Avocado & Veggie Breakfast Sandwiches
Eggs scrambled with sautéed veggies topped with melted cheese and creamy avocado on a toasted bagel makes Avocado & Veggie Breakfast Sandwiches the ultimate vegetarian breakfast sandwich!
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Avocado & Veggie Breakfast Sandwiches are satisfying, veggie-forward breakfast sandwiches that are ready in only 20 minutes!
When I’m looking for a healthy vegetarian breakfast, I’ll either have a smoothie, peanut butter toast, Avocado Toast with Harissa Scrambled Eggs, or yogurt with granola and berries.
But there are those days where I want a heartier, more filling breakfast, and that’s where these breakfast sandwiches come in.
Made with fresh veggies, eggs, cheese, avocado, and a toasted bagel, this beautiful mess of a sandwich is one cheesy, creamy, chewy bite after another. It checks ALL my hearty breakfast boxes!
Ingredients needed (scroll down to recipe card for complete recipe):
- Bagel
- Fresh, quick-cooking veggies (e.g., spinach, kale, tomato, shallot, zucchini)
- Avocado
- Cheese
- Egg
- Milk
- Spices – dried thyme, salt & pepper
- Butter or olive oil
📍This is just a summary. The full recipe with exact ingredient amounts and instructions is on the recipe card at the bottom of the post.
While definitely amazing for breakfast, these filling bagel sandwiches are also great for lunches!
Just sauté the veggies in a nonstick skillet with a little bit of butter or olive oil until tender.
Once softened, add your egg mixture to the veggies and cook to your desired doneness.
Push the scrambled egg mixture into a pile that will fit on your bagel and top with cheese.
While the cheese melts, toast your bagel, then add your avocado and cheesy scrambled egg mixture to the sandwich and that’s it!
Need more than one sandwich? Scramble a large pan of the veggies/whisked egg mixture, and when cooked, form eggs into bagel-sized portions and place sliced cheese on each portion.
Looking for more healthy breakfast? Here are some favorites:
- Slow Cooker Peaches & Cream Farro
- Cottage Cheese Vegetable Egg Bites
- Spinach Feta Breakfast Casserole
- Spinach & Mushroom Muffin Pan Omelets
💡 Tips & Tricks
- Bagels are great for this sandwich because they’re thicker and heartier than toasted bread, but a good sourdough would be a nice alternative.
- I used spinach, tomato, and shallot in my veggie mixture because they go great with eggs, but they also cook quickly.
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Avocado & Veggie Breakfast Sandwiches
Equipment
- nonstick skillet
Ingredients
- 1 egg
- 1/2 tablespoon milk
- pinch of dried thyme
- salt & pepper to taste
- small pad of butter or drizzle of olive oil
- 1/2 Roma tomato diced
- small handful of fresh baby spinach
- 1 small shallot sliced
- 1 slice of cheese
- 1 bagel
- 1/2 avocado sliced or smashed
Instructions
- In a small bowl, whisk the egg, milk, thyme, salt & pepper until combined. Set aside.
- Add butter to a small nonstick pan (I use an 8" skillet) and over medium-high heat, cook veggies for 3-4 minutes or until softened, then add the egg mixture and cook to your desired doneness. Push the mixture together into a circular shape and top with a slice of cheese. While cheese is melting, toast bagel and add avocado to one half of the toasted bagel, then top the avocado with the cheesy egg "patty" and the other half of the bagel. Enjoy hot and fresh!
Did you make this recipe? Rate it and let me know in the comments below! ♥
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