Breakfast Sandwich Recipe

Prepare and toast

Split the English muffins and lightly butter cut sides. Toast cut sides in a skillet over medium heat (or in a toaster) until golden and crisp, about 2–3 minutes in skillet or 2–3 minutes in toaster. Keep warm.

Beat eggs

Crack the eggs into a small bowl. Add the milk, salt, and black pepper. Whisk until blended and slightly frothy, about 15–30 seconds.

Cook eggs

Heat a nonstick skillet over medium-low and add the 1 tsp butter or oil. Once the butter is melted and foaming but not browning, pour in beaten eggs. Let them sit undisturbed around 10–15 seconds, then gently stir with a silicone spatula, pushing cooked edges toward the center to form soft curds. For a folded/round sandwich egg, as the eggs begin to set but still look moist, use the spatula to form a rough rectangle or fold and press gently to shape, cooking another 30–60 seconds until fully set but still tender. Total cook time about 2–3 minutes. Remove from pan.

Add cheese and protein

Place one toasted muffin half cut-side up. Layer one slice of cheese, then the cooked sausage patty or bacon (if using). Put the cooked egg on top. Add the second slice of cheese over the egg (this helps everything meld) and top with the remaining toasted muffin half, cut-side down.

Melt cheese

Return the assembled sandwich to the warm skillet over low heat, cover with a lid for 30–60 seconds to melt the cheese and heat through. Alternatively, microwave for 10–15 seconds until cheese softens.

Garnish and serve

Remove sandwich from skillet. Add spinach or arugula and hot sauce or ketchup if desired. Serve immediately.