Eggo® Breakfast Sandwich with Bacon and Avocado

Try this delicious and easy to make Eggo® Breakfast Sandwich with Bacon and Avocado recipe!
Course Breakfast, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 504kcal
Author Chef Billy Parisi


  • 8 to asted Homestyle Eggo® waffles
  • 4 strips of bacon
  • 4 eggs
  • 4 slices of mild cheddar cheese
  • ¼ cup of sliced green onions
  • ½ thinly sliced avocado
  • Kosher salt and pepper to taste


  • In a cast iron skillet on medium-high heat, add in the bacon and cook until crispy. Once brown, remove from the pan and set on a paper towel to drain and the cut in half.
  • In the same pan on medium-high heat add in the 4 eggs and cook until the desired amount of doneness is achieved (About 2 ½ minutes on each side for over-medium).
  • Season the eggs with salt and pepper and sprinkle on the sliced green onions.
  • To Plate: Layer the sandwich by starting on the bottom with a toasted waffle, followed up with a sliced of cheddar cheese, eggs and green onions, 2 cut in half slices of cooked bacon, 1 to 2 thin slices of avocado, and the finely the other toasted waffle. Enjoy!


Calories: 504kcal | Carbohydrates: 31g | Protein: 21g | Fat: 33g | Saturated Fat: 13g | Cholesterol: 226mg | Sodium: 795mg | Potassium: 331mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1680IU | Vitamin C: 3.7mg | Calcium: 396mg | Iron: 5.9mg