EggBred was founded in La Habra, California, in 2020 by Albert Shim, and has steadily grown to more than a dozen units across Southern California. The brand distinguishes itself by emphasizing “from-scratch” preparation: cracked eggs cooked fresh, house-made sauces, baked-in-house cheddar biscuits, and partnerships with local bakeries for milk buns and English muffins. Its menu spans breakfast sandwiches (bacon egg & cheese, chorizo, sausage, vegetarian alternatives) as well as burritos, sides, and weekday lunch options.
As a franchise operation, EggBred positions itself as a higher-end alternative to standard drive-thru breakfast chains, touting a chef-driven platform backed by operational systems. Its franchise model includes protected territories, centralized vendor relationships, and training supports for new operators. The San Diego branches will be operated by franchisee David Roberts.
The North Park opening will mark EggBred’s second presence in San Diego County, following its store in San Marcos. The choice of North Park signals a desire to embed the brand in an urban, breakfast-hungry neighborhood. The spring 2026 goal is ambitious but not without precedent: the brand often develops quickly in new markets once permits align.
EggBred says it will operate seven days a week from 7am to 2pm and will promote the tagline “Different yolks for different folks,” highlighting its customization and variety ambitions. Its entry into San Diego adds a new contender to the morning dining field and will test how well a franchise-first, scratch-made breakfast model can scale in a competitive market.
EggBred aims to open at 2800 El Cajon Boulevard in San Diego's North Park in April 2026. For more information, visit eggbred.com.
