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These English Muffin Breakfast Sandwich’s are so simple to make and are GREAT for a quick and easy breakfast on the go! They’re easily customizable to suite for taste and can be made ahead as a freezer breakfast!
I have a whole series on Instagram called “recipes my girlfriend made me” and this is ACTUALLY one of the very first simple recipes that she eve made me. I have no idea why it’s taken me SO long to finally post it but I think it just felt a little too basic.
However, I’m posting it anyways. Despite it being basic or not. Because it was new to me and now I absolutely LOVE them. So, maybe you will too :)
One of the things that I enjoy the most about these is that they’re VERY customizable. You can add all different kinds of protein or veggies as desired. I’m showing you how we like to make them most often but you can experiment with what works best for you.
We often change things up based on what we need to use up in the fridge. Adding veggies into the eggs is a great way to get more veggies in our diet and help produce from going bad!
Here’s what we usually put in our English Muffin Breakfast Sandwiches:
- English Muffins (I really love the sourdough ones!).
- Eggs– I’ve found that 3 eggs split between 2 sandwiches is PERFECT. However, if I’m making just one sandwich for myself, I’ll use either 1 or 2 eggs depending on how hungry I am.
- Spinach– it’s quick and easy and require little to no prep (which I love it for in the morning).
- Cheese– our favorite for this is a good sharp cheddar. However, any melting cheese will work well (mozzarella, pepper jack, etc.).
Other ingredient ideas:
- Protein: we’re vegetarian but have some veggie sausage/ bacon that we love. Those are always great on the sandwich. Really any breakfast protein that you enjoy would be great!
- Veggies: you can easily turn the eggs into a scramble before putting them on the muffin. We’ve made this before with zucchini, bell pepper, mushrooms, and some other veggies that you would often find in an omelet. Get creative and use what you have on hand!
- Avocado: I’ve actually never put avocado on this but I think it would be delicious!
- Other fresh veggies: again, I haven’t tried this but I think fresh veggies, such as a nice slice of fresh tomato, would be delicious.
How to meal prep these English Muffin Breakfast Sandwich’s:
There are 2 different ways that I recommend meal prepping these:
- Morning of: this is what we do. It takes about 5 minutes to throw the whole thing together and I like to get the ingredients ready the night before to make it even easier. Make the sandwich as written and then wrap it up in foil. The foil will keep it nice and warm + the cheese really steams inside the foil and is delicious!
My partner takes this to work with her (a 15 minute drive) and eats it as soon as she gets there. She said it’s always delicious and tastes fresh. - Head of time for the freezer: we don’t do this as often but it works great! Make the sandwiches as instructed and then wrap them in foil and place them in an air tight container in the freezer for up to 2 months.
To reheat: I suggest you thaw them overnight and then you can simply heat them up in the morning. The oven works best BUT a microwave also works well if that’s what you have at work.
If you end up making this recipe, PLEASE please snap a photo and tag me on Instagram @foodwithfeeling! I always love to see what you’re making and how you like it!
English Muffin Breakfast Sandwich
Ingredients
- 2 english muffins, sliced in half
- 3 large eggs, whisked
- ¼ cup of cheese, we usually use sharp cheddar but really any melting cheese works well
- ⅔ cup of chopped spinach
- salt and pepper to taste
Instructions
- Place a medium skillet over medium heat and spray with cooking spray (or use a bit of butter/ oil). Once hot, add in the spinach and cook for about 1 minute or until the spinach has wilted.
- Meanwhile, toast your english muffins.
- Add in the whisked eggs and cook until they’re done to your likeness, about 2-4 minutes. I like my eggs softer so only cook them for about 2 minutes. Remove from the heat and season to taste with salt and pepper. I don’t usually put much salt because the cheese makes it salty enough for me.
- Place the bottom of each muffin onto your plate (or if you’re meal prepping, place it on a piece of foil) and top with the eggs. Evenly divide the cheese between the 2 sandwiches and place the top on. Wait about a minute for the cheese to melt and ENJOY!
- For meal prep day of: wrap the sandwich in foil and enjoy asap. My partner takes it to work (a 15 minute drive) and eats as soon as she gets there.
- For freezer meal prep: wrap the sandwiches in foil and place them in an air tight container. Store in the freezer until ready to enjoy. You can take them out the night before to thaw and then lightly toast them in the morning OR you can microwave the whole sandwich straight from the freezer. ENJOY!
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