This California Breakfast Stack is a delicious way to start your day — light, fresh and incredibly easy to make.
California Breakfast Stack
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On a recent trip to Orlando we took a day between park visits to relax, sleep in and enjoy a slow breakfast at a nearby Perkins. I ordered the California Eggs Benedict but left off the hollandaise — I loved the combination of flavors and textures so much that I recreated it at home as an easy open-faced breakfast sandwich.
The California Breakfast Stack pairs toasted English muffins with melted cheese, crispy bacon, fresh tomato, creamy avocado and perfectly cooked eggs. It’s a savory, satisfying start to the day with a bright California twist.
Why this breakfast works
The Stack brings together contrasting textures — crunchy bacon and toasted English muffins, silky avocado and runny egg yolk — and balanced flavors from pepper jack (or any favorite cheese) and seasoned tomatoes. It comes together quickly and is best served hot, straight from the pan.
Tips for making California Breakfast Stack
- Toast English muffins lightly: they’ll finish cooking under the cheese in the oven.
- Cook bacon until crispy so it holds up on the stack.
- Season tomato slices and eggs with salt and pepper to enhance the flavors.
- Serve immediately — these are not well suited to make-ahead or freezing.
Frequently asked questions
- Prefer milder cheese? Use cheddar, Monterey Jack or any cheese you like.
- How to keep avocado from browning? Toss or brush sliced avocado with a little fresh lemon or lime juice just before assembling.
- Sunny side up tips? Fry in a little olive oil and gently baste the egg whites with the hot oil until set, leaving the yolk runny.
- Want a different egg style? Any style works — over-easy, over-medium or even poached.
- Is it healthy? Yes — portions of bacon and cheese are modest and you get fresh tomato and avocado for nutrients.
- Vegetarian option? Omit bacon or use a plant-based bacon substitute.
Helpful tools
- Turner or spatula
- Fry pan or nonstick skillet
- Chef’s knife
- Cutting board
- Sheet pan
California Breakfast Stack
5 mins
15 mins
20 mins
Ingredients
- 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; optional lemon or lime juice to prevent browning
Instructions
- Preheat the oven to 350°F (175°C) and line a small sheet pan with foil.
- Lightly toast the English muffin halves in a toaster.
- Place the toasted muffin halves inside up on the foil-lined pan.
- Place a slice of cheese on each muffin half and bake 10 minutes, until the cheese is melted.
- While the cheese melts, fry eggs to your liking. For sunny side up, fry in olive oil and baste the whites until set while keeping yolks runny.
- Remove the muffins from the oven.
- Top each muffin half with two slices of crispy bacon (break slices in half if needed to fit).
- Add sliced tomato and season with salt and pepper.
- Layer sliced avocado on top of the tomato.
- Finish by placing a cooked egg on each stack. Season with salt and pepper and serve immediately.
Let us know how it was!
If you try this recipe, please comment and rate it — I love hearing your feedback and answering questions!
Looking for other breakfast ideas?
- Spinach and Feta Breakfast Puff Pastry Pizza
- Baked French Toast with Mixed Berries
- Caprese Quiche
- Zucchini Pancakes
Don’t forget to follow The Life Jolie on Pinterest for more recipe inspiration.
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