Breakfast Sandwich
An irresistible breakfast sandwich, with eggs, bacon, cheese and guacamole sandwiched between toasted English muffins. These hearty, filling breakfast sandwiches can be enjoyed right away or frozen for later.
When you’re craving something hearty and satisfying for breakfast, this breakfast sandwich is sure to hit the spot. It’s one of the best savory egg breakfast recipes. (This Breakfast Burrito recipe is my other favorite!)
There are endless options when it comes to building a breakfast sandwich. I’ve kept this recipe fairly simple, and I’m also giving you lots of ideas below for customizing this recipe to make the breakfast sandwich of your dreams.
You can make and eat these breakfast sandwiches right away, or freeze them for when you need a quick and easy breakfast later on. They reheat well; you’ll find all the details below.
Breakfast Sandwich Recipe Ingredients
This breakfast sandwich recipe starts with a simple egg omelet made with onions and peppers. The eggs are served between toasted English muffins, along with cheese, bacon and guacamole.
- Red Onion and Bell Pepper: These are chopped and cooked in with the eggs. The peppers and onions add flavor as well as some veggies to the breakfast sandwich.
- Olive Oil: For sautéing the red onion and bell peppers to soften them up before adding them to the eggs.
- Eggs: You’ll need four large eggs, one per breakfast sandwich.
- Salt: To season the eggs.
- Butter: Cooking the eggs in butter adds flavor and keeps them from sticking to the pan.
- English Muffins: I like to use whole wheat English muffins. You can also use regular English muffins, bagels, croissants, biscuits, sliced sourdough or even a hearty whole grain sandwich bread.
- Sliced Cheese: Such as a flavorful sharp cheddar cheese.
- Bacon: Adding a slice of bacon to each sandwich really boosts the flavor. You can omit the bacon for a vegetarian breakfast sandwich.
- Guacamole: Sometimes I make this recipe with guacamole and sometimes I use sliced avocado. If you plan to freeze the breakfast sandwiches you’ll want to leave off the guac or avocado.
How to Make a Breakfast Sandwich
You’ll need a 10-inch nonstick skillet for this recipe. This is the best size for making the 4-egg omelet.
- First, sauté the chopped red onion and bell pepper in olive oil until softened. Then transfer to a clean bowl and wipe out the skillet.
- Crack the eggs into a bowl, add a pinch or two of salt, and whisk vigorously until well combined.
- Melt the butter in the skillet and spread it around the pan. Pour in the eggs. Scatter the onions and peppers over the top. Let cook for 1 minute. Then use a small spatula to carefully lift one edge of the omelet a bit, tilting the pan, so that the wet eggs can run over the edge and underneath the omelet. Repeat this a few more times, around the edges of the omelet, until no more liquid eggs are left on top of the omelet. (See How to Make an Omelet.)
- Cook the omelet until the top is mostly set. Then transfer it to a plate or cutting board. Fold it into thirds by folding both sides over the center, and cut into 4 pieces.
- Assemble each egg sandwich on a toasted English muffin with a slice of cheese, ¼ of the omelet, a slice of bacon (cut in half) and guacamole.
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Recipe Variations
Switch up the flavors in your breakfast sandwich with one or more of these ideas:
- Add a sauce: Try spicy mayo or hot sauce.
- Cheese: Use sliced pepper jack, white cheddar or goat cheese. Or spread the bread with cream cheese.
- Eggs: Swap the omelet for a fried egg, over easy egg, poached egg or scrambled eggs.
- Bread: There are so many options! Try croissants, bagels, sourdough, or biscuits.
- Swap the veggies: Other options include fresh or sautéed spinach, arugula, sautéed mushrooms, and sliced tomato.
- Meat: Try a slice of ham or breakfast sausage.
- Vegetarian: Leave off the bacon.
- Potatoes: Add a layer of hash browns.
Make Ahead Breakfast Sandwiches
These breakfast sandwiches are great for meal prep!
- To Freeze: Assemble the sandwiches as directed, leaving off the guacamole because it won’t freeze well. Once completely cool, wrap tightly in foil, waxed paper or plastic wrap and then place in a zip-top plastic bag or other airtight container. Store in the freezer for up to 2 months.
- To Reheat: For best results, let the frozen breakfast sandwiches thaw overnight in the refrigerator. Then reheat in a 350 degree F oven or in the microwave until hot.
You might also enjoy these make ahead breakfast recipes.
More Favorite Breakfast Recipes
Breakfast Sandwich
This breakfast sandwich recipe is perfect for when you're craving a savory breakfast. Eggs, cheese, bacon and guacamole are sandwiched between toasted English muffins for a hearty, satisfying breakfast. Enjoy these breakfast sandwiches right away or follow the instructions in the notes below to freeze them for later.
Ingredients
- 2 teaspoons olive oil
- ½ cup chopped red onion
- ½ cup chopped bell pepper
- 4 large eggs
- salt, to taste
- 1 tablespoon butter
- 4 whole wheat English muffins
- 4 slices sharp cheddar cheese
- 4 slices cooked bacon
- ¾ cup guacamole
Instructions
- Cook the veggies: Heat the olive oil in a 10-inch nonstick skillet over medium heat. Add the chopped onion and bell pepper and cook until softened, about 3 minutes. Transfer the veggies to a clean bowl and set aside. Wash out the skillet.
- Make the omelet: Crack the eggs into a bowl, add a pinch or two of salt, and whisk vigorously, until the eggs are combined and uniform. Heat the butter in the skillet over medium-low heat. Once the butter has melted, use a small spatula to spread it out over the bottom and sides of the pan.
- Pour the eggs into the skillet and scatter the peppers and onions evenly over the top. Let cook for 1 minute. Once the eggs start to set around the edges, use a small spatula to carefully lift one edge of the omelet a bit, tilting the pan, so that the wet eggs can run over the edge and underneath the omelet. Repeat this a few more times, around the edges of the omelet, until no more liquid eggs are left on top of the omelet.
- Reduce the heat to low and let the omelet continue cooking until the top is mostly set. If needed, you can cover the pan with a lid to help the top cook through. Transfer omelet to a plate or cutting board, fold into thirds by folding both sides over the center, and cut into 4 pieces.
- Assemble the sandwiches: Separate the English muffins in half and toast. Assemble each sandwich with a slice of cheese, ¼ of the omelet, a slice of bacon (cut in half) and guacamole. Serve immediately. (If desired, you can place the sandwiches in a 350° F oven for 2-3 minutes to melt the cheese. Add the guacamole after warming.) See note below for how to freeze the breakfast sandwiches.
Notes
- To freeze and reheat: Assemble the sandwiches as directed, leaving off the guacamole because it won’t freeze well. Once completely cool, wrap tightly in foil, waxed paper or plastic wrap and then place in a zip-top plastic bag or other airtight container and freeze for up to 2 months. Let thaw overnight in the refrigerator. Reheat in a 350 degree F oven or in the microwave until hot.
Calories: 461kcal, Carbohydrates: 31g, Protein: 21g, Fat: 30g, Saturated Fat: 11g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Cholesterol: 207mg, Sodium: 615mg, Potassium: 539mg, Fiber: 8g, Sugar: 7g, Vitamin A: 1263IU, Vitamin C: 30mg, Calcium: 387mg, Iron: 3mg
Nutrition information is an estimate.
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