on its own
Instructions
- Crisp your bacon:
- Cook bacon in a skillet over medium heat until it's reached your preferred level of crispiness, about 5 to 6 minutes, then transfer to paper towels to drain
- Toast the bread:
- Wipe out the skillet, melt half the butter, and toast bread slices until golden brown on both sides, which should take about 2 minutes per side
- Perfect your eggs:
- Fry eggs to your liking in the same skillet with a bit more butter, seasoning them with salt and pepper as they cook
- Start the assembly:
- Place one slice of cheese on two of the toasted breads so it begins melting from the residual heat
- Layer everything:
- Top each cheesy slice with two bacon strips, avocado slices, tomato if you're using it, and a handful of spinach or arugula
- Add the crowning glory:
- Place a hot egg on each stack and cover with the remaining toasted bread slice
- Time to eat:
- Serve immediately, maybe cutting the sandwiches in half if you want to make them slightly less intimidating to tackle
Save to Pinterest My dad accidentally made his sandwich open-faced one morning when he couldn't find the top slice of bread. Now he swears it's the superior method, though I think he just likes feeling fancy about being different.
Make It Your Way
I've learned that breakfast sandwiches are essentially edible canvases. Sometimes I swap the bacon for sausage patties when I'm craving something different. The beauty is that as long as you have the protein, egg, and bread equation, you really can't go wrong.
Timing Is Everything
The biggest mistake I see people make is cooking everything at once and then trying to assemble cold components. Get your bacon done first, then toast the bread, and cook your eggs last. That way everything hits the sandwich at peak temperature and texture.
Serving Suggestions
These sandwiches are meals on their own, but I like to serve them with extra napkins because they will get messy. Hot coffee or fresh orange juice helps balance all the richness.
- Consider serving with a side of fruit if you want something light alongside
- These reheat surprisingly well if wrapped in foil and warmed in a low oven
- Make them for brunch and let people customize their own toppings
Save to Pinterest The best part about mastering this recipe is watching someone take that first bite and realize breakfast doesn't have to be complicated to be extraordinary.
Recipe Questions & Answers
- → Can I make this vegetarian?
Yes, simply omit the bacon and substitute with sautéed mushrooms, veggie sausage patties, or extra avocado slices for a meat-free version.
- → What bread works best?
Thick-cut sourough, whole wheat, or brioche provide excellent structure and flavor. Choose bread sturdy enough to hold the generous fillings without becoming soggy.
- → How do I keep everything warm while assembling?
Work quickly and keep components in a warm oven (200°F) if needed. The residual heat from toasted bread and hot eggs helps melt the cheese naturally.
- → Can I prep ingredients ahead?
Cook bacon and slice vegetables the night before. Store bacon in the refrigerator and reheat briefly before assembling for faster morning preparation.
- → What egg style works best?
Sunny-side up or over-easy eggs create a rich, runny yolk that enhances the sandwich. Scrambled eggs work well if you prefer no dripping.