Bacon Avocado Blackstone Griddle Breakfast Sandwich
A hearty breakfast sandwich with crispy bacon, creamy avocado, melty Gruyère, and fluffy eggs on toasted Texas toast. Cook bacon at 375°F, then lower the heat to 300–325°F to gently cook the eggs. Toast the bread with mayo for extra crispness. Simple, delicious, and perfect for any morning.
Servings: 2 people
Equipment
- 2 Spatulas
- 2 omelet rings optional
Ingredients
- 4 eggs scrambled
- 4 slices bacon cooked and diced
- 2 slices Gruyère cheese
- 1 avocado smashed
- 4 slices Texas toast
- Everything bagel seasoning
- Salt and pepper to taste
- Mayo for toasting the bread
- Omelet ring optional, for shaping eggs
Instructions
- Cut up the bacon.
- If using uncooked bacon, add it to the griddle as it heats up.
- If using precooked bacon, you can mix it into the eggs later.
- Preheat the griddle to 325°F.
- Place omelet rings on the griddle as it heats to help prevent sticking (if using). Spray them with oil.
- Slowly pour 2 scrambled eggs into each ring.
- If not using rings, pour the eggs directly onto the griddle and separate into two even portions.
- Season the eggs with salt and pepper.
- Place Texas toast on the griddle, mayo-side down.
- Flip the eggs once mostly set.
- If using rings, fold each omelet twice into a quarter moon shape.
- Add cheese to each folded omelet.
- Check your toast and flip if needed.
- Spread smashed avocado onto the bottom slice of each piece of toast. Sprinkle with everything bagel seasoning.
- Top with the egg, cheese, and bacon mixture. Add the top slice of toast and serve.