English Muffin Breakfast Sandwich
User Reviews
5
English Muffin Breakfast Sandwich
Description
The English Muffin Breakfast Sandwich uses toasted whole wheat English muffins as a sturdy base to hold melted cheddar, crisped turkey bacon slices, and gently cooked eggs seasoned with salt and black pepper. The sandwich balances textures—the crunch of bacon, softness of egg, and chew of toasted bread. Cheese placed on muffins while toasting melts evenly, contributing richness and binding the fillings.
Turkey bacon is cooked carefully in a lightly oiled skillet to achieve a crisp texture without excess grease. Eggs can be cooked sunny side up, over easy, or scrambled depending on preference, then assembled immediately with bacon and cheese on the muffin halves. Optional condiments such as hot sauce or ketchup add flavor contrast.
This sandwich is suitable for a quick breakfast or light lunch and can accommodate substitutions like ham, turkey sausage, or vegetarian adjustments by omitting bacon or cheese. It can be made ahead, refrigerated, or frozen and reheated, making it convenient for meal prep.
Reheating should be done gently to preserve sandwich texture, using microwave or toaster oven. Multiple variations in protein or condiments allow customization to dietary needs or flavor preferences.
Ingredients
- olive oil spray form
- 2 whole wheat muffin toasted, English light
- 2 lices turkey bacon (cut in half (I love Applegate))
- 2 lices cheddar cheese or American
- 2 large egg
- salt to taste
- black pepper to taste
- hot sauce ketchup, etc, optional condiments
Instructions
- Open the English muffins, top with a slice of cheese and toast in the toaster oven or broiler about 6 inches from the flame until the cheese melts (careful not to burn).
- Meanwhile, spray a large skillet with oil and cook the turkey bacon as directed.
- Set aside and spray the skillet with more oil.
- Crack the eggs in a nonstick skillet, season with a pinch of salt and black pepper and cook on low, covered until the yolks are cooked to your liking, I like to keep them on the runny side but you can also make them scrambled.
- To make the sandwiches: place the bacon on one side and the egg on the other.
- Top with optional condiments, if desired.
Notes
- Check product labels when making gluten-free versions.
- Substitute turkey bacon with ham, sausage, or vegetarian options as preferred.
- For dairy-free, omit cheese or use dairy-free alternatives.
- Make sandwiches ahead and store wrapped in the fridge up to 4 days; reheat in microwave or toaster oven before eating.
- Freeze individually wrapped sandwiches up to 3 months; reheat from frozen carefully in microwave or toaster oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 242 kcal
% Daily Value*
| Serving | 1sandwich | |
| Calories | 242kcal | 12% |
| Carbohydrates | 29.5g | 10% |
| Protein | 18.5g | 37% |
| Fat | 9.5g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 211mg | 70% |
| Sodium | 671mg | 28% |
| Fiber | 8g | 32% |
| Sugar | 3.2g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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