Easy Bacon, Egg, & Avocado Bagel Sandwich

A loaded breakfast sandwich packed with flavor from scrambled eggs, crispy bacon, and fresh avocado.

  • Cook Time: 6 minutes
  • Total Time: 6 minutes
  • Yield: 1 sandwich 1x


  • 1 small roma tomato, chopped
  • 1/8 yellow onion, chopped
  • 1/4 jalapeño, minced
  • 2 eggs
  • 1 tablespoon milk
  • salt and pepper, to taste
  • 3 tablespoons shredded mexican blend cheese
  • 2 slices bacon
  • 1 bagel, split and toasted (I used whole wheat)
  • butter, for bagel
  • 1/4 avocado, thinly sliced


  1. Grease microwave omelet maker* with non-stick cooking spray. Add tomato, onion, and jalapeño and mix together. Fold omelet maker in half and microwave for 45-60 seconds, or until veggies are soft. Whisk in eggs, milk, salt, and pepper and microwave with omelet maker open flat for 1 1/2 - 2 1/2 minutes, just until eggs are cooked. Sprinkle cheese on top, fold in half, and microwave another 15 seconds to melt cheese. Keep omelet maker closed while cooking bacon.
  2. Place bacon horizontally across microwave bacon crisper** with crisper in slanted position. Cover with a paper towel and microwave for 1 1/2 - 2 minutes, until fully cooked and as crispy as desired.
  3. Butter both halves of bagel. Scramble eggs with a fork and place on one bagel half. Top with bacon, avocado slices, and other half of bagel. Serve immediately.


*Eggs (traditional/no-microwave method):
Heat a greased skillet over medium heat. Add veggies and sauté until tender. Whisk eggs, milk, salt, pepper, and cheese together in a bowl. Pour into pan and stir over medium heat until eggs are cooked.

**Bacon (traditional/no-microwave method):
Heat a skillet over medium heat. Add bacon and cook for 2-3 minutes on each side, or until fully cooked and crispy.