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Fluffy steamed bao buns filled with eggs and avocado slices topped with fresh bean sprouts sitting in a taco holder with a small bowl of bean sprouts in the background.

Steamed Bao Buns with Egg and Avocado

These healthy, Steamed Bao Buns with Egg and Avocado are the perfect breakfast sandwich. It's our Asian twist on an Egg McMuffin!

  • Total Time: 25 mins
  • Yield: 4 1x


Units Scale
  • 4 Bao buns (frozen package)
  • 4 eggs
  • Pinch of salt and pepper
  • 2 tablespoons chopped green onions
  • 1/2 large avocado, sliced
  • 1/4 cup bean sprouts
  • Sriracha sauce for drizzling
  • Toasted sesame seeds for sprinkling


  1. Steam the Bao buns in a bamboo steamer or a pot with a steamer insert for 10 minutes until they fluff up. Remove and let cool.
  2. While the buns are steaming, whisk the eggs with salt, pepper, and the green onions. Using a non-stick pan, cook the eggs on low heat for 1-2 minutes letting the eggs set. Flip the eggs with a rubber spatula and cook another 20 seconds until done. Remove from the pan and cut into rounds. (I used a small single egg pan to make mine in four batches.)

To assemble:

Fold the rounded egg over and place inside the Bao bun. Top the egg with avocado slices and bean sprouts. Drizzle the sriracha sauce on top and a sprinkle of sesame seeds. Serve immediately.


You can find the Bao buns in the freezer section of your local Asian market.

  • Author: Asian Caucasian
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Category: Breakfast
  • Method: Stove Top
  • Cuisine: Asian Fusion


  • Serving Size: 1 bun
  • Calories: 273
  • Sugar: 2.4 g
  • Sodium: 534.8 mg
  • Fat: 17.5 g
  • Carbohydrates: 20.4 g
  • Protein: 10.3 g
  • Cholesterol: 186 mg

Keywords: Steamed Bao Buns, Bao Bun Sandwiches, Vegetarian Sandwich, Asian Sandwich