Breakfast Egg Sandwiches

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This is the best Breakfast Egg Sandwich Recipe! Flavorful baked eggs and bacon are held together with melted cheese on an English muffin! Breakfast sandwiches are easy to make with 8 ingredients and they freeze well.

2 Breakfast Egg Sandwiches on a plate, one with a bite taken out of it

This egg sandwich recipe is a delicious, hearty way to start your day!

Flavorful baked eggs, crispy bacon and melty cheese are all nestled between two english muffins for a breakfast sandwich better than any restaurant!

This recipe also freezes well, so you can make a batch (or two) and enjoy them all week long!

2 Breakfast Egg Sandwiches on a plate, one with a bite taken out of it

Egg Sandwich Recipe: Ingredients & Substitutions

overhead photo of the ingredients in this Breakfast Egg Sandwich recipe
  • Eggs. Use large, organic eggs for the best results.
  • Heavy Cream. Half and half and whole milk are good substitutes for heavy cream.
  • Dijon Mustard. Choose your favorite mustard variety such a spicy or honey mustard, if desired.
  • American Cheese. Any sliced cheese works well including Swiss cheese, sharp cheddar cheese, gouda, pepper jack, etc.
  • Bacon. you can use sausage patties in place of bacon, or omit it for a vegetarian version.
a stack of 2 Breakfast Egg Sandwiches

How to Make Egg Sandwiches

Many people wonder, “How do you make an egg sandwich step by step?” So we’ll answer that question by walking through the process together, and don’t forget to watch the video.

Begin by whisking together eggs, heavy cream, mustard, salt, pepper and garlic powder in a large bowl.

two photos showing How to Make Egg Sandwiches - whisking egg mixture together

Then, pour the egg mixture into a lightly greased baking dish and bake for 15 minutes, or until the eggs are just set.

How to Make Egg Sandwiches  - egg mixture in the baking dish before and after baking

At the same time, spread the bacon out onto a baking sheet. Then bake it (while the eggs are baking) at 350 until crisp (about 12-15 minutes). Check out this post on how to cook bacon in the oven!

two photos showing how to cook bacon for breakfast egg sandwiches

Remove the baked eggs from the oven and cut them into 6 squares.

How to Make Egg Sandwiches - cutting eggs into 6 pieces

Lay the cheese on one half an English muffin, then top it with bacon and then the egg.

two photos showing how to assemble egg sandwiches

Cover with the other half of the English muffin and press it down gently.

two photos showing how to assemble egg sandwiches

Then, put the assembled egg sandwiches on a baking sheet and put in the warm oven for 2-3 minutes, until the cheese is slightly melted.

6 Breakfast Egg Sandwiches on a baking sheet

Serve

Serve the egg sandwiches warm. I love serving them with fruit salad or roasted potatoes!

3 Breakfast Egg Sandwiches

Store

Store leftover breakfast sandwiches in an airtight container in the refrigerator for up to 5 days.

Reheat in the microwave or in the oven set to warm.

a Breakfast Egg Sandwich on its side

Freeze

To freeze this egg sandwich recipe, let the sandwiches cool completely to room temperature after assembling.

Then, wrap them tightly in plastic wrap or parchment paper and put the wrapped sandwiches in an airtight container in the freezer.

Freeze for up to 2 months. Reheat in the microwave or in the oven set to warm.

a Breakfast Egg Sandwich on a plate with a bite taken out of it

Egg Sandwich Recipe FAQs

What goes good on an egg sandwich?

Here are some other delicious foods you can add to this egg sandwich:
-Spinach
-Onion
-Sausage
-Tomatoes
-Ketchup
-Hot Sauce
-Mayonnaise
-Mustard

Is egg sandwich healthy?

This egg sandwich recipe contains many important nutrients that will give you fuel to take on the day!

Can I double this recipe?

Yes, double the ingredients to make 12 sandwiches.

two Breakfast Egg Sandwiches on a plate

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Breakfast Egg Sandwich Recipe

Laura
This is the best Breakfast Egg Sandwich Recipe! Flavorful baked eggs and bacon are held together with melted cheese on an English muffin! Breakfast sandwiches are easy to make with 8 ingredients and they freeze well.
5 from 3 votes
Course Breakfast
Cuisine American
Servings 6 Breakfast Sandwiches
Calories 334
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes

Ingredients  

Instructions 

  • Preheat oven to 350 degrees F. Grease a 9×9โ€ baking dish.
  • Whisk together eggs, heavy cream, mustard, salt, pepper and garlic powder.
  • Pour eggs into prepared baking dish. Bake for 15 minutes, or until the eggs are just set.
  • Spread bacon out onto a baking sheet. Bake (while the eggs are baking) at 350 until crisp (about 12-15 minutes). (See: How to Cook Bacon in the Oven)
  • Cut the eggs into 6 squares.
  • Lay the cheese on one half of the English muffin, then top it with bacon and then the egg.
  • Cover with the other half of the English muffin and press it down gently.
  • Put them on a baking sheet and put in the warm oven for 2-3 minutes, until the cheese is slightly melted.
  • Serve warm, or freeze.

Video

Notes

Ingredient Substitutions
  • Eggs. Use large, organic eggs for the best results.
  • Heavy Cream. Half and half and whole milk are good substitutes for heavy cream.
  • Dijon Mustard. Choose your favorite mustard variety such a spicy or honey mustard, if desired.
  • American Cheese. Any sliced cheese works well including Swiss cheese, sharp cheddar cheese, gouda, pepper jack, etc.
  • Bacon. you can use sausage patties in place of bacon, or omit it for a vegetarian version.
Store
Store leftover breakfast sandwiches in an airtight container in the refrigerator for up to 5 days.
Reheat in the microwave or in the oven set to warm.
Freeze
To freeze this egg sandwich recipe, let the sandwiches cool completely to room temperature after assembling.
Then, wrap them tightly in plastic wrap or parchment paper and put the wrapped sandwiches in an airtight container in the freezer.
Freeze for up to 2 months. Reheat in the microwave or in the oven set to warm.

Nutrition

Serving: 1Breakfast Sandwich | Calories: 334kcal | Carbohydrates: 2g | Protein: 16g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 269mg | Sodium: 900mg | Potassium: 192mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 605IU | Vitamin C: 0.04mg | Calcium: 260mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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