Bacon Avocado Breakfast Sandwich

Prep Time 5

Cook Time 15

Servings servings

Calories 518kcal

4 slices Bacon
8 Eggs beaten
1/2 cup Cheddar cheese shredded
8 Sourdough bread lightly toasted (or your choice of bread)
1 Avocados pitted and sliced
1 cup Watermelon cut into bite-sized chunks (Check the Fruit guide to substitute seasonal fruits)

In a nonstick pan on medium low heat cook the bacon on both sides until it is crisp. (Reserve the bacon grease for future cooking if desired)
Heat a nonstick pan on medium heat. Add 1 to 2 teaspoons of the reserved bacon grease to the pan. Add the eggs and cheese into the pan. Move the eggs using circular motions with a spatula or wooden spoon to fluff up and cook, (move the pan on and off the heat as needed to prevent the eggs from overcooking or drying out). Remove the pan from the heat while the eggs are still moist. Season with pepper. Taste and add salt if needed.
Lightly toast the bread. Layer with bacon, avocado, and eggs, cut in half and serve with watermelon.