Breakfast Sandwiches Recipe
These Homemade Breakfast Sandwiches layer crisp bacon, fluffy eggs, and melty cheese on toasted English muffins for a tasty start to the day.
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.
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.
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 covered in the refrigerator for up to 4 days, or wrap in parchment paper and foil and 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.
Nutrition
Calories: 475kcalCarbohydrates: 28gProtein: 18gFat: 32gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 223mgSodium: 917mgPotassium: 236mgFiber: 2gSugar: 1gVitamin A: 624IUVitamin C: 0.1mgCalcium: 277mgIron: 2mg