Breakfast Sandwiches Recipe

Split the English muffins and lightly toast them in a toaster or in a 350°F (175°C) oven for 5–7 minutes until edges are golden.

Mix mayonnaise, Dijon mustard and hot sauce (if using) in a small bowl. Spread about 1/2 teaspoon of the mixture on each cut half of the toasted muffins.

Spread remaining unsalted butter (about 2 1/2 tbs) on the outside faces of the top muffin halves for grilling (reserve 1/2 tbs for eggs if needed).

Make folded/oven-baked eggs (for consistent sandwiches)

Preheat oven to 350°F (175°C). Whisk the 6 eggs with 3 tablespoons milk, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a bowl until combined. Lightly butter a 9x9-inch baking dish with 1/2 tbs butter. Pour egg mixture into the dish and bake 12–15 minutes until just set. Allow to cool 2 minutes, then transfer to a cutting board and use a 2 3/4–3 inch round cutter (or knife) to cut 6 rounds.

Alternatively — stovetop folded eggs

Heat a nonstick skillet over medium-low with 1/2 tbs butter. Whisk 2 eggs with 1 tbs milk and a pinch of salt and pepper per sandwich (repeat for batches). Pour into skillet and cook gently, using a spatula to fold into a neat round omelet about the diameter of the muffin. Cook until just set, then remove.

Place one cheddar slice on each egg round so it starts to melt while eggs are still warm.

Cook bacon: Arrange bacon in a single layer on a rimmed baking sheet lined with foil or parchment. Bake at 400°F (200°C) for 12–16 minutes until crisp to your liking. Drain on paper towels. Alternatively, pan-fry over medium heat until crisp, about 8–10 minutes, turning occasionally.

Cook sausage patties: In a skillet over medium heat, cook the breakfast sausage patties 4–5 minutes per side until internal temperature reaches 160°F (71°C) for pork or package instructions for turkey. Drain on paper towels.

If using spinach: quickly wilt the spinach in the same skillet over medium heat for 1–2 minutes with a pinch of salt, then remove and drain any excess moisture.

Assemble sandwiches: On the bottom half of each toasted muffin, place optional wilted spinach (about 1–2 tablespoons), then an egg round topped with melted cheddar, then either one sausage patty or two folded slices of bacon (or both for a hearty sandwich).

Top with remaining muffin half (buttered side out). Sprinkle the exposed top with a light pinch of kosher salt and the sliced green onion.

Optional press: Heat a skillet over medium-low. Place assembled sandwich in skillet and press gently with a spatula or small weight for 30–60 seconds per side to meld buttered exterior and warm fillings. This gives a slightly crisp exterior like a bakery sandwich.

Serve warm. These keep well for travel—wrap in parchment and foil. To reheat, unwrap and warm in a 350°F (175°C) oven for 8–10 minutes or in a toaster oven until heated through.