Veggie Breakfast Sandwich Recipe

Veggie Breakfast Sandwich Recipe

How To Make Veggie Breakfast Sandwich

Start your day with a healthy and filling veggie breakfast sandwich made with fresh veggies, egg, and flavorful toppings assembled in one hearty sandwich.

Preparation: 12 minutes
Cooking: 3 minutes
Total: 15 minutes



To Assemble:

  • 1whole wheat English muffin,sliced in half and toasted, or two fairly small slices of bread, toasted
  • 2tspmayonnaise
  • ½avocado,ripe, mashed
  • salt
  • black pepper,freshly ground
  • 1egg,large
  • ½tspwater
  • 1tspbutter ,or olive oil
  • slicescheddar cheese,or Monterey Jack cheese, about ½ ounce
  • 1sliceripe red tomato,optional
  • red onion,thinly sliced
  • hot sauce ,like Tabasco or Cholula
  • arugula ,or sprouts


  1. To prepare your sandwiches, spread the mayonnaise over the lower half of your toasted muffin. Spread the mashed avocado over the other half, and sprinkle it with a few dashes of salt and pepper.

  2. Heat a medium non-stick skillet or well-seasoned cast-iron skillet over medium-high heat. In a bowl, scramble the egg with the water and a few dashes of salt and pepper.

  3. Once the skillet is hot, add a pat of butter and swirl the pan to coat the bottom. Pour in the scrambled egg and immediately swirl the egg in the bottom of the pan to make an even layer.

  4. Immediately place your cheese in the center of the egg mixture as shown. Once the egg is set enough to fold over onto itself with a spatula, fold one side over the middle, then the opposite side over the middle.

  5. Repeat with the other two sides so you have a cute little egg and cheese envelope. Let it cook for another 15 to 30 seconds, until it’s set enough that you can transfer it to a plate.

  6. Place the cooked egg on the mayo-covered bun. Top with a slice of tomato, if using. Add with several slices of red onion, a few dashes of hot sauce, and a little handful of arugula. Top it with the remaining bun, avocado side down.

  7. To slice it in half, insert a sharp knife into the center of the sandwich, and slice across to one edge. Repeat in the opposite direction.

  8. Serve warm!

Recipe Notes


If making more sandwiches is required, reduce the stove temperature from medium-high to medium, as the pan only gets hotter the longer it’s on the stove.



  • Calories: 762.85kcal
  • Fat: 55.46g
  • Saturated Fat: 20.85g
  • Trans Fat: 1.00g
  • Monounsaturated Fat: 20.57g
  • Polyunsaturated Fat: 8.92g
  • Carbohydrates: 41.34g
  • Fiber: 13.70g
  • Sugar: 9.36g
  • Protein: 31.14g
  • Cholesterol: 245.28mg
  • Sodium: 964.46mg
  • Calcium: 728.92mg
  • Potassium: 980.00mg
  • Iron: 3.82mg
  • Vitamin A: 316.05µg
  • Vitamin C: 24.81mg
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