One Pan Breakfast Sandwich

5 from 1 vote

One Pan Breakfast Sandwich

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.

Prep Time2

Cook Time5

Total Time7

Course: Breakfast

Cuisine: American

Servings:

Calories: 560kcal

Author: Catherine McCord

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.

Nutrition

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