Using the egg for the bun on this classic breakfast sandwich is a true genius move. We loaded ours up with bacon, cheddar, and avocado but go for some of your favorite fillings! Sausage and gruyère would be killer too!

TOTAL TIME: 25 Minutes


Nutrition (per serving): 460 calories

27 g protein

7 g carbohydrates

5 g fiber

1 g sugar

36 g fat

13 g saturated fat

600 mg sodium


  • 2 large eggs

  • 2 tbsp. water

  • 1/2 avocado, lightly mashed

  • 1 slice cooked bacon, halved

  • 1/4 c. shredded cheddar


  1. In a medium nonstick pan, place two mason jar lids (centers removed). Spray entire pan with cooking spray and place over medium heat. Crack eggs into the centers of lids and lightly whisk with a fork to break up yolk.

  2. Pour water around lids and cover pan. Cook, letting eggs steam, until whites are cooked through, about 3 minutes. Remove lid and top one egg with cheddar. Cook until cheese is slightly melty, about 1 minute more.

  3. Invert egg bun without cheese onto a plate. Top with mashed avocado and cooked bacon. Top with the cheesy egg bun, cheese-side down.

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