How To Make Eggs For Breakfast Sandwiches?

How do you cook eggs for breakfast sandwiches?

  • Directions Spray microwavable bowl with cooking spray. Crack egg into bowl; do not stir. Microwave egg for 1 minute. While egg is cooking, toast bread. Spread with condiment of your choice. Add breakfast meat and veggie to 1 slice toast, and cover with cheese slice.

How do you make different eggs for breakfast?

11 Ways to Cook an Egg

  1. Hard Boiled. A hard boiled egg is cooked in its shell in boiling water.
  2. Soft Boiled. Soft boiled eggs follow the same process as hard boiled eggs, but you cut the cooking time roughly in half.
  3. Hard Scrambled. The almighty scrambled eggs.
  4. Soft Scrambled.
  5. Sunny Side Up.
  6. Over Easy.
  7. Over Medium.
  8. Over Hard.

What can I use as an egg ring?

Egg rings are nifty tools, but you probably don’t need one in your home. Any round circular piece of metal that’s clean and can withstand the heat of a pan should work, like a biscuit cutter or, yep, a Mason jar ring.

What’s the best way to make eggs?

How to cook it: Melt butter in a non-stick or cast iron skillet over medium low heat. Add the egg and sprinkle with salt and pepper. Cook 2 to 3 minutes until the whites are firm. Flip and cook about 2 more minutes until the yolk is fully cooked, gently pressing the yolk with a spatula to make sure it’s broken.

How do you like your eggs options?

How do you like your eggs?

  1. Sunny Side Up. A fried egg with the yellow of the yolk runny and showing – the name is pretty descriptive in this instance.
  2. Over Easy.
  3. Over Medium.
  4. Over Hard.
  5. Hard Boiled.
  6. Soft boiled.
  7. Poached.
  8. Scrambled.

What are the 5 types of fried eggs?

How to Fry the Perfect Egg

  • Sunny side up: The egg is fried with the yolk up and is not flipped.
  • Over easy: The egg is flipped and the yolk is still runny.
  • Over medium: The egg is flipped and the yolk is only slightly runny.
  • Over well: The egg is flipped and the yolk is cooked hard.

How does mcdonalds make their eggs round?

Does McDonald’s use Freshly Cracked Eggs? We use a freshly cracked, Grade A egg for our famous Egg McMuffin® sandwich. It gets its iconic round shape when we cook it on the grill with an ‘egg ring.

How do you make circle eggs?

To do this, pour a bit of water in the pan around the outside of the egg ring and cover with a lid. Let the egg cook for about three minutes until it’s set. Remove the pan from the heat, and gently lift the egg ring to reveal your cooked, perfectly round egg.

Do egg rings work?

Cooking Scrambled Eggs using Egg Rings The egg ring method also works well for scrambling eggs. The egg ring will be very hot, so make sure to remove it using an oven mitt or tongs. Flip the egg and cook the other side to the desired doneness.

What is in a sausage and egg McMuffin?

A pork sausage patty, lightly seasoned with herbs, a free-range egg and a slice of cheese, in a hot, toasted English muffin. Perfect. A pork sausage patty, lightly seasoned with herbs, a free-range egg and a slice of cheese, in a hot, toasted English muffin.

How do you keep fried eggs from spreading?

Instead of using a non stick pan, use a cast iron skillet or steel pan and get them really hot prior to cooking the egg. Place the egg near the side wall where the pan is hotter and keeps the egg from spreading in all directions.

How do you make egg McMuffin egg rings?

Gently remove the eggs from the rings, and place one egg on each piece of Canadian bacon. Top each egg with one slice of American cheese, top cheese with the top of the English muffin. Wrap each egg McMuffin with foil or parchment paper. Wait about 30 seconds before serving.

Make Folded Scrambled Eggs For Your Breakfast Sandwich

With a fresh collection of recipes ready to be served at your brunch table, award-winning blogger Joy Wilson, also known as Joy the Baker, has released a new cookbook. Using her unique and classic methods to substantial breakfast meals, she can make the finest meal of the week even better. Everything you need to make these scrambled eggs feel perfectly at home is a few pieces of bacon or a griddled sausage patties, as well as a toasty bread. My guilty pleasure dishes are generally around three dollars in price and are served in a grease-stained paper bag from drive-through windows or over a deli counter.

Fortunately for both of us, this egg recipe is ideal for making handmade versions of these delectable treats.

Joy The Baker has granted permission for this reprint.

Using her unique and classic methods to substantial breakfast meals, she can make the finest meal of the week even better.

My guilty pleasure dishes are generally around three dollars in price and are served in a grease-stained paper bag from drive-through windows or over a deli counter.

Fortunately for both of us, this egg recipe is ideal for making handmade versions of these delectable treats.

The following is reprinted with permission from “Joy The Baker Over Easy.”


  • 1 big egg
  • 1 tablespoon whole milk
  • A splash of soy sauce or tamari
  • Freshly cracked black pepper
  • 1 tablespoon clarified butter
  • 2 tablespoons finely shredded sharp cheddar cheese


  1. Pour all of the ingredients into a small mixing bowl and whisk until well combined. Melt the clarified butter in a nonstick pan with a 6-inch diameter placed over medium heat. In a heated pan, pour the egg, tilting the pan to form a very thin layer that is almost crepe-like in appearance. Reduce the heat to low and sprinkle the cheese over the 4-inch circle of egg in the center of the pan. Using a very tiny spatula, fold the edges of the egg over the melting cheese, forming a little square of the egg white. As soon as it’s cooked, slip it onto some bread or into a sandwich or whatever you’re eating right away and enjoy

Sheet Pan Breakfast Sandwiches

These are ideal for quick weekday breakfasts since they freeze and reheat well. Make these, and you’ll like them!


12 big quail eggs a half-gallon of whole milk cheese (about 6 ounces) Spray with nonstick properties seasoning with salt and pepper Avocado English Muffins are a type of muffin that originated in England. Bacon is a delicacy in many cultures (optional)


  1. Preheat the oven to 375 degrees Fahrenheit. Combine the eggs and milk in a large mixing bowl until blended. Lightly coat a sheet pan with nonstick spray before baking (or butter it lightly). Pour the eggs into the sheet pan that has been prepared. Preheat the oven to 375 degrees and bake the eggs for 12 minutes. It is best if the eggs are almost entirely cooked through. It’s fine if there is still a small amount of liquid
  2. Remove the sheet pan from the oven and top with cheese. Continue baking for another 3 minutes to melt the cheese and finish cooking the eggs. Salt and pepper the cooked eggs after they have been removed from the pan. After allowing the eggs to cool fully, cut them into 12 equal squares and wrap each square individually in plastic wrap. Squares should be frozen. Additionally, wrap eggs in aluminum foil to keep them fresh for a longer period of time. In order to reheat eggs, take them from the plastic wrap and microwave them on high for approximately a minute until warm. Prepare an easy and tasty breakfast sandwich by combining eggs, avocado, and optionally fried crispy bacon on a toasted english muffin
  3. Serve immediately.

In addition, the frozen eggs with cheese are a terrific option for a quick kid’s breakfast. They are a big hit with my one-year-old!

Here are a few other great breakfast sandwich recipes!

  • Breakfast sandwiches such as the Hodgman Breakfast Sandwich, the Five Minute Protein Breakfast Sandwich, and Latke Breakfast Sandwiches are all popular options. Country Cleaver’s Chorizo and Egg Breakfast Sandwich is a must-try.

Homemade Egg McMuffin Recipe

  • The texture and flavor of the English muffins and Canadian bacon are enhanced by cooking them in butter. In a jar lid that has been flipped upside down, you may cook an egg that is the right size and texture with a soft steamed feel. Using plastic wrap to wrap the sandwich after it has been stacked permits residual heat to melt the cheese while also softening the English muffin with steam.

One of McDonald’s defining moments came when the company announced that it would offer breakfast all day. This allowed people like me and my peers an excuse to nursing hangovers with steaming egg patties and soft English muffins long into the late afternoon hours. Fast food breakfast wasn’t simply unavailable after 10 a.m. for a while; it was completely inaccessible after that hour. Even Ray Kroc, the founder of McDonald’s, was wary of the notion. As recounted in his autobiography, Grinding It Out, when a local franchise owner attempted to persuade him that a morning sandwich would be beneficial, he responded as follows: “Because it was such a ridiculous idea—a morning sandwich—he didn’t want me to dismiss it out of hand, which I might have done had I known what he was talking about.

  • An open-faced English muffin with buttered toast was used to serve this dish as an appetizer.
  • But it wasn’t until I tried it that I was convinced.
  • Early nineteenth-century allusions to workers’ breakfasts consisting of fried eggs served in soft rolls date back to the 19th century.
  • McDonald’s breakfast sales accounted for 18 percent of total sales by that year, according to an article in Time magazine from 1981, a level of success that paved the way for every other fast food company to begin offering breakfast.
  • (The same article also revealed the first appearance of a sandwich called the McRib, which is another dish for another time.) Although it has received much praise and has many positive attributes, a little time and work may make it even better.

Here’s how I go about making mine. In the hopes of learning something that can be applied to all breakfast sandwiches, not only Egg McMuffin clones, we’ll be able to share our findings.

Egg McMuffin Improvement1: The Ingredients

Ingredients for a homemade Egg McMuffin. Serious Eats is a food blog dedicated to serious eating. The first step in making a better sandwich is to use higher-quality ingredients. There are four ingredients in an Egg McMuffin:

  • A soft English muffin that is standard issue
  • An egg from an industrial farm
  • A slice of perfectly round Canadian bacon
  • A piece of orange American cheese
  • A slice of perfectly round Canadian bacon

When I first started making these, I used incredibly high-end English muffins from The Model Bakery in Northern California (which are widely considered to be the best English muffin in the history of the world), but they were simply too delicious. This resulted in the McMuffin losing its intrinsic McMuffininess. Instead, I went with a reputable grocery brand of high quality. The eggs were a simple addition to the menu. Despite the fact that factory-farmed eggs are indistinguishable from “better” eggs (including those deposited in your own garden) in blind taste tests, the knowledge that my eggs come from hens that have been handled well is enough to make them taste better to me.

Because the ham used by McDonald’s is precisely spherical, it’s more likely to be chopped and formed rather than chopped and formed.

When shopping for stuffing, look for stuffing that is sliced from whole pig loins, which has the extra bonus of supplying a little ring of fat around the outside that crisps up as it cooks.

It’s important to remember that stiffer, drier cheese doesn’t melt as nicely.

Egg McMuffin Improvement2: Toasting the Muffin

When you gently press and move the English muffin while it is toasting, you will achieve even browning. Despite the fact that McD’s English muffins aren’t particularly horrible, there are few things in life that can’t be made better by adding extra butter and browning them a little longer. I experimented with toasting English muffins in a variety of ways, including in a toaster, beneath a broiler, and directly over a gas flame, to see which approach worked best. In order to prepare one for a sandwich, gently butter the surface and then cook it face down in a fairly hot nonstick or cast iron pan until golden brown.

If you do, the outer edges of the English muffin will compress as it heats up, forcing the English muffin to cup upwards and away from the skillet.

It is necessary to gently push down on the middle of the muffin halves while they toast, rotating and swirling them around, in order to get ideal browning (and, consequently, optimal taste and structure).

A lovely, even golden brown is what you’re looking, and a somewhat modest heat combined with plenty of agitation will get you there. I use this approach to make grilled cheese sandwiches, and it is really similar to it.

Egg McMuffin Improvement3: Brown the Canadian Bacon

In a cast iron pan, browning a slice of authentic Canadian bacon until crispy. Serious Eats is a food blog dedicated to serious eating. When you bite into a McMuffin, it tastes like the Canadian bacon disk has been warmed up and placed in a plastic tray to rest. I have a very solid idea why this is happening. Cooking my Canadian bacon in butter gives it a nice color and crispness on the edges, which is something I enjoy.

Egg McMuffin Improvement4: Better Egg-Cooking Technique

Now, this is where things got a little complicated. When making an Egg McMuffin, I wanted to make sure that my eggs were cooked better than they would be on a typical Egg McMuffin, but I didn’t want to sacrifice any of the characteristics that give the McMuffin its distinctive appearance and taste. It also meant that some of my earlier variations, such as runny fried or poached eggs, were unsuccessful. I attempted to cook the eggs directly in my pan, using a ring mold to help them maintain their form as they cooked (similar to how McDonald’s does it in-store), but it was challenging to get them to cook evenly without browning on the bottom or sides.

  • I also tested microwaving eggs in ramekins, both with and without additional water, and found that they worked just as well.
  • (The eggs went from nicely done to rubbery and overdone in a matter of seconds.) Instead of using a ring mold, several websites propose that you use the screw ring from a quart-sized, wide-mouth Mason jar, which is identical to the method used to boil eggs that hundreds of blogs advocate.
  • This was exactly the solution I had been hoping for!
  • Furthermore, because the egg never comes into direct touch with the pan’s bottom, it remains soft and white throughout the cooking process.
  • Split one egg into the skillet, prodding the yolk once to break it up (otherwise, it stands too tall and ends up too liquid-y in the finished sandwich).
  • The water produces steam, which aids in the cooking of the top of the egg while also keeping the egg delicate and moist.
  • The egg is done in about two minutes after being placed in the oven.
  • In an ideal situation, the egg will be cooked all the way through while still having a soft yolk.

In most cases, McDonald’s likes their egg yolks to be crumbled rather than creamy. Serious Eats is a food blog dedicated to serious eating. Following this, you must immediately begin building your sandwich by removing the lid’s ring and the top. This takes us to the point.

Egg McMuffin Improvements5 and6: Assembly and Preheating

If there is one major problem in the way the Egg McMuffin is presented, it is the way the muffins are arranged in the stacking sequence. On the bottom of McDonald’s sandwiches, you’ll find cheese, followed by an egg, and then Canadian bacon. I’ve never understood the significance of this stacking sequence. Isn’t it preferable to put the cheese on top, where the heat emanating from the egg and bacon will aid in melting it more quickly? What if those cheese corners were draped around the other ingredients to bring them together as a coherent whole, rather than poking out of the bottom of the sandwich, as solid and stiff as a McDonald’s manager informing a pre–October 2015 customer, “I’m sorry, but we’re no longer providing breakfast”?

  • Consider this: Would you put the cheese on the bottom of a cheeseburger instead of on top of the beef?
  • Perhaps better cheese-to-tongue contact, but I’m not sure why you’d want the cheese to come into contact with your tongue before the egg or the bacon do.
  • That doesn’t account for the fact that other McDonald’s breakfast sandwiches are piled high with cheese on top, though.
  • In order to assemble my McMuffin, I start with the bacon and work my way up, finishing with the egg and cheese.
  • Anyone who has ever ordered an egg sandwich from the corner bodega will tell you that something wonderful happens between the moment the chef pulls the sandwich from the griddle and the time you pull the sandwich back out onto the street, unwrap it, and begin eating it is something to see.
  • Actually, I prefer to wrap my sandwich in aluminum foil and set it back in the skillet with the heat turned off, allowing the residual heat in the metal to gradually reheat the sandwich until everything comes together into one magnificent, amalgamated vision of deliciousness.
  • Serious Eats is a food blog dedicated to serious eating.
  • Melted and split 1tablespoon unsalted butter (1/2 ounce
  • 15g)
  • High quality English muffin, divided
  • 1 piece good quality Canadian bacon
  • Cooking spray (nonstick is recommended)
  • 1 lb. ground beef
  • 1 big egg
  • Kosher salt and freshly ground black pepper
  • 1 slice each of American, cheddar, Swiss, or Jackcheese
  1. In a 10-inch nonstick or cast iron pan set over medium heat, spread 1 teaspoon butter on each side of the English muffin and arrange the halves in the skillet together. Cook, turning the muffin halves and pushing lightly to ensure excellent contact with the pan, for about 4 minutes, or until both pieces are nicely browned on all sides. Transfer to a piece of aluminum foil with the split side facing up and set aside. Serious Eats: Melt the remaining 1 teaspoon butter in the now-empty pan over medium-high heat until melted and foamy. Cook, turning regularly, until the bacon is browned and crisp around the edges, approximately 1 1/2 minutes. Remove from heat and set aside. Transfer the bacon to the lower half of the muffin. Using the lid of a quart-sized wide-mouthed Mason jar (both the lid and the sealing ring), place it upside down in the now-empty pan, according to Serious Eats. (The side of the jar that the screw is attached to should be facing up.) Spread nonstick cooking spray on the inside of the baking dish, then crack the egg into it. Season with salt and pepper after poking the yolk with a fork to ensure that it has broken down completely. Cook for about 2 minutes, or until the egg is set, by adding 3/4 cup (180ml) water to the pan and covering it. A tiny spatula is used to move the Mason jar lid to a plate coated with paper towels, according to Serious Eats. Remove the skillet from the stovetop and place it back on the cooktop with the heat turned off. Pour out any remaining water and carefully wipe it dry. Gently remove the Mason jar lid once it has been turned over to release the egg. Place the egg on top of the bacon and finish with a piece of cheese. Close the sandwich and cover it in aluminum foil before returning it to the now-empty pan. Allow it to warm up in the skillet for 2 minutes without turning on the heat, rotating it once or twice. Remove the wrapper and serve immediately
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Special Equipment

a nonstick or cast iron skillet 10 inches in diameter; a wide-mouthed quart-size baking dish for the lid Jar made with mason jars

This Recipe Appears In

If we’re being honest, we’ll state that our Southern-inspired sausage patties are superior to anything you can get in a grocery store or restaurant. These simple-to-make patties should be no thicker than 1 inch in thickness. While the English muffins are griddling, grill the sausage on the side for approximately 2 minutes, or until it is browned on one side. (If some of the fat from the sausage happens to get on the muffin, don’t be too upset about it.) ( The Spectator’s Cheese Christopher Testani is a well-known author.

  1. Other cheeses just cannot compete with the meltability of this cheese.
  2. Cook for another 2 minutes, or until the sausage is cooked through and the cheese is melted, then remove from the heat, but leave the muffin and sausage in the pan to keep them warm while you prepare the eggs on the stove.
  3. While eating the fluffy folded egg (as opposed to a scramble), it remains in place and does not drip across your face (like a fried).
  4. Add salt and pepper to taste after whisking together 2 big eggs until well integrated.
  5. Cook eggs in a pan over medium heat, turning regularly to make pillowy curds (similar to a soft scramble) while lifting edges of the egg and tilting the skillet to allow uncooked egg to run below, until mostly set but still somewhat runny on top, about 2 minutes.
  6. Christopher Testani’s ExtrasChristopher Testani’s Extras In order to cut through all of the delightful fattiness, a vinegary, not-crazy-fiery-hot sauce (such as traditional Cholula) is required.

In addition, a drizzle of honey is required for the ideal sticky-sweet-salty flavor combination. The Final Result Christopher Testani is a well-known author. Known as the “ultimate handmade egg sandwich,” it is also known as “the breakfast, lunch, and supper of champions” (because, why not?)

Scrambled Egg Breakfast Sandwich

A scrambled egg sandwich for breakfast may not appear to be particularly noteworthy. However, we’re going to jazz it up a bit so that this quick and simple breakfast sandwich is not only nutritious, but it also takes nearly no time to put together. Prepare to put on your speedster shorts because we’ll be out to breakfast in five minutes or less.

Scrambled Egg Sandwiches are hugely underrated

It’s not always necessary to indulge in the flash and glam of elaborate egg breakfasts such as Oeufs en Cocotte; sometimes you just want something basic and comforting like an egg sandwich. My response to that question is: Are you serious? You’re giving me a recipe for a scrambled egg sandwich, bro? You’re attempting to trick me right now, aren’t you? (Indeed, it is precisely what you are thinking. Those were the exact words.) However, being plain and familiar does not have to imply that something is bland or unpalatable.

But believe me when I say that the whole is bigger than the sum of its parts.

No worries, I’ll take you through a few possibilities one by one.

What kind of bread to use

The flash and glam of sophisticated egg breakfasts such as Oeufs en Cocotte aren’t always required, and an egg sandwich may be as basic and comforting as a fried egg sandwich. My response to that question is: Are you serious? You’re giving me a recipe for a scrambled egg sandwich, brother? Right now, you’re attempting to trick me. (Yes, I understand precisely what you’re thinking. ) They were the exact phrases I was looking for). While basic and familiar may be synonymous with bland or uninteresting, this is not necessarily the case.

Nevertheless, believe me when I say that the whole is larger than the sum of its components Simply choose the type of bread you want to use, as well as the method you want to use to scramble the eggs.

  1. Brioche buns – a rich dough that is improved by an eggier dough for optimum flavor and texture is used to make these buns. Perfect for hamburgers and sandwiches, it’s a must-have. English muffins, please, toasted and spread with a little butter. Bread made with sourdough has a soft chewy center and is a touch stiff on the exterior. Make sure to use lots of cheese in your egg, and you’ll have a delicious combo on your hands

It’s brioche, in case you’re curious, which I used for the photographs in this post.)

Three ways to prepare your eggs

After reading my scrambled eggs with smoked salmon post, you’ll know that I prefer taking the time to scramble the eggs in classic French way when I have the opportunity. It’s (insanely) creamy, and it’s really amazing. On the flipside, it will take far longer than five minutes to prepare breakfast.and it is not something that everyone wants to deal with first thing in the morning. What is the solution? There are two alternative options available to you. Using the microwave and the oven, I’ll demonstrate how to cook scrambled eggs (which is a wonderful alternative if you’re meal prepping).

Classic French technique

In addition to the time and patience required (and, to be entirely honest, a lot of stirring! ), this process necessitates a few ingredients.

It’s almost as if you’re doing a contemplative practice while doing it. It, in my view, produces the greatest scrambled eggs possible. The greatest, on the other hand, isn’t always required, especially if you’re simply searching for a quick breakfast sandwich.

The “ain’t nobody got time for that” technique (microwave)

This is the method through which I was taught to prepare scrambled eggs for the first time. It’s a rather straightforward process. Just prepare a cup (or small bowl) with cooking spray, break in 2 eggs and 1 tablespoon milk, season with salt and pepper to taste, and bake for 20 minutes. Mix it everything together with a fork, then microwave it for 30 seconds, carefully stirring any uncooked bits, and then microwave it for another 30 seconds, or until the egg is just set.

The “I’ve got my life together and I’m planning to eat egg sandwiches all week” technique (oven)

To be quite honest, this is the way of scrambling eggs that I use the least often of the three. Other than the fact that I don’t generally have breakfast during the week (and even then, I’d prefer a little more variety), there is no other justification for this. However, if you enjoy food preparation, this is the perfect opportunity for you! Prepare an 18×13-inch sheet pan by rubbing it with oil or butter (one with sides, please). Pour the mixture into the sheet pan after whisking together 12 eggs, 14 cup milk, salt, and pepper (I normally use approximately 1 12 teaspoons of salt and 2 teaspoons of pepper).

  1. (or until the eggs are just set).
  2. You do what you want, bestie.
  3. Because nobody’s got time for that.
  4. If not, does it seem like we’re always running out of time these days?

Make your sandwich sexy.

It is entirely up to you how you go about this. However, how you prepare your eggs is entirely up to you. I’ll demonstrate my method in the recipe section below, but how you prepare your eggs is entirely up to you. Make it your own by jazzing it up anyway you see fit. Remember to prepare ahead of time when making additions – if you’re intending to use meat or veggies, be sure to cook them according to package directions before adding them to the dish. I’m going to use cheese. For the simple reason that cheese is wonderful.

More breakfast sandwich recipes

The following are some other breakfast sandwich recipes that I am confident you will enjoy:

  • The Almost-Perfect Grilled Cheese Sandwich
  • The Not-So-Traditional Croque Madame
  • And other delectable dishes.
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Helpful tools

The URL provided below contains affiliate links. Using it will result in me receiving a tiny commission, at no additional cost to you, if you decide to make a purchase via it. And that would be really thoughtful of you. Thank you very much. Really, there isn’t much that you need to make this recipe work. If you chose Option 3 as the technique for cooking your eggs, you will want a half sheet pan. What’s your favorite type of breakfast sandwich to have in the morning? Do egg sandwiches make you feel good?

Do not forget to keep up with me on Facebook, Pinterest, Instagram, YouTube, and Twitter for all of the newest news and updates. To receive updates directly in your email, join up for my mailing list or just follow me on Twitter and Facebook.

Let’s Reminisce

Breakfast from a year ago: Blackberry Pancakes with Brown Sugar Butter Flaky, Fluffy Pancakes from Two Years Ago Print this image from three years ago:Perfect French Toast


This scrambled egg sandwich dish makes use of a microwave to expedite the procedure, resulting in a nutritious breakfast sandwich in less than 5 minutes total.

  • 2 eggs
  • 1 tablespoon whole milk
  • 1 tablespoon chopped and cooked onions
  • 1 tablespoon chopped chives
  • 1 tablespoon cheddar cheese, grated
  • 1 brioche bun coated with butter
  • 1 slice muenster cheese
  1. Grease a cup (or a small bowl) with cooking spray and add the two eggs, chives, onion, salt and pepper to taste, and 1 tablespoon of milk. Stir to combine. Using a fork, combine the ingredients. Stir gently to ensure that no uncooked pieces remain, then microwave for another 30 seconds to ensure that the egg is just set
  2. Microwave for another 30 seconds to ensure that the egg is just set
  3. Remove the scrambled egg from the cup/bowl and set it on the brioche bread to serve. Add a piece of muenster cheese on top to finish it off. It’s time to eat, baby. Eat


  • Please go to the recipe page linked above for further information on how to scramble your eggs. There are three approaches
  • I prefer mine onions to have been cooked slowly over a low fire before being added to this dish, but this is entirely up to you. You are aware of your preferences, so make your selections appropriately (if you intend to include them in the recipe). If you are unable to get muenster cheese, a piece of Monterey Jack cheese can be substituted for the original. The muenster melts a little more smoothly, but both will do the job
  • Preparation time: 3 minutes
  • Cooking time: 2 minutes Cooking Method:Microwave Cooking Style:American Cuisine:Breakfast Brunch

Egg Sandwich, Scrambled Egg Sandwich, Breakfast Sandwich (microwave scrambled eggs), how to create an egg sandwich are some of the terms used in this article.

Fried Egg Sandwich

My Southern husband was taken aback by the fact that I was familiar with fried egg sandwiches. I’ve always cooked them simply with salt and pepper on buttered bread pieces, with no cheese, mayonnaise, or ketchup added to the mix. The additions, on the other hand, sound rather decent. When you cook your eggs over easy, the yolk can become a little messy when you’re eating them, but I just use my bread to mop it up. Aside from that, because this dish has been compared to fast food, I have lately experimented with preparing them in the microwave.

  1. Melt a tiny amount of margarine in a small glass ramekin or similar container.
  2. Your egg should be broken into the basin.
  3. It does not operate in the manner that you may expect.
  4. You may create additional eggs in several bowls at the same time by adding a few extra seconds to the cooking process.
  5. Use a potholder since they are really hot.

Most helpful critical review

I suppose I’m in the minority when I say that I didn’t like for the ketchup on this sandwich. 211 Customer Reviews

  • The ketchup on this sandwich did not sit well with me, so I believe I am in the minority. Reviews: 211

My Southern husband was taken aback by the fact that I was familiar with fried egg sandwiches. I’ve always cooked them simply with salt and pepper on buttered bread pieces, with no cheese, mayonnaise, or ketchup added to the mix. The additions, on the other hand, sound rather decent. When you cook your eggs over easy, the yolk can become a little messy when you’re eating them, but I just use my bread to mop it up. Aside from that, because this dish has been compared to fast food, I have lately experimented with preparing them in the microwave.

  1. Melt a tiny amount of margarine in a small glass ramekin or similar container.
  2. Your egg should be broken into the basin.
  3. It does not operate in the manner that you may expect.
  4. You may create additional eggs in several bowls at the same time by adding a few extra seconds to the cooking process.
  5. Use a potholder since they are really hot.
  6. I believe I’m in the minority when I say that I didn’t care for the ketchup on this sandwich.
  7. The following are the ingredients I’m using: Egg fried in a pan rye bread that has been toasted Extra-sharp white cheddar cheese is used in this recipe.
  8. Traditional is fine as well, however the way I used to make them was just with egg and mayonnaise.
  9. Somebody should probably put people in institutions who can’t put together their own breakfast sandwich without using a recipe.
  10. I was intrigued to try this one because it had mayonnaise, which I had never tried before.
  11. Ketchup and mayonnaise were tasty, but I’ll probably go with my usual standby.

This is very amazing – as is anything that involves fried eggs, in my opinion:) Advertisement I cooked my eggs in bacon oil and used cheddar cheese for the traditional American cheese blend.

  • My children requested their sandwiches to be served with ketchup and mayonnaise, so I prepared them according to the instructions.
  • As is often the case, egg sandwiches are inexpensive, fast, and satisfying.
  • Over the course of the last two years, my husband’s health has deteriorated significantly.
  • While he refused to eat much at regular meal times, he would get me up in the middle of the night – every night – to make him something to eat in the middle of the night.
  • He always ate the entire sandwich, and on rare occasions, he would eat two sandwiches at once.
  • As a result, I always had the necessary components on hand.
  • Despite the fact that I continue to keep the ingredients on hand, my dear husband has been moved into a senior living facility.
  • He is, on the other hand, receiving professional assistance, and he is now eating well during regular meal times.
  • This is a great comfort food sandwich to have on hand in case the unexpected happens.

When you’re in a hurry, this is a delicious and quick breakfast snack to have on hand.

When you’re feeling particularly sluggish.

Personally, I omit the mayonnaise and ketchup and instead reach for the hot sauce instead.

Freezer Breakfast Sandwiches (VIDEO)

Freezer for Preparation Ahead Breakfast sandwiches are a filling and substantial option for those who have to get up early for work or school in the morning. They are also excellent for camping excursions! This dish comes together quickly and may be easily scaled up or down in size. Breakfast sandwiches cooked from scratch are far superior to egg mcmuffins from a fast food restaurant! During the week, we normally cook individual breakfast sandwiches or these fresh open-facedAvocado Spread Sandwiches on weekends and weeknights.

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Make-Ahead Freezer Breakfast Sandwiches:

Breakfast sandwiches that are freezer-friendly are the most efficient method to batch cook and meal prep for breakfast. My sister-in-law, Inna, sent me with this useful make-ahead breakfast suggestion. The English muffins and the eggs may be prepared in one batch, which saves time and makes cleanup a breeze. We wrap them in plastic wrap and store them in a freezer-safe bag for a long time. The use of a single casserole dish to bake the eggs is a fantastic idea. They bubble out like a souffle, and the egg patties taste like the greatest scrambled eggs you’ve ever had: soft, fluffy, moist, and full of flavor thanks to the shredded cheese that’s been combined in with the batter.

Can I substitute the Ham?

We love ham for breakfast sandwiches because it reheats very well, but you may use any deli meat of your choice, such as Canadian bacon, turkey, or chicken, instead. You may also use cooked bacon strips or breakfast sausage patties in place of the ground beef (try the homemade patties in ourguacamole brunch sandwiches).

How to Reheat Breakfast Sandwiches:

Remove the plastic wrap from the sandwich and lay it on a paper towel. Microwave for 3 minutes, flipping halfway, or warm until the sandwich is completely cooked through. Warming from frozen: Thaw the sandwich overnight in the refrigerator, take it from the plastic wrap, and set it on a paper towel-lined plate in the microwave for 1 minute, or until hot. In order to reheat in the air fryer, defrost overnight and then heat at 350°F for 5 minutes, or until cheese is melted. To reheat a sandwich for camping, defrost it and wrap it securely in heavy-duty aluminum foil before placing it on a grill or over a campfire.

Breakfast Sandwich Add-Ins:

When it comes to serving the sandwich, we want to include something new and exciting. A chef’s key to making food taste like it was newly prepared is to include fresh ingredients such as salad greens, avocado, or your favorite sauce. Breakfast sandwiches should be served with:

  • Toppings: mayonnaise, guacamole, spicy sauce (Sriracha or Tabasco), avocado slices, fresh spinach leaves, and tomato slices (freshly cut).

More Make-Ahead Breakfast Ideas:

The following are some of our most popular breakfast ideas that may be prepared ahead of time:

  • Cheese Crepes (also known as “blintzes” or “nalesniki”) are a type of crepe made with cheese. Banana Bread – it keeps its soft and moist texture for several days. Easy Breakfast Egg Muffins that are freezer-friendly and perfect for meal prepping
  • Overnight Cinnamon Rolls– do all of your preparations the night before and eat them the next morning. Breakfast Burritos — eat them right away or freeze them for later.

Watch How to Make Freezer-Friendly Breakfast Sandwiches:

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Make-Ahead Freezer Breakfast Sandwiches

Preparation time: 7 minutes Preparation time: 23 minutes Time allotted: 30 minutes Make-Ahead Freezer Breakfast sandwiches are a filling and healthy breakfast option for those who have to get up early for the office or school. They are also excellent for camping excursions! This dish comes together quickly and may be easily scaled up or down in size. Easy to learn skills Making it will cost you between $6 and $8. Breakfast sandwiches made in the freezer are the focus of this article. Cuisine:American Course:Breakfast Breakfast sandwiches (455) calories per serving (servings: 6)

  • 8 big eggs
  • 1/4 cup milk
  • 1 tablespoon sour cream or plain Greek yogurt
  • 1/2 teaspoon sea salt, or to taste 1/4 teaspoon freshly ground black pepper
  • 1/2 cup shredded mozzarella cheese (or your preferred cheese)
  • 6 English muffins
  • 2 tablespoons butter (plus a little more to coat the muffin tin)
  • 4-ounce Monterey Jack cheese (cut into six pieces) or your preferred cheese
  • (12 slices) 8 oz Black Forest Ham, or your favorite deli meat
  1. In a large mixing bowl, whisk together 8 eggs, 1/4 cup milk, 1 tablespoon sour cream, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well combined. Stir in 1/2 cup mozzarella cheese. Pour mixture into a greased 9×13 casserole dish and bake at 350 degrees for 18-20 minutes, or until the top is fluffy and not moist when pricked with a finger. Once baked, allow it cool in the pan for 10-15 minutes before cutting into 6 equal squares or using a big round cookie cutter to cut out 6 circles
  2. Remove from the oven and allow to cool in the pan for 10-15 minutes
  3. Preheat the oven to broil at a high temperature. English muffins should be sliced in half and brushed with butter on the cut side before being placed cut side up on a baking pan with a rim. Bake for 2-4 minutes at 400 degrees in the center of the oven, or until the tops are golden and faintly crisp. Remove from the oven and allow it cool for a few minutes while you prepare the toppings. Assemble the breakfast sandwiches by placing the bottom bun first, followed by the egg, a slice of cheese, two slices of ham, and finally the top bun
  4. Make a tight seal with plastic wrap (or aluminum foil if you’re using it for camping) and place in a big freezer-safe ziploc bag. Refrigerate for up to 1 week or freeze for up to 2 months.

To Reheat Breakfast Sandwiches: *From frozen, remove the plastic wrap and set the sandwich on a paper towel. Microwave on high for 3 minutes, turning halfway through, or until the sandwich is warmed through. If using from frozen, defrost in the refrigerator overnight before removing the plastic wrap and heating on a paper towel-lined plate for 1 minute or just until hot. For camping, defrost the sandwich and wrap it firmly in heavy-duty aluminum foil before placing it on the grill or over a campfire for 3 to 5 minutes.

* Iron is 34 percent (2.4 mg/kg) and 13 percent (1.3 kg/kg).

In the event that you make this recipe, I’d love to see photos of your finished product on Instagram, Facebook, or Twitter!

See also:  What Kinda Meat Is A Polish Hotdog?


Natasha Kravchuk

Hello and welcome to my kitchen! Natasha’s Kitchen is my personal blog, and I am the author of the book Natasha’s Kitchen Cookbook (since 2009). My husband and I operate this site together, and we only share the recipes that have been tried and proven in our own homes with you. Thank you for taking the time to visit! We are overjoyed that you have arrived. Continue reading more posts by Natasha.

How To Make Freezer-Friendly Breakfast Sandwiches

We independently choose these items, and if you make a purchase after clicking on one of our links, we may receive a commission. I don’t believe it’s an exaggeration to say that the entire notion of freezable breakfast sandwiches has completely transformed my life. Or, at the very least, my mornings. My mornings, without a doubt. It’s enough to mention that they’re fantastic. If you enjoy eggs in the morning, purchase breakfast on the way to work frequently, would want to save a few dollars, or any combination of the above, freezer-friendly breakfast sandwiches are going to make you very happy!

  • Before we get started, I want to send a major shout-out to Kitchn readerSchwed for bringing my attention to the potential of making frozen breakfast sandwiches on the blog.
  • I couldn’t stop smiling.
  • Breakfast on a hectic weekday morning is no longer a problem.
  • After recalling Faith’s recipe for quick baked omelets that can be made ahead of time, I decided that was the direction I wanted to go.
  • The fact that it is mainly hands-off and rather foolproof — simply whisk the eggs with the milk, pour them into a casserole dish, and bake for approximately half an hour — is a plus as well.
  • You may alternatively use a biscuit cutter or a drinking glass that is approximately the same size as your English muffins to cut out precisely formed egg rounds for baking.
  • After cutting, a 10-egg oven omelet yields around one-and-a-half eggs per sandwich, which is ideal for those watching their calories.

If you choose, you may use any of the other egg-cooking methods indicated above; choose the one that makes the most sense for your particular cooking situation.

They aren’t quite as nice as if you’d cooked everything from scratch that morning, but for a make-ahead sandwich that can be transported from freezer to microwave to breakfast table in under a minute, they get two thumbs up from me.

Everything is in working order.

The egg-wich recipe I’ve included here is about as simple as it gets, which is exactly how I like my egg-wiches.

You may also add some wilted greens, sautéed broccoli, or other leftover veggies to the eggs while whisking them together.

Toss a couple shakes of spicy sauce on top of the cheese and serve immediately. Alternatively, brioche buns might be substituted with the English muffins for a more refined presentation. This is a recipe that you may easily adapt to your own needs in your own kitchen. Have a good time!


  • Big eggs
  • 1 cup whole milk
  • 1 teaspoon kosher salt
  • 6 slices bacon (optional)
  • 6 slices cheese, such as cheddar, Monterey jack, or Swiss
  • 10 large eggs
  • 1 teaspoon kosher salt 6-


  1. Preheat the oven to 375 degrees Fahrenheit: Organize the oven such that one rack is in the bottom third and another rack is in the upper third
  2. Prepare the eggs as follows: In a large mixing basin, whisk together the eggs, milk, and salt until well combined. Coat a 9×13-inch baking pan with nonstick cooking spray before pouring the eggs into it. Place the baking sheet on the bottom rack of the oven. 30 minutes, or until the eggs are puffed around the edges and golden spots appear, and a paring knife put in the center comes out clean, depending on how large your eggs are. Allow to cool fully
  3. Preparing the bacon is optional. Prepare a baking sheet by lining it with aluminum foil. Place the bacon on a baking sheet in a single layer, making sure that no pieces overlap one another. Turn up the edges of the foil to capture any grease that may have accumulated. Place the bacon on the upper shelf of the oven and bake for 15 to 20 minutes, or until the bacon is crispy. Immediately after finishing, move the bacon to a dish lined with paper towels to allow it to drip. When the pieces have cooled, cut them in half to make them more manageable to place on the sandwiches. 6 slices of cheese, sliced (if you haven’t already), should be prepared in advance. The English muffins should be roasted in the oven for only a few minutes, until the edges are toasted, after the eggs and bacon have both been completed cooking. Before toasting the muffins, you can brush them with melted butter if you want. Remove the egg circles by cutting them out: Lift the eggs out of the pan and onto a chopping board by using a spatula to do so. The eggs should be sliced into 6 circles using a big biscuit cutter or drinking glass (about the same size as your English muffins). (If you have extra English muffins, you can use the scraps to create more sandwiches, or you can use them in salads, stir-fries, or other fast meals throughout the week.)
  4. Assemble the sandwiches in the following ways: Make an arrangement of the bottom half of the English muffins on your work surface in a row. Add an egg round, a slice of cheddar, and two pieces of bacon on the top of each one (if using). Lastly, add the muffin tops to finish. Wrap the sandwiches in plastic wrap before freezing them: Each sandwich should be wrapped in a square of aluminum foil. Make a note on the sandwich using a permanent marker to indicate the contents and the date. Placing all of the sandwiches in a freezer bag or container is recommended. Freeze for up to a month at a time. Instructions for reheating: Using a paper towel to line a microwave-safe dish, unwrap the frozen sandwich and set it on the platter. (The cloth assists in absorbing some of the melting ice, preventing the bread from becoming soggy.) For 1 to 1 1/2 minutes, or until the cheese is melted and the egg is warmed through, microwave at high power for 1 to 1 1/2 minutes. (If you like, you may cook the muffin top separately if you choose! )

Recipe Notes

Hot breakfast sandwiches for a large group: If you like, you may serve everything straight away! Assembly of the sandwiches should be done as soon as all of the components have been removed from the oven and while the eggs are still warm. The open-faced sandwiches should be placed in a heated oven for a few minutes to allow the cheese to melt, then the toasted English muffin top should be added. Breakfast sandwiches made in the refrigerator: Alternatively, you may prepare all of the sandwich components ahead of time and assemble them when you’re ready to eat them.

  • Want to see some more ingenious methods for doing tasks around the house?
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Fluffy Sheet Pan Eggs

I consider myself to be something of a morning sando aficionado. It’s a cute tiny bakery in the heart of the city that serves amazing pastries, the best assortment of breakfast sandwiches, and a delicious stout latte. This is my favorite restaurant on the planet. I had seen a variant of these Fluffy Sheet Pan Eggs in a biscuit sandwich style at my neighborhood bakery and knew I had to duplicate them as soon as possible. It was obvious that I needed to bake the egg in a sheet tray and slice it, so that was chore number one.

The egg mixture itself was so light and airy that it literally came apart in your mouth.

It reminded me of the feel of the sous vide egg bits from Starbucks, so that’s where I started my recipe explorations from.

I’ve included a couple suggestions below!

Fluffy Sheet Pan Eggs IngredientsSubs

A breakfast sando aficionado is someone who knows their breakfast sandwiches. Everywhere I go, I find myself drawn to a quaint little bakery that serves delectable pastries, the finest range of breakfast sandwiches, and a satisfyingly strong cup of stout. Fluffy Sheet Pan Eggs in a biscuit sandwich style are available at my neighborhood bakery, and I knew I had to reproduce them right away. It was task1 to bake the egg in a sheet tray and cut it into slices because it was square in shape. Straightforward as can be.

Delicious squishy goodness.

Despite the fact that these Fluffy Sheet Pan Eggs are very basic, you are invited to customize them with flavorings and other ingredients of your own. A few choices are provided below.

How to Make Fluffy Sheet Pan Eggs.

Preheat the oven to 300 degrees Fahrenheit and set a baking dish filled with 1 inch of water on the bottom rack of the oven. Pour all of the ingredients into a blender and process on high for 20 seconds or until the mixture is light and frothy, depending on your preference. Preparation: Spray a 1/4 sheet pan (9×13) with cooking coat, line it with parchment paper, then spray it again. Pour the egg mixture onto the sheet pan that has been prepped and bake for 30-35 minutes, or until the eggs are just set in the middle.

How are these different than other sheet pan eggs?

Texture is an important part of a design. If you’ve ever tried Starbucks’ sous vide eggs, you’re probably familiar with the creamy and fluffy feel of the eggs. That’s precisely how they feel like too! The water in the oven provides a humid atmosphere, which helps to keep them moist and delectable throughout the process.

To store:

Slice into parts and store in an airtight jar in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat in the microwave or in a heated oven until warm.

How can I use these Fluffy Sheet Pan Eggs?

Using these quick sheet pan eggs in sandwiches is my favorite way to enjoy them! A large buttermilk biscuit with tomato, sausage, and some grainy dijon mustard on top sounds delicious, doesn’t it? DROOOOL. To the point that I’m actually salivating because it sounds so delicious. Alternatively, you might have an everything bagel with white cheddar cheese and crispy bacon, as seen below. This is a classic. Of course, if you’re following a low-carb or ketogenic diet, you can leave it as is, and it will still be wonderful.


If you wish to use these for sandwiches, you may cut the parts into rounds with a cookie cutter, biscuit cutter, or even a paring knife to match the size of the bread, biscuit, muffin, or bagel that you’re using. Any leftover scraps may be eaten as-is for a quick and easy breakfast!

Mix-Ins for Fluffy Sheet Pan Eggs

  • Bacon crumbles, diced bell peppers and onions, and sliced mushrooms are all included. spinach that has been defrosted and pressed to remove any moisture Breakfast sausage that has been browned
  • Everything bagel seasoning
  • Everything bagel flavoring

More Breakfast Recipes to serve with your Fluffy Sheet Pan Eggs!

Corn Fritter, Chorizo, and Egg Stacks with Green Chili Jam Keto Smoked Salmon Everything Quiche Honey Buns for Two Corn Fritter, Chorizo, and Egg Stacks with Green Chili Jam Cherry French Toast with Sausage, Egg, and Cheese Cresent Rolls (old-fashioned style)

I hope you enjoy this recipe! Take a browse around the site and please let me know if you make anything by leaving a comment and rating the recipe below. Don’t hesitate to reach out if you have any questions, concerns, or reques ts!

  • 4 large eggs
  • 12 cup of grated gruyere cheese
  • 14 cup full-fat cottage cheese
  • 14 teaspoon kosher salt
  • A dash of freshly ground black pepper


  1. Preheat the oven to 300 degrees Fahrenheit and set a baking dish filled with 1 inch of water on the bottom rack of the oven. Pour all of the ingredients into a blender and process on high for 20 seconds or until the mixture is light and frothy, depending on how strong your blender is. Cooking spray a 1/4 sheet pan (9×13) with a rim with cooking spray, line with parchment paper, then spray the parchment paper again. Using your hands, pour the egg mixture into the sheet pan that has been prepared. Bake in the oven for 30-35 minutes, or until the eggs are just set in the middle. Remove from the oven and allow it cool for 5 minutes before slicing into serving pieces.

Scrambled Egg and Avocado Breakfast Sandwiches Recipe

Breakfast Sandwiches Made with Scrambled Eggs and Avocado ABBY HOCKING is the photographer.

Recipe Summary test

15 minutes have elapsed. total time: 15 minutes Yield:4 Advertisement


  • English muffins, divided
  • 4 slices American cheese
  • 4 slices bacon
  • 2 tablespoons unsalted butter
  • 8 big eggs, lightly beaten
  • Kosher salt and pepper to taste
  • 1. 1 ripe Hass avocado, peeled and thinly sliced into wedges garnished with finely chopped onions


  • First, we’ll have a look at what to do. To begin, preheat the oven to 375 degrees. Using a rimmed baking sheet, arrange the English muffins on the pan and top each bottom half with 1 piece of American cheese. Bake for 2 to 3 minutes, or until the cheese is melted. Advertisement
  • In the meantime, melt the butter in a large nonstick pan over medium heat. Cook over low heat, stirring constantly, until curds begin to form, about 2 minutes. Remove from heat and set aside. Season with salt and pepper and continue to cook until the eggs are just set, approximately 2 minutes longer, stirring occasionally. Place the eggs on top of the cheese, and then top with the avocado slices. Using scallions to garnish the sandwiches, close them up and serve them.

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