Breakfast Sandwiches with Egg

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

5 from 1 vote

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.

Prep Time5

Cook Time5

Total Time10

Course: Breakfast and brunch

Cuisine: American

Keyword: breakfast sandwich, Breakfast Sandwiches with Egg

Servings: servings; can easily be increased

Calories: 567kcal

Author: Lee Clayton Roper

Ingredients

2 Sourdough English muffins split
4 teaspoons butter
2 large eggs
2 turkey sausage patties
2 slices sharp Cheddar cheese

Instructions

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

Notes

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

Bread – store bought English muffins – regular, sourdough, whole wheat, gluten free
Eggs – fried, poached, scrambled or baked
Cheese – Cheddar, cream cheese, Fontina, Havarti, Provolone, American
Meat – turkey sausage, regular sausage, fried bacon, sliced ham. I also make them with smoke

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.

Nutrition