Many of us have had an English Muffin Breakfast Sandwich at a local drive-thru restaurant. They’re super convenient, especially in the car, as they provide a quick, filling breakfast in one small, manageable package. And, the only utensil required is your hand!
While I often eat the sandwiches at the drive-thru restaurants when travelling, I much prefer to make them myself when we’re home.
Making them yourself means you can customize the ingredients, plus they’re healthier…well, healthier if you can ever count bacon as healthy…lol! Definitely not for every single day (although you could easily omit the bacon), but these do make a nice convenient breakfast on those super busy mornings or when you are on the go.
I’m giving you my basic recipe, which is how we usually make them, but you can certainly customize it to meet the needs of you and your family.
You could easily –
Switch out the cooked bacon for:
- Cooked ham
- Cooked sausage patty
I used to always use poached eggs for this recipe, but lately, I have been:
- Just frying the eggs in a little butter. I found this was super easy to do. (…and only one pan to wash!)
- You could bake the eggs in small greased ramekins
- Make a small omelette and then divide it up into the number of pieces you need.
For the cheese, I often use old cheddar, but you could certainly substitute with:
I never eat white bread, but for some reason, I only like white English Muffins, but you could easily substitute whatever type you like:
- Whole Wheat
- Even Gluten Free
Some fun add-ons:
- Sliced tomato
- Finely minced onion
- A few spinach leaves
Pretty much, whatever your family likes and you have available, would be delicious (just be sure it would hold up well in the heat of the oven if you are reheating).
I often make these English Muffin Breakfast Sandwiches the morning of, but I have made them the evening before and wrapped them in a little parchment and tin foil, stored in the refrigerator and reheated them the next morning in a 350-degree oven for 20 minutes.
I have heard of people making these in advance, freezing, and then reheating when needed, but I have never done this, so not sure how long it would take.
NOTE – I always cook my bacon in the oven. If you want to know how easy and mess free it is, you can check out my recipe for oven-cooked bacon.
- 4 English muffins, sliced in half, toasted and buttered (optional)
- 4 large eggs (fried, poached or baked)
- 8 slices Cheddar cheese
- 4 slices bacon, cooked and cut in half
- Salt and freshly ground black pepper, to season eggs
- Once you have all of your components, it's basically just an assembly process.
- I do the egg, cheese, and top with bacon. But, the order doesn't really matter!
- Eat while hot or cool slightly and wrap in a square of parchment followed by a square of aluminum foil.
- Refrigerate until ready to use (Up to 48 hours)
- Reheat packages in a 350 degree F. oven for 20 minutes.
What is your favourite breakfast to eat on a busy weekend or weekday morning?