This breakfast egg sandwich is my favorite quick breakfast. While the rest of the family loves a huge, sweet breakfast of pancakes and French toast or waffles, I prefer a savory start to the morning. These sandwiches are so simple to whip up for one but still work for the whole family, and they stay warm perfectly by wrapping in foil and keeping warm in the oven for any late risers.
Breakfast Egg Sandwich
Ingredients
- 1 package of sliced English muffins (6 muffins)
- 6 eggs
- 6 mild cheddar cheese slices
- Salt and pepper to taste
Directions
- On a skillet over medium-high heat, place 1/2 of butter on a pan and toast each English muffin slice face down. Once the down side looks golden, flip to lightly toast the outside surface
- Add remaining butter onto another pan over medium heat and crack eggs into the pan. To make an overeasy egg, cook for around 30 seconds, examining the white for opaqueness and season with a dash of salt and pepper
- While eggs are cooking, put a cheese slice on each toasted English muffin bottom piece
- Once the whites are not opaque, flip for another 15 seconds and place onto cheese slices. Top with toasted English muffin top pieces and serve hot
Do you prefer sweet or savory breakfast in the morning? If you’re Team Sweet like the rest of my family, check out their favorite breakfast recipes:
But if you’re Team Savory like me, let me know what you thought of this Breakfast Egg Sandwich recipe!
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