English Muffin Breakfast Sandwich
Skip the drive-thru and make your own breakfast sandwiches! Nothing makes me happier than an egg sandwich for breakfast, and these healthier English Muffin Breakfast Sandwiches take less than 10 minutes to whip up. They’re also easy to make ahead and refrigerate or freeze to reheat during the week. More of my favorite healthy breakfast sandwich recipes are this Bacon Avocado Bagel Sandwich, Breakfast BLT, and Omelet Tortilla Breakfast Wrap.
English Muffin: Toast two whole-wheat English muffins. Turkey Bacon: Cut two slices of turkey bacon in half. Cheese: Use sharp cheddar cheese Eggs: I fried the eggs and kept the yolks runny, which I love, but you can cook them to your liking. You can also scramble them if you prefer. Salt and Pepper to season the eggs Optional: Top with hot sauce, ketchup, mustard, or any other condiment you like.
How to Make English Muffin Breakfast Sandwiches
Toast the English Muffins: Slice the muffins in half, top with cheese, and toast in the toaster oven or broiler about six inches from the flame until the cheese melts. Cook the Eggs: Crack the eggs in a nonstick pan, season with a pinch of salt and black pepper, and cook on low, covered, until the yolks are cooked to your liking. Assemble the Sandwiches: Place the bacon on one muffin half and the egg on the other, and top with condiments if desired.
How to Make Ahead
You can double or triple this easy breakfast sandwich recipe as needed. Scramble the eggs instead of frying them and assemble the sandwiches. Individually wrap each one tightly in plastic wrap or foil and store in the refrigerator for up to four days. To reheat from the fridge, microwave the sandwich on a microwave-safe plate for 45 to 60 seconds or warm in the toaster oven until heated through.
How to Make Ahead and Freeze
Individually wrap each one tightly in plastic wrap or foil and store in the freezer for up to three months. To reheat from frozen, place the sandwich on a microwave-safe plate, cook for one minute, flip, then cook for another minute or until heated through.
Variations
Meat: Swap the turkey bacon for ham, Taylor ham, center-cut bacon, Canadian bacon or a turkey sausage patty. Bread: Switch up the bread and use gluten-free muffins, rolls, bagels, or sliced bread. Cheese: Substitute cheddar with Pepper Jack, provolone, mozzarella or Swiss. Seasoning: Season the eggs with everything bagel seasoning or Tajin. Vegetables: Add avocado, red onion, or tomato. Vegetarian Breakfast Sandwich: Leave out the meat. Make It Dairy-free: Skip the cheese or use dairy-free cheese.
More Make-Ahead Breakfast Recipes You’ll Love
Overnight Oats Breakfast Strata with Sausage and Mushrooms Baked Sweet Potato Egg Cups High-Protein Egg White Muffins Baked Oatmeal with Blueberries and Bananas
