Bacon Egg Avocado Breakfast Sandwich

Bacon egg avocado breakfast sandwich with lime chipotle hollandaise has layers of crispy bacon, a soft-set egg, mashed avocado, and a warm emulsified sauce on a flaky croissant. This croissant is rich, balanced, and made to be eaten hot.

Bacon Egg Avocado Breakfast Sandwich, But Indoors

Bacon egg avocado breakfast sandwich with lime chipotle hollandaise is what I make instead of packing a cooler.

Every few years I try to convince myself I might be a camping person because I do genuinely like being outside, and then I remember that I don’t enjoy moving my entire morning somewhere that doesn’t have counters. I don’t even mean that dramatically. I really do love adventure. I just want to wake up and have coffee without having to find it in a plastic tub.

There’s always that moment when someone says, “Breakfast at the campsite is part of the fun,” and I’m already thinking about what butter does when it’s cold and how eggs act when you try to cook them on a surface that isn’t level. I’m not opposed to nature. I just prefer it to include plumbing.

This sandwich would not survive camping without some consequences.

A croissant is already unstable on its own. If you add bacon, a sunny egg, mashed avocado with lime and cumin and red onion, and then pour warm lime chipotle hollandaise over the top you’ve created something that needs a plate and your full attention. The hollandaise especially. It’s egg yolks and hot butter and you must pour slowly, which I don’t mind at all when I’m in my own kitchen, but I cannot picture doing that on a folding table while someone looks for the matches and tries to muscle-whisk the hollandaise into existence. No thanks.

I like making this here. I kind of thrive on lining the bacon up on a sheet pan and knowing exactly how it’s going to turn out, watching the whites of the egg set while the yolk stays soft. I enjoy messing with the avocado mixture and getting it to taste just how I want it. None of it is complicated, but it’s not casual either.

Maybe that’s the thing. I don’t really want breakfast to be casual.

I like when it feels like it’s been made on purpose, without being a production. And sitting down to eat it instead of balancing it in one hand while doing something else is not underrated.

Would this taste good outside? Obviously, yes. Everything tastes good when you’re hungry and slightly inconvenienced. But I’d still want a real knife to cut it in half.

So if you’re heading out to sleep in damp nylon tents, I’ll wave from the driveway. When you get back, I’ll have something real on the stove and towels that don’t smell like river water. I’ll run you a hot bath, no flashlight required. You can tell me all your camping stories while I hand you a sandwich that never saw the inside of a cooler.

Why I Love This Recipe

• I love food that clearly required a decision. You don’t accidently emulsify hollandaise or fry an egg with the yolk intact. You meant to do this.
• The sauce takes maybe a minute if you’re paying attention and the eggs take even less. It looks like a lot, but it’s really not.
• This sandwich is not portable, which I consider a gift. You have to sit down, use both hands, and you will need a napkin. I like that.
• And maybe most of all, I love that this sandwich belongs in a kitchen that works, with a stable stove and real counters, and butter acts the way butter should.

Ingredients

• Croissants – Yes, they shed and shatter everywhere. That is part of the contract.
• Bacon – Eight slices feels correct. Fewer feels like you’re trying to be careful. Don’t.
• Eggs – I flip them for about thirty seconds because I don’t enjoy staring at translucent whites.
• Avocados – Mashed with lime and spices. Choose your own level of chunkiness.
• Lime juice – This is the line between rich and too much.
• Cumin – This makes it taste finished.
• Chipotle powder – You’re going to use just enough to remind you it’s there.
• Chili powder – A small nudge of spice.
• Red onion – Tiny dice so there’s no crunchy surprise.
• Egg yolks – These turn hot butter into something you can drizzle.
• Unsalted butter – Melted until it’s hot enough to matter.
• Adobo sauce – The smoky heat from canned chipotle peppers.
• Garlic salt – Because it tastes good.

How To Make Bacon Egg Avocado Breakfast Sandwiches

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (bake the bacon)
  Set the oven to 400°F and line a baking sheet with parchment. Lay the bacon out in a single layer and let it do its thing. I take it a little past crisp, where the fat has rendered but it’s not shattered into dust. Move it to a paper towel–lined plate and leave it alone while you deal with the rest.
• Step Two (blend the hollandaise)
  Melt the butter until it’s hot but not browned. Add the egg yolks, lime juice, adobo sauce, and garlic salt to a blender and pulse until it looks frothy. With the blender running, pour the butter in slowly. Don’t rush this part. The yolks are the reason this works. Without them, it’s just hot butter going rogue. You’ll see it come together. If it separates, the butter probably went in too fast. You want the butter hot enough to melt into something. Not hot enough to cook the yolks on contact. If it gets thicker than you want, blend in a teaspoon of warm water. Keep it somewhere warm and forget about it for a minute.
• Step Three (mix the avocado)
  In a bowl, mash the avocado with lime juice, cumin, chipotle powder, chili powder, garlic salt, and red onion. Stir it to your level of chunkiness. Add more salt if it needs it. Stop when you’re happy with it.
• Step Four (cook the eggs)
  Heat a nonstick skillet over medium with a little olive oil. Crack in an egg and let the whites cook a little before you touch it. Flip it gently and give it about thirty seconds so the whites are set but the yolk stays soft. That yolk is part of what makes this sandwich good, so don’t overdo it. Repeat with the rest.
• Step Five (assemble)
  Slice the croissants in half. Spread the avocado mixture on the bottom halves, generously. Add the bacon, then an egg. Spoon the lime chipotle hollandaise over the top and don’t worry if it runs down the sides. Close with the croissant lid and serve it warm, while everything is still a little messy.

Recipe Tips

• Hollandaise falls apart when the butter hits too fast or too cool. Melt it until it’s hot, start the blender first, and pour in a thin stream. It’s almost always that simple.
• You want the butter hot enough to melt into something. Not hot enough to cook the yolks on contact.
• If the sauce feels thicker than you want, add a teaspoon of warm water and blend again. It smooths back out quickly.
• Salt the avocado mixture more than you think you need, then taste it. Avocado without enough salt tastes unfinished, and once it’s on the sandwich, you’re not fixing that gracefully.
• Oven bacon makes life easier. It cooks evenly, doesn’t splatter, and lets you deal with eggs and sauce without juggling anything.
• Let the egg whites set before flipping them. If you touch them too soon they spread thin and lose shape. Give them time and the yolk will stay centered.
• Use a serrated knife to split the croissants and don’t press down. They compress easily, and you want to see those buttery layers.
• Make the sandwich right before eating. The sauce is best warm, the yolk should still be soft, and croissants don’t benefit from waiting around.

Storage

• This is best eaten right away, otherwise the croissant gets soggy, the yolk sets, and the hollandaise thickens as it cools. It’s not something you build and stash for later.
• If you have leftovers, store the components separately if you can. The bacon and avocado mixture will hold in the refrigerator for a day or two in airtight containers. Press plastic wrap directly against the surface of the avocado to keep it from browning too much.
• Hollandaise doesn’t love the refrigerator, but you can store it in a sealed container for up to a day. Reheat it gently over very low heat or blend it again with a teaspoon of warm water to loosen it. It won’t be exactly the same as fresh, but it’s still usable.
• This is not one of those breakfast sandwiches you meal prep, freeze, and heat up later. Don’t bother.
• If you want to get ahead, cook the bacon and mix the avocado earlier in the day, then make the eggs and hollandaise fresh right before serving. That’s as far as I’d push it.

FAQs

• Can I make the hollandaise without a blender?
  You can whisk it by hand in a bowl set over barely simmering water. Keep the water barely simmering. If it’s too hot, the yolks will scramble. Add the melted butter slowly while whisking constantly. It takes more arm strength and attention, but it does work. An immersion blender also works well if you don’t want to haul out the full blender.
• Can I use a different bread instead of croissants?
  Yes. Brioche buns, English muffins, bagels or even sourdough will work. Just know the croissant is part of what makes this feel like more than a standard breakfast sandwich.
• Can I scramble the eggs instead of frying them?
  It is easier to eat this way and less messy. You’ll lose the runny yolk element (my favorite part), but the hollandaise still carries the richness throughout.
• Is there a substitute for adobo sauce?
  If you don’t have adobo, you could increase the chipotle powder slightly and add a tiny splash of vinegar for that same smoky tang. It’s not exactly the same, but that’s the closest sub I can think of.
• Can I make this dairy-free?
  You can experiment with dairy-free butter for the hollandaise, but the texture and flavor will change. Dairy-free butter doesn’t emulsify quite the same way, so the sauce may feel looser. There isn’t a true one-to-one swap for classic hollandaise, so it becomes a different sandwich at that point.
• Can I prep these for a brunch crowd?
  Yes, but assemble at the last minute. Keep the bacon warm in the oven, make the avocado mixture shortly before serving, and blend the hollandaise right before you’re ready to stack everything.

From My Kitchen Notes

Just some observations, not tips or necessities.

• Some people think food tastes better outside. I think that’s mostly because you’re hungry and slightly uncomfortable. This sandwich tastes better because it’s warm and not assembled on a folding table that shakes every time someone reaches for coffee.
• If you’ve ever tried to slice a croissant with a pocketknife, you understand immediately why some meals belong indoors. I have a scar that took four stitches to back that statement up.
• Refusing to camp doesn’t make me delicate. I’ve just learned the difference between adventure and self-inflicted inconvenience, and this sandwich falls perfectly on the side of pleasure for me.
• I know this is going to be unpopular, but I feel the same way about RV camping. Don’t put everything I already do at home like laundry, dishes, and cooking, on wheels and drive me somewhere to do it there. That’s not vacation to me, it’s relocation of responsibilities. No thanks.
• There’s something very funny about spending thousands of dollars to recreate your kitchen in a forest and then brag about how efficient the tiny sink is. I already have a sink and it doesn’t fold up.
• If I’m melting a half a cup of butter into hollandaise, I want stable electricity and zero wildlife observing me.
• A shattering croissant is already enough without wind getting involved.
• The idea of carefully emulsifying egg yolks over a portable burner while someone pumps air into an inflatable mattress feels like satire and I refuse.
• I know exactly what I’m willing to carry into the wilderness. It isn’t cookware.
• Some people say camping makes you appreciate home more. I already appreciate home! That’s why I stay here.
• If breakfast requires a flashlight, I’m out.
• I’ve always known the difference between novelty and enjoyment, and I will always choose enjoyment. I’m happy to make breakfast in my kitchen and serve it outdoors on the deck. That’s about as far as I’ll go.
• There are very few people I would relocate my morning for. That list is short and specific.

More Breakfast, Still Indoors

• Sausage, Egg, and Cheese Breakfast Pastries – Puff pastry, sausage, cheddar.
• Baked Eggs with Asparagus – Creamy yolks, tender asparagus.
• Cottage Cheese Egg Bake – Cheesy, veggie-packed breakfast bake.

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Print Recipe

5 from 2 votes

Bacon Egg Avocado Breakfast Sandwiches with Lime Chipotle Hollandaise

Flaky croissants layered with mashed avocado, crispy bacon, sunny side eggs, and a blender-made lime chipotle hollandaise sauce.

Prep Time20 minutes mins

Cook Time10 minutes mins

Total Time30 minutes mins

Course: Breakfast, Brunch

Cuisine: American

Keyword: bacon egg avocado breakfast sandwich, brunch sandwich recipe, croissant breakfast sandwich, lime chipotle hollandaise, spicy hollandaise sauce

Servings: 4 sandwiches

Calories: 433kcal

Author: Cathy Pollak

Equipment

• baking sheet lined with parchment. For oven baking the bacon evenly.
• Blender For emulsifying the hollandaise sauce.
• nonstick skillet For cooking the eggs.
• Saucepan (small). For melting butter.

Ingredients

Sandwich:

• 8 slices bacon
• 2 ripe avocados mashed
• 1 tbsp (15 ml) fresh lime juice
• ½ tsp (0.5 g) ground cumin
• ¼ tsp (0.5 g) chipotle chile powder
• ¼ tsp (0.5 g) chile powder
• ½ tsp (3 g) garlic salt
• 2 tbsps (20 g) finely diced red onion
• 1 tsp (5 ml) olive oil for cooking the eggs
• 4 large eggs
• 4 large croissants

Lime Chipotle Hollandaise:

• ½ cup (113 g) unsalted butter
• 3 large egg yolks
• 1 tbsp (15 ml) fresh lime juice
• 1 tbsp (15 ml) adobo sauce (do not include remnants of chipotle peppers often found in canned adobo sauce)
• pinch garlic salt

Instructions

• Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper.
• Arrange the bacon slices in a single layer on the prepared baking sheet. Bake for 10 to 20 minutes, depending on desired crispness. Transfer to a paper towel–lined plate and set aside.
  8 slices bacon
• To make the lime chipotle hollandaise sauce, melt the butter in a small saucepan over medium heat until fully melted and hot but not browned.
  ½ cup (113 g) unsalted butter
• Add the egg yolks, lime juice, adobo sauce, and garlic salt to a blender. Blend for about 5 seconds until slightly foamy. With the blender running on low speed, slowly pour in the hot butter in a thin, steady stream. Blend until smooth, thickened, and fully emulsified. Keep warm.
  3 large egg yolks, 1 tbsp (15 ml) fresh lime juice, 1 tbsp (15 ml) adobo sauce, pinch garlic salt
• In a medium bowl, combine the mashed avocado, lime juice, cumin, chipotle powder, chili powder, garlic salt, and diced red onion. Stir until evenly combined.
  2 ripe avocados, 1 tbsp (15 ml) fresh lime juice, ½ tsp (0.5 g) ground cumin, ¼ tsp (0.5 g) chipotle chile powder, ¼ tsp (0.5 g) chile powder, ½ tsp (3 g) garlic salt, 2 tbsps (20 g) finely diced red onion
• Heat a nonstick skillet over medium heat and lightly coat with olive oil. Crack one egg into the skillet and cook until the whites are mostly set. Carefully flip and cook for about 30 seconds more, until the whites are fully cooked and the yolk remains soft. Repeat with the remaining eggs.
  1 tsp (5 ml) olive oil, 4 large eggs
• Slice the croissants in half horizontally. Spread an even layer of the avocado mixture on the bottom halves. Top each with two slices of bacon and one cooked egg.
  4 large croissants
• Spoon or drizzle the lime chipotle hollandaise over each egg. Place the croissant tops over the filling and serve immediately.

Notes

• Add the butter slowly when making hollandaise to prevent curdling.
• The blender method creates a stable emulsion with minimal effort.
• If the sauce thickens too much, blend in 1 teaspoon warm water at a time.
• Any egg style works: scrambled, over-easy, or fried.

 

 

If you’re making these Bacon Egg Avocado Breakfast Sandwiches, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Nutrition Facts

Bacon Egg Avocado Breakfast Sandwiches with Lime Chipotle Hollandaise

Amount Per Serving (190 g)

Calories 433 Calories from Fat 324

% Daily Value*

Fat 36g55%

Saturated Fat 14g88%

Polyunsaturated Fat 4g

Monounsaturated Fat 15g

Cholesterol 195mg65%

Sodium 440mg19%

Potassium 380mg11%

Carbohydrates 17g6%

Fiber 2g8%

Sugar 3g3%

Protein 13g26%

Vitamin A 575IU12%

Vitamin C 5mg6%

Calcium 55mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Have you made these Bacon Egg Avocado Breakfast Sandwiches? I’d love to hear how they turned out – leave a comment below and let me know.

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