Folded Potato Egg Breakfast Sandwich

Byhubbybap@gmail.com
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After so many of you loved my Potato Egg Breakfast Roll, I couldn’t resist turning the same potato-and-egg method into a breakfast sandwich.

Instead of using bread, the potato and egg become the “bread,” getting crispy around the edges while holding all the fillings together surprisingly well. This version is filled with bacon, Gouda, tomato, avocado, lettuce, and mayonnaise—basically all of my favorite breakfast sandwich flavors with a little BLT inspiration.

One thing I love about this recipe is how customizable it is. Once you’ve mastered the potato-and-egg base, you can fill it with just about anything you would normally put in a breakfast sandwich.

Folded potato egg breakfast sandwich filled with bacon, Gouda cheese, avocado, tomato, lettuce, and mayonnaise, sliced in half to show the layers.

Folded Potato Egg Breakfast Sandwich

A crispy potato and egg sheet folded into a breakfast sandwich with bacon, Gouda, avocado, tomato, lettuce, and mayonnaise—no bread needed.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 1
Course: Breakfast
Cuisine: American, Fusion
Ingredients Equipment Method Notes

Ingredients
  

Potato Egg Sheet
  • 1 Medium russet potato
  • 2 Eggs
  • ¼ tsp Salt
  • ¼ tsp Paprika
  • ¼ tsp Garlic powder
  • ¼ tsp Onion powder
  • ½ tbsp Olive oil or neutral oil
Fillings
  • 1 Lettuce leaf
  • 1 tbsp Mayonnaise or to taste
  • 3-4 strips Cooked bacon
  • 1 slice Gouda cheese
  • 2 Tomato slices
  • ⅓ Avocado sliced

Equipment

  • Nonstick skillet
  • Lid
  • Vegetable peeler

Method
 

  1. Prepare pan
    Heat the oil in a nonstick skillet over medium heat.
  2. Make the potato sheet
    Using a vegetable peeler, peel the potato directly into the skillet, letting the ribbons overlap slightly to form a large circle.
    Cook for 2–3 minutes, or until the bottom begins to lightly crisp.
    Season evenly with the salt, paprika, garlic powder, and onion powder.
  3. Add eggs
    Crack the eggs over the potatoes and spread them evenly across the surface.
    Cover with a lid and cook for another 1–2 minutes, or until the eggs are mostly set but still soft.
    The eggs help bind the potato ribbons together, creating a sturdy base that's easy to fold.
  4. Cut
    Transfer the potato sheet to a cutting board. While you can fold it directly in the pan, I find it much easier to assemble on a flat surface.
    Using a knife or kitchen scissors, make one cut from the center of the potato sheet to the bottom edge.
  5. Add fillings
    Imagine the potato sheet divided into four sections.
    Add the fillings in this order:
    Section 1: Lettuce leaf and mayonnaise
    Section 2: Bacon
    Section 3: Gouda cheese and tomato
    Section 4: Avocado
  6. Fold
    Starting with the section next to the slit, fold each section over the next until a layered square sandwich is formed.
  7. Serve
    Slice in half, or enjoy it whole just like a regular breakfast sandwich.

Notes

 

Difficulty

Easy – A fun breakfast sandwich made without bread using crispy potatoes and eggs.

Storage

Best enjoyed fresh.
Refrigerator: Up to 1 day in an airtight container.
Freezer: Not recommended.
Reheating: Reheat in a skillet until warmed through and crisp again.

Tips

• Overlap the potato ribbons slightly so they hold together and form a sturdy potato sheet.
• Let the bottom of the potato sheet lightly crisp before adding the eggs. Since you’re peeling the potatoes directly into a preheated skillet, the bottom will already begin crisping while you work.
• The eggs help bind the potato ribbons together, creating a sturdy base that’s easy to fold.
• I don’t flip the potato sheet before adding the fillings because I prefer the eggs to stay soft rather than becoming overcooked.
• Gouda is one of my favorite cheeses for this sandwich, but cheddar, Swiss, pepper jack, or your favorite melting cheese all work well.
• Feel free to customize the fillings with ham, sausage, chorizo, or your favorite breakfast ingredients.
• Transferring the potato sheet to a cutting board before assembling makes the folding process much easier, even though I folded mine directly in the pan for the video.

If you liked this, you might also like:

Easy Tortilla Cheese-Crust Breakfast Pizza

High Protein Egg Bites (Muffin Pan)

Potato Egg Breakfast Roll (Breakfast Burrito Inspired)

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