Turkey and Egg Sandwich (Turkey Breakfast Sandwich)

Breakfast sandwiches are a staple at my house.

Not only do we have 15 backyard chickens (a.k.a. tons of fresh eggs), but my fiancé is also mildly obsessed with breakfast sandwiches. He has one almost every morning.

And while it’s hard to beat a classic bacon, egg, and cheese sandwich, sometimes you want something a little lighter.

This turkey and egg sandwich came about when I was trying to use up some leftover roasted turkey after the Thanksgiving holiday. I was pleasantly surprised at just how delicious turkey and eggs tasted together. 

So, if you’re ready to try this healthy turkey egg and cheese breakfast sandwich, keep reading below for everything you need to know.

Why You'll Love This Recipe

• Healthy Alternative- If you love breakfast sandwiches, but don’t love all of the fat and sodium that comes along with them, this sandwich is for you! Lean turkey breast replaces bacon or sausage for a lightened-up version of a classic breakfast sandwich.
• Uses Leftovers- I often make this turkey egg sandwich after Thanksgiving, when I have leftover turkey meat I need to use up. It’s a great way to use up leftovers and prevent food waste.
• Ready in 15 Minutes- Since we’re using leftovers, this easy turkey and egg sandwich can be made in just 15 minutes. Just cook the egg, toast the sourdough bread, slice the avocado, and you’re good to go!
• Customizable- This recipe is a great base for your to get creative with! Add your favorite sandwich toppings to make this egg and turkey sandwich perfect for you.

Ingredient Notes

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

• Turkey Breast- I like to use leftover roasted turkey breast to make this recipe, but deli turkey breast works just as well. If you use roasted turkey, you can leave the skin on for added flavor.
• Egg- You can cook the egg however you’d like. I kept the seasoning simple in this recipe, but feel free to add additional seasonings to taste.
• Sourdough Bread- Sourdough bread is a type of fermented bread with a slightly tangy flavor. This fermentation process means that sourdough bread may be easier to digest than other types of bread. Try making your own sourdough bread or visit your local bakery to purchase a loaf.
• Cheddar Cheese- Use high-quality, sharp cheddar cheese such as Cabot sharp cheddar cheese slices.
• Avocado- Mashed avocado acts as a creamy condiment, adding moisture and healthy fats to the sandwich.
• Olive Oil- Just a small amount of olive oil is needed to fry the egg. I recommend using extra virgin olive oil.
• Kosher Salt- I prefer to use kosher salt because it does not contain added sugars or anti-caking agents like table salt often does.
• Black Pepper- Use freshly ground black pepper for the best flavor.

Sustainability Tip: Making your own sourdough bread and purchasing farm-fresh eggs at the farmers’ market are both ways to eat more nutritious, better-tasting food and reduce the distance your food travels (a.k.a. “food miles”).

Substitutions and Variations

Here are a few ways you can try customizing this healthy turkey and egg sandwich recipe to fit your diet and taste preferences.

Substitutions

• Turkey Breast- Like I mentioned before, either roasted turkey or deli turkey will work in this sandwich. Alternatively, you can use roasted chicken or deli chicken if preferred.
• Egg- Swap whole eggs for egg whites or a vegan egg substitute.
• Sourdough Bread- Substitute sourdough bread for any bread or bread product you like. Try sourdough sandwich rolls, ciabatta bread, bagels, or English muffins.
• Cheddar Cheese- Muenster cheese, colby jack cheese, or pepper jack cheese are great substitutes for cheddar cheese.
• Avocado- Replace the avocado with mayonnaise, aioli, sriracha, or any other condiments you enjoy.
• Olive Oil- Avocado oil, canola oil, or butter can be used in place of olive oil.
• Kosher Salt- Swap kosher salt for sea salt, pink Himalayan salt, or table salt.
• Black Pepper- Red pepper flakes or cayenne pepper can be used in place of black pepper for a spicier sandwich.

Variations

• Gluten-Free- While sourdough is thought to be easier to digest for some people with gluten intolerance, it is not gluten-free. For a gluten-free turkey and egg sandwich, swap the sourdough bread for your favorite gluten-free bread.
• Reduced-Fat- Skip the cheese and use less avocado for a reduced-fat version of this leftover turkey breakfast sandwich recipe.
• Vegetarian- Make this sandwich vegetarian by swapping out the turkey breast for vegan deli turkey slices.
• Spicy- Drizzle a little hot sauce or sriracha onto the sandwich or sprinkle some red pepper flakes or cayenne pepper on the egg to give this sandwich a spicy kick.
• Vegetables- Add tomato, red onion, cucumber, arugula, spinach, or microgreens for an extra boost of nutrition.
• Condiments- Cranberry sauce, garlic aioli, honey mustard, or chipotle mayo are other condiments that pair well with turkey.

Equipment Notes

Here are some notes on any special equipment I used to make this recipe.

• Cast Iron Skillet- A well-seasoned cast iron skillet is ideal for frying eggs. Non-stick skillets also work well, but their Teflon coating can pose a health hazard if scratched or overheated.

How to Make a Turkey and Egg Sandwich

Here is how you make this turkey egg and cheese sandwich.

Step 1: Fry the egg. Heat 1 teaspoon of olive oil in a well-seasoned cast iron skillet or non-stick skillet over medium heat. When the olive oil is hot, crack the egg into the skillet and season it with kosher salt and black pepper to taste. Reduce the heat to medium-low and cook egg for about 3 minutes or until the white has completely set. If you like your eggs sunny-side-up, you can remove the pan from the heat at this point.

• Sunny-Side-Up: Do not flip.
• Over-Easy: Flip and cook for an additional 30 seconds.
• Over-Medium: Flip and cook for an additional 1 minute.
• Over-Hard: Flip and cook for an additional 2-3 minutes.

Step 2: Add the cheese. Remove the skillet from the heat and place a slice of cheddar cheese on top of the cooked egg. Cover the pan with a lid and allow the residual heat to melt the cheese while you prepare the rest of the sandwich.

Step 3: Toast the sourdough bread. Lightly toast the sourdough bread slices to your desired darkness using a toaster or toaster oven.

Step 4: Slice the avocado. Thinly slice the avocado, then mash it onto one slice of the toasted sourdough bread with a fork.

Step 5: Assemble the sandwich. Place the sliced turkey breast on top of the mashed avocado and the fried egg with cheese on top of the other slice of bread. Press the sandwich together, cut it in half, and enjoy!

Tips for Success

• Use leftover turkey. Fresh, leftover turkey tastes delicious and has less sodium than deli turkey. This turkey and egg sandwich is best made when you have leftover roasted turkey to use up.
• Melt the cheese using residual heat. To avoid overcooking your egg, remove it from the heat before adding the cheese. Then, you can melt the cheese using a lid and the residual heat from the pan.
• Multitask. By multitasking, you’ll have a hearty and satisfying breakfast sandwich ready to devour in no time. Simply toast the bread and prepare the avocado while the egg cooks for maximum efficiency.
• Customize your sandwich. Feel free to add your favorite condiments or extras, such as mayonnaise, dijon mustard, or fresh greens, to customize this turkey egg cheese sandwich to your liking.

What to Serve with a Turkey and Egg Sandwich

This turkey and egg sandwich is a well-balanced breakfast all on its own. But, sometimes you just want a little something extra to enjoy alongside your breakfast sandwich.

Naturally, this breakfast turkey sandwich pairs well with classic breakfast side dishes, such as bacon, corned beef sweet potato hash, roasted fingerling potatoes, and hash browns.

For a healthier breakfast, try pairing this hearty egg sandwich with a lighter side dish, like fresh fruit, smoothies, yogurt parfaits, or a light kale salad.

Finally, if you’re serving this sandwich as a brunch or lunch dish, consider pairing it with more traditional sandwich side dishes. Some of my favorites include roasted potato wedges, potato salad, butternut squash fries, roasted Brussels sprouts, pumpkin soup, or an arugula quinoa salad.

How to Store

You should make this turkey and egg sandwich fresh and enjoy it immediately for the best flavor and texture.

However, here are some guidelines for how to properly store the ingredients prior to making the sandwich.

• Turkey- Store leftover roasted turkey breast in an airtight container in the refrigerator for up to 4 days. Freeze leftover roasted turkey breast for up to 6 months. If you’re using deli turkey slices, they are good in the refrigerator for up to 5 days.
• Sourdough Bread- A fresh, uncut loaf of sourdough bread will remain good at room temperature for up to 4 days. However, I recommend slicing and freezing sourdough bread to maintain optimum quality.
• Avocado- Store the whole avocado on the counter for up to 7 days, depending on how ripe the avocado is when you buy it. Once cut, wrap the avocado tightly in plastic wrap and store it in the refrigerator for up to 24 hours.

Frequently Asked Questions