Home
Recipes
Blog
About
Contact

Home
Recipes
Blog
About
Contact

Avocado Breakfast Stack with Crispy Bacon

Name: Avocado Breakfast Stack with Crispy Bacon
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 ripe avocado, halved and pitted (skin removed); 1 egg; 1–2 lettuce leaves (e.g., green leaf or butterhead); 2 slices tomato; 2 slices red onion (optional); Salt and pepper to taste; Olive oil or avocado oil (for frying); 2 slices thick-cut bacon (gluten-free and soy-free certified)

Category:

Breakfast/ Brunch

Difficulty: Easy

Serves:

—

Prep Time: 10 Minutes

Cook Time: 10 Minutes

Rating:

(0.00/5)

June 24, 2025 by Chef Molly

A fresh, protein-packed breakfast sandwich alternative using avocado halves instead of bread. Perfectly fried egg, crisp greens, and tomatoes make this stack feel indulgent yet wholesome — with smoky bacon on the side for a savory finish.

Facebook Twitter LinkedIn Pinterest

Healthy Eating Made Easy Delivered Fresh Every Time! Fresh, Balanced, Delicious

What You’ll Need:

For the Stack

1 ripe avocado, halved and pitted (skin removed)
1 egg
1–2 lettuce leaves (e.g., green leaf or butterhead)
2 slices tomato
2 slices red onion (optional)
Salt and pepper to taste
Olive oil or avocado oil (for frying)

For the Side

2 slices thick-cut bacon (gluten-free and soy-free certified)

Prepration for:Avocado Breakfast Stack with Crispy Bacon

Step 1/3

Cook the Bacon

Place bacon on a cold skillet and turn heat to medium. Cook until crispy, flipping as needed (about 6–8 minutes). Transfer to a paper towel-lined plate.

Step 2/3

Fry the Egg

In a non-stick skillet, heat a touch of oil over medium heat. Crack in the egg and fry until whites are set and yolk is still slightly runny (or to your preference). Season with salt and pepper.

Step 3/3

Assemble the Stack

Place one avocado half cut-side up as the base. Layer in this order: lettuce, tomato, optional red onion, and the fried egg. Top with the second avocado half, cut-side down. Skewer with a toothpick or bamboo pick for stability if needed.

Chef's Tips & Notes

Notes: To make it vegan, swap the egg for a tofu scramble patty and omit bacon. If you want to bulk it up, add grilled mushrooms or a hash brown patty between the avocado halves. Use nitrate-free or turkey bacon if desired.

NEXT RECIPES

Main Course

Golden Vegetable Pot Pie with Flaky Gluten-Free Crust

This comforting, rustic pot pie is filled with savory vegetables in a creamy dairy-free sauce, all tucked beneath a golden, flaky, gluten-free, soy-free, and dairy-free crust. The heart and star cutouts make it perfect for special occasions or cozy nights in.

PREP TIME

30 minutes

COOK TIME

45 minutes

SERVING

4 Servings

Main Course

Loaded Plant-Based Tacos with Creamy Dressing & Mild Sauce

A fun and flavorful gluten-free, soy-free, dairy-free taco packed with seasoned plant-based filling, shredded lettuce, olives, and a creamy dressing drizzle. Comes with a side of homemade mild sauce for that extra kick!

PREP TIME

20 minutes

COOK TIME

15 Minutes

SERVING

4 Servings

Dessert

Rustic Chestnut Date Tart (Gluten-Free, Soy-Free, Dairy-Free)

This naturally sweet, dense tart is made with roasted chestnuts, plump dates, and almond flour to create a warm, rich dessert or snack. Its chewy texture and earthy flavor are balanced with subtle spice, making it perfect with a cup of tea or as a unique holiday dessert.

PREP TIME

15 Minutes

COOK TIME

40 Minutes

SERVING

4 Servings

Avocado Breakfast Stack with Crispy Bacon