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Toasty on the outside and filled with ingredients everyone loves, these breakfast are sandwiches delicious!
Easy Breakfast Sandwiches
For years, I made these English Muffin Breakfast Sandwiches at home -and still do- because you simply can’t beat the convenience of having a few (or many) in the freezer.
I should also mention that they are very friendly on the budget, so if you have growing teenagers who can eat an entire box of cereal in one or two sittings; this is a great recipe to try. My teens love them and might eat two!
Opening the freezer and finding these guys looking at you is every mom’s joy. I mean, they’re great to eat on the go or enjoy on weekends, but they’re also great as a breakfast-for-dinner idea paired with fruit and yogurt.
Ingredients
I make this recipe with a whole pack of English muffins so the entire family can enjoy these breakfast sandwiches, or you can freeze leftovers if there are any. You’ll find the measurements in the recipe card below, but first, check that you have:
- English muffins: regular, whole-wheat, gluten-free; use 1 pack of your favorites.
- Eggs: you can cook them in a pan or the oven.
- Cheddar cheese: or any other kind of sliced cheese you like.
- Honey ham: delicious! You can make these sandwiches with other deli meats too.
- Salt and pepper: for seasoning the eggs.
What Else to Put on a Breakfast Sandwich
Ham, cheese, and eggs are the base for these epic English Muffins Breakfast Sandwiches that you can easily upgrade or customize to your taste for more flavor and nutrition. Here are some delicious ideas:
- Bacon
- Breakfast sausage
- Smoked Gouda cheese
- Provolone cheese
- American cheese
- Avocado
- Chives
- Spinach
- Onions
- Tomato slices
How to Make English Muffin Breakfast Sandwiches
These English Muffin Breakfast Sandwiches are super easy to make -I mean, they are eggs, cheese, and ham inside an English muffin- and freeze really well. Here’s the step by step:
- Toast
I like to toast the English muffins if we’re eating them right away. If not, you can skip this step. - Whisk the eggs
They’ll cook evenly and all at once this way. - Cook the eggs
You can scramble them or cook them like an omelet, it’s up to you. The latter is easier. - Add cheese and ham
Top the English muffins with these, or if you’re using bacon or sausage, swap for that. - Broil
You’re simply warming up the ham and cheese for no more than 1 minute. - Sandwich it up
Top the cheesy English muffins with the egg mixture and close the sandwich. - Enjoy!
Serve warm and enjoy! If you want to eat them on the go, just wrap it in a paper towel and place it inside a lunchbox.
You can see how easy they are to make in the video below.
Can You Make the Egg in the Oven?
Yes! In this recipe, I’m cooking the eggs in the pan, but you can totally make them in the oven using ramekins, as I do in the video.
First, preheat the oven to 375F. Then, place the ramekins on a baking sheet and grease them with cooking oil spray. Crack one egg in each ramekin and whisk just a bit using a fork. Season with salt and pepper and cook in the oven for 12 to 15 minutes.
How to Prep Ahead
These English Muffin Breakfast Sandwiches are one of many things I make ahead and fill my freezer with, as I do with my Breakfast Burritos. To freeze breakfast sandwiches, allow them to cool down at room temperature. Wrap them in foil and place them in a freezer-safe zip bag, writing down the date. They last one month in the freezer.
To reheat in the microwave, remove the foil and wrap the sandwich in a paper towel. Microwave for 1-2 minutes or until heated through. If using the oven, preheat it at 350F, place the sandwich wrapped in foil and heat for 20 to 30 minutes.
The Story Behind this Recipe
The story behind these guys is quite funny actually. Years ago, when I was pregnant with my first child, I craved these egg, ham, and cheese breakfast sandwiches. Not being a fan of the big yellow arches I just didn’t eat them. By the fourth month, I practically cried on the way to my pregnancy appointment for one of these (I blame the hormones).
My husband, being the awesome first-time dad that he was, drove me through the yellow arches and ordered one of these. I still remember the feeling of satisfaction only a pregnant woman can get when her body craves something. After that, I bought one of those sandwiches once a month until I delivered my baby girl. And that was the last time I bought one of those Egg McMuffins.
More Easy Breakfast Ideas
At my place, we LOVE breakfast, so I’m always showing up with new ideas to make mornings epic! One of my favorites for the weekends is this incredible Blueberry French Toast. For days when I want breakfast ready to grab and go, there is nothing better than a jar of Strawberry Overnight Oats or my tasty and portable Pancake Muffins.
English Muffin Breakfast Sandwich (Makes 6)
Ingredients
- 6 English muffins, sliced in half
- 6 eggs
- 6 slices Cheddar cheese
- 6 slices honey ham
- Salt and pepper, to taste
Instructions
- Toast the English muffins in the toaster, in batches, or in the toaster oven. During this process, start cooking the eggs.
- In a bowl, whisk the eggs.
- Heat a large non-stick pan over medium-high heat. Spray or grease with oil, and once hot, pour the whisked eggs into the pan. Cook the eggs, either scramble them or let the egg mixture set lightly before breaking it it apart, and with a spatula, flip them over into a large omelet. It often breaks apart but that's ok!
- Place the toasted English muffins on a baking sheet middle-side up. Top 6 halves with a slice of cheese and the other 6 with a slice of ham (fold it if needed).
- Place it in the oven, and BROIL it for 1 minute, until the cheese has melted and the ham has warmed up. Remove the baking sheet from the oven.
- Distribute the cooked eggs on top of the warm ham slices and close the breakfast sandwich with the melted cheese side.
- Serve warm and enjoy!
chris hortman says
Here is how to poach an egg on the microwave. Crack one egg into a half cupofcold water. Put in microwave for 50 seconds. Pull out salt and pepper.
Lori says
These sound good! Do you toast the muffins ahead of time?
Laura Fuentes says
personally, yes. I like the texture of them toasted 🙂
janmaus says
I do these all the time, but don’t freeze the whole sandwich, only the “innards.” I scramble 8 eggs, often incorporating goodies such as sauteed diced onion, sliced mushrooms, chopped spinach, green chilies, etc. I pour the eggs into a well buttered 9″ baking pan, and bake at 350 until set–takes about 15-20 min. I cook up some breakfast meat–bacon, Canadian bacon, ham, or precooked frozen 3″ sausage patties–if you fry the precooked sausage and drain on paper towels, you will eliminate a lot of fat. I cut the eggs into 9 square portions and assemble the sandwich fillings with meat, egg portion, and a slice of cheese then freeze individual portions in baggies. When I need a fast breakfast, I pop a split English muffin in the toaster, and warm a bag of innards in the microwave. If I have more time, I might put half of the muffin topped with a slice of cheese under the broiler until melty before assembling the whole thing. A slice of fresh tomato is nice, too. Cheap, fast, and yum. As Laura suggests, I would use these up within a month. Those “yellow arches” English muffins taste like sawdust–we can definitely do better–and the variations are infinite. My fave is diced pepper, onion, ripe olives and green chilis in the egg, pepper jack cheese, no meat, and a thick slice of fresh tomato. Next up is feta cheese, kalamata olives, diced onion and a lot of spinach with no meat and a slice of tomato. Third pick is plenty of carmelized onions, sliced mushrooms in the eggs, plus Swiss cheese with a slice of ham. Hubs likes it best with American cheese and sausage. I only freeze one version at a time.
Stephanie says
Hello! I just discovered your recipe in an endeavor to break myself of wasting money (and empty calories) at the golden arches. I was wondering, have you ever experimented with adding some veggies to the eggs before you cook them and if so, does that change the cooking time? (I’m considering onions, bell pepper chunks, spinach leaves, etc).
Laura Fuentes says
You can absolutely add veggies to the eggs. Instead of cooking them whole, just make them into scrambles. Enjoy!
Tara says
Do you toast the English Muffins first or leave them “raw”?
Laura Fuentes says
I leave them raw, but you can absolutely toast them. they toast when I heat them up in the toaster oven.
Thaddeus says
Hi Laura. That lunch tin looks like it can be used for many prepped meals. Can you tell me which brand it is or where you got it? Thanks. Love the premade mcmuffin.
Laura Fuentes says
Hi Thaddeus, unfortunately, that lunch tin is no longer available. It was a sample I received years ago for my cookbook.
SM ROn says
Use a coffee cup
rita kriss says
I just made these the only problem is the eggs are much smaller then the English muffin and I use a large cup cake tin.
Laura Fuentes says
That is not a problem, it still fits inside the sandwich. 🙂
Jan says
This was a great idea, but did not work that well for me. If frozen ,the breakfast sandwich does not reheat evenly. I microwaved it for 1 minute on either side. Then realized that the egg in the middle was still frozen. I ended up taking the sandwich apart to heat the egg more, because I didn’t want to overheat the english muffin. Also the moisture from the ham made the sandwich soggy.
I like your mini quiches much better to reheat from frozen. Then wrap them in a tortilla with shredded cheese.
Laura Fuentes says
I’m sorry these didn’t heat up for you well. They thaw out for us but all microwave settings are different too.
Darlene says
Maybe try putting the sandwhich you want to eat in the fridge the night before. That way it will thaw and easily be microwaved the next day
Marie M says
Where could i find the mini quiche recipe? I’d like to try it.
Laura Fuentes says
Hi Marie, here is my basic recipe. Swap the pepperoni and olives for anything you might want to put in there.
Beth says
Can the mini quiches be frozen?
Laura Fuentes says
They sure can! Just eat and heat!
Tash says
Would I be able to make these with Egg Beaters or egg whites? Also, how long do these breakfast sandwiches last in the freezer?
Laura Fuentes says
Yes, you can make these with egg beaters. I would say no longer than a month in the freezer since you are just freezing in regular plastic wrap.