Breakfast Sandwiches Recipe

Split and Toast Bread

Split the English muffins or rolls in half. Lightly spread the cut sides with the softened butter. Place them, butter-side down, on a preheated skillet or in a toaster and toast over medium heat until golden and crisp, about 2–3 minutes. Remove and set aside, keeping warm.

If using mayonnaise, spread about 1/2 tablespoon on each toasted muffin half just before assembling.

If using bacon: in a skillet over medium heat, cook bacon to desired crispness (about 6–8 minutes), then drain on paper towels. If using pre-cooked sausage patties, reheat in the skillet with 1 teaspoon oil until browned and heated through, about 2–3 minutes per side. Keep warm.

Scrambled Folded Eggs (6 sandwiches)

Crack the 6 eggs into a bowl. Add 3 tablespoons whole milk, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk until smooth and slightly frothy, about 20–30 seconds. Heat a nonstick skillet over medium-low heat and add 1 tablespoon unsalted butter. When butter is melted and foamy, pour in the eggs. Let them sit undisturbed for 10–15 seconds, then gently stir with a silicone spatula, pushing cooked edges to the center. Continue to cook slowly, folding the eggs, until they are mostly set but still soft and slightly glossy, about 2–3 minutes total. Remove from heat and divide eggs into 6 equal portions.

Assemble with Cheese

Place one slice of cheddar cheese on the bottom half of each toasted muffin. Immediately top with one portion of the warm eggs so the cheese melts slightly. If adding meat, place one bacon slice or one sausage patty on top of the eggs. Add tomato slice and a small handful of spinach or arugula if using. Cap with the top muffin half.

If you prefer a fully melted cheese and a warm sandwich, return assembled sandwiches to the skillet (covered) over low heat for 30–60 seconds, or place on a baking sheet under a hot broiler for 20–30 seconds—watch carefully to prevent burning. Remove, cut in half if desired, and serve immediately with hot sauce or ketchup to taste.

Leftovers: wrap cooled sandwiches individually and refrigerate up to 2 days. Reheat in a skillet covered on low or in a 325°F (160°C) oven until warmed through, about 8–12 minutes.