[ad_1]
Why wait in line for breakfast when you can make a hot & hearty breakfast sandwich at home any way you like it?
Supercharge the day with these tasty sandwiches made with egg, sausage (or ham), and plenty of melty cheddar cheese on a crisped English muffin.
Eat it hot or grab-and-go, these breakfast sandwiches are worth getting up for!
An Easy Grab-and-Go Breakfast
Jimmy Dean, Starbucks, and Mcdonald’s all have their own versions but we love homemade breakfast sandwiches best!
- Eat it now or prep breakfast sandwiches ahead and freeze for busy mornings.
- This is a recipe that can be tailored to everyone’s tastes (add bacon or skip the meat if you’d like)!
- Save time and money, and “have it your way!” Assemble ahead and enjoy them at a sporting event, camping, or a day trip!
Ingredients & Variations
Eggs – We use large eggs but egg substitutes will work too. Season, whisk and bake the eggs to make several sandwiches at once!
If you’d prefer, heat some butter in a skillet and make scrambled eggs or fried eggs with a runny yolk.
Sausage – Precooked or homemade sausage patties are excellent sandwich builders! Canadian bacon, leftover ham, or bacon works, too.
Cheese – Cheddar is the most common because of its sharp flavor. Try Gouda, gruyere, or even Pepper Jack.
English muffins – English muffins are the perfect-sized circle for the egg and ham. Swap up the bun and make a croissant sandwich or try biscuits or even waffles for a wafflewich!
Sauce for Breakfast Sandwiches: If you’d like to try a sauce, sweet relish is a great additon along with mayonnaise. Try an aoili or hummus.
Variations
Additions – Season the egg or stir in some hot sauce, chives, or green onions. Top with fresh tomato slices, caramelized onions, or some extra-crispy bacon.
- TexMex: Add cheddar cheese, salsa, and guacamole.
- Everything: Swap out the English muffin for a bagel, add a smear of cream cheese, and a sprinkle of everything bagel seasoning.
- Low Carb: All of the ingredients for breakfast sandwiches are low-carb except for the muffins. For fewer calories and carbs, make a keto breakfast sandwich using keto bread or cloud bread!
How to Make Breakfast Sandwiches
- Season & whisk eggs. Bake in a 9×13 pan.
- Broil the split English muffins until browned.
- Top with cheese, sausage, and egg.
- Assemble and serve!
Storing Breakfast Sandwiches
- Keep leftover breakfast sandwiches wrapped in plastic in the refrigerator until ready to reheat in the microwave.
- For frozen, wrap them in plastic and place them in a zippered bag with the date written on the outside. Thaw overnight in the refrigerator or toss them into a backpack or briefcase and they’ll be ready to reheat by lunchtime!
Easy to Freeze!
- To Freeze: Wrap each sandwich in plastic wrap, label it with a date, and place wrapped sandwiches in a large freezer bag.
- Write the date on the outside and pop them in the freezer!
- To Cook From Frozen: Remove from plastic wrap and wrap in a paper towel. Microwave at 30% power for 30 seconds. Heat at full power for an additional 55-65 seconds or until heated through.
- Or just place frozen in a lunchbox or backpack. By lunchtime, they’ll be thawed out and ready to heat!
Did you enjoy these Classic Breakfast Sandwiches? Be sure to leave a rating and a comment below!
Our Favorite Breakfast Sandwich
Make-ahead and freezer friendly for the perfect grab-and-go breakfast!
-
Preheat oven to 400°F. Grease a 9 x 13″ pan.
-
In a mixing bowl whisk together eggs, milk and salt & pepper to taste.
-
Pour the egg mixture into the greased pan. Bake for 12-14 minutes, or just until the center is set.
-
Heat sausage patties according to the recipe or package directions.
-
Once eggs are out of the oven, turn on the broiler. Place muffins on a baking sheet, split side up and place under the broiler 2-3 minutes or until lightly crisped. Remove from the oven and top 6 of the halves with cheese.
-
Put the 6 halves with the cheese back under the broiler for 1 minute to melt the cheese.
-
Cut the egg into 6 long rectangular slices. Fold the rectangles in half and place on the 6 remaining muffin halves. Top with sausage.
-
Assemble the sandwich and serve!
Eggs can be scrambled if preferred.
To Freeze Wrap each sandwich in plastic wrap, label with a date and place wrapped sandwiches in a large freezer bag.
Write the date on the outside and pop them in the freezer!
To Cook From Frozen Remove from plastic wrap, wrap in paper towel. Microwave at 30% power for 30 seconds. Heat at full power for an additional 45-60 seconds or until heated through.
Optional additions
Avocado slices
Tomato Slices
Arugula or fresh spinach
Serving: 1sandwich | Calories: 354 | Carbohydrates: 27g | Protein: 19g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 250mg | Sodium: 628mg | Potassium: 274mg | Fiber: 2g | Sugar: 1g | Vitamin A: 373IU | Vitamin C: 0.4mg | Calcium: 83mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
[ad_2]
