Name: Sourdough Breakfast Sandwich
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 2 slices thick-cut bacon; 2 large eggs; 1 slice sharp cheddar cheese; 2 slices sourdough bread; ½ avocado; Salt and pepper (to taste)

Jump to Recipe Print Recipe

This Sourdough Breakfast Sandwich is the ultimate combination of crispy bacon, perfectly cooked eggs, melty cheddar cheese, and creamy avocado, all on toasted homemade sourdough bread.

A bacon, egg, and cheese sourdough breakfast sandwich with avocado cut in half on a small white plate.

We eat a lot of sourdough breakfast sandwiches in my house. Not just because I bake a lot of sourdough, but also because I have a flock of 16 chickens!

Chickens are so much fun. They're always squawking at each other and keeping us entertained. And of course, they provide plenty of fresh eggs.

Funny thing is, I didn’t like eggs at all growing up. But my family kept encouraging me to try them. Eventually, I did. While they're still not my favorite food, I’ll happily eat them in a sourdough egg sandwich like this one.

My go-to is a classic bacon, egg, and cheese on toasted sourdough with a little avocado for its creamy texture. It’s simple, satisfying, and even better when you use high-quality ingredients like homemade sourdough, fresh eggs, and thick-cut bacon.

I love using my multigrain sourdough, but any sourdough bread works. The trick is cooking the bacon first, then frying the eggs and toasting the sourdough in the bacon fat.

The result? A hearty, flavorful sourdough breakfast sandwich you’ll want to make every morning.

I hope you give it a try and enjoy it as much as I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

Sourdough Bread- Homemade sourdough makes this sandwich extra special, but a fresh loaf from a local bakery works too. I used my multigrain sourdough bread, but my rustic sourdough, honey wheat sandwich bread, or 100% whole wheat sourdough would also be great options.
Eggs- Use two large fresh eggs per sandwich. You can cook them over-easy, over-medium, or over-hard depending on how runny or firm you like your yolk.
Bacon- Thick-cut bacon adds the best crunch and flavor. I also use the leftover bacon fat to cook the eggs and toast the bread. If you want to switch it up, try sausage, turkey bacon, or a plant-based alternative (just use butter or oil instead of bacon fat for cooking).
Cheddar Cheese- Cheddar melts beautifully and adds a sharp bite. Feel free to swap in your favorite cheese - pepper jack, Swiss, gouda, or provolone would all be delicious.
Avocado- Optional, but highly recommended! It adds a creamy texture that balances the crispy bacon and toasted sourdough bread.
Seasonings- I kept it simple with salt and pepper, but you can customize it with garlic powder, red pepper flakes, or even everything bagel seasoning to change it up.

The ingredients to make a sourdough breakfast sandwich. They include sourdough bread, bacon, cheddar cheese, avocado, eggs, salt, and pepper.

Tips for Success

Start with the best ingredients. Fresh sourdough bread, high-quality eggs, and thick-cut bacon make all a difference in flavor. If you can, go for the good stuff!
Watch the heat. Every stovetop is a little different, so keep an eye on your skillet to avoid burning the bacon, eggs, or bread. Adjust the heat as needed to keep things cooking evenly.
Start the bacon in a cold skillet. This helps the fat render slowly, giving you crispier, more evenly cooked bacon.
Use the bacon fat. Don’t let it go to waste! Cooking the eggs and toasting the bread in leftover bacon fat adds incredible flavor (and saves you from using extra butter or oil).
Enjoy it fresh. This sourdough breakfast sandwich is at its best when the bread is warm, the cheese is melty, and everything is fresh off the skillet.

How to Make a Sourdough Breakfast Sandwich

Here is how to make a bacon, egg, and cheese sandwich on sourdough bread.

Step 1: Cook the bacon. Place the bacon in a cold cast iron or stainless steel skillet. Turn the heat to medium-low and cook for about 5 minutes. Flip and continue cooking until it reaches your desired crispiness. Transfer to a paper towel-lined plate to drain.

Two slices of raw bacon in a cast iron skillet.

Two cooked slices of bacon in a cast iron skillet.

Step 2: Fry the eggs. Keep the skillet on medium-low and crack the eggs into the pan, using the bacon fat for cooking. Season with salt and pepper. Cook for 2-3 minutes or until the whites are mostly set. Flip the eggs, then place ½ slice of cheddar on each. Cover the pan with a lid and cook for another 1-2 minutes or until the cheese is melted. Transfer the eggs to a plate.

Two eggs seasoned with salt and pepper frying in bacon fat in a cast iron skillet.

Two fried eggs in a cast iron skillet. The egg on the left is covered in a slice of melted cheddar cheese.

Step 3: Toast the sourdough bread. Reduce the heat to low. Carefully remove most of the bacon fat from the pan, leaving just a light coating. Place both slices of sourdough in the pan, toasting only one side for 1-2 minutes or until golden brown. Transfer to a clean plate.

Two slices of multigrain sourdough bread toasting in bacon fat in a cast iron skillet.

Step 4: Assemble sandwich. Mash ½ avocado onto the untoasted side of one slice of sourdough. Season with salt and pepper to taste. Layer the bacon on top, followed by the cheesy eggs. Place the second slice of sourdough on top, untoasted side down so the toasted sides are on the outside. Cut in half and enjoy immediately!

Two slices of toasted sourdough bread on a small white plate. The slice of the left is covered with mashed avocado that's been seasoned with salt and pepper.

Two slices of cooked bacon on top of the mashed avocado on a slice of toasted sourdough bread.

An assembled sourdough breakfast sandwich on a small white plate before topping with the top piece of sourdough bread.

How to Store

This sourdough breakfast sandwich is best enjoyed fresh. But if you're serving a crowd, you can prep a few things ahead:

Slice the sourdough the night before and store it in an airtight container or bag.
Cook the bacon up to 3 days in advance and reheat it in a skillet to crisp it up.

Since eggs, melted cheese, and mashed avocado are best fresh, I don’t recommend making the whole sandwich ahead. But with a little prep, you can get them on plates in no time!

A sourdough breakfast sandwich cut in half on a small white plate.

A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."

Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Sourdough Breakfast Recipes

📖 Recipe

Print Pin Save