Single-Serve Breakfast Sandwich with Avocado & Tomato

by Allison Campbell · Last updated Feb 14, 2026 · This post may contain affiliate links · Leave a Comment

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This easy single-serve breakfast sandwich features a classic egg and cheese base topped with fresh tomato and avocado. Made in one skillet in just 10 minutes, this grab-and-go breakfast is perfect for busy mornings.

A sandwich cut in half on a white plate, filled with bacon, lettuce, tomato, avocado, and mayonnaise, resting on a blue patterned napkin with a white tiled background.

Okay...let's talk breakfast sandwiches (for one.) 🙂

There's just something SO comforting about a freshly made, warm breakfast sandwich to start the day. And with fresh ingredients and only ten minutes needed, this easy breakfast is seriously a no-brainer. Plus, I can almost guarantee it'll beat any take out version.

This recipe is also super flexible. You can keep it classic with egg and cheese, add a slice of bacon or ham for the deluxe version, or sneak in any extra veggies you might have on hand. (It's also a fantastic way to use that lone English muffin hiding out in the fridge.)

🌿 Ingredients

A labeled flat lay of breakfast ingredients on a white surface: a tomato, avocado, cheddar slice, sea salt, pepper, butter, English muffin or ciabatta, and a large egg.

See recipe card below for exact quantities.

⚙️ Equipment recommendation

A small skillet (affiliate link) and metal spatula are perfect for this recipe.

📝 Instructions

Sliced tomato and avocado on a white cutting board with an orange-handled knife placed beside them. — Slice the tomato and avocado.

A stainless steel pan on a white surface contains two rectangular, golden-brown ciabatta roll halves. — Toast the English muffin or warm the ciabatta in a heated skillet.

A stainless steel with warmed butter. — Melt the butter over medium heat.

A fried egg with a broken, partially cooked yolk and unevenly cooked egg white sits in a stainless steel frying pan. The edges are browned and crisp, and there are bubbles of cooking oil around the egg. — Add the egg and fold the sides in to roughly the size of the bread.

A fried egg with crispy edges and some browned spots is cooking in a stainless steel pan, with parts of the egg white showing small bubbles and holes. — Flip the egg over.

A cooked egg topped with two half-slices of melted cheddar cheese, salt and pepper rests in a metal skillet. — Add the cheese and season with salt and pepper.

A large tomato slice on top of an egg and cheese sandwich, on a white plate. — Assemble the sandwich starting with the egg and cheese, and tomato.

An open-faced sandwich on a white plate, topped with melted cheddar cheese, a slice of tomato, and several slices of avocado. — Fan the avocado slices and add on top of the tomato.

A breakfast sandwich on a white plate with egg, melted cheddar cheese, tomato, and avocado slices in ciabatta roll, set on a blue and beige striped napkin. — Close your sandwich and press down on it a little.

A sandwich cut in half on a white plate, filled with bacon, lettuce, tomato, avocado, and mayonnaise, resting on a blue patterned napkin with a white tiled background. — Slice in half if you'd like, and enjoy!

🥧 Serving suggestions

This breakfast sandwich is 100% good to go on it's own; super satisfying. Okay, maybe some coffee too. 😉 And you could always pair it with some fresh fruit if you're feeling fancy.

🍳 Recipe

A breakfast sandwich on ciabatta cut in half, filled with egg, melted cheese, tomato, and avocado slices, placed on a white plate with a blue and beige napkin underneath.

Single-Serve Breakfast Sandwich with Avocado & Tomato

Allison Campbell

No ratings yet

A quick single-serve breakfast sandwich made with egg and cheese, fresh tomato & creamy avocado, all in one skillet and ready in 10 minutes.

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Prep Time 5

Cook Time 5

Total Time 10

Servings: 1

Course: Breakfast

Cuisine: American

Calories: 396

Ingredients Equipment Method Nutrition Notes

Ingredients

1 slice tomato
¼ medium ripe avocado
1 English muffin or ciabatta roll
1 teaspoon butter
1 large egg
1 slice cheddar cheese or Swiss or American cheese
sea salt to taste
freshly ground black pepper to taste

Equipment

Method

Wash and dry the tomato and avocado. Quarter the avocado and slice one quarter of it lengthwise into thin slices. Cut one thick slice of tomato and set both aside.
1 slice tomato, ¼ medium ripe avocado
Toast your English muffin until golden and set aside. For a ciabatta roll, you can warm both halves in a warm skillet before you cook the egg, or warm them in the microwave.
1 English muffin
Heat a small skillet over medium heat and melt the butter. Add the egg and cook the first side for a couple minutes, using a metal spatula to fold the edges over to the approximate size of the sandwich. Flip and lay the cheese over the second side, cutting it in half to layer it if needed. Season with salt and pepper and cook for another 1-2 minutes until the cheese melts a little, then remove from the heat.
1 teaspoon butter, 1 large egg, 1 slice cheddar cheese, sea salt, freshly ground black pepper
Place the egg and cheese on the English muffin, add the tomato and fan the avocado slices, top with the other half, and gently press down.
Slice in half if you'd like, and serve immediately.

Nutrition

Calories: 396kcalCarbohydrates: 32gProtein: 16gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 214mgSodium: 484mgPotassium: 466mgFiber: 5gSugar: 1gVitamin A: 864IUVitamin C: 9mgCalcium: 188mgIron: 2mg

Notes

Storage: Best eaten fresh, but you can wrap it and refrigerate for up to 1 day. Reheat gently in a skillet or microwave.

Gluten-free: Use a gluten-free English muffin, ciabatta roll or bread.

Did you make this recipe?

I'd absolutely love for you to !

A breakfast sandwich with avocado, tomato, egg, and cheese on a ciabatta roll, cut in half and served on a white plate. Text above reads Single-Serve Breakfast Sandwich and highlights the avocado and tomato.

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