This ham, egg, and cheese English muffin breakfast sandwich is always a winning recipe with the family!
from votes
Toasty on the outside and filled with ingredients everyone loves, these breakfast are sandwiches delicious!
Easy Breakfast Sandwiches
For years, I made these English Muffin Breakfast Sandwiches at home -and still do- because you simply can’t beat the convenience of having a few (or many) in the freezer.
I should also mention that they are very friendly on the budget, so if you have growing teenagers who can eat an entire box of cereal in one or two sittings; this is a great recipe to try. My teens love them and might eat two!
Opening the freezer and finding these guys looking at you is every mom’s joy. I mean, they’re great to eat on the go or enjoy on weekends, but they’re also great as a breakfast-for-dinner idea paired with fruit and yogurt.
Ingredients
I make this recipe with a whole pack of English muffins so the entire family can enjoy these breakfast sandwiches, or you can freeze leftovers if there are any. You’ll find the measurements in the recipe card below, but first, check that you have:
- English muffins: regular, whole-wheat, gluten-free; use 1 pack of your favorites.
- Eggs: you can cook them in a pan or the oven.
- Cheddar cheese: or any other kind of sliced cheese you like.
- Honey ham: delicious! You can make these sandwiches with other deli meats too.
- Salt and pepper: for seasoning the eggs.
What Else to Put on a Breakfast Sandwich
Ham, cheese, and eggs are the base for these epic English Muffins Breakfast Sandwiches that you can easily upgrade or customize to your taste for more flavor and nutrition. Here are some delicious ideas:
- Bacon
- Breakfast sausage
- Smoked Gouda cheese
- Provolone cheese
- American cheese
- Avocado
- Chives
- Spinach
- Onions
- Tomato slices
How to Make English Muffin Breakfast Sandwiches
These English Muffin Breakfast Sandwiches are super easy to make -I mean, they are eggs, cheese, and ham inside an English muffin- and freeze really well. Here’s the step by step:
I like to toast the English muffins if we’re eating them right away. If not, you can skip this step.
They’ll cook evenly and all at once this way.
You can scramble them or cook them like an omelet, it’s up to you. The latter is easier.
Top the English muffins with these, or if you’re using bacon or sausage, swap for that.
You’re simply warming up the ham and cheese for no more than 1 minute.
Top the cheesy English muffins with the egg mixture and close the sandwich.
Serve warm and enjoy! If you want to eat them on the go, just wrap it in a paper towel and place it inside a lunchbox.
You can see how easy they are to make in the video below.
Can You Make the Egg in the Oven?
Yes! In this recipe, I’m cooking the eggs in the pan, but you can totally make them in the oven using ramekins, as I do in the video.
First, preheat the oven to 375F. Then, place the ramekins on a baking sheet and grease them with cooking oil spray. Crack one egg in each ramekin and whisk just a bit using a fork. Season with salt and pepper and cook in the oven for 12 to 15 minutes.
How to Prep Ahead
These English Muffin Breakfast Sandwiches are one of many things I make ahead and fill my freezer with, as I do with my Breakfast Burritos. To freeze breakfast sandwiches, allow them to cool down at room temperature. Wrap them in foil and place them in a freezer-safe zip bag, writing down the date. They last one month in the freezer.
To reheat in the microwave, remove the foil and wrap the sandwich in a paper towel. Microwave for 1-2 minutes or until heated through. If using the oven, preheat it at 350F, place the sandwich wrapped in foil and heat for 20 to 30 minutes.
The Story Behind this Recipe
The story behind these guys is quite funny actually. Years ago, when I was pregnant with my first child, I craved these egg, ham, and cheese breakfast sandwiches. Not being a fan of the big yellow arches I just didn’t eat them. By the fourth month, I practically cried on the way to my pregnancy appointment for one of these (I blame the hormones).
My husband, being the awesome first-time dad that he was, drove me through the yellow arches and ordered one of these. I still remember the feeling of satisfaction only a pregnant woman can get when her body craves something. After that, I bought one of those sandwiches once a month until I delivered my baby girl. And that was the last time I bought one of those Egg McMuffins.
More Easy Breakfast Ideas
At my place, we LOVE breakfast, so I’m always showing up with new ideas to make mornings epic! One of my favorites for the weekends is this incredible Blueberry French Toast. For days when I want breakfast ready to grab and go, there is nothing better than a jar of Strawberry Overnight Oats or my tasty and portable Pancake Muffins.
English Muffin Breakfast Sandwich (Makes 6)
This ham, egg, and cheese English muffin breakfast sandwich is always a winning recipe with the family!
from votes
Servings 6 sandwiches
Prep Time 2 minutes
Cook Time 10 minutes
Ingredients
- 6 English muffins, sliced in half
- 6 eggs
- 6 slices Cheddar cheese
- 6 slices honey ham
- Salt and pepper, to taste
Instructions
Toast the English muffins in the toaster, in batches, or in the toaster oven. During this process, start cooking the eggs.
In a bowl, whisk the eggs.
Heat a large non-stick pan over medium-high heat. Spray or grease with oil, and once hot, pour the whisked eggs into the pan. Cook the eggs, either scramble them or let the egg mixture set lightly before breaking it it apart, and with a spatula, flip them over into a large omelet. It often breaks apart but that's ok!
Place the toasted English muffins on a baking sheet middle-side up. Top 6 halves with a slice of cheese and the other 6 with a slice of ham (fold it if needed).
Place it in the oven, and BROIL it for 1 minute, until the cheese has melted and the ham has warmed up. Remove the baking sheet from the oven.
Distribute the cooked eggs on top of the warm ham slices and close the breakfast sandwich with the melted cheese side.
Serve warm and enjoy!
Equipment
Nutrition
Serving: 1 sandwichCalories: 267kcalCarbohydrates: 27gProtein: 16gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 181mgSodium: 665mgPotassium: 216mgFiber: 2gSugar: 0.2gVitamin A: 240IUVitamin C: 0.1mgCalcium: 60mgIron: 2mg
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