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Breakfast Sandwich
5 from 3 votes

Breakfast Sandwich

Easy and amazingly delicious breakfast sandwiches. Made with toasted English muffins, creamy herbed eggs, flavorful cheddar, and thin cut deli ham (plus lots of options to change things up, see notes).

Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4
Course: Breakfast
Cuisine: American

Ingredients

  • 5 large egg
  • 3 Tbsp heavy cream
  • 1/4 tsp salt or more to taste
  • 1/4 tsp black pepper
  • 2 Tbsp parsley fresh
  • 1 1/2 Tbsp minced chive fresh
  • 4 English Muffin white, wheat, or sourdough), split in half
  • 8 lices (8 oz) deli ham such as black forest or tavern
  • 4 lices (4 oz) cheddar cheese (preferably medium or sharp), or Swiss cheese
  • hot sauce to taste (optional
  • olive oil spray or avocado oil spray

Instructions

    Cup of Yum
  1. In a mixing bowl using a fork whisk together eggs, heavy cream, salt, pepper, parsley and chives until combined.
  2. Spray a 12-inch non-stick skillet with cooking spray. Heat over medium-low heat and add eggs. Cook, and stir until curds begin to form, scoot to shape into a square about 7-inches.
  3. Cut into 4 portions then turn each portion to cook on the opposite side. Remove from heat before eggs have reached desired doneness as they'll continue to cook from residual heat of pan.
  4. Set an oven rack one level above center and preheat oven broiler to LOW broil. If you don't have low broil option then just use the standard high option and keep oven rack in center of oven.
  5. Place English muffins on a baking sheet, split side up. Transfer to oven and let toast until golden brown, about 1 minute (keep a close eye on them don't walk away they may even toast faster).
  6. Remove from oven, spray each cut side with a fair amount of cooking spray. Place cheese slices on four of the halves, then on the other four fold and layer ham slices (2 slices on each of the four).
  7. Return to oven and let broil until cheese has melted nicely, about 1 to 2 minutes (again keep a close eye on them don't walk away).
  8. Assemble breakfast sandwiches by layering each cooked egg portion over ham on english muffin, add hot sauce if desired, then top with the cheese covered English muffin. Serve right away.

Notes

  • If you'd like to make these ahead you can skip the step of toasting and just cook the eggs, then layer with the deli ham and uncooked cheese.
  • Wrap each in foil and freeze up to 3 months.
  • Thaw overnight in the fridge then warm in a 450 degree oven (still in foil) until heated through, about 10 minutes or in the microwave unwrapped from foil on a microwave safe plate, about 1 minute.
  • Bread base: In place of english muffin you can also make these with toasted bagels (plain, wheat, multi-grain, everything, sesame), croissants, bread slices, ciabatta, or even smaller naan.
  • Meat: Cooked breakfast sausage patties (such as Jimmy Dean), turkey sausage, or Italian sausage will work in place of ham (pre-cook in skillet instead of oven). Or use cooked bacon (pork or turkey bacon), cooked chorizo, or leftover roast ham slices or deli turkey.
  • Cheese: Other delicious cheeses to use are Swiss, gruyere, Monterey jack, havarti, provolone, gouda, fontina, muenster or American.
  • Eggs: You can switch up the cooking method and try with fried sunnyside eggs, boiled eggs (sliced), microwave scrambled eggs, poached eggs, or baked eggs (see notes in post).
  • Herbs: Try with other herbs in place of those I've included here including chervil, tarragon, basil, thyme, or dill (keep in mind the flavor combo you are looking for between type of meat, cheese and herbs).
  • Add vegetables: For an upgrade try them with sliced or mashed avocado, sliced tomatoes, arugula, spinach, or sauteed bell peppers or mushrooms.