English Muffin Breakfast Sandwich – Skinnytaste

This easy English Muffin Breakfast Sandwich with turkey bacon, egg and cheese is my go-to egg sandwich and the best way to start the morning!

English Muffin Breakfast Sandwich

Skip the drive-thru and make your own breakfast sandwiches! Nothing makes me happier than an egg sandwich for breakfast, and these healthier English Muffin Breakfast Sandwiches take less than 10 minutes to whip up. They’re also easy to make ahead and refrigerate or freeze to reheat during the week. More of my favorite healthy breakfast sandwich recipes are this Bacon Avocado Bagel Sandwich, Breakfast BLT, and Omelet Tortilla Breakfast Wrap.

Breakfast Sandwich Ingredients

• English Muffin: Toast two whole-wheat English muffins.
• Turkey Bacon: Cut two slices of turkey bacon in half.
• Cheese: Use sharp cheddar cheese
• Eggs: I fried the eggs and kept the yolks runny, which I love, but you can cook them to your liking. You can also scramble them if you prefer.
• Salt and Pepper to season the eggs
• Optional: Top with hot sauce, ketchup, mustard, or any other condiment you like.

How to Make English Muffin Breakfast Sandwiches

• Toast the English Muffins: Slice the muffins in half, top with cheese, and toast in the toaster oven or broiler about six inches from the flame until the cheese melts.
• Cook the Eggs: Crack the eggs in a nonstick pan, season with a pinch of salt and black pepper, and cook on low, covered, until the yolks are cooked to your liking.
• Assemble the Sandwiches: Place the bacon on one muffin half and the egg on the other, and top with condiments if desired.

How to Make Ahead

You can double or triple this easy breakfast sandwich recipe as needed. Scramble the eggs instead of frying them and assemble the sandwiches. Individually wrap each one tightly in plastic wrap or foil and store in the refrigerator for up to four days. To reheat from the fridge, microwave the sandwich on a microwave-safe plate for 45 to 60 seconds or warm in the toaster oven until heated through.

How to Make Ahead and Freeze

Individually wrap each one tightly in plastic wrap or foil and store in the freezer for up to three months. To reheat from frozen, place the sandwich on a microwave-safe plate, cook for one minute, flip, then cook for another minute or until heated through.

Variations

• Meat: Swap the turkey bacon for ham, Taylor ham, center-cut bacon, Canadian bacon or a turkey sausage patty.
• Bread: Switch up the bread and use gluten-free muffins, rolls, bagels, or sliced bread.
• Cheese: Substitute cheddar with Pepper Jack, provolone, mozzarella or Swiss.
• Seasoning: Season the eggs with everything bagel seasoning or Tajin.
• Vegetables: Add avocado, red onion, or tomato.
• Vegetarian Breakfast Sandwich: Leave out the meat.
• Make It Dairy-free: Skip the cheese or use dairy-free cheese.

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