Like you, I enjoy a delicious breakfast sandwich, and this one is unparalleled. Start with a melted cheese slice, and some melted butter on a toasted English muffin. Eggs scrambled to perfection, bacon, and avocado.
For a delicious breakfast sandwich, you can stop there or go all out and add chives, tomato, arugula, and pickled red onions. Finally, we’ve reached an agreeable point! The best sandwich ever for first thing in the morning! The adaptability of this breakfast sandwich dish is one of its most significant selling points.
This delicious breakfast is excellent for a quick weekday meal or a leisurely weekend brunch. This breakfast sandwich is versatile enough to serve as either lunch or dinner. Any time of the day is an excellent time for this!
The best part? Breakfast sandwiches can even be frozen for later use. Plan and ensure you always have a satisfying breakfast ready to go, even on the busiest mornings.
Ingredients
- English Muffins, either the regular, sourdough, or whole wheat variety. You’re free to pick your preferred option.
- The English muffins and eggs can both benefit from butter.
- Whether it’s a slice of cheddar or provolone, we love cheese.
- To make scrambled eggs, you need to use extra-large eggs.
- Bacon can be prepared in two ways: frying it in a pan or baking it in the oven. Ahead of time, preparation allows for ease of use.
- Mash or slice an avocado.
- Add chives, tomato slices, arugula, pickled red onions, or a splash of spicy sauce for variety.
How to Make a Breakfast Sandwich
- Put in a preheated 375-degree F oven.
- Fill the English muffins with butter. Arrange the English muffins, buttered side up, on a rimmed baking sheet. A cheese slice should be placed on the bottom of each side. In a 350°F oven, melt the cheese for about 3 minutes. Get it out of the oven and put it aside.
- Whisk the eggs in a medium dish after breaking them open.
- Warm the butter or oil in a large, nonstick skillet over medium heat. Season the eggs with salt and pepper, then carefully add them to the hot pan. Hold off on stirring for around 20-30 seconds to give the eggs time to set.
- Reduce to a low simmer. A heat-resistant rubber spatula can gently coax the egg’s outer edge into the pan’s center, where the uncooked egg will then flow in from underneath.
- Stir the eggs constantly, scraping the bottom and sides of the pan with the spatula to ensure even frying.
- Take the pan from the heat when the egg whites are set, but the yolks are still runny. Taste and adjust seasonings as needed.
- Use the still-warm eggs to assemble the sandwiches. Scramble the eggs, crumble the bacon, and mash the avocado; divide between the bottoms of the English muffins.
- Chop some chives and use them as a garnish.
- Those who like to go all out can add tomato slices, arugula (or spinach), pickled red onions, and bagel seasoning. A touch of chili sauce can give it some much-needed kick.
- Sandwiches can be eaten immediately if the other English muffin halves are used to close the sandwiches.
Variations
- Use your preferred bread in place of the English muffin. Try a bagel or a croissant as an alternative. If you need a gluten-free sandwich, use gluten-free bread.
- Breakfast sausage can stand in for bacon.
- The bacon can be left off for a vegetarian breakfast sandwich.
- The eggs can be fried instead of scrambled.
- Although mozzarella, pepper jack, gouda, and Havarti are acceptable substitutes for cheddar and provolone, those two are our favorites.
How to Meal Prep & Freeze
Eating a sandwich as soon as possible after creating it once the flavors have had time to blend is ideal.
Before prepping the meals, assemble the egg sandwiches with the bacon, cheese, and eggs. To avoid making your sandwich mushy and unfreezable, skip the avocado and other toppings.
Chill the sandwiches before freezing them. Squeeze as much air from the plastic wrap as possible before wrapping each sandwich. Freeze the sandwiches for up to three months by placing them in a freezer bag (which you should date and label).
Get the breakfast sandwich out of the freezer and unwrap it before reheating it in the microwave. You may keep your sandwich from getting wet by wrapping it in a paper towel. Put in microwave for 1 minute and 30 seconds. To ensure thorough heating, heat for a further 30 seconds after flipping. Breakfast sandwiches can be reheated in the oven if frozen and then wrapped in foil before being reheated. To reheat, put in a preheated or toaster oven at 350 degrees Fahrenheit for 20 to 30 minutes. Toss in some sliced avocado and whatever else you like.
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