A Simple Homemade Breakfast Sandwich
This is a classic breakfast sandwich with a few upgrades (hello herbs and cream!) plus a few simple swaps to make them faster (using stovetop scrambled eggs and pre-cooked meat like deli ham). They are a classic morning comfort food and make a super satisfying lazy Saturday morning breakfast. They don’t require any special cooking skill, and they are one of those breakfasts that everyone can agree on. Plus I’ve shared lots of other options to switch them up including various filling ideas and cooking methods because this is the ever-so-versatile breakfast sandwich after all. The key to the recipe is just that you don’t walk away while they are toasting under the broiler and forget about them. I think we all have at least one memory of doing that to that blackened piece of garlic bread or what not. These are much too good to be wasted to charring.
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Breakfast Sandwich Recipe Ingredients
See below for full recipe with amounts.
English muffins: White, wheat or sourdough Eggs: Pasture raised are best. Heavy cream: Half and half can be substituted. Salt and black pepper Parsley and chives: Fresh herbs will give best flavor but in a pinch use 1/3 the amount dried. Deli ham: I like black forest or Tavern ham but honey or maple ham is fine too. Cheddar cheese: See cheese note below for more options. Cooking spray: Olive oil or avocado oil spray will be best. Hot sauce: This is optional for a little kick.
How to Make Eggs for a Breakfast Sandwich
Stovetop (recipe method) Oven (alternative method): Microwave (alternative single method): For 1 breakfast sandwich follow my microwave scrambled eggs option here (you can add herbs and use cream for milk).
How to Make a Breakfast Sandwich
Possible Variations
Bread Base: In place of english muffin you can also make these with toasted bagels (plain, wheat, multi-grain, everything, sesame), croissants, bread slices, ciabatta, or even smaller naan. Meats: Cooked breakfast sausage patties (such as Jimmy Dean), turkey sausage, or Italian sausage will work in place of ham (pre-cook in skillet instead of oven). Or use cooked bacon (pork or turkey bacon), cooked chorizo, or leftover roast ham slices or deli turkey. Cheese: Other delicious cheeses to use are Swiss, gruyere, Monterey jack, havarti, provolone, gouda, fontina, muenster or American. Eggs: While there’s not much of a substitute for eggs (unless you are swapping all the fillings to vegan), you can switch up the cooking method and try with fried sunnyside eggs, boiled eggs (sliced), microwave scrambled eggs, poached eggs, or baked eggs. Herbs: Try with other herbs in place of those I’ve included here including chervil, tarragon, basil, thyme, or dill (keep in mind the flavor combo you are looking for between type of meat, cheese and herbs). Add vegetables: For an upgrade try them with sliced or mashed avocado, sliced tomatoes, arugula, spinach, or sauteed bell peppers or mushrooms.
Helpful Make Ahead Tips
If you’d like to prepare these as freezer breakfast sandwiches then instead skip the toasting steps and just assemble after cooking the eggs (with raw cheese, deli ham or cooked bacon or cooked sausage). Wrap in foil and store in an airtight container in the freezer up to 3 months or in the fridge for 4 days. To heat: Thaw in fridge overnight then remove foil and heat in the microwave on microwave safe plate until warmed through, about 1 minute. Or bake in the oven in the foil at 400 degrees for about 10 minutes.
More Family Friendly Breakfast Recipes to Try
Breakfast Casserole Breakfast Burritos Eggs Benedict Egg Muffins Frittata
