English Muffin Breakfast Sandwich

English muffinFor this English muffin recipe, you choose the type of meat you want. Sausage patties, ham, or bacon – choose your favorite or what you have on hand. 

I’m a fan of bacon, and it’s also a favorite of our daughter Sarah Beth. These photos with bacon in the sandwich are taken by her, and it’s her recipe. Any dish at her table is delightful, for sure.

Fry your bacon, then your egg as directed. If you want to scramble all of them in a skillet, I recommend the recipe for scrambled eggs here. 

There are a few tricks to this English muffin recipe, and I’m happy to share her tips with you. It works better if you butter the muffin before toasting. Use jar rings and grease them well. Put them in the skillet, top down, over medium heat. This keeps the eggs encased in their own “ring”.

Follow the instructions, then put it all together to assemble your sandwiches. You can serve them immediately, put them in the fridge, or freeze them for later use. If you decide to put them in the fridge, use them within five days.

Once the sandwiches are assembled, heat in the oven at 250 for 10 minutes. If you have the sandwiches stored in the refrigerator, bake them at 250 for 25-30 minutes, giving the cheese time to melt. These sandwiches are an easy grab on your way out the door, or an easy breakfast once all the kids are at the table.

Here is the recipe.

English Muffin Breakfast Sandwich

A filling and delightful breakfast sandwich that is bound to satisfy any appetite.
Prep Time 10 mins
Cook Time 25 mins
Course Breakfast
Cuisine American
Servings 6 people

Equipment

  • 1 skillet
  • 6 squares tin foil
  • 6 jar rings (not lids)

Ingredients
  

  • 6 eggs, scrambled
  • 6 English Muffins
  • 1 tablespoon butter
  • 6 slices bacon (or sausage or ham)
  • 1 splash water
  • 6 slices American cheese

Instructions
 

  • Fry bacon, then drain
  • Use jar rings(greased well), put in skillet (top part down) over medium heat
  • Beat eggs lightly with a fork and add a splash of water
  • Pour eggs into rings and let cook until set
  • Alternately you can cook eggs together in a skillet until set, then cut into six even pieces
  • Butter English muffins and toast lightly in oven or toaster oven
  • Place 1 English muffin on foil. Add eggs, bacon, cheese inside.
  • Wrap in foil
  • Store in fridge or freezer
  • From fridge or freezer, heat on warm in oven until heated through. 5-10 min. if made fresh, and 20-25 min if refrigerated

Notes

English muffin

English Muffin sandwiches