This Breakfast sandwich (3 ways) Recipe is so versatile, delicious and easy. Make it for a crowd or freeze it for busy weekday mornings when you want something satisfying.
And if you love breakfast, you should definitely try these other breakfast options: Bacon and Hash Brown Quiche and Blueberry Breakfast Crepe Recipe.
Table of contents
recipe details
I love this breakfast sandwich recipe for when I need to prep breakfast for the week. Since the ingredients can be easily changed, this meal always stays fresh.
- TASTE: Buttery eggs, hearty meats and mild cheddar make these breakfast sandwiches delicious.
- TEXTURE: This meal is packed with melted cheese, crunchy meat and fluffy eggs. Every bite is full of deliciousness.
- TIME: This dish takes 40 minutes to prepare.
- EASE: You can’t find an easier or simpler breakfast recipe. It uses basic ingredients, is easy to make for a crowd, and is freezer-safe.
what you will need
Notes on ingredients
- english muffins- These serve as the bread in this sandwich. You can use fresh or frozen (and thawed) or gluten free.
- Meat- I’ve used bacon, Canadian bacon, and sausage patties for mine.
- Cheese- Cheddar cheese slices work great here as they melt well and are just the right size.
- egg These are cooked flat to get the perfect size for the English muffin.
- Fifty – fifty- This gives the eggs a creamy element.
- Butter- The eggs and English muffin get a delicious buttery flavor when cooked with it.
- Spices- Salt and black pepper is all you need.
Add-Ins and Substitutions
- Use different meat You can adapt this recipe with any meat you like, including bacon, ham, sausage patties, deli meat, Canadian bacon, spam, or chicken.
- add sauce- Add extra flavor with some hot sauce, ketchup, copycat chick-fil-a sauce, or sriracha.
- spare bread You can also make this with bagels, buttermilk biscuits, slices of sourdough bread, brioche buns, or a croissant breakfast sandwich.
- add sweetness- Try this breakfast sandwich recipe with maple syrup or honey. The sweetness is in spicy contrast to the saltiness of the meat.
How to make a breakfast sandwich
- Combine the egg mixture. In a large bowl add the eggs, half and half, salt and pepper. Use a whisk to combine thoroughly.
- bake it Butter the bottom and sides of a 9 x 13 inch baking dish with melted butter and preheat the oven to 350F. Bake for about 18 minutes or until eggs are fully cooked.
- Cut them out. Cut the eggs into 3 inch circles. I used this cookie cutter.
Pro Tip: Use a pastry brush to spread the melted butter. It makes it so much easier.
- Prepare the English muffins. Meanwhile, cut 6 English muffins in half and place cut-side up on a rimmed baking sheet. Spread melted butter on top. Then fry them for about 2-3 minutes or until lightly golden and toasted.
- mount. Place the bottom half of the English muffins on top, then place a slice of cheddar cheese on top, then meat of your choice and finally the top slice of English muffin.
- Melt the cheese. Reheat the sandwiches in the oven at 300 degrees Fahrenheit for about 5-8 minutes to melt the cheese. Or you can just enjoy as many microwaves as you like.
recipe tips
- Butter the egg pan- This step is important so that the egg doesn’t stick to the pan and doesn’t come out smooth. It also adds a great buttery flavor to this breakfast sandwich recipe.
- Cut out the eggs with a cutter Use a 3-inch round cookie cutter to cut out the eggs. This is so much easier and the circles are perfect for the size of the loaf.
- Watch the English muffins as they fry. These can burn easily, so keep a close eye on them so they only turn golden brown.
- use semi-hard cheese Cheese that is sliced or sliced from a block melts better than shredded cheese.
frequently asked Questions
Most breakfast sandwich recipes feature fried eggs, cheese, and meat on bread. Often they are made with English muffins and meats such as bacon, Canadian bacon, or sausage patties.
Breakfast rolls are versatile and delicious with many side dishes. They go well with tomato slices with balsamic vinegar, hash browns, green salad, fresh fruit, salsa, avocado, smoothies, coffee and yogurt.
serving suggestions
This 3-way breakfast sandwich recipe is versatile and goes well with many other breakfast items. Serve as part of a large brunch or as a quick breakfast on the go.
Make this recipe ahead of time
Get ahead: You can make these breakfast sandwiches ahead of time and store them in the fridge or freezer. To warm up:
- From thawed – Reheat the thawed breakfast sandwich by placing it on a microwave-safe plate and wrapping it in a paper towel. Microwave it for about a minute or until hot.
- From frozen – Reheat the frozen homemade sandwich by removing the foil, wrapping it in a paper towel and placing it on a microwave-safe plate. Defrost in the microwave for about 1 minute 30 seconds. Then turn it over and heat for another minute or until hot.
storage: Store leftovers in an airtight container or wrapped in plastic wrap in the refrigerator for up to 4 days.
Freeze: To freeze, wrap each sandwich in parchment paper, then wrap in foil and place in a gallon-sized Ziploc bag to preserve freshness. They can be kept in the freezer for up to 2 months.
More delicious breakfast dishes!
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Full Recipe Guide
Breakfast Sandwich Recipe
Easy, quick and delicious breakfast sandwiches that can be made in minutes and frozen for later.
Print Pen rate
Servings: 6 Breakfast rolls
Calories: 486kcal
instructions
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In a large bowl add 8 eggs along with 1/4 cup half & half, 1/2 tsp salt and 1/8 tsp black pepper. Use a whisk to mix the eggs thoroughly.
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Butter the bottom and sides of a 9″ x 13″ baking dish with 1 tablespoon melted butter. I used a pastry brush for this step to make spreading easier.
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Now preheat your oven to 350°F and bake for about 18 minutes or until eggs are fully cooked.
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Once the eggs are fully cooked, use a 3-inch round cookie cutter to cut out the eggs for the breakfast sandwich.
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Meanwhile, cut 6 English muffins in half and place cut-side up on a rimmed baking sheet.
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Melt the remaining 3 tablespoons of butter and brush over the sliced English muffins. Then grill for about 2-3 minutes or until lightly golden and toasted. Keep a close eye on them so they don’t burn.
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Start assembling the breakfast sandwiches starting with the bottom half of the English muffin, then top with a slice of cheddar cheese, then place your meat of choice (bacon, bratwurst or Canadian bacon) and then the top slice of the English muffins on it.
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If you want to eat them right away, reheat the sandwiches in the oven at 300 degrees for about 5-8 minutes to melt the cheese. Or you can just enjoy as many microwaves as you like. To freeze each sandwich, wrap in parchment paper, then wrap in foil and place in a gallon-sized Ziploc bag to preserve freshness.
Remarks
- From thawed – Reheat the thawed breakfast sandwich by placing it on a microwave-safe plate and wrapping it in a paper towel. Microwave it for about a minute or until hot.
- From frozen – Reheat the frozen homemade sandwich by removing the foil, wrapping it in a paper towel and placing it on a microwave-safe plate. Defrost in the microwave for about 1 minute 30 seconds. Then turn it over and heat for another minute or until hot.
nutrition
Calories: 486kcal | Carbohydrates: 28G | Protein: 18G | Fat: 33G | Saturated Fatty Acids: 14G | Polyunsaturated fat: 5G | Monounsaturated fatty acids: 12G | Trans fats: 0.4G | Cholesterol: 272mg | Sodium: 847mg | Potassium: 260mg | Fiber: 2G | Sugar: 1G | Vitamin A: 612ie | Vitamin C: 0.1mg | Calcium: 85mg | Iron: 2mg
This recipe was originally posted on March 13, 2015, We’ve adjusted it a bit since then.
Hello, I’m Dina, so glad you stopped by! I think life is too short for bad coffee and boring meals. With my easy-to-follow step-by-step recipes, you’ll be amazed at how quickly a healthy and delicious meal can be prepared. I hope you find something you enjoy!