Why wait in line for breakfast when you can make a hot & hearty breakfast sandwich at home any way you like it?
Supercharge the day with these tasty sandwiches made with egg, sausage (or ham), and plenty of melty cheddar cheese on a crisped English muffin.
Eat it hot or grab-and-go, these breakfast sandwiches are worth getting up for!
An Easy Grab-and-Go Breakfast
Jimmy Dean, Starbucks, and Mcdonald’s all have their own versions but we love homemade breakfast sandwiches best!
- Eat it now or prep breakfast sandwiches ahead and freeze for busy mornings.
- This is a recipe that can be tailored to everyone’s tastes (add bacon or skip the meat if you’d like)!
- Save time and money, and “have it your way!” Assemble ahead and enjoy them at a sporting event, camping, or a day trip!
Ingredients & Variations
Eggs – We use large eggs but egg substitutes will work too. Season, whisk, and bake the eggs on a sheet pan to make several sandwiches at once!
If you’d prefer, heat some butter in a skillet and make scrambled eggs or fried eggs with a runny yolk.
Sausage – Precooked or homemade sausage patties are excellent sandwich builders! Canadian bacon, leftover ham, or bacon works, too.
Cheese – Cheddar is the most common because of its sharp flavor. Try Gouda, gruyere, or even Pepper Jack.
English muffins – English muffins are the perfect-sized circle for the egg and ham. Swap up the bun and make a croissant sandwich or try biscuits or even waffles for a wafflewich!
Sauce for Breakfast Sandwiches: If you’d like to try a sauce, sweet relish is a great addition along with mayonnaise. Try an aoili or hummus.
Variations
Additions – Season the egg or stir in some hot sauce, chives, or green onions. Top with fresh tomato slices, caramelized onions, or some extra-crispy bacon.
- TexMex: Add cheddar cheese, salsa, and guacamole.
- Everything: Swap out the English muffin for a bagel, add a smear of cream cheese, and a sprinkle of everything bagel seasoning.
- Low Carb: All of the ingredients for breakfast sandwiches are low-carb except for the muffins. For fewer calories and carbs, make a keto breakfast sandwich using keto bread or cloud bread!
How to Make Breakfast Sandwiches
- Season & whisk eggs. Bake in a 9×13 pan.
- Broil the split English muffins until browned.
- Top with cheese, sausage, and egg.
- Assemble and serve!
Storing Breakfast Sandwiches
- Keep leftover breakfast sandwiches wrapped in plastic in the refrigerator until ready to reheat in the microwave.
- For frozen, wrap them in plastic and place them in a zippered bag with the date written on the outside. Thaw overnight in the refrigerator or toss them into a backpack or briefcase and they’ll be ready to reheat by lunchtime!
Easy to Freeze!
- To Freeze: Wrap each sandwich in plastic wrap, label it with a date, and place wrapped sandwiches in a large freezer bag.
- Write the date on the outside and pop them in the freezer!
- To Cook From Frozen: Remove from plastic wrap and wrap in a paper towel. Microwave at 30% power for 30 seconds. Heat at full power for an additional 55-65 seconds or until heated through.
- Or just place frozen in a lunchbox or backpack. By lunchtime, they’ll be thawed out and ready to heat!
Did you enjoy these Classic Breakfast Sandwiches? Be sure to leave a rating and a comment below!
Our Favorite Breakfast Sandwich
Ingredients
- 8 eggs
- salt & pepper to taste
- 3 tablespoons milk
- 6 slices cheddar cheese
- 6 sausage patties pre-cooked or 6 slices ham or bacon, cooked
- 6 English muffins split
Instructions
- Preheat oven to 400°F. Grease a 9 x 13″ pan.
- In a mixing bowl whisk together eggs, milk and salt & pepper to taste.
- Pour the egg mixture into the greased pan. Bake for 12-14 minutes, or just until the center is set.
- Heat sausage patties according to the recipe or package directions.
- Once eggs are out of the oven, turn on the broiler. Place muffins on a baking sheet, split side up and place under the broiler 2-3 minutes or until lightly crisped. Remove from the oven and top 6 of the halves with cheese.
- Put the 6 halves with the cheese back under the broiler for 1 minute to melt the cheese.
- Cut the egg into 6 long rectangular slices. Fold the rectangles in half and place on the 6 remaining muffin halves. Top with sausage.
- Assemble the sandwich and serve!
Notes
To Freeze Wrap each sandwich in plastic wrap, label with a date and place wrapped sandwiches in a large freezer bag.
Write the date on the outside and pop them in the freezer!
To Cook From Frozen Remove from plastic wrap, wrap in paper towel. Microwave at 30% power for 30 seconds. Heat at full power for an additional 45-60 seconds or until heated through.
Optional additions
Avocado slices
Tomato Slices
Arugula or fresh spinach
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Can’t wait to try this! What instructions would you have to heat from frozen in the oven? Thanks!
I would heat the oven to 350 F and place foil wrapped sandwiches in the oven for 30 minutes, if straight from the freezer, or until heated through. To get a little crisp you can unwrap them for the last couple of minutes!
Wonderful recipe! Grandkids love it. Easy to follow instructions and tastes great!
I am so glad you enjoyed this recipe Danny!
Excellent! Freezing for busy school mornings.
I love that, Jill! Such a morning time saver.
I’ve been making them for years using either English muffin or Australian Toaster Biscuits. I buy Costco’s frozen precooked sausage patties that fit exactly on the muffin. 30 seconds in the microwave makes them done. I have a large circle cookie cutter that exactly matches the muffin size so I cut my Tillamook Cheddar cheese to fit. Last of all I have 2 little microwave safe egg cookers to which I crack an egg and stir it with a fork. 30 seconds in the microwave and it comes out all puffy and fits perfectly on the muffin. I spread mayo and some Wickles Spicy Red Sandwich Spread (see Amazon). So good. So close to yours. I like a variation so I’ll give it a try, but no ketchup.
That sounds delicious Shirley, thanks for sharing!