Breakfast Sandwich with Egg

A classic breakfast sandwich with egg is everyone’s favorite way to start the day! Whether you want to make one fried egg sandwich or fill your freezer with ready-to-go breakfast sandwiches, this recipe has you covered!

It seems like every to-go restaurant has some version of the egg-and-cheese breakfast sandwich. It’s a great choice when you’re running late and don’t have time to cook breakfast at home. But you know how it goes: the drive thru line is long, the cheese is sliding off, and the eggs are flavorless. 

Enter: the make-ahead breakfast sandwich with egg! These delicious, healthy breakfast sandwiches are ready when you are, meaning no wait and no cheese malfunctions. Just a great tasting, easy, and filling breakfast experience every single time.

About this egg sandwich

• Eggy: We’ll show you how to bake a dozen scrambled eggs on a sheet pan. It’s really easy, and you’ll love having a healthy and balanced breakfast ready to go each day! Perhaps the best part of these sandwiches is the double layer of eggs, ensuring a great balance of egg and English muffin, and making sure each sandwich has plenty of protein.
• Not just for breakfast: These egg sandwiches are a perfect after school snack. Your kids can pop one of these sandwiches right in the microwave for a healthy snack that includes protein, healthy fat, and whole grains. These sandwiches are especially helpful on those busy days when you have sports or piano lessons after school and you know dinner is going to be late. 
• Customizable: Customize your egg sandwiches by using your choice of meat, like sausage patties or bacon, by seasoning your eggs the way you like them (try adding a dash of garlic powder for really great flavor!), by choosing your favorite type of English muffin (whole grain is great but have you ever tried eggs and cheddar cheese on a cinnamon raisin English muffin? So good!) and you can even add a few veggies if you like. 

Balanced, healthy, delicious, and convenient: the way a grab-and-go breakfast should be (but often isn’t).

How to Make 6 Sandwiches

Ingredients Needed

• For the egg bake: 12 eggs, milk, salt and pepper
• Your choice of meat, like sausage patties, bacon, ham, Canadian bacon, etc.
• Your choice of cheese
• Your choice of English muffins

How to make 6 sandwiches at once

Preheat the oven to 350ºF and liberally spray a 9×13 baking dish with cooking spray. In a large mixing bowl, whisk the eggs, milk, and salt and pepper together. 

Pour into the prepared 9×13 pan.

Bake for 12-14 minutes or just until the eggs are set in the middle.

While the eggs are baking, lightly toast your english muffins and prepare your meat and cheese.

When the eggs are done baking, cut them into 12 squares.

Place one half of the English muffin on a baking sheet.  Layer with 1 egg square and 1 piece of cheese.  If desired, broil the sandwich for a minute to melt the cheese if you’re serving them right away.

Remove the pan from the oven and layer with a second egg square and bacon. Top with the other half of English muffin.

Serve! (Or wrap and freeze!)

How to Make One Breakfast Sandwich

Ingredients Needed

• 2 eggs
• 1 tablespoon milk
• salt and pepper

How to make an individual sandwich

In a small bowl, whisk eggs and milk together.

Pour egg mixture into a small skillet that has been sprayed with cooking spray.

Move egg mixture around until fully cooked and then fold it in half and then in half again, making a triangle. 

Toast English muffin and prepare your protein according to package directions.

Place one half of the English muffin on a baking sheet.  Layer with 1 egg square and 1 piece of cheese.  If desired, broil the sandwich for a minute to melt the cheese.

Remove from the oven and layer with a second egg square and bacon.  Top with the other half of English muffin.

How to make these breakfast sandwiches your own

• Add veggies:  Add finely diced veggies to the egg bake, or add a layer of spinach, arugula, avocado or tomato to top off your sandwich.
• Cinnamon raisin combo: This might sound unconventional, but if you like bold flavors, give this one a try: cinnamon raisin English muffin, sharp cheddar cheese, and scrambled eggs. It’s really good!
• Add a little spice: Use pepper jack cheese and add a small shake of red pepper flakes to your eggs. 
• So versatile! You can alter the sandwiches exactly to your preferences: egg whites, any breakfast meat you like, any kind of cheese you prefer, and any kind of English muffin. If you’re looking for a lower-carb version, you can use the English muffin “thins” or use a low carb wrap.
• Egg choices: If you’re making single sandwiches, try them with an over easy egg, an over medium egg, or an over hard egg. We also love basted eggs.
• We LOVE these breakfast sandwiches with bacon jam!

Storage Suggestions

Store baked eggs in an airtight container, in the refrigerator for up to 4 days.  If you’re not eating the sandwiches right away or freezing them, wait to put the sandwiches together, otherwise the English muffins will get soggy.  

Reheating Instructions

• To reheat in the microwave: Thaw in the refrigerator overnight.  Remove storage wrapping and wrap in a paper towel.  Microwave on defrost or 50% power for 1 minute.  Flip sandwich over and microwave an additional minute on full power or until the sandwich is fully heated through.
• To reheat in the oven: No thawing needed.  Remove from the plastic storage bag.  If the sandwiches were wrapped in parchment or foil, you don’t have to remove that.  Place on a baking sheet and heat at 350ºF for 15-20 minutes.