Breakfast Sandwiches with English Muffins Recipe – There’s something truly satisfying about starting your morning with a warm, hearty, and flavorful breakfast. Breakfast Sandwiches with English Muffins Recipe is a go-to option for busy mornings, weekend brunches, or even meal-prep for the week. The combination of toasted English muffins, fluffy eggs, melted cheese, and savory breakfast meat (like sausage, bacon, or ham) creates a comforting and filling meal that’s portable and easy to customize.
Recipe Overview
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Prep Time: 15 minutes
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Active Time: 20 minutes
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Resting Time: 5 minutes
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Cuisines: American, Brunch
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Course: Breakfast / Brunch
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Servings: 4 sandwiches
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Calories: ~380 kcal per sandwich
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Total Time: 40 minutes
Equipment Needed
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Non-stick skillet or griddle
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Mixing bowl
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Whisk or fork
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Spatula
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Knife and cutting board
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Toaster or oven
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Foil or parchment paper (for wrapping if meal-prepping)
Ingredients
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4 English muffins (split and toasted)
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4 large eggs
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4 slices of cheese (cheddar, American, or Swiss)
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4 breakfast sausage patties, bacon strips, or slices of ham
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1 tablespoon butter or cooking spray
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Salt and black pepper, to taste
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Optional add-ins: spinach, tomato slices, avocado, or hot sauce
Instructions
Step 1: Prepare the English Muffins
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Slice the English muffins in half and lightly toast them in a toaster or on a skillet.
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This step ensures the muffins don’t become soggy when filled with eggs and cheese.
Step 2: Cook the Protein
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In a skillet, cook sausage patties, bacon, or ham until browned and cooked through.
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Place them on a paper towel-lined plate to remove excess grease.
Step 3: Cook the Eggs
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In a mixing bowl, whisk the eggs with a pinch of salt and pepper.
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Melt butter (or spray) in a non-stick skillet over medium heat.
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Pour in the eggs and cook until softly scrambled, folding gently.
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Alternatively, cook the eggs in round molds for a perfect sandwich shape.
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Step 4: Assemble the Sandwiches
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Place the bottom half of each toasted English muffin on a flat surface.
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Add a slice of cheese, followed by the cooked sausage/bacon/ham.
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Layer on the scrambled or fried egg.
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Top with spinach, avocado, or tomato if desired.
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Close with the top half of the English muffin.
Step 5: Serve or Store
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Serve immediately while warm.
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For meal prep: Wrap each sandwich in foil or parchment paper, then store in the fridge for up to 4 days or freeze for up to 2 months.
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To reheat, unwrap and microwave for 1–2 minutes (if refrigerated) or 3–4 minutes (if frozen), or warm in a toaster oven until heated through.
Nutrition
| Nutrient | Amount |
| Calories | 380 kcal |
| Protein | 20 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 3 g |
| Sugars | 3 g |
| Fat | 18 g |
| Saturated Fat | 7 g |
| Cholesterol | 210 mg |
| Sodium | 760 mg |
| Calcium | 220 mg |
| Iron | 2 mg |
Tips & Variations
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Cheese Options: Try pepper jack for spice, provolone for creaminess, or Swiss for a nutty flavor.
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Veggie Boost: Add sautéed peppers, onions, or mushrooms for extra nutrients.
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Make It Healthier: Use whole wheat English muffins, turkey bacon, or plant-based sausage.
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Custom Egg Style: Swap scrambled eggs for fried, poached, or even a mini omelet.
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Freezer-Friendly Trick: Let sandwiches cool completely before wrapping and freezing to avoid condensation.
Why You’ll Love This Recipe
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Convenient: Perfect for busy mornings or on-the-go meals.
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Customizable: Easy to adapt with your favorite fillings.
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Meal Prep Friendly: Make a week’s worth of sandwiches in one go.
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Family Favorite: Great for both kids and adults.
Conclusion
If you’re looking for a delicious, easy-to-make, and freezer-friendly breakfast, this Breakfast Sandwiches with English Muffins Recipe is the answer. With minimal prep, you’ll have hearty, protein-packed sandwiches ready to fuel your mornings. The versatility of ingredients ensures you never get bored, while the make-ahead option saves precious time during busy weekdays.
