Easy Breakfast Sandwich
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This Breakfast Sandwich is everything you love about mornings rolled into one delicious bite that’s ready in just 20 minutes. Picture fluffy eggs cooked with fresh spinach, crispy bacon layered with creamy avocado, all tucked inside a toasted, buttery English muffin. It’s the kind of breakfast that feels indulgent but is incredibly easy to whip up, making it perfect for weekdays or a cozy brunch at home.
Before You Start
- Prep Your Ingredients: Chop the spinach, slice the avocado, and beat the eggs before you start cooking. It helps everything come together quickly.
- Use Room Temperature Eggs: Let your eggs sit out for a few minutes before cooking. They’ll scramble more evenly and turn out fluffier.
- Toast the Muffins Well: A golden, crisp English muffin adds the perfect texture to balance the creamy and fluffy fillings. Don’t skip the butter—it adds flavor.
- Cook Bacon Ahead: If you’re short on time in the morning, fry the bacon the night before and reheat it while assembling the sandwiches.
- Use Low Heat for Scrambled Eggs: Keep the skillet on medium-low heat to avoid overcooking the eggs. Stir gently for soft, creamy eggs.
- Customize Toppings: Add a slice of tomato or a dash of hot sauce if you want extra flavor. You can also swap cheddar for your favorite cheese.
Ingredients You’ll Need
- 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!
How To Serve
This Breakfast Sandwich is perfect on its own, but I love pairing it with a little something extra for a complete meal. Here are some ideas to serve alongside:
Fruit Salad with Poppy Seed Dressing
Crispy Belgian Waffles
Blueberry Muffins
Yogurt Parfait
Frequently Asked Questions
Can I make these breakfast sandwiches ahead of time?
Yes, you can! Assemble the sandwiches without the avocado (to prevent browning), wrap them tightly in foil or parchment paper, and store them in the fridge for up to 2 days. Reheat in the oven at 350°F until warm.
Can I freeze these sandwiches?
Absolutely! Wrap the fully assembled sandwiches (minus the avocado) individually in plastic wrap, then place them in a freezer-safe bag. They’ll last up to 2 months. Reheat from frozen in the oven or microwave, adding fresh avocado after reheating.
What’s the best way to reheat these sandwiches?
For refrigerated sandwiches, reheat in a toaster oven or regular oven at 350°F for 10-12 minutes. For frozen ones, microwave on low power for 1-2 minutes, then finish in a toaster oven for a crisp exterior.
How do I prevent the eggs from overcooking?
Cook the scrambled eggs on medium-low heat and remove them from the skillet while they’re still slightly soft. They’ll continue to cook from the residual heat.
More Delicious Breakfast Recipes
- Sweet Potato Hash
- Chocolate Waffles
- Quiche Lorraine
- Frittata Recipe
- Apple Pie Baked Oatmeal
- Instant Pot Steel Cut Oats
- Chorizo And Eggs
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Breakfast Sandwich
Ingredients
- 4 english muffins
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 cups fresh spinach (roughly chopped)
- 8 large eggs (beaten)
- salt and pepper (to taste)
- 4 slices cheddar cheese
- 8 slices bacon (fried)
- 1 avocado (smashed or sliced)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Toast the english muffins then butter each side with 1 teaspoon of butter. Set aside.
- Heat the olive oil to a large skillet over medium heat and add the chopped spinach. Cook for 2 minutes until the spinach starts to wilt.
- Add the beaten eggs to the skillet and cook on medium-low heat for 2 minutes, stirring with a spatula until the eggs are softly scrambled. Season with salt and pepper and remove form heat.
- Assemble the sandwiches by first dividing the scrambled eggs equally in 4. Top each bottom half of the english muffin with scrambled eggs, followed by a slice of cheddar cheese, 2 bacon slices, a couple slices of avocado and finally top with the other half of the english muffin.
Notes
- Brush on the butter. If you have time, melt the butter in a small dish and then brush it on the English muffin halves after they are toasted. This helps to cover the entire surface and keep the muffins fluffy.
- Season the eggs. Do not forget to sprinkle the eggs with a bit of salt and pepper before assembling the sandwich. Seasoning each layer is important in sandwich making.
- Get the avocado ready last. Only use enough avocado for the number of sandwiches you are going to serve at that time. They are preservative free and can turn brow quickly.
- Assembled breakfast sandwiches (minus the avocado) 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.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
