Essential Breakfast Sandwiches
- PREP 15min
- COOK 35min
- TOTAL 50min
Honestly, my family devours these breakfast sandwiches! They’re so good that they rarely last long. That said, you can absolutely make them ahead and keep them in the fridge for up to 4 days or freeze them for a whole month! I really appreciate that they’re made with real, wholesome ingredients and are incredibly adaptable. This recipe is more of a blueprint than a rigid set of instructions. Feel free to customize it to your liking. A different cheese is a great choice. Skipping the veggies or adding different ones is totally fine. Topping it with your favorite protein is a good idea. We love the classic ham and cheese combo, but you do you!
You Will Need
1/2 tablespoon olive oil, plus more for oiling the pan
1/2 large onion, thinly sliced
2 cups packed baby spinach
10 large eggs
2 tablespoons cream or half and half
1/2 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper
2 tablespoons chopped fresh herbs, like chives, parsley or basil
6 slices ham, turkey, bacon or sausage patties, optional
6 slices cheese, like cheddar, provolone, or Swiss
6 English muffins or bread rolls, try homemade English muffins
Directions
Position an oven rack in the middle of the oven and preheat the oven to 350°F (177°C). Grease a 9-inch-by-13-inch baking dish or sheet pan (quarter sheet pan).
Cook veggies: Heat 1/2 tablespoon of olive oil in a skillet over medium heat. Add the onions and cook until softened, about 5 minutes. Stir in the spinach and cook until wilted and bright green, 2 to 3 minutes. Set aside until warm, not hot.
Cook the eggs: Whisk the eggs, cream, salt, pepper, and fresh herbs together until blended. Stir in the cooked onions and spinach then pour into the prepared baking dish.
Bake until the eggs look puffed and set, 25 to 35 minutes. (You can tell they are set if you insert a knife into the middle, and it comes out clean). Cool completely unless you are planning to enjoy the sandwiches straight away.
Prepare remaining ingredients: While the eggs cool, cook the bacon or sausage (if using), toast the English muffins, and slice or grate the cheese.
Assemble sandwiches: You have two options for your egg shapes. Use a cookie cutter the same size as your muffins for precise, round edges to cut six patties. Save any egg scraps in the fridge for later use. Or, for minimal waste, bake six rectangular egg patties. They’ll be a bit larger than the muffins, but they’ll still fit comfortably in the sandwiches.
Top the bottom half of each English muffin with an egg patty, meat (if using), and a slice of cheese. Finish with the muffin top.
Storing and Reheating
Wrap sandwiches: Tightly wrap each breakfast sandwich in aluminum foil or freezer paper. Label with a date using a permanent marker. Refrigerate for up to 4 days or freeze for up to 1 month. (The bread texture for the refrigerated sandwiches is slightly better, but freezing is a good long-term option; however, consider thawing the sandwich in the refrigerator overnight for the best results.)
Reheat in microwave: Unwrap the sandwich and place it on a microwave-safe plate. Cover with a damp paper towel. Microwave for 1 to 2 minutes or until the cheese melts and the egg is heated throughout.
If you prefer toasted bread, remove the bread from the sandwich. While the bread toasts, place the egg, meat, and cheese on a microwave-safe plate. Cover with a damp paper towel. Microwave for 1 to 2 minutes or until the cheese melts and the egg is heated throughout. Then, reassemble the toasted sandwich.
Reheat in a toaster oven: Preheat to 350°F (177°C) and heat for 3 to 5 minutes or until it is heated throughout. If you only have an oven, preheat to 350°F (175°C) and heat for 10 to 12 minutes or until heated throughout.
Adam and Joanne's Tips
- The nutrition facts provided below are estimates. We included ham in the calculations. The type of meat and cheese used will affect these calculations.