These are the best Breakfast Sandwiches ever. Easy to make with bacon, eggs, and cheese on soft English muffins, they stay crave-worthy even after freezing and reheating. They’ve been a meal prep staple in our house for years and are still my favorite way to start the day.
It doesn’t matter whether we’re all having busy mornings or enjoying a slow start to Saturday; my family and I always make time for breakfast. It’s our favorite meal of the day! We love sitting down to a stack of Buttermilk Pancakes or a few jammy Poached Eggs on top of Avocado Toast.
Breakfast Egg Sandwiches
Homemade breakfast sandwiches are the secret to a perfect morning. They’re so handy, whether you want a handheld meal to eat on the go, need something greasy, or are just craving all the classics in one bite. They typically layer eggs, bacon, and cheese on an English muffin, but there are endless ways to mix and match the fillings.
These egg sandwiches are such a staple in our house that I actually have a stash in my freezer right now. I’ll usually meal prep a batch on Sunday, wrap them in foil, and freeze or refrigerate them for later. I’ll just pop one in the oven while I’m brushing my teeth, then run out the door with it and a mug of coffee in hand.
I love the classic egg, bacon, and cheese trio in this recipe, but there are other filling options. Sometimes I like to mix things up with tomato slices, breakfast sausages, or hot sauce, then let my wife and daughter pick whichever one they’re craving that day. But the one non-negotiable I have is that they must be made with my homemade English muffins. The nooks and crannies inside soak up those gooey globs of melted cheese in a way I love so much.
Ingredients and Substitutions
My freezer-friendly breakfast sandwiches come together easily with a few breakfast staples. This is what I used, but you’re welcome to change up the fillings as much as you’d like:
- English Muffins – I prefer to assemble the sandwiches using English muffins, but a bagel, croissant, sliced bread, or biscuit is just as good.
- Butter – I like to fry my eggs with melted unsalted butter for more flavor. Oil or rendered bacon fat are also great options.
- Eggs -I make the sandwiches with one fried egg each, but you can double up for extra protein.
- Cheese – Is there anything better than melted American cheese on top of a fried egg? I don’t think so. Sharp cheddar, smoky gouda, or pepper jack all work as well.
- Bacon – Crispy bacon strips are what I usually use, but I’ll never say no to Canadian bacon, leftover sliced ham, or breakfast sausage patties.
- Seasonings – I keep it simple with salt and black pepper. When I want more flavor, I’ll season the eggs with a pinch of garlic powder or smoked paprika.
How to Make Breakfast Sandwiches
Heat the pan: I start by heating the butter in a large non-stick frying pan over medium heat.
Add the eggs: I crack the eggs into the hot pan and break the yolks with a fork.
Fry: I fry the eggs until the edges are set, then flip them over. I season each egg with salt and pepper and place a slice of cheese over the broken yolks.
Assemble: I transfer the cheesy egg to the bottom half of my toasted English muffin, top it with crispy bacon, and then cap it with the top half of the muffin.
Chef Tip + Notes
Believe it or not, there’s a science to layering the toppings on a breakfast sandwich. Melting the cheese right on top of the fried eggs acts as the glue between the egg and the muffin. Crossing my bacon strips over each other on top of the cheese helps them stay put. Follow this technique, and your sandwiches will always stay together.
- Break the yolks: These sandwiches are designed to be stored and reheated later on. If I kept the egg yolks intact, they would break or explode while reheating, leaving me with a mess.
- Season after the flip: I never salt my eggs immediately since it can draw moisture out of the whites and make them tough.
- Toast the muffins: It’s important to toast English muffins in an oven or toaster to prevent a soggy sandwich!
- Assembly line: If I’m meal prepping a bunch of these sandwiches, I find it much more efficient to lay out the toppings and batch-assemble rather than building them one by one.
Variations
Eating the same thing every day isn’t my idea of a good time. That’s why I like to mix up the classic meat and cheese options for one of these combos from time to time:
- A crispy chicken cutlet instead of bacon for a Chick-fil-A-style chicken, egg, and cheese muffin.
- I’ll swap the meat for a thick, salted slice of tomato when they’re in season (this version doesn’t freeze well).
- I also like making bagel breakfast sandwiches on my homemade bagels. A sliced croissant instantly makes it feel fancier, too.
- Something creamy, like garlic aioli, spread in the middle is amazing.
Serving Suggestions
Most of the time, I’m scarfing one of these sandwiches down while I’m heading out the door or sitting down at the computer. Other times, when I actually have time to sit down to enjoy one, I’ll make my Pan-Fried Potatoes or keep it simple with a side of fruit, Greek yogurt, or granola.
Make-Ahead and Storage
Make-Ahead: Serve and enjoy immediately, or make them a few days in advance since they’re perfect for meal prep.
How to Store: Store cooled sandwiches in the refrigerator for up to 4 days, or wrap in parchment paper and foil, then freeze for up to 3 months; thaw overnight in the fridge before reheating.
How to Reheat: The quickest way to reheat leftover breakfast sandwiches is in the microwave. My favorite way is to bake it in a 350°F oven or air-fry it for 5 to 10 minutes, which makes the English muffin slightly crispy again.
More Make-Ahead Breakfast Recipes
Breakfast Sandwiches Recipe
Ingredients
- 4 toasted English muffins, sliced in half
- 2 tablespoons unsalted butter
- 4 large eggs
- 4 slices American cheese
- 4 slices of ham or 4 strips crisp cooked bacon
- salt and pepper to taste
Instructions
- Add the butter to a large non-stick frying pan over medium heat.
- Once hot, add in the eggs and immediately break the yolks with a fork or a knife.
- Fry for 1 minute and then flip them over. Upon flipping them, season them with salt and pepper, and place a slice of cheese over each broken yolk.
- Serve an individual cheesy egg on a toasted English muffin half, top it with crispy bacon, and finish with the top of the toasted English muffin.
Breakfast Sandwiches Recipe