Quick Summary
Breakfast Sandwich- toasted English muffin with eggs, bacon, cheese, and avocado. This breakfast sandwich recipe is freezer friendly, easy to customize, and can be enjoyed anytime of the day!
Breakfast is my favorite meal of the day and I love mixing it up so I can enjoy all of my favorite recipes: pancakes, smoothies, French toast, breakfast burrito, overnight oats, baked oatmeal, and MORE! You can find the best breakfast recipes here.
I also LOVE a good Breakfast Sandwich and this breakfast sandwich recipe is the BEST! Let’s dive in, we start with a buttery toasted English muffin with melty cheese. Top with perfectly scrambled eggs, crispy bacon, and creamy avocado.
You can stop there and have an amazing breakfast sandwich OR you can go all out and top with chives, tomato, arugula, and pickled red onions. Now we are talking! The ultimate breakfast sandwich! I love that this breakfast sandwich recipe is easy to customize.
This savory breakfast is the perfect breakfast on the go or enjoy on a lazy weekend. You can also enjoy this breakfast sandwich for lunch or dinner. It is good anytime of the day!
And the best part? You can even freeze breakfast sandwiches! Meal prep ahead so you always have a delicious breakfast waiting for you on busy mornings.
Table of Contents
Ingredients
- English Muffins– traditional, sourdough, or whole wheat. Use your favorite!
- Butter– for spreading on the English muffins and cooking the eggs.
- Cheese– we like sliced cheddar or provolone.
- Eggs– use large eggs and scramble them up!
- Bacon– you can cook the bacon in a skillet on the stove or bake it in the oven. You can make it in advance so it is done and ready to go!
- Avocado– mashed or sliced.
- Other Toppings: chives, tomato slices, arugula, pickled red onions, and/or a dash of hot sauce.
How to Make a Breakfast Sandwich
- Preheat the oven to 375 degrees F.
- Butter the insides of the English muffins. Place the English muffins on a large baking sheet, buttered side up. Top each bottom half with 1 slice of cheese. Bake until the cheese melts, about 2 to 3 minutes. Remove from oven and set aside.
- Crack the eggs into a medium bowl and whisk until combined.
- In a large nonstick skillet, heat the butter or olive oil over medium heat. Carefully pour the eggs into the hot pan and season with salt and pepper. Don’t stir, let the eggs cook for 20 to 30 seconds so they can set up a little.
- Turn the heat to low. With a heat-resistant rubber spatula, gently push one edge of the egg into the center while tilting the pan to allow the still liquid egg to flow in underneath.
- Continue cooking, folding and stirring the eggs every few seconds, making sure you scrape the spatula along the bottom and sides of the pan.
- Remove the pan from the heat when the eggs are mostly set, but still soft with a little liquid left. Season with salt and pepper, to taste.
- Assemble the sandwiches while the eggs are hot. Divide the scrambled eggs between the English muffin bottoms and top with bacon and mashed avocado.
- Garnish with chives, if desired.
- If you want to go all out, you can add tomato slices, arugula (or spinach), pickled red onions, and everything bagel seasoning. For a little heat, add a dash of hot sauce.
- Close the sandwiches with the other English muffin halves and serve immediately.
Variations
- Instead of an English muffin, you can use your favorite bread. You can also use a bagel or croissant. If you need the sandwich to be gluten-free, make sure you use gluten-free bread.
- Swap breakfast sausage for the bacon.
- For a vegetarian breakfast sandwich, omit the bacon.
- Instead of scrambled eggs, you can make fried eggs.
- We like cheddar cheese or provolone cheese, but Havarti, mozzarella, pepper jack, and gouda are all good options.
How to Meal Prep & Freeze
After you assemble the sandwich and add toppings, the sandwich is best served soon after making.
To Meal Prep: Fully assemble the egg sandwiches with eggs, cheese, and bacon. Don’t add the avocado or any toppings because they will make the sandwich soggy and don’t freeze well.
To Freeze: Let the sandwiches cool completely. Wrap each sandwich in plastic wrap, removing as much air as possible. Place the sandwiches in a freezer bag (label and date) and freeze for up to 3 months.
To Reheat: To reheat in the microwave, remove the breakfast sandwich from the freezer and unwrap. Wrap the sandwich in a paper towel, the paper towel will prevent the sandwich from getting soggy. Microwave for 1 minute 30 seconds. Flip and heat for an additional 30 seconds or until heated through. To reheat in the oven, remove the breakfast sandwich from the freezer and wrap in foil. Place in a preheated 350℉ oven or toaster oven for 20 to 30 minutes or until heated through. Serve with avocado and other desired toppings.
More Easy Breakfast Recipes
Find all of our breakfast recipes HERE!
Breakfast Sandwich
Ingredients
- 4 English muffins, halved
- Softened butter, for buttering English muffins
- 4 slices cheddar or provolone cheese
- 6 large eggs
- 1 tablespoon butter or olive oil, for the pan
- Kosher salt and freshly ground black pepper, to taste
- 4 slices cooked bacon
- 1 large avocado, mashed
- Freshly chopped chives, for garnish, optional
- Optional toppings: tomato slices, arugula, pickled red onions, hot sauce*
Instructions
- Preheat the oven to 375 degrees F.
- Butter the insides of the English muffins. Place the English muffins on a large baking sheet, buttered side up. Top each bottom half with 1 slice of cheese. Bake until the cheese melts, about 2 to 3 minutes. Remove from oven and set aside.
- Crack the eggs into a medium bowl and whisk until combined.
- In a large nonstick skillet, heat the butter or olive oil over medium heat. Carefully pour the eggs into the hot pan and season with salt and pepper. Don’t stir, let the eggs cook for 20 to 30 seconds so they can set up a little.
- Turn the heat to low. With a heat-resistant rubber spatula, gently push one edge of the egg into the center while tilting the pan to allow the still liquid egg to flow in underneath.
- Continue cooking, folding and stirring the eggs every few seconds, making sure you scrape the spatula along the bottom and sides of the pan.
- Remove the pan from the heat when the eggs are mostly set, but still soft with a little liquid left. Season with salt and pepper, to taste.
- Assemble the sandwiches while the eggs are hot. Divide the scrambled eggs between the English muffin bottoms and top with bacon and mashed avocado. Garnish with chives, if desired. Close the sandwiches with the other English muffin halves and serve immediately.
Notes
Nutrition
Have you tried this recipe?
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