Breakfast Sandwich Box Recipe

Prepare eggs

Crack the 6 eggs into a medium bowl, add 3 tablespoons whole milk, 1 tsp salt and 1 tsp black pepper. Whisk until fully combined and slightly frothy.

Toast muffins

Preheat a sheet pan or large skillet over medium heat. Split the 6 English muffins and lightly toast cut sides face down in a dry skillet or under a broiler until golden, about 2–3 minutes. Remove and set aside, cut side up.

Cook egg patties

In a nonstick skillet over medium-low, heat 2 tablespoons butter and 1 teaspoon neutral oil (prevents butter burning). Pour in the whisked eggs and let sit for 20–30 seconds, then gently stir with a spatula, pushing set edges to the center to create a loose, even curd. For uniform sandwich halves, once eggs are mostly set but still slightly glossy, spread them into a roughly 8–9 inch round and press gently with a spatula to flatten. Cook until just set, about 1–2 minutes more. For sturdier sandwiches, divide eggs and make two rounds; for this recipe make one round and cut into six halves. Remove to a cutting board and let rest 30 seconds.

Assemble sandwiches

Place one slice of cheddar on the bottom half of each toasted English muffin. Cut the cooked egg round into six portions sized to each muffin bottom and place an egg portion on top of the cheese. Top each egg with a pre-cooked sausage patty or slice of bacon. Finish with the muffin top and press lightly. If you prefer melted cheese, place assembled open-faced halves under a broiler for 30–60 seconds until cheese just melts—watch closely.

Hold warm (optional)

If preparing ahead, wrap each sandwich in foil and keep in a low oven at 200°F (95°C) for up to 30 minutes before boxing to keep warm without drying.

Make salsa: In a bowl combine 1 cup diced tomatoes, 2 tablespoons finely diced yellow onion, 2 tablespoons chopped cilantro, and the finely diced jalapeño. Add 1 tablespoon fresh lime juice, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1 teaspoon olive oil (optional). Stir and taste; adjust salt or lime as needed. Let sit 5–10 minutes for flavors to meld.

Portion salsa: Spoon the salsa into 6 small disposable containers, filling each about 3/4 full. Seal lids.

Line each box: Place one sheet of butcher paper or parchment into each serving box to absorb moisture and keep sandwiches from sticking.

Cut and pack: For a 'half sandwich' presentation, cut each assembled sandwich in half diagonally (so one English muffin yields two halves). Place three half sandwiches into each box (i.e., 1.5 full sandwiches per box). Arrange so cut faces up for quick pickup.

Add salsa and extras: Tuck one sealed salsa container in each box and include a small packet of chili flakes or extra napkin if desired.

Label and serve: Close boxes and label with warming instructions if needed: 'Reheat wrapped in foil at 300°F (150°C) for 8–10 minutes' or advise eating within 45 minutes for best quality.