Breakfast Sandwich Recipe

Whisk eggs

Crack 2 large eggs into a small bowl. Add 1 tablespoon milk or water, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk until combined and slightly frothy.

Cook eggs

Heat a nonstick skillet over medium-low heat. Add 1 teaspoon butter and let it melt, swirling to coat the pan. Pour the beaten eggs into the skillet. Let eggs sit 10–15 seconds, then gently stir with a spatula, pushing cooked edges toward the center. Continue until eggs are mostly set but still moist, about 1–2 minutes total.

Add cheese

When eggs are nearly set, sprinkle 1 ounce shredded cheddar over the eggs. Fold eggs over the cheese so it melts and forms a compact, slightly thick folded omelet suitable for sandwiching. Remove from heat and keep warm.

Toast and butter bread

Split 1 English muffin (or roll) and spread 1 teaspoon butter on cut sides. Toast in a skillet over medium heat or in a toaster until golden and slightly crisp, about 2–3 minutes in skillet or 2–3 minutes in toaster. If using skillet, toast buttered side down until golden.

Assemble toppings

If using avocado, slice half a small avocado (about 1/2 cup) and season lightly with a pinch of salt. Slice 2 tomato slices and have 1 teaspoon hot sauce or mustard ready if desired.

Cook bacon or turkey bacon

If adding protein, heat 1 teaspoon olive oil in a small skillet over medium heat. Add 2 slices bacon or turkey bacon and cook until crisp (bacon 6–8 minutes) or until heated through and slightly crisp (turkey bacon 4–6 minutes), flipping once. Drain on paper towel. If not using, skip this step.

Place the bottom half of the toasted English muffin on a plate. Add the folded egg and cheese mixture on top. If using cooked bacon or turkey bacon, place it on top of the eggs. Add avocado slices and tomato slices if desired. Drizzle 1 teaspoon hot sauce or smear mustard on the top half of the muffin, then close the sandwich. Press gently to compact.

If you want the cheese more melted or prefer a warm pressed sandwich, return the assembled sandwich to the skillet over low heat, cover with a lid, and heat 30–60 seconds per side until warmed through and cheese is melty.

Cut in half if desired and pack for your hike in a foil wrap or reusable sandwich container to keep it together and slightly warm. Let cool slightly before sealing to avoid steam build-up.