Easy Breakfast Sandwich Recipe
One of the best things about breakfast is that it’s wonderful any time of day! Eggs and bacon can be enjoyed for breakfast, lunch, and dinner! And what’s even better is that you can layer those delicious breakfast ingredients with a few other tasty additions and then slide them between some bread. Then you’ve got yourself a flavor packed handheld meal, which can be eaten fork-free and on the go! In fact, if you leave off the avocado, they can be made a few days ahead to reheat later. And if this grab and go breakfast recipe piques your interest, check out my Breakfast Burritos that keep incredibly well in the freezer or my Bacon Omelette Goat Cheese Ciabatta Breakfast Sandwich!
English Muffins – I love using English muffins, but you can also use bagels, buns, or any type of sandwich bread you like. Butter – Used to butter the English muffins. You can use salted or unsalted butter. Mayo and chive cream cheese are also other options. Olive Oil – I use olive oil, which adds even more delicious flavor. But you can use a vegetable oil like soybean oil if you prefer. Spinach – Fresh chopped spinach is scrambled together with the eggs. Eggs – No breakfast would be complete without eggs and you’ll need 8 large ones. You can also use 16 egg whites if you want to cut some of the fat. Basically, 2 large egg whites equal one egg. Seasonings – Fine kosher salt and ground black pepper are used to season the eggs. Yet, feel free to add a sprinkle of any other spices you want like a dash of garlic powder or chives for even more flavor. Cheddar Cheese – I love making this sandwich with cheddar, but any type of sliced cheese can be used such as American cheese, provolone, or Swiss. Bacon – Strips of crispy bacon add a bit of crunch and savory umami. Turkey bacon is another option. I love to make Air Fryer Bacon for less mess. Avocado – Smashed yummy avocado is used to finish the sandwich and add one last layer of deliciousness.
This recipe is fast and easy! Just follow these 4 simple steps and you’ll have a tasty ready to eat handheld breakfast in no time! To begin, toast all of the English muffins to your liking. Next, spread each half with about 1 teaspoon of butter. Then set them aside for now. You can easily begin this step while the English muffins are toasting. Heat the olive oil over medium heat in a large skillet. Then add the chopped spinach and cook it for about 2 minutes or until it starts to wilt. Once it begins to get limp it’s done. Next, add the beaten eggs to the skillet with the wilted spinach. If you want spicy eggs you can add a dash of hot sauce at this point. Then cook the mixture on medium-low heat for 2 minutes while stirring with a spatula. You want the eggs to be softly scrambled but done. You can also cook them more if you prefer. This is a personal preference. Then sprinkle the eggs with a dash of salt and pepper to season and remove the skillet from the heat. Now, let’s make some breakfast sandwiches! To start, make sure that your bacon has been drained on paper towels. Then divide the scrambled eggs into 4 portions. Next, top the bottom half of each English muffin with the scrambled eggs followed by a slice of cheddar cheese, 2 slices of cooked bacon, and a bit of smashed avocado. Then top all the layers with the other half of the English muffin. And your work is done!
Can I Use Frozen Spinach?
Yes, you can. But first, it should be defrosted, drained, and then just scrambled into the eggs. If not, it will be a watery mess. You can also use chopped fresh kale in place of spinach if you like.
What Keeps Eggs Fluffy?
Cooking at a low heat is the key to fluffy eggs. If the heat is too high the eggs will cook too fast and become dry and rubbery. You also need to stir them occasionally.
Storage
Assembled breakfast sandwiches will keep in the fridge for up to 3 days. To reheat, pop them in the microwave for a few minutes on medium power to warm them up, or put them in a toaster oven at 350°F (177°C) for about 5 minutes. They can also be stored in the freezer for up to 3 months when wrapped well in plastic wrap. Then you can reheat them from frozen in the oven at 350°F (177°C) for about 15 to 20 minutes. Keep in mind, reheating times will vary from oven to oven. However, regardless of how you choose to store the leftovers, it’s best not to store them with the avocado.
Other Delicious Breakfast Recipes You Might Like
Sweet Potato Hash Chocolate Waffles Quiche Lorraine Frittata Recipe Apple Pie Baked Oatmeal Instant Pot Steel Cut Oats
