What’s better than breakfast? A big, delicious breakfast sandwich, that’s what! This deliciously inventive loaded breakfast sandwich recipe from ClosetCooking is made up of an excellent fried egg, avocado, chipotle mayo, and crispy bacon. Enjoy the ultimate breakfast sandwich today, because as we all know breakfast is the most important meal of the day and not many people take it seriously. Not only are you satisfying your cravings, but you’re also filling up with nutritious ingredients that will ward off those mid-morning hunger pangs. Since breakfast is such a big meal, this loaded sandwich recipe is perfect for those mornings when you don’t have time to make a full breakfast!

Ingredients:

• 4 English muffins (or buns or croissants), each split and lightly-toasted
• 4 breakfast sausage patties, cooked
• 4 strips of bacon, cooked and sliced
• 4 eggs, fried (or scrambled, or omelet, according to preference)
• 1 chipotle chili pepper in adobo, chopped
• 4 slices cheddar cheese, shredded
• 1 large avocado, peeled and mashed
• 4 tablespoons of mayonnaise
• ½ tablespoon of fresh lemon juice
• 2-3 sprinkles of salt, to taste

Directions:

1. You’ll want to start this delicious recipe by placing your avocado into a medium-sized bowl and mashing it with a blunt cooking instrument. Pour in your lemon juice and salt, and mix it all together. In another smaller bowl, you’ll mix your mayonnaise with your chopped chipotle chili pepper.
2. Split your preferred sandwich base such as English muffins, biscuits, or croissants. Then, in a large skillet on the stovetop, you’ll lightly toast both sides of the sandwich base. Spread both sides of the croissant or a similar base with the avocado mixture and set this aside.
3. Next, you’ll cook your bacon strips in a large skillet for 7-9 minutes. After the bacon is done cooking, break each slice in half and dap the excess oil with some folded paper towels. Repeat these steps for your breakfast sausage patties by placing them in the bacon oil for no more than 4 minutes. Remove and cover when finished.
4. Using one tablespoon of bacon fat from the skillet, add the eggs and cover, and cook for one minute. Then top each egg with bacon and cheese. Let the egg sit until the cheese is melted and the egg whites are cooked through.
5. Once you’re ready to eat, you’ll want to place one bacon and cheese-topped egg on each of the English muffinswith smashed avocado. Place a cooked breakfast sausage patty in between the muffins, assemble, and enjoy.

Notes:

• This breakfast sandwich recipe is entirely customizable. Just add the ingredients you love. Ham, Canadian bacon, and sausage patties would all be delicious on this breakfast sandwich.
• Suggested toppings that would be great with this recipe include pickled red onions and pickled jalapeños would both be excellent. You could also substitute a slice of goat cheese for the cheddar cheese, or fill the sandwich with sautéed greens and an omelet instead of a fried egg or soft scramble.
• Stand-out side dishes for this sandwich include a simple arugula or mixed greens salad with vinaigrette. Additionally, fruit, juice, pastries of some kind, and (obviously) lots of coffee.
• If you’d like to freeze these breakfast sandwiches for later, you’ll need to first cool the assembled sandwiches to room temperature and then wrap them in aluminum foil. Place the foil-wrapped sandwiches in a freezer-safe Ziploc bag, and keep them for no longer than 4 months. Once you’re ready to eat them, simply preheat the oven or toaster oven to 350°F and reheat for 15-20 minutes or until the sandwiches are heated through.

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