Guacamole Breakfast Sandwich Sliders
Guacamole Breakfast Sandwiches are a MUST! Buttery rolls with guacamole, crispy bacon, melty cheese, and a secret ingredient that sends them over the top!
Servings: 8
Calories: 207kcal
Ingredients
- 8 rolls
- 8 eggs
- 4 slices of bacon
- 1/2 cup guacamole
- 1/4 cup pomegranate seeds
- 2 slices of cheddar cheese, sliced into 4 small squares
Instructions
- Heat a large skillet over medium low heat with 1.5 tablespoons of butter. Slice the rolls in half and place them in the skillet to toast for 1-2 minutes until golden brown. Transfer the toasted rolls to a platter.
- Increase the heat to medium high, add bacon and cook for 3-4 minutes until brown and crispy, flipping once halfway through. Drain the fat from the pan and transfer bacon to a paper towel-lined plate. Slice the bacon strips in half and set aside.
- Add 1/2 tablespoon of butter or olive oil to the pan, crack the eggs and fry until the white part has set but the yolks are still runny, about 2-3 minutes. Place a slice of cheese over each yolk about 45 seconds before removing it from the pan. Transfer the eggs to a plate and use a small cookie cutter to cut out perfect sized circles for the mini rolls.*
- Spread guacamole on the bottom half of each roll, top with pomegranate seeds and bacon, then add the fried egg. Serve immediately.
Notes
*I like to use the excess white part to make more breakfast sandwiches, that way none of it goes to waste!
Nutrition
Calories: 207kcal | Carbohydrates: 12g | Protein: 10g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 181mg | Sodium: 221mg | Potassium: 170mg | Fiber: 1g | Sugar: 5g | Vitamin A: 260IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg
