Breakfast Sandwich

It seems like every fast food restaurant has some version of a breakfast sandwich. A handheld breakfast sandwich is 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-through line is long, the sandwiches are ho-hum, and you end up paying way more than you should.

Enter: The homemade breakfast sandwich that can be made ahead! These delicious, made-to-order breakfast sandwiches are ready when you are, meaning no wait and a great-tasting breakfast experience every single time. (If you like this idea, be sure to try egg muffins, too! )

DIY Breakfast Sandwich

Easy method to cook eggs. I’ll show you how to bake a dozen scrambled eggs on a sheet pan. It’s really easy and the sheet pan eggs work perfectly on a breakfast sandwich. Perhaps the best part of these homemade breakfast sandwiches is the double layer of eggs, ensuring a great balance of egg and English muffin, and plenty of protein in each sandwich.

Customizable. It’s so easy to make your breakfast sandwich just the way you like it by using your choice of meat, like sausage patties or bacon, or skipping the meat if you want. You can choose 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! You can even add a few veggies, like baby spinach leaves, tomato, or sliced avocado.

Not just for breakfast. Egg sandwiches are perfect for a satisfying snack after school that includes protein, healthy fat, and whole grains. Hungry kids can pop an egg sandwich in the microwave to heat up in no time at all. These egg 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. 

Ingredient Notes

• To make the eggs: You’ll need a dozen eggs, a quarter cup milk, with salt and pepper to taste. You’ll also need nonstick spray and a 9 x 13 inch sheet pan or baking pan.
• English muffins: Breakfast sandwiches are usually served on an English muffin. Choose your favorite brand of English muffins, and the variety you prefer whether it’s white, whole wheat, multigrain, or cinnamon raisin. Your choice! You can also mix and match if you have differing opinions in your household (don’t we all?!). Bagels, Sandwich Thins, or biscuits are all perfectly acceptable.
• Breakfast meat: Choose your favorite whether it’s sausage patties, bacon, ham, or Canadian bacon. The meat needs to be fully cooked before you add it to the sandwich. You can also choose not to have meat on your breakfast sandwich.
• Cheese: It wouldn’t be a breakfast sandwich without cheese! Choose your favorite type of cheese. I like to use pre-sliced cheese because it’s easy, fits perfectly on the English muffin, and is thin enough to melt quickly.

How to Make Breakfast Sandwiches

I’ll show you how to make a batch of breakfast sandwiches and how to make just one sandwich!

To Make 6 Breakfast Sandwiches:

Prep. Preheat the oven to 350ºF. Liberally spray a 9 x 13 inch rimmed sheet pan (or a similarly sized cake pan) with nonstick spray.

Mix eggs. In a large mixing bowl, whisk the eggs, milk, and salt and pepper together until completely blended. Pour the mixture into the prepared pan.

Bake. Carefully transfer the pan to the preheated oven and bake the eggs for 12 to 14 minutes or just until the eggs are set in the middle. That means the eggs in the center of the pan shouldn’t be jiggly or uncooked.

Prep the sandwich fillers. While the eggs are baking, prepare the breakfast meat you are using, i.e., fry the bacon or sausage, or lightly brown the ham or Canadian bacon. Toast your English muffins, if you like, and butter them, too, if you want.

When the eggs are done baking, remove them from the oven and cut them into 12 evenly-sized squares.

Assemble sandwiches. Place the bottom half of the English muffins on a baking sheet. Add 1 egg square and a slice of cheese to each muffin. (If desired, broil the sandwiches for a minute to melt the cheese if you’re serving them right away.) Add another egg square and the meat to each muffin. Cover the sandwiches with the top halves of the English muffins.

Serve immediately. The sandwiches can be cooled slightly, wrapped, and frozen for later consumption, too.

To Make 1 Breakfast Sandwich:

Cook the eggs. In a small bowl, whisk 2 eggs, 1 tablespoon milk, salt and pepper, until completely combined. Spray a small skillet with nonstick spray or add a dab of butter. Pour the egg mixture into the skillet and cook over medium-low heat, stirring frequently until the eggs are firm and fully cooked. Fold the scrambled eggs in half and then in half again, making a triangle.

Prep sandwich fillers. Follow the instructions above.

Assemble. Place bottom half of the English muffin on a baking sheet. Add the scrambled eggs and 1 slice of cheese. If desired, broil the sandwich for a minute to melt the cheese. Top with your choice of meat and the top half of the English muffin.

Have It Your Way

• So versatile! You can make the sandwiches exactly to your preferences. Use egg whites instead of whole eggs, any breakfast meat you like (or none at all), any type of cheese you prefer, and any kind of English muffin or bagel. If you’re looking for a lower-carb version, you can use Sandwich Thins, Bagel Thins, or use a low carb wrap.
• Add veggies. Mix finely diced veggies (onions, bell peppers) to the sheet pan eggs, or add a layer of spinach, arugula, sliced avocado, or sliced tomato to top off your sandwich (add these right before eating, not before you freeze).
• Make it gourmet. If you’re feeling a little fancy, add fresh herbs to your sandwich (basil, dill, chives). Basil pesto (or try cilantro pesto) and chimichurri are amazing spreads, too. Marinated tomatoes, marinated mushrooms, or pickled red onions would be amazing on these breakfast sandwiches.
• Add a little spice. Use pepper jack cheese and add a small shake of red pepper flakes to your eggs. You could add a drizzle of sriracha or hot sauce to the sandwich.
• Make a 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!

To freeze: Cool the sandwiches slightly. Wrap each sandwich individually in parchment paper or foil, and place in a resealable freezer bag for up to 1 month.

To reheat in the microwave: Thaw frozen sandwiches 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 necessary.  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 to 20 minutes.

If you’re not eating the sandwiches right away or freezing them, I recommend storing the eggs and meat separately. Wait to put the sandwiches together until you’re ready to serve them to prevent the English muffins from getting soggy. The eggs can be refrigerated for up to 4 days.

• Preheat oven to 350ºF. Liberally spray a 9 x 13 inch sheet pan (or similar-sized baking pan) with cooking spray and set aside.

• In a large mixing bowl, whisk the eggs, milk and salt and pepper together. Pour egg mixture into the prepared pan.

  12 large eggs, ¼ cup milk, salt and pepper to taste

• Carefully transfer the pan to the preheated oven. Bake for 12 to 14 minutes or just until the eggs are set in the middle.

• While the eggs are baking, prepare your choice of meat and toast the English muffins. If using bacon, cut each piece of bacon in half.

  6 strips cooked bacon

• When the eggs are done baking, cut into 12 equally-sized squares.

• Place the bottom halves of the English muffins on a baking sheet. Add 1 egg square and 1 slice of cheese to each English muffin. If desired, broil the sandwich for a minute to melt the cheese, watching closely to make sure it doesn’t burn.

  6 English muffins, sliced horizontally, 6 slices cheddar cheese

• Remove the pan from the oven if you broiled the sandwiches. Add a second egg square and your choice of meat. Top each sandwich with the top halves of the English muffins.

To make a single sandwich:

• In a small bowl, whisk 2 eggs and 1 tablespoon milk together. Pour egg mixture into a small skillet that has been sprayed with cooking spray. Cook the scrambled eggs, stirring until firm and fully cooked. Fold the eggs in half and then in half again, making a triangle.

• Toast an English muffin and prepare your choice of meat according to package directions.

• Place bottom half of the English muffin on a baking sheet. Add the scrambled eggs and 1 slice of cheese. If desired, broil the sandwich for a minute to melt the cheese.

• Remove from the oven and top with your choice of meat and the top half of the English muffin.

• Storage/freezing: To refrigerate, store the sandwich components separately in airtight containers, for up to 4 days. Refrigerating assembled sandwiches tends to make the English muffins soggy. To freeze, wrap each sandwich in parchment paper or foil and place in a resealable freezer bag for up to 1 month.
• To reheat: To microwave, the sandwiches should be thawed in the refrigerator overnight. Remove freezer wrapping and wrap the sandwich 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 heat in the oven, thawing isn’t necessary. Remove the sandwiches from the freezer bag or container. If the sandwiches were wrapped in parchment or foil, you don’t have to remove that. Place on a baking sheet and heat at 350 for 15 to 20 minutes, or until warm and toasty. 
• Variations: You can use any type of meat you like, or no meat at all. Choose your favorite cheese and English muffins, bagels, or biscuits. Add vegetables or baby spinach. See the post for more suggestions.

Serving: 1sandwich, Calories: 390kcal, Carbohydrates: 28g, Protein: 24g, Fat: 19g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 398mg, Sodium: 656mg, Potassium: 281mg, Fiber: 2g, Sugar: 1g, Vitamin A: 730IU, Vitamin C: 0.1mg, Calcium: 219mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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