Looking for a healthy breakfast sandwich? Need help with a healthy meal plan? Skip the drive-thru and make your own breakfast sandwiches! Nothing makes me happier than an egg sandwich for breakfast, and this healthy breakfast sandwich recipe takes less than 10 minutes to whip up. They’re also easy to make ahead and refrigerate or freeze to reheat during the week.
If you love a bacon egg and cheese McMuffin, you will love this sandwich. It’s a lighter McDonald’s English Muffin sandwich made with turkey bacon, cheddar cheese and egg served on a whole grain English muffin.
Healthy Breakfast Sandwich: English Muffin Breakfast Sandwich
Ingredients (makes 2 servings)
▢olive oil spray
▢2 English light whole wheat muffins**, toasted
▢2 slices turkey bacon, cut in half (I love Applegate)
▢2 slices cheddar cheese or American*
▢2 large eggs
▢salt and black pepper, to taste
▢optional condiments: hot sauce, ketchup, etc.
Instructions
1. Open the English muffins, top with a slice of cheese and toast in the toaster oven or broiler about 6 inches from the flame until the cheese melts (careful not to burn).
2. Meanwhile, spray a large skillet with oil and cook the turkey bacon as directed.
3. Set aside and spray the skillet with more oil.
4. Crack the eggs in a nonstick skillet, season with a pinch of salt and black pepper and cook on low, covered until the yolks are cooked to your liking, I like to keep them on the runny side but you can also make them scrambled.
5. To make the sandwiches: place the bacon on one side and the egg on the other.
6. Top with optional condiments, if desired.
How to Make Ahead
You can double or triple this easy breakfast sandwich recipe as needed. Scramble the eggs instead of frying them and assemble the sandwiches. Individually wrap each one tightly in plastic wrap or foil and store in the refrigerator for up to four days. To reheat from the fridge, microwave the sandwich on a microwave-safe plate for 45 to 60 seconds or warm in the toaster oven until heated through.
How to Make Ahead and Freeze
Individually wrap each one tightly in plastic wrap or foil and store in the freezer for up to three months. To reheat from frozen, place the sandwich on a microwave-safe plate, cook for one minute, flip, then cook for another minute or until heated through.
Variations
• Meat: Swap the turkey bacon for ham, Taylor ham, center-cut bacon, Canadian bacon or a turkey sausage patty.
• Bread: Switch up the bread and use gluten-free muffins, rolls, bagels, or sliced bread.
• Cheese: Substitute cheddar with Pepper Jack, provolone, mozzarella or Swiss.
• Seasoning: Season the eggs with everything bagel seasoning or Tajin.
• Vegetables: Add avocado, red onion, or tomato.
• Vegetarian Breakfast Sandwich: Leave out the meat.
• Make It Dairy-free: Skip the cheese or use dairy-free cheese.
Nutrition (per serving)
Calories: 242 kcal,
Carbohydrates: 29.5 g,
Protein: 18.5 g,
Fat: 9.5 g,
Sugar: 3.2 g
Click here to get full healthy breakfast sandwich recipe. Feel free to contact me for healthy meal plans and if you are looking for a good nutritionist or weight loss coach to help get you on a healthy eating path.
