Dinner

Avocado Egg Spinach Breakfast Sandwich Recipe

ByHailey Reed December 26, 2025December 26, 2025

Introduction

This Avocado Egg Spinach Breakfast Sandwich is a delicious and nutritious way to start your day. Combining creamy avocado, fresh spinach, melted aged cheddar, and perfectly cooked eggs, it offers a satisfying blend of flavors and textures. It’s quick to make and perfect for busy mornings or a leisurely weekend brunch.

A white plate holds two sandwich halves stacked on each other; the sandwiches have two slices of toasted brown bread with a light crisp. Inside, visible layers include bright green avocado slices at the bottom, a cooked white egg layer with a runny yellow yolk in the middle, and fresh green spinach leaves underneath the egg. The plate has a few small crumbs around the sandwiches, and it rests on a green and white striped cloth over a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 slices Bread
4 slices Aged Cheddar Cheese
4 Organic Eggs
1 Avocado
1 cup Fresh Baby Spinach
Salt, to taste
Ground Black Pepper, to taste
Smoked Paprika, to taste
Ground Turmeric, to taste
Coconut Oil Cooking Spray, as needed

Instructions

Step 1: Spray a large skillet with coconut oil cooking spray and heat over medium heat.
Step 2: Once the skillet is hot, arrange the 8 slices of bread in the pan. Top four slices with aged cheddar cheese. Work in batches if your skillet can’t fit all slices at once.
Step 3: On the remaining four bread slices, layer fresh baby spinach and sliced avocado. Cook for 3-4 minutes, or until the cheese starts to melt and the bread underneath turns golden brown.
Step 4: Meanwhile, heat a separate skillet over medium-low heat. Spray with coconut oil cooking spray and add the eggs, keeping them separate if possible. Cook 5-7 minutes or until eggs reach your preferred doneness.
Step 5: Lightly season the eggs and avocado with salt, ground black pepper, smoked paprika, and ground turmeric.
Step 6: Assemble the sandwiches by placing the cooked eggs on the spinach and avocado slices. Top with the bread slices that have melted cheddar cheese. Serve immediately.

Tips & Variations

For extra flavor, toast the bread before assembling the sandwiches.
Substitute aged cheddar with your favorite cheese like Swiss or Monterey Jack.
Add sliced tomatoes or a drizzle of hot sauce for a spicy kick.
Use a whole-grain or sourdough bread for added texture and nutrition.
Cook eggs to your liking—fried, scrambled, or even poached works well in this sandwich.

Storage

Store any leftover sandwiches wrapped in foil or airtight containers in the refrigerator for up to 2 days. To reheat, warm in a skillet over medium heat or in a toaster oven until the cheese melts and the bread is crisp again. Avoid microwaving to keep the bread from becoming soggy.

How to Serve

A sandwich cut diagonally in half is placed on a white plate. Each half shows two slices of toasted brown bread with a slightly rough texture. Inside the sandwich, there are visible layers including fried egg with a soft, runny yellow yolk, green leafy vegetables, and light green grilled zucchini slices with some char marks. The sandwich rests on a white plate, which sits on a light green and white striped cloth over a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh baby spinach?

Fresh baby spinach works best for texture and flavor, but you can use thawed and well-drained frozen spinach in a pinch. Be sure to squeeze out excess moisture to prevent soggy bread.

What if I don’t have coconut oil cooking spray?

You can use any other neutral oil spray, butter, or lightly brush the skillet with oil before cooking. The key is to prevent sticking and add a light layer of fat for browning.