Learn to make everyone’s favourite breakfast on the go: the English Muffin Breakfast Sandwich. This delicious sandwich features a perfectly fried egg, homemade sausage patty, and cheddar cheese. Choose from your favourite toppings and prep ahead for busy weekdays or leisurely weekends.
Leisurely weekend breakfasts are a ‘thing’ at our house. We don’t do a lot of planning ahead so we often use what leftovers we have on hand. Leftover Steak is great when sliced onto Steak and Egg Tacos while leftover salsa verde and tortilla chips are the key ingredients in Chilaquiles Verdes.
The English Muffin Breakfast Sandwich
Rise ‘n’ Shine dear readers! I have an extra special recipe post for you today…my very favourite breakfast of all time: the English Muffin Breakfast Sandwich. It’s cute, it’s portable, it’s freezer friendly, and oh, so customizeable.
We love ours with homemade breakfast sausage patties, a fried egg and cheese all tucked inside a toasted English Muffin. However, there are (almost) infinite breakfast sandwich combinations available. Use your imagination and personal tastes to find your favourite.
Believe it or not, you can meal prep these ahead of time (depending on the ingredients you use) and freeze them for whenever you need a quick breakfast.
Ingredients for an English Muffin Breakfast Sandwich
We’re talking about a classic Sausage ‘n’ Egger which can be made in much less time than heading out to the drive thru. You only need five basic ingredients for this classic sandwich because easy recipes are best when the coffee hasn’t kicked in yet!
- Pork Breakfast Sausage Patty
- Cheddar Cheese
- English Muffin
Homemade breakfast sausage patties are the best and they’re so easy to make. We do a batch of them every few months and vacuum seal them so they don’t get freezer burnt. You can use my recipe, or buy them from a store. If you prefer, you can use turkey in the sausage patties instead of ground pork.
Some people love a runny egg. That’s fine if you are eating at home over a plate. However, it might not be so great if you are on your way to a business meeting or to the gym. I recommend frying the egg to medium but you do you.
For the photos I bought the fancy pre-sliced cheddar cheese from the deli. However, there’s nothing wrong with adding your own cheese, sliced as you like it. Hey, we go all out sometimes and buy processed cheese slices just for these sandwiches. Like I said, you do you.
English Muffins are an absolute must for any breakfast sandwich (or Eggs Benedict) in my humble opinion. I always buy whole wheat because I somehow think it’s healthier. However, there are white and even sourdough English muffins available in stores.
However, if you want to go all in with these sandwiches, it’s really easy (and so worthwhile) to make your own English Muffins.
How to Make an English Muffin Breakfast Sandwich
What I love about these sandwiches is that they are so easy to make. Seriously, you can start making them even before you’ve had your morning coffee. They are THAT easy.
Step One. Toast the muffin in a toaster. When it pops, butter it (or use mayo as desired). No one likes a dry English muffin breakfast sandwich.
Next, add a bit of olive oil to a frying pan then add the patties. Cover and cook on medium heat (flipping halfway through) until they reach an internal temperature of 160 F (71.1 C). Note that pre-cooked patties will need less time, frozen patties will need slightly more.
Lastly, fry the eggs over medium high heat. Add butter or olive oil to the frying pan and carefully crack the eggs into the hot pan. If the whites run quite a bit, nudge them back with your spatula as they cook so that they stay in a neat egg package. Always, ALWAYS season with salt and pepper.
If you are feeding a crowd, you might find it easier to scramble the eggs and then cut them into squares after they are done cooking. It’s up to you.
To assemble: The order in which you assemble your English muffin breakfast sandwich is entirely up to you. I generally like my sausage patty on the bottom, topped with a slice of cheese and then the egg (I put the cheese on the bottom for photos so it wouldn’t cover anything else).
English Muffin Breakfast Sandwich Substitutions
Who doesn’t love a recipe that is easily customizeable? Don’t love eggs or prefer only egg whites? Do it. Not a big fan of pork? Substitute turkey bacon or use turkey sausage patties. Alternatively, add a beef patty to make it breakfast burger style!
If you ARE a fan of pork, these sandwiches are great piled with several slices of fried bacon, peameal bacon, or back bacon (Canadian bacon).
How about that cheese though? There’s no hard and fast rule that says to use ye olde cheddar cheese slices only. This is a great opportunity to add your own twist. Try using other cheeses such as Gouda, Havarti, Brie, Fontina, Pepper Jack, feta, goat cheese, or pecorino.
You know what else would be great on a breakfast sandwich? Guacamole, roasted red peppers, and caramelized onions. Maybe not all at once. Or, use Homemade Aioli if you’re feeling fancy!
How to Freeze and Reheat an English Breakfast Sandwich
Are you into batch cooking? There’s an easy way to make these freezable breakfast sandwiches.
To freeze the sandwiches, wrap each one individually in aluminum foil. Place the wrapped sandwiches in an airtight container and freeze for up to one month.
To reheat, place the foil wrapped sandwiches in a 350F preheated oven. Bake for 5 minutes, then unwrap and place on a baking sheet. Place back in the oven until the sausage patty reaches an internal temperature 160 F (71.1 C).
Alternatively, remove sandwiches from the foil and reheat in the microwave for one minute at a time.
If you make this English Muffin Breakfast Sandwich recipe, please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe, please tag me on Instagram, I’d love to see what you guys are making! Thank you so much for reading my blog.
- 6 English Muffins
- 6 Pork Breakfast Sausage Patties
- 6 Slices American Cheddar Cheese
- 6 Eggs
- Butter or Mayonnaise for the muffins
- Toast the muffin in a toaster. When it pops, butter both halves (or use mayo as desired).
- Next, add a bit of olive oil to a frying pan then add the patties. Cover and cook on medium heat (flipping halfway through) until they reach an internal temperature of 160 F (71.1 C). Note that pre-cooked patties will need less time, frozen patties will need slightly more.
- Lastly, fry the eggs over medium high heat. Add butter or olive oil to the frying pan and carefully crack the eggs into the hot pan. If the whites run quite a bit, nudge them back with your spatula as they cook so that they stay in a neat egg package. Season eggs with salt and pepper.
- To assemble: Place the sausage patty on the bottom half of the muffin, top it with a slice of cheese, then the egg and finally, the other muffin half.
*Pre-cooked patties will need less time, frozen patties will need slightly more.
**If you are feeding a crowd, you might find it easier to scramble the eggs and then cut them into squares after they are done cooking.
Amount Per Serving:Calories: 510Total Fat: 29gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 249mgSodium: 831mgCarbohydrates: 38gFiber: 2gSugar: 7gProtein: 23g
Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.