This breakfast sandwich features Canadian bacon, baked eggs, and cheese piled high on an English muffin. It’s the perfect grab-and-go bite for busy mornings!
How To Make An English Muffin Breakfast Sandwich
This breakfast sandwich changes the narrative that a good breakfast takes too long to make. All you’ll need for this recipe is 30 minutes and a handful of ingredients!
- Prepare the oven and pan: Preheat the oven to 325°F. Lightly grease a 9×13 inch pan with butter or oil and set aside.
- Bake the eggs: In a large bowl, whisk together the eggs, heavy whipping cream, salt, and pepper. Pour the egg mixture into the prepared pan and bake for 18-20 minutes. Remove and let cool to room temperature.
- Assemble the sandwiches: Once the eggs are cool, cut them into eight squares or circles with a biscuit cutter. Assemble the sandwiches by layering Canadian bacon, egg, and cheese onto the bottom half of the muffin, then top with the other half.
- Heat the sandwiches up: Heat the sandwiches up in the microwave or oven if desired, and enjoy!
Hot tip: For extra flavor, toast the English muffins before assembly. Pop both halves in the toaster, or butter and toast them on a skillet or under the broiler for 2-4 minutes.
We love sandwiches because they are so customizable — and this English muffin breakfast sandwich is no exception. Load up on your favorite toppings to start the day satisfied.
- Protein: Swap the Canadian bacon for regular cooked bacon, turkey bacon, deli ham or turkey, or breakfast sausage patties. Or, mix and match your favorites for an extra protein boost.
- Cheese: Use cheddar cheese, Monterey jack, havarti, pepper jack, muenster, or any other cheese you have on hand for melty goodness in every bite.
- Veggies: To get your daily dose of veggies in, stir sautéed peppers, onions, jalapeños, or chopped spinach or arugula into the egg mixture before baking. For a refreshing flavor, add freshly sliced cucumbers, tomatoes, or avocado to the assembled sandwich.
- Spreads: Spread a thick layer of garlic herb butter, cream cheese, or mayo onto both halves of the English muffin for a burst of savory flavor.
- Seasonings: Add a sprinkle of garlic parsley salt, paprika, or dried or fresh herbs to the egg mixture before baking to spice it up.
Tips For the Best Breakfast Sandwich
Buckle up — we’re going to flavor town. Here are our top tips for a breakfast sandwich that delivers on flavor, texture, and convenience.
- Use baked eggs, not scrambled. Scrambled eggs tend to fall apart, which can lead to a frustrating sandwich experience. Baking the eggs in a set form ensures each bite is mess-free.
- Keep texture in mind. A perfect sandwich excites the senses with various textural elements. The dream combo of textures in this sandwich includes crispy bacon, fluffy eggs, chewy English muffins, and melty cheese. Play around with the texture of each ingredient to create an addicting breakfast sandwich.
- Make it your own. You can’t go wrong with customizing this sandwich. Do you love an explosion of flavors? Try any of the ingredient add-ins listed above. Throw on some veggies or sauces, or double down on protein!
- Plan ahead. These breakfast sandwiches are designed to be freezer-friendly, but additional toppings may not be. Assemble and store the sandwiches as directed, then add any other toppings you desire right before consuming.
Ways To Serve
An English muffin breakfast sandwich is a balanced, tasty quick bite in the morning. If you’re not in a huge rush, take a seat and enjoy a bowl of banana baked oatmeal or overnight oats for more fiber. Still not satisfied? Whip up a serving of crispy potatoes and mushrooms and pumpkin kasha.
Good news — these English muffin breakfast sandwiches are fridge and freezer-friendly! Whether you’re looking for short or long-term storage, we’ve got you covered.
- Refrigerator: To store for up to one week, wrap the assembled sandwiches individually in plastic wrap and place in the refrigerator.
- Freezer: To store for up to three months, double-wrap the sandwiches in plastic wrap and aluminum foil to prevent freezer burn, then place into a Ziploc bag and freeze.
Hot tip: Label the date of assembly on each package to ensure optimal taste and food safety.
Are you ready for a fresh and steaming breakfast? Pull a sandwich out of the fridge or freezer and get toasting — remember to remove all wrapping beforehand!
- Microwave: For fresh or thawed sandwiches, reheat them in the microwave on a paper towel-lined plate for 30-60 seconds. If you’re reheating straight from frozen, aim for 2-4 minutes in the microwave.
- Oven: For fresh or thawed sandwiches, place them on a lined baking sheet and bake in the oven at 350°F for 3-4 minutes. For frozen sandwiches, pop them in the microwave for 30-60 seconds to warm the center, then bake as directed in the oven for 2-4 minutes.
More Quick Breakfast Recipes
- Chia Pudding — Creamy, delicious, and loaded with nutrients
- Instant Pot Egg Bites — Cheesy egg bites with bacon and veggies
- Classic Potato Latkes — Crispy fried potato and onion patties
- Banana Zucchini Bread — Delicious banana bread with a secret healthy ingredient
- Mushroom Frittata — Loaded with caramelized onions and mushrooms, eggs and cheese
- 8 English muffins sliced and toasted
- 10 large eggs
- 1/4 heavy whipping cream
- 1/2 tsp salt adjust to preference
- 8 slices Canadian bacon
- 8 slices Colby Jack cheese
- Preheat the oven to 325°F. Lightly grease a 9×13 inch pan with butter or oil and set aside.
- In a large bowl, whisk together the eggs, heavy whipping cream, and salt. Pour the egg mixture into the prepared pan.
- Transfer the pan to the oven and bake for 18-20 minutes, or until the eggs are fluffy and set. Remove and let cool to room temperature.
- Once the eggs are cool, cut them into eight squares. Or, use a biscuit cutter to cut out eight circles.
- Assemble the sandwiches by layering Canadian bacon, egg, and cheese onto the bottom half of the muffin, then top with the other half. Enjoy!