Craving a next-level breakfast sandwich to start your day? This recipe for a delicious Egg and Cheese Sandwich gives you an efficient technique to whip up a crispy, buttery, cheesy sandwich with creamy avocado, spicy Sriracha mayo, and fried onions for a flavor explosion that can’t be beat.
Whether you want it with a scrambled egg or a fried egg, you’ll learn the most seamless way to make an elevated egg and cheese breakfast sandwich in just one pan.
If you’re looking for more of a classic egg and cheese without all the fixin’s, check out this Scrambled Egg Sandwich, instead!
As a mom-on-the-go who loves flavor, I love starting off my day with a bangin’ breakfast that doesn’t require entirely too much time or effort. This recipe gives you options for making a damn good breakfast sandwich that fits with your schedule and energy level.
Egg and Cheese Sandwich Ingredient Highlights
I used sourdough bread, but truly any works. I also went with unsalted butter, but salted butter, a plant-based buttery spread, or even olive oil works.
I love to whip up a quick Sriracha Mayo to give a little punch to this sandwich, but if you’re not a fan of spice, you can leave this off altogether or substitute this 4-ingredient Breakfast Sandwich Sauce.
How to Make an Epic Loaded Egg and Cheese Sandwich
Start with the onions. Cut a yellow onion in half, and then half again. Grab one of those quarters and peel off and discard the outermost paper-thin layer.
Then, you can lay it flat on your chopping board and slice it thin. Finally, pull the layers apart and your ready to fry them.
Use half of the butter to spread across your bread, just on one side. Then, add the rest of the butter to a frying pan.
Get the butter hot in the pan over medium heat and add your onion slices. Allow the onion to fry in the butter over medium heat for 5 minutes without touching them.
Then, push them around in the pan. Add two tablespoons of water and continue to cook until the liquid burns off and your left with a nice golden color. Then, set the fried onions aside.
Meanwhile, in a small bowl, combine the mayonnaise and Sriracha. In a second small bowl, add half an avocado and season with salt and pepper. Use a fork to mash it and mix it until smooth and spreadable. Set them aside.
The best way to save the other half of avocado is to place it in a bowl or Tupperware and add water, just enough to cover the avocado.
This tricks the avocado into thinking it’s still whole! Cover and place in the refrigerator. It will keep this way for up to 72 hours.
When you’re ready to eat it, drain the water and discard the pit. If the very top layer gets a little mushy from the water, simply scrape it off.
Turn the slices of bread over so they are buttered side down. On one slice, spread the spicy mayo in a generous layer. On the second slice, spread the smashed avocado.
It’s up to you whether you want to scramble or fry your eggs.
To scramble them, beat them in a shallow bowl with a fork or whisk first, and season them with salt and pepper. Make sure the eggs are fully combined with the whites before adding them to the hot pan.
Push the eggs around the pan until they start to get firm, then fold the outer edges over the center to shape the eggs to fit perfectly inside your sandwich.
If you want a fried egg instead of scrambled eggs, simply add a dash of oil and fry your egg to your preferred temperature. Don’t forget to season your fried egg with salt and pepper!
Once your egg(s) are cooked, slide them off the pan and set them aside.
With the pan still over medium heat, add the bread with the avocado to the pan, butter side down. Then, stack the cheese on top of the avocado.
Add the egg on top of the cheese and layer the fried onions on top. Then, add the bread with the spicy mayo on top, this time with the butter facing up.
Once your bottom slice of bread is nice and toasted, flip the sandwich and continue to fry for another 3-5 minutes. When you’re done, both slices of bread should be golden brown and the cheese should be melted.
How to Serve Your Breakfast Sandwich
Any or the three variations of egg and cheese sandwich detailed here are delicious, hearty, and filling enough to serve as a complete breakfast on their own.
Still if you’re looking for some inspiration for serving, here are some of my favorite accompaniments:
- Roasted potatoes or hashbrowns.
- Fresh fruit or veggies.
- Grits or oatmeal.
Make Ahead Instructions for an Egg and Cheese Sandwich
If you want to make this ahead of time, either leave off the avocado or add the avocado just after reheating and just before enjoying.
Make the sandwich without the avocado and wrap it in aluminum foil. Place it in the refrigerator for up to 5 days. When you’re ready to enjoy it, place in a preheated 350°F oven for 10-15 minutes.
Epic Egg and Cheese Sandwich with Sriracha Mayo, Avocado & Onion
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
Ingredients
- 2 slices bread of choice
- 2 tablespoons butter
- ¼ large yellow onion
- ½ large hass avocado
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 tablespoon mayonnaise
- 1 teaspoon sriracha (*see notes)
- 2 large eggs
- 2 slices cheddar cheese
Instructions
- Use about 1 tablespoon of butter to spread evenly over one side of both pieces of bread.2 slices bread of choice, 2 tablespoons butter
- Peel and slice the onion thin. Add the remaining butter to a frying pan and allow it to melt over medium heat. Add the onions to the pan and fry over medium heat. Leave them for 5 full minutes without touching them. Then, add 2 tablespoons of water, and stir the onions. Continue to fry until the water cooks off. Then, set the onions aside and return the pan back to the heat.¼ large yellow onion
- Grab two small bowls or ramekins. In one, add ½ an avocado, a pinch of salt, and a pinch of pepper. Use a fork to smash the avocado and set aside. To the second bowl, add the mayonnaise and Sriracha and stir to combine. *If you don't want spicy, sub this Breakfast Sandwich Sauce instead!½ large hass avocado, ½ teaspoon black pepper, ½ teaspoon salt, 1 tablespoon mayonnaise, 1 teaspoon sriracha
- Flip the buttered bread so that they are buttered side down. To one slice, add the smashed avocado. To the other slice, add the spicy mayonnaise. Set the bread aside until you're ready to assemble your sandwiches.
- For scrambled eggs: To a mixing bowl, add the eggs, salt, and pepper. Use a fork or whisk to beat the eggs until the whites and the yolks are well-combined. Add the eggs to the center of the hot pan. Wait about 30 seconds until the edges start to cook, then use a spatula to push the eggs around the pan. As they become firm, start to fold the outer edges inward, bringing the scrambled eggs into the center of the pan and shaping them until they are roughly the same shape and size of your bread. Then, slide the eggs off the pan and set aside.2 large eggs
- For fried eggs: Crack the egg into the pan and season with salt and pepper. Fry egg to your preference (sunny side up, over easy, over hard), then remove the egg from the pan.
- With the pan still over medium heat, place the slice of bread with the smashed avocado in the pan, buttered side down.
- Place the cheese on top of the smashed avocado on the bread in the pan.2 slices cheddar cheese
- Then, add the scrambled egg on top of the cheese.
- Next, layer the fried onions on top.
- Finally, add the spicy-mayo bread on top, buttered side up. Fry like this for about 3-5 minutes until the bottom slice of bread is golden brown.
- Then, flip your loaded breakfast sandwich to fry on the second side until both pieces of bread are toasted and golden brown and the cheese is melted.
- Slice in half and serve. Enjoy hot.
Pro Tips
- To learn more tips and tricks for perfect scrambled eggs, check out The Best Soft Scrambled Eggs Hacks and Technique.
- To learn more tips and tricks for perfect fried eggs, check out these 5-Minute Fried Over Hard Eggs.
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2 thoughts on “Epic Egg and Cheese Sandwich with Sriracha Mayo, Avocado & Onion”
We made the loaded egg sandwiches and my family loved them
Such a great way to start the day <3 SO glad you and your family enjoyed!