One-Pan Egg Sandwich

One-Pan Egg Sandwich
  • 10M Total Time

  • 5M Prep Time

  • 7 Ingredients

  • 1 Servings

Short on time? Make a one-pan egg sandwich! This version incorporates avocado and tomato, but feel free to keep it simple or add in other favorite egg-sandwich ingredients!


This recipe was developed for the Egg Nutrition Center by Sara Haas, RDN, LDN

Sara Haas, RDN, LDN


  1. Whisk eggs together in a medium bowl. Season with a pinch of salt and pepper.

  2. Heat the oil in a medium non-stick skillet over medium heat. Add the eggs, then place bread slices on top, side by side, so that they can absorb some of the egg mixture, then flip over so both sides of the bread are coated in egg. Once the eggs are just set, flip eggs and bread altogether to cook the other side. Make sure to fold the cooked egg portions hanging over the sides onto the bread.

  3. Place a cheese slice on each piece of bread along with a few avocado slices and tomato slices. Flip one slice of bread onto the other to fold in half, creating a sandwich. Continue to cook, flipping as needed, to melt cheese and brown both sides of the sandwich.

  4. Note: The USDA recommends cooking eggs until the yolk and whites are firm.


  • 3 large eggs
  • Salt and pepper, to taste
  • 1 teaspoon extra-virgin olive oil
  • 2 slices whole grain bread
  • 1 (one-oz.) slice sharp cheddar cheese, cut in half
  • ¼ avocado, sliced
  • 2 thin slices ripe tomato

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.