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Chef Megan Mitchell

Online Cookbook

Grilled Bacon and Avocado Breakfast Sandwiches

  • Serves: 4
  • Complexity: easy
  • Print
Grilled Bacon and Avocado Breakfast Sandwiches


  • 4 English muffins (Bays brand)
  • Extra virgin olive oil, for coating pan
  • 4 large eggs
  • Salt and pepper, to taste
  • 1 large avocado, halved and pitted
  • 4 slices bacon, thick cut
  • 4 slices white cheddar cheese
  • Hot sauce, for drizzling


  1. Preheat the grill to 375°F.

  2. Once the grill is up to heat start by grilling the bacon and avocado. Place the bacon on and grill 2-3 minutes per side until crispy. Grill the avocado, still in the skin, cut side down for 3-5 minutes or until you see grill marks and it turns a bright green.

    Remove the bacon and avocado from the grill and let cool slightly.

  3. In a small nonstick skillet drizzle in a tbsp. of EVOO. Crack in 1-2 eggs, depending on the size of the skillet, and cook over medium so the white is set but the yolk is almost fully set. Season with salt and pepper. Continue with remaining eggs.

  4. While the eggs cook, grill the English muffins, 1-2 minutes per side to your preferred doneness.

  5. To assemble, place a slice of cheese on the bottom muffin, followed by the egg and a piece of bacon cut in half to fit. Take some of the grilled avocado and smear it on the top muffin. Drizzle with hot sauce, if you want, and enjoy immediately.

    Recipe Courtesy of Megan Mitchell

    As Seen on Tastemade's Snapchat

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