English Muffin Breakfast Sandwich

Two breakfast sandwiches with eggs, bacon, and melted cheddar cheese stacked on a white plate.

Prep Time 5

Cook Time 10

Total Time 15

Servings sandwiches

Ingredients

Instructions

Heat a nonstick skillet over medium heat and melt 1 tablespoon of butter.
Crack each egg into the skillet and cook until the whites are set, about 2–3 minutes. Flip for a firmer yolk or leave sunny-side up. Season with salt and pepper.
While the eggs cook, toast the English muffins until golden brown.
Place a slice of cheese on the bottom half of each English muffin while warm to let it melt slightly.
Layer the cooked bacon or sausage on top of the cheese, followed by the eggs.
Top with the other halves of the English muffins. Enjoy warm.

Notes

Vegetarian option: Skip the bacon or sausage and add sautéed spinach, sliced tomato or a plant-based patty.

Meal prep tips: Cook the eggs and meat ahead of time. Assemble the sandwiches, wrap tightly in foil or parchment and store in the fridge for up to 3 days or freeze for longer. Reheat in the microwave for 1–2 minutes or in the oven at 350°F for 10–15 minutes.

Customizations:

Bread: Use whole wheat, multigrain or even a flavored English muffin if you want a different texture or boost of fiber. You can also make these on bagels, sandwich thins, biscuits, croissants or even regular sliced bread.
Meat: Use bacon, Canadian bacon, turkey bacon, sausage patties or plant-based patties.
Cheese: Cheddar, Swiss, provolone or pepper jack all melt beautifully and bring their own flavor twist.
Egg: If you prefer scrambled eggs, lightly whip them in a bowl to break up the yolks, then pour into a mold on your pan like a mason jar lid.

Nutrition