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Bacon, Egg & Avocado Sandwiches

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Total Time
Prep/Total Time: 25 min.

By Taste Of Home Editorial Team

Recipe by Patti Darwin, Lubbock, Texas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 24, 2022

My husband wanted bacon and eggs; I wanted a BLT. We settled our standoff with an irresistible sandwich we've had many times since. —Patti Darwin, Lubbock, Texas

Health Tip: Avocados are known for their healthy monounsaturated fat, but they are also a good source of vitamins C, K and E plus most B vitamins.
Test Kitchen Approved

Bacon, Egg & Avocado Sandwiches

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Yield: 2 servings
Prep: 15 min
Cook: 10 min
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Ingredients

  • 2 bacon strips, halved crosswise
  • 2 large eggs
  • 1/8 teaspoon garlic salt
  • 1/8 teaspoon pepper
  • 2 tablespoons Miracle Whip or mayonnaise
  • 4 slices sourdough bread, toasted
  • 4 thin slices tomato
  • 1/2 medium ripe avocado, peeled and sliced
  • Optional: 2 slices Gouda cheese and 1 slice red onion, separated into rings
  • 2 teaspoons butter, softened
Text Ingredients

Directions

  1. In a large nonstick skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Pour off drippings.
  2. In same skillet, break eggs, 1 at a time, into pan; immediately reduce heat to low. Cook until whites are completely set and yolks begin to thicken. Remove from heat; sprinkle with garlic salt and pepper.
  3. Spread Miracle Whip over 2 slices of toast. Top with bacon, eggs, tomato, avocado and, if desired, cheese and onion. Spread butter over remaining 2 slices of toast; place over top.

Nutrition Facts

1 sandwich: 448 calories, 23g fat (7g saturated fat), 209mg cholesterol, 864mg sodium, 44g carbohydrate (7g sugars, 4g fiber), 18g protein.
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