Simple, flavorful, and quick to assemble, this Guacamole, Salsa, and Egg Breakfast Sandwich is perfect for busy mornings or a festive Cinco de Mayo breakfast. Whether you use homemade or store-bought guacamole and salsa, the sandwich comes together in minutes and delivers big on taste.
I created this sandwich during a period of kitchen renovations when I needed meals that required minimal equipment and prep. The result was a bright, satisfying sandwich where the only cooking needed was the eggs and the bread just needed to be toasted. It’s become a household favorite for its ease and bold flavors.
This recipe uses just a few ingredients: bread, butter, eggs, guacamole, salsa, and cheese. I used English muffins and Havarti cheese for a creamy melt, but the recipe adapts easily to your preferred bread and cheese. You can keep things simple with store-bought guacamole and salsa or swap in your homemade versions for extra freshness.
Families loved these sandwiches — they’re quick, filling, and perfect for breakfast or brunch. Add crispy bacon or ham if you want a heartier sandwich. Below you’ll find notes on ingredients, simple instructions, and the full recipe card for easy printing.
Yup — only about six ingredients and minimal effort for a delicious result. These sandwiches are a great addition to any quick-meal rotation.
FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW.
NOTES on INGREDIENTS for Guacamole, Salsa and Egg Breakfast Sandwich
- Bread – English muffins, gluten-free bread, or any favorite sandwich bread work well. Choose something sturdy enough to hold the fillings.
- Butter – Spreading butter on the bread before toasting adds flavor and helps it brown evenly.
- Eggs – Use fresh eggs and cook them your preferred way: over-easy, fried, poached, or scrambled.
- Guacamole – Homemade or store-bought both work. Adjust amount to taste.
- Salsa – Use your favorite brand or a fresh homemade salsa for more brightness.
- Cheese – Havarti melts beautifully, but cheddar or another easy-melting cheese are good alternatives.
How do you make Guacamole, Salsa and Egg Breakfast Sandwich?
- Cook the eggs to your liking: over-easy, fried, poached, or scrambled.
- While the eggs cook, butter one side of each bread slice and toast until golden.
- On the other slice, melt the cheese — an air fryer, toaster oven, or skillet works well.
- Spoon guacamole over the cheese-melted slice, then add a layer of salsa and spread evenly.
- Top with the cooked egg. If you prefer, spoon a little extra salsa over the egg. Close the sandwich with the buttered toast.
- Optional add-ons: crispy bacon, ham, or sliced avocado. Serve immediately.
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Guacamole, Salsa and Egg Breakfast Sandwich
Manila Spoon
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Ingredients
- 8 slices bread (English muffin or your favorite sandwich bread)
- Butter, as needed
- 4 eggs, or as needed
- 1 jar or pack guacamole (homemade or store-bought)
- 1 jar salsa (homemade or store-bought)
- 4 slices Havarti cheese (or your preferred melting cheese)
Instructions
- Cook your eggs over-easy, fried, poached, or scrambled, according to your preference.
- While the eggs cook, butter one side of each bread slice and toast until golden.
- Melt cheese on the opposite bread slice. An air fryer or toaster oven works well for this.
- Spread guacamole over the cheese-melted slice, then spoon salsa on top and spread evenly.
- Place the cooked eggs on the sauced slice. Add extra salsa over the eggs if desired. Close the sandwich with the buttered toast and serve immediately.
- Suggested add-ons: crispy bacon or ham for extra protein and crunch.
Nutrition
Carbohydrates: 28 g
Protein: 18 g
Fat: 16 g