Breakfast Sandwiches with Egg

white plate showing an Egg Breakfast Sandwich, with basket of sandwiches and coffee in the background

5 from 1 reviews

These scrumptious Breakfast Sandwiches with Egg are quick and easy to prepare with pantry ingredients. Make ahead and freeze for busy mornings! And, choose your favorite fillings.



[See variations in Notes below.]


  1. Toast English muffins. Spread with butter. Set aside and keep warm.
  2. Grease a large nonstick skillet or griddle and heat to medium-high. (see Tip below.)
  3. Crack eggs into prepared pan and fry as desired. (I like mine over-hard, Robert likes his over-easy.)
  4. Reduce heat to low, place cheese slice on top of each egg, cover and cook for around 1 minute, just until cheese is melted.
  5. While the eggs are cooking, heat the sausage patties in the microwave.
  6. Assemble as follows: place half an English muffin on each plate. Top with egg/cheese, sausage, then second half of muffin.
  7. Serve immediately or cool, wrap and freeze. (See directions in post for wrapping, freezing and reheating.)


Ingredient variations: you can substitute other ingredients, depending on what you like or have on hand. Here are some ideas:

Tip on frying eggs: make sure your pan is preheated to medium-high, and hot before adding the eggs. The high heat keeps the eggs from spreading too much, so they fit better on the muffin. 

Keywords: breakfast sandwich, quick and easy

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