Bacon, Egg & Avocado Sandwiches

Total Time

Prep/Total Time: 25 min.


2 servings

Updated: 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
Bacon, Egg & Avocado Sandwiches Recipe photo by Taste of Home
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  • 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


  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.
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.

Nutrition Facts

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