Breakfast Sandwich Bliss

Skip the fast-food lines and expensive breakfast sandwiches! This homemade breakfast sandwich recipe is the perfect solution for busy mornings. It’s easy to customize and can be made ahead of time, ensuring a delicious and satisfying breakfast whenever you need it.

This recipe provides a simple, make-ahead approach, so you can enjoy a great-tasting breakfast every time. Consider trying egg muffins or egg white muffins for similar make-ahead breakfast options!

DIY Breakfast Sandwich: Why It’s Great

Easy Egg Cooking: This recipe utilizes sheet pan eggs – a simple method to cook a dozen scrambled eggs at once. The sheet pan method ensures perfectly cooked eggs, ready to be layered in your sandwich. It also ensures a great balance of egg and muffin in each bite, with plenty of protein.

Fully Customizable: Tailor your breakfast sandwich to your liking! Choose your favorite breakfast meats, such as sausage patties or bacon, or go meat-free. Select your preferred English muffin – whole grain, or even a cinnamon raisin for a sweet and savory experience. Add veggies like baby spinach, tomato slices, or avocado for extra flavor and nutrients.

Perfect for Any Meal: Breakfast sandwiches are great for more than just breakfast! They make a satisfying snack after school, providing protein, healthy fats, and whole grains. Kids can quickly heat them in the microwave for a convenient meal on busy days filled with sports or other activities.

Ingredient Notes

• Eggs: You’ll need a dozen large eggs, ¼ cup of milk, and salt and pepper to season. A 9×13 inch sheet pan or baking pan, along with nonstick spray, is required for baking.
• English Muffins: Choose your favorite brand and variety. White, whole wheat, multigrain, or cinnamon raisin – the choice is yours! Feel free to mix and match to please everyone in your household. Bagels, Sandwich Thins, or biscuits also work great.
• Breakfast Meat: Use your preferred meat: sausage patties, bacon, ham, or Canadian bacon. Ensure the meat is fully cooked before assembling the sandwiches. You can also skip the meat for a vegetarian option.
• Cheese: A breakfast sandwich isn’t complete without cheese! Use your favorite type. Pre-sliced cheese is convenient, melts quickly, and fits perfectly on the English muffin.

How to Make Breakfast Sandwiches

Here’s how to make a batch of breakfast sandwiches, as well as instructions for making a single sandwich.

Making 6 Breakfast Sandwiches: Step-by-Step

1. Prep: Preheat your oven to 350ºF (175°C). Liberally spray a 9×13 inch rimmed sheet pan (or a similar-sized pan) with nonstick cooking spray.

2. Mix Eggs: In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until completely combined. Pour the mixture into the prepared pan.

3. Bake Eggs: Carefully transfer the pan to the preheated oven and bake for 12 to 14 minutes, or until the eggs are set in the middle. The center should not be jiggly or uncooked.

4. Prep Fillings: While the eggs bake, prepare your chosen breakfast meat (fry bacon or sausage, or lightly brown ham or Canadian bacon). Toast and butter the English muffins, if desired.

5. Assemble: Once the eggs are baked, remove them from the oven and cut them into 12 evenly-sized squares. Place the bottom halves of the English muffins on a baking sheet. Add an egg square and a slice of cheese to each muffin. (Optional: Broil the sandwiches for a minute to melt the cheese). Add another egg square and the meat to each muffin. Cover with the top halves of the English muffins.

6. Serve or Freeze: Enjoy immediately, or let the sandwiches cool slightly before wrapping and freezing for later.

Making 1 Breakfast Sandwich: Quick & Easy

1. Cook Eggs: In a small bowl, whisk together 2 eggs, 1 tablespoon of milk, salt, and pepper. Spray a small skillet with nonstick spray (or use a bit of butter). Pour in the egg mixture and cook over medium-low heat, stirring frequently until the eggs are firm and fully cooked. Fold the scrambled eggs in half, and then in half again, to create a triangle shape.

2. Prepare Fillings: Follow the instructions above for prepping your fillings (meat, toasting the muffin, etc.).

3. Assemble: Place the bottom half of the English muffin on a baking sheet. Add the scrambled eggs and 1 slice of cheese. (Optional: Broil for a minute to melt the cheese). Top with your choice of meat and the top half of the English muffin.

Customize Your Breakfast Sandwich!

• Versatile Ingredients: Make these sandwiches your own! Use egg whites instead of whole eggs, any breakfast meat you prefer (or skip the meat entirely), any type of cheese, and any kind of English muffin, bagel, or biscuit. For a lower-carb option, try Sandwich Thins, Bagel Thins, or low-carb wraps.
• Add Veggies: Mix finely diced veggies (onions, bell peppers) into the sheet pan eggs, or add a layer of fresh spinach, arugula, sliced avocado, or sliced tomato to your sandwich (add these right before eating, not before freezing).
• Gourmet Touches: Elevate your sandwich with fresh herbs (basil, dill, chives), basil pesto (or cilantro pesto), chimichurri, marinated tomatoes, marinated mushrooms, or pickled red onions.
• Spice It Up: Use pepper jack cheese and add a pinch of red pepper flakes to your eggs. A drizzle of sriracha or hot sauce on the sandwich adds a kick!
• Cinnamon Raisin Combo: For a unique flavor combination, try a cinnamon raisin English muffin, sharp cheddar cheese, and scrambled eggs.

Make-Ahead Tips

To Freeze: Allow the sandwiches to cool slightly. Wrap each sandwich individually in parchment paper or foil, then place them in a resealable freezer bag for up to 1 month.

To Reheat in the Microwave: Thaw the frozen sandwiches in the refrigerator overnight. Remove the wrapping and wrap the sandwich in a paper towel. Microwave on defrost or 50% power for 1 minute. Flip the sandwich and microwave for an additional minute on full power, or until fully heated.

To Reheat in the Oven: No thawing is needed. Remove the sandwiches from the freezer bag (keep the parchment/foil on if used). Place them on a baking sheet and heat at 350ºF (175°C) for 15-20 minutes, or until warmed through.

Storing Leftovers

If you’re not eating the sandwiches right away or freezing them, store the eggs and meat separately. Assemble the sandwiches right before serving to prevent the English muffins from becoming soggy. The eggs can be refrigerated for up to 4 days.