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Breakfast Club Sandwich

A towering, hearty breakfast sandwich featuring fluffy eggs, melted cheese, crispy bacon, and fresh veggies on toasted multigrain bread.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 1 sandwich
Course: Breakfast, Brunch, Lunch
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Sandwich Components
  • 2 slices multigrain bread thick cut
  • 2 eggs large
  • 1 tbsp milk optional, for fluffier eggs
  • 3-4 strips bacon thick cut
  • 1-2 slices cheddar cheese
  • 2 slices tomato ripe beefsteak
  • 0.5 avocado sliced
  • 1 handful lettuce or spinach
  • 1 tbsp mayonnaise
  • 1 tsp butter for cooking eggs

Equipment

  • Skillet
  • Toaster or Griddle
  • Spatula
  • Knife

Method
 

  1. Fry the bacon in a skillet over medium heat until crispy. Transfer to paper towels to drain.
  2. Whisk eggs with milk, salt, and pepper in a small bowl.
  3. Toast the bread slices until golden brown. Spread mayonnaise on one side of each slice.
  4. In a non-stick pan, melt butter over medium-low heat. Pour in eggs and cook, folding gently until mostly set.
  5. Place cheese slices on top of the eggs, cover pan for 30 seconds to melt, then remove from heat.
  6. Assemble the sandwich: Bread, cheesy eggs, bacon, tomato, avocado, lettuce, and top bread.
  7. Slice in half and serve immediately.

Notes

Use turkey bacon for a lighter option. Add hot sauce for a spicy kick.