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Egg and Avocado Breakfast Sandwich

This protein-packed breakfast sandwich is the perfect way to start the morning! Homemade scrambled eggs are sandwiched between avocado toast, and it’s the perfect quick and easy breakfast that’s still a healthy breakfast!

Course Breakfast
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1
Calories 560 kcal


  • 2 slices of Schar gluten free bread
  • 2 whole eggs
  • 100g mushrooms
  • 2 slices of cheese
  • 50g cherry tomato
  • 60g avocado
  • hand full arugula


  1. Cut the avocado into slices. In a pan add some coconut oil and let it heat up. Then add the mushrooms and eggs inside and add some garlic powder, salt, and pepper. Cook everything for 2 minutes on low heat.

  2. Toast the bread slices and place the 1 cheese slice and avocado on the bottom bread slice. Then add some of the mushroom-egg mix. Place the arugula on top and another cheese slice. Add the left bread slice on top and enjoy in your sandwich.

Recipe Notes

I use the landbrot bread from Schar.

To cook the eggs, I use a very small nonstick skillet.  I put in some coconut oil, pour in the eggs and just let them cook, flipping once when it is firm enough to flip.