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Dorothy Thomas

Breakfast Chicken Sandwich Recipe

A hearty and protein-packed breakfast sandwich featuring tender chicken, crispy bacon, creamy avocado, and a perfectly fried egg, all nestled between toasted bread. Quick to make and perfect for on-the-go mornings!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Course: Breakfast, Brunch
Cuisine: American
Calories: 550

Ingredients
  

  • 1 small  Boneless chicken breast
  • 4 Bacon strips
  • 2 Eggs
  • 4 (or 2 buns) Bread slices
  • ½, sliced Avocado
  • 2 Cheese slices (cheddar or American)
  • 2 tbsp Mayonnaise
  • 1 tsp Hot sauce (optional)
  • 1 tbsp Butter or oil
  • To taste Salt & black pepper
  • ½ tsp Paprika (optional)

Equipment

  • Skillet or frying pan
  • Spatula
  • Toaster or grill pan
  • Knife & cutting board
  • Mixing bowl (for seasoning chicken)

Method
 

  1. Season the chicken breast with salt, pepper, and paprika.
  2. Heat a skillet with a little oil over medium heat.
  3. Cook the chicken for 4-5 minutes per side until fully cooked. Set aside.
  4. In the same skillet, cook the bacon until crispy. Remove and drain on paper towels.
  5. Crack eggs into the skillet (use leftover bacon grease or butter).
  6. Cook sunny-side up or over-easy, seasoning with salt & pepper.
  7. Lightly toast the bread slices (or buns) in a toaster or on the skillet.
  8. Spread mayo (and hot sauce if using) on the bread.
  9. Layer with chicken, bacon, cheese, avocado, and a fried egg.
  10. Top with the second bread slice and press gently.
  11. Cut in half and serve warm.

Notes

✅ Make Ahead: Cook chicken and bacon the night before for a quicker morning prep..
✅ Substitutions: Use turkey bacon or a veggie patty for a lighter version.
✅ Extra Flavor: Add a dash of garlic powder to the chicken or a slice of tomato for freshness.