The Ultimate Breakfast Sandwich
Okay, so this isn’t exactly groundbreaking, but it’s my go-to breakfast sandwich and I’ve perfected it over time. It started with a desperate need for something more than just a bagel and cream cheese before class, and now? It’s a weekend ritual.

What makes this sandwich special? It’s the perfect balance of savory and creamy, with just a touch of spice. Plus, it’s super customizable. Honestly, I’ve thrown everything from leftover steak to spinach in this thing and it somehow always works.

Pro-tip: This reheats surprisingly well if you wrap it in foil. Perfect for those mornings when you’re running late. (Which is most mornings, let’s be real.)

What You’ll Need
- 1 Everything Bagel
- ½ tablespoon Salted Butter
- 2 large Eggs
- 1 slice Cheddar Cheese
- 1 slice American Cheese (because why not?)
- 2 slices Honey Ham
- ½ large Avocado
- 1 tablespoon Creamy Sriracha Sauce (store-bought is totally fine)
- Kosher Salt

Steps

- Start by toasting your bagel. I like mine pretty dark, but you do you.
- While that’s toasting, melt the butter in a large nonstick skillet over medium-high heat.
- Once the butter’s melted and bubbly, crack in your eggs. Sprinkle with a pinch of kosher salt.
- When the egg edges are set and the inner white is starting to turn opaque, carefully flip them. Turn the heat down to medium/medium-low. I took me forever to figure out the right temperature so the yolks don’t overcook.
- Now, the fun part: Place your cheese slices on top of the eggs, stacking them if necessary. Let them melt into gooey perfection.
- Add the ham to the other side of the skillet to warm it up and get it slightly browned.
- Place the warm ham on top of the cheesy eggs and turn the heat off.
- By now, your bagel should be toasted. Smear the bottom half with avocado and mash it in a bit. Sprinkle with a little more salt.
- Gently place the ham, egg, and cheese stack on top of the avocado.
- Smear the inner part of the top half of the bagel with the creamy sriracha sauce and close that bad boy up.
- Serve immediately or wrap in foil for later.

Substitutions That Actually Work
- Bacon instead of ham (duh)
- Fried egg instead of scrambled (if you’re feeling fancy)
- Different cheese – pepper jack, swiss, whatever you have on hand
- Regular sriracha if you don’t have the creamy kind
Making It Diabetes-Friendly
- Use a low-carb bagel or skip it entirely and serve open-faced
- Reduce the amount of avocado
Tips & Storage
- Don’t overcrowd the pan when cooking your eggs – they’ll steam instead of brown.
- Wrap tightly in foil if you’re saving it for later. It’ll stay warm for a good hour or so.