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This easy English Muffin Breakfast Sandwich with turkey bacon, egg and cheese is my go-to egg sandwich and one of the best technique to start the morning!

English Muffin Breakfast Sandwich

Skip the drive-thru and make your personal breakfast sandwiches! Nothing makes me happier than an egg sandwich for breakfast, and these healthier English Muffin Breakfast Sandwiches take lower than 10 minutes to whip up. They’re also easy to make ahead and refrigerate or freeze to reheat in the course of the week. More of my favorite healthy breakfast sandwich recipes are this Bacon Avocado Bagel Sandwich, Breakfast BLT, and Omelet Tortilla Breakfast Wrap.

A Lighter Bacon Egg and Cheese Sandwich

In the event you love a bacon egg and cheese mcmuffin, you’ll love this sandwich. It’s a lighter McDonald’s English Muffin sandwich made with turkey bacon, cheddar cheese and egg served on an entire grain English muffin.

Breakfast Sandwich Ingredients

• English Muffin: Toast two whole-wheat English muffins.
• Turkey Bacon: Cut two slices of turkey bacon in half.
• Cheese: Use sharp cheddar cheese
• Eggs: I fried the eggs and kept the yolks runny, which I really like, but you may cook them to your liking. It’s also possible to scramble them when you prefer.
• Salt and Pepper to season the eggs
• Optional: Top with hot sauce, ketchup, mustard, or another condiment you want.

Tips on how to Make English Muffin Breakfast Sandwiches

• Toast the English Muffins: Slice the muffins in half, top with cheese, and toast within the toaster oven or broiler about six inches from the flame until the cheese melts.
• Cook the Eggs: Crack the eggs in a nonstick pan, season with a pinch of salt and black pepper, and cook on low, covered, until the yolks are cooked to your liking.
• Assemble the Sandwiches: Place the bacon on one muffin half and the egg on the opposite, and top with condiments if desired.

Tips on how to Make Ahead

You possibly can double or triple this easy breakfast sandwich recipe as needed. Scramble the eggs as a substitute of frying them and assemble the sandwiches. Individually wrap every one tightly in plastic wrap or foil and store within the refrigerator for as much as 4 days. To reheat from the fridge, microwave the sandwich on a microwave-safe plate for 45 to 60 seconds or warm within the toaster oven until heated through.

Tips on how to Make Ahead and Freeze

Individually wrap every one tightly in plastic wrap or foil and store within the freezer for up to a few months. To reheat from frozen, place the sandwich on a microwave-safe plate, cook for one minute, flip, then cook for one more minute or until heated through.

Variations

• Meat: Swap the turkey bacon for ham, Taylor ham, center-cut bacon, Canadian bacon or a turkey sausage patty.
• Bread: Switch up the bread and use gluten-free muffins, rolls, bagels, or sliced bread.
• Cheese: Substitute cheddar with Pepper Jack, provolone, mozzarella or Swiss.
• Seasoning: Season the eggs with all the things bagel seasoning or Tajin.
• Vegetables: Add avocado, red onion, or tomato.
• Vegetarian Breakfast Sandwich: Omit the meat.
• Make It Dairy-free: Skip the cheese or use dairy-free cheese.

More Make-Ahead Breakfast Recipes You’ll Love

Prep: 2 mins

Cook: 10 mins

Total: 15 mins

Yield: 2 servings

Serving Size: 1 sandwich

• Open the English muffins, top with a slice of cheese and toast within the toaster oven or broiler about 6 inches from the flame until the cheese melts (careful to not burn).

• Meanwhile, spray a big skillet with oil and cook the turkey bacon as directed.

• Put aside and spray the skillet with more oil.

• Crack the eggs in a nonstick skillet, season with a pinch of salt and black pepper and cook on low, covered until the yolks are cooked to your liking, I prefer to keep them on the runny side but you can too make them scrambled.

• To make the sandwiches: place the bacon on one side and the egg on the opposite.

• Top with optional condiments, if desired.

Last Step:

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Variations: Use ham, turkey sausage, Taylor ham or center cut bacon rather than turkey bacon. You possibly can add avocado when you wish.
Make it dairy-free: Skip the cheese or use dairy-free cheese.
Make it vegetarian: omit the turkey bacon.
Make them ahead: Double or Triple the recipe as needed. Scramble the eggs and assemble sandwiches. Wrap each individually tightly in plastic wrap or foil and store within the refrigerator for as much as 4 days.  To reheat from fridge, place sandwich on a microwave protected plate and cook 45-60 seconds, or until heated through or reheat within the toaster oven.
*calculated with Velveeta
To freeze: Wrap each individually tightly in plastic wrap or foil and store within the freezer for as much as 3 months.  To reheat from frozen, place sandwich on a microwave protected plate and cook 1 minute, flip then cook an extra minute, or until heated through.

Serving: 1 sandwich, Calories: 242 kcal, Carbohydrates: 29.5 g, Protein: 18.5 g, Fat: 9.5 g, Saturated Fat: 2 g, Cholesterol: 211 mg, Sodium: 671 mg, Fiber: 8 g, Sugar: 3.2 g