Bacon, egg and avocado on a bagel is my favorite breakfast sandwich — made with soft scrambled eggs, center-cut bacon, ripe avocado and thin tomato slices stacked on a chewy homemade bagel. If you love hearty breakfasts, brunch or a satisfying lunch, this bagel sandwich delivers both flavor and texture in every bite.
I make a double batch of homemade bagels most weekends so I can enjoy sandwiches throughout the week. They refrigerate well and toast up nicely for a quick morning assembly. For the eggs I often scramble them softly, but you can also use fried or poached eggs if you prefer a runnier yolk. A few slices of heirloom tomato and a sprinkle of red pepper flakes add brightness and a touch of heat.
Making your own bagels lets you control the ingredients and texture — you can use whole wheat or gluten-free flour if needed. While the bagels bake, cook the bacon and prepare the eggs so assembly is quick. This recipe is flexible: swap center-cut bacon for turkey bacon, add baby spinach to the scrambled eggs, or spread a little light cream cheese on the bagel for creaminess.
Bacon, Egg and Avocado Bagel Breakfast Sandwich
This sandwich yields a balanced combination of savory bacon, creamy avocado and tender eggs on a toasted bagel. It’s simple to prepare, makes a great family breakfast, and travels well if you need a meal on the go.
Prep: 10 mins Cook: 25 mins Total: 35 mins
Yield: 4 servings Serving Size: 1 sandwich
Ingredients
- 1 batch homemade bagels (see your favorite bagel recipe)
- Olive oil spray (or a teaspoon olive oil for the pan)
- 8 large eggs, beaten
- Salt and pepper, to taste
- 4 slices center-cut bacon, halved
- 4 thin slices heirloom tomato (from 1 tomato)
- 4 oz avocado (about 1 small Haas avocado), sliced
- Red pepper flakes, optional
Instructions
- Prepare the bagels according to your chosen recipe and allow them to cool slightly. Slice each bagel in half and toast when ready to assemble.
- Heat a large nonstick skillet over medium heat and lightly spray or brush with olive oil. Cook the bacon until crisp to your liking, then remove to paper towels to drain.
- In the same skillet (or a clean pan), reduce heat to medium-low and add a little oil if needed. Pour in the beaten eggs, season with salt and pepper, and gently scramble until they are just set but still soft and moist. Avoid overcooking — soft scrambled eggs create a tender sandwich filling.
- To assemble each sandwich: place scrambled eggs on the bottom half of a toasted bagel, top with two halved slices of bacon, a slice of heirloom tomato, and sliced avocado. Sprinkle red pepper flakes if you like a bit of heat. Cap with the bagel top and serve immediately.
- Enjoy warm. Leftover bagels can be refrigerated and toasted later; cook fresh eggs and bacon for best texture when serving again.
Nutrition (per sandwich)
- Calories: 369 kcal
- Protein: 25 g
- Carbohydrates: 30 g
- Fat: 16 g
- Fiber: 3 g
- Saturated Fat: 5 g
- Cholesterol: 427 mg
- Sodium: 668 mg
- Sugar: 2.5 g
Tips for great results: use ripe but firm avocado for clean slices, pat bacon on paper towels to remove excess grease, and season eggs gently — the bagel, avocado and tomato contribute plenty of flavor. If you want a lighter version, swap the bagel for a whole grain English muffin or use egg whites with fresh spinach.
Photo credit: Jess Larson