This California Breakfast Stack is a delicious way to start your day- it’s light, fresh and seriously easy to make!
California Breakfast Stack
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Remember earlier this year when we went to Orlando Florida to spend a few days at Disney World and then have some time at the beach? Ugh, I miss it so much, it was a seriously solid couple of weeks and I’m dying to head back!
I wrote a post about all of my tips for making the most of your time at the Magic Kingdom with little ones, but one of the things that was the best possible life decision at that particular moment in time was taking a day off between our two Disney days to relax. As I mentioned before, Disney is seriously magical but also a marathon and we were all so happy to have that day in between to relax and regain our energy before going back to the parks.
Now you’re probably wondering why I’m going on about vacation when there’s a perfectly good breakfast recipe to discuss (I won’t be offended if you use the jump to recipe button at the top of the post, it’s there for you!). Well on our day between park visits, we all woke up a little later than usual and made our way to a nearby Perkins down the street from out condo for a slow, leisurely breakfast before spending the day at the pool and making a good dinner for ourselves.
Why a breakfast stack?
My family used to love heading to Perkins on many weekend mornings, but unfortunately there is no longer one nearby. I used to love their berry flavored syrup as a kid, but nowadays, I’m more of a savory brunch kinda gal. So while I was at Perkins on the relaxing morning, I was immediately drawn to the California Eggs Benedict. I ended up ordering it without the hollandaise sauce because hollandaise is just not my thing.
This turned out to be a serious delicious decision, and I liked it so much that I decided to replicate it in my contributor post at Easy Good Ideas, and of course share it with you here!
And what’s not to like? It’s basically an open faced breakfast sandwich with an english muffin, melted pepper jack cheese, crispy bacon, fresh tomatoes, creamy avocado and perfectly cooked sunny side up eggs. In other words, a total egg sandwich win with a California twist!
Tips for making California Breakfast Stack
- Don’t overcook the English muffin when toasting it. It will cook a tiny bit more in the oven when you melt the cheese on it.
- Make sure your bacon is nice and crispy.
- Season the tomato slices with salt and pepper as well as the eggs. This will round out all the flavors.
- These are not a good candidate for a make-ahead meal; they’re best served right away.
Frequently asked questions about this California Breakfast Sandwich
- I don’t like spicy foods, can I use a different type of cheese? Totally! Feel free to change it out for the cheese of your choice!
- How can I make sure the avocado doesn’t turn brown? Before adding the sliced avocado, squeeze a tiny bit for fresh lemon or lime juice over it. This brightens up the whole sandwich and keeps your avocado from turning brown.
- How do I fry a sunny side up egg? To get the perfect sunny side up egg, fry it in olive oil and once it gets cooking use the oil to baste the white part of the egg to cook that without getting it on the yolk. That way you don’t have any of that unpleasant raw egg white that can sometimes occur in this type of egg, but you’ll still get that perfectly runny egg yolk that we all love!
- Can I prepare my eggs differently? Sure! Prepare it your favorite way!
- Is this a healthy sandwich? Yes. Even though there are things like bacon and cheese, they’re added in small amounts.
- Can these be frozen and reheated? No, as I mentioned about, these are best served right away.
- Can I make this vegetarian? Yes, just remove the bacon or use a meatless bacon substitute.
This California Breakfast Stack is a delicious way to start your day- it's light, fresh and seriously easy to make!
- 1 English muffin, sliced in half
- 2 slices pepper jack cheese or your favorite cheese
- 4 slices bacon, fried until crispy
- Cooking spray
- 2 large eggs
- 1 medium tomato, thinly sliced
- Salt and pepper, to taste
- 1 small ripe avocado, peeled, seed removed and thinly sliced (you can sprinkly these with lemon or lime juice to keep it from turning brown)
Preheat the oven to 350° and line a small sheet pan with foil.
Lightly toast the english muffin halves in a toaster.
Place the English muffin halves with the inside facing up onto a foil-lined pan.
Place a slice of cheese onto each English muffin half and place it in the oven for 10 minutes.
While the cheese melts, fry your eggs to your liking, being careful not to break the yolk (I opted for sunny side up but this would also be great with over easy or over medium eggs). Set aside when finished.
Remove the English muffins from the oven when the time is up.
Place two slices of bacon onto each English muffin half (I break the bacon slices in half to help them fit better).
Top these with sliced tomatoes and sprinkle with salt and pepper to taste.
Next place the sliced avocado on top of each English muffin half.
Finally place a cooked egg onto each breakfast stack and sprinkle them with salt and pepper to taste. Serve immediately.
If you tried this recipe please comment and rate it 🙂 I love hearing your feedback and answering your questions!
Looking for some other tasty breakfast recipes?
- Spinach and Feta Breakfast Puff Pastry Breakfast Pizza
- Baked French Toast with Mixed Berries
- Caprese Quiche
- Zucchini Pancakes
You can find a full index of my recipes here.
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