This One Pan Breakfast Sandwich is my go-to for busy mornings. It’s packed with protein, gooey cheese and creamy avocado, and the best part? The eggs cook right into the bread, making every bite extra delicious.
Table of Contents
Why I Love This Recipe
- One pan, no mess! This is the best hack for making breakfast sandwiches. No extra dishes—everything cooks in the same skillet. I love quick and easy One Pan Recipes!
- The eggs soak into the bread for a custardy, French toast-like texture (but savory!).
- Cheesy, creamy, and crispy—the perfect balance of textures and flavors.
- Quick & easy— Similar to my Breakfast Quesadilla and Breakfast Nachos recipes, this is ready in under 10 minutes, making it great for busy mornings.
- Customizable! Swap the cheese, add protein, or throw in extra veggies to mix things up.
The Ingredients
- Eggs: The base of the sandwich, adding protein and richness.
- Water: A little splash makes the eggs extra fluffy.
- Kosher salt: Just a pinch to enhance the flavors.
- Butter or oil: For greasing the pan and adding a little crisp to the bread.
- Sandwich bread: Any bread works, but a sturdy slice holds up best. I cut off the edges of mine to make a perfect square, but that’s optional.
- Avocado: Creamy, delicious, and full of healthy fats.
- Cheddar cheese: Melty, sharp, and perfect for a breakfast sandwich.
Substitutions and Additions
- Cheese swap: Try Swiss, mozzarella, or even a spicy pepper jack.
- Protein boost: Add a slice of turkey, ham, or cooked bacon.
- Extra veggies: Toss in spinach, tomatoes, or sautéed mushrooms.
- Bread options: Sourdough, whole wheat, or even an English muffin could work great.
- Spicy kick: A dash of hot sauce adds a nice heat.
How to Make a One Pan Breakfast Sandwich
Step 1: In a bowl, whisk together the eggs, water, and salt until well combined.
Step 2: Heat a 9-inch sauté pan (non-stick or cast iron skillet) over medium heat. Grease with butter or oil. Pour the whisked eggs into the pan, tilting it slightly to evenly coat the bottom. Place both slices of bread into the eggs, pressing gently to soak both sides. Let them sit in the pan as the eggs cook.
Step 3: Once the eggs are fully set, carefully flip everything over so the bread is now on the bottom.
Step 4: Layer on the sliced avocado and cheddar cheese.
Step 5: Fold the edges of the egg in toward the center.
Step 6: Then fold the sandwich in half. Cook for another 1-2 minutes per side, until golden brown and the cheese is melted.
Tips and Tricks
- Use a nonstick or well-seasoned cast iron pan to prevent sticking and get an even cook.
- Don’t rush the flip! Let the eggs fully cook before flipping for the best results.
- Want toastier bread? Cook the sandwich a little longer after folding to crisp it up.
FAQs
Absolutely! Just use oil instead of butter and swap the cheese for a dairy-free alternative or skip it altogether.
This sandwich is best fresh, but you can prep the ingredients ahead of time.
Yes! Cooked bacon, ham, or turkey would be a delicious addition.
More Quick & Easy Breakfasts
This One Pan Breakfast Sandwich is quick, easy, and packed with flavor. It’s the best hack ever! Whether you’re making it for yourself or the whole family, it’s sure to be a morning favorite. Let me know if you try it—leave a comment and rating below!
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One Pan Breakfast Sandwich
Ingredients
- 2 large eggs
- 1 teaspoon water
- pinch of kosher salt
- butter or oil for greasing the pan
- 2 slices sandwich bread
- 1/2 avocado, sliced
- 2 slices cheddar cheese
Instructions
- In a bowl, whisk together the eggs, water, and salt until well combined.
- Heat a 9-inch sauté pan (such as a cast iron skillet) over medium heat. Grease with butter or oil.
- Pour the whisked eggs into the pan, tilting it slightly to evenly coat the bottom.
- Place both slices of bread into the eggs, pressing gently to soak both sides. Let them sit in the pan as the eggs cook.
- Once the eggs are fully set, carefully flip everything over so the bread is now on the bottom. Layer on the sliced avocado and cheddar cheese.
- Fold the edges of the egg in toward the center, then fold the sandwich in half. Cook for another 1-2 minutes per side, until golden brown and the cheese is melted.
Notes
- Use a nonstick or well-seasoned cast iron pan to prevent sticking and get an even cook.
- Don’t rush the flip! Let the eggs fully cook before flipping for the best results.
- Want toastier bread? Cook the sandwich a little longer after folding to crisp it up.
