Breakfast Sandwich Recipe

Prep English muffins and protein

Split the English muffins horizontally and toast them lightly in a toaster or under a broiler until golden (about 2–3 minutes). Spread 1/2 tablespoon unsalted butter on the cut face of each muffin while still warm so it melts in.

Assemble warming layer

Place one slice of cheddar on the bottom half of each toasted muffin. Put a warm cooked sausage patty (or slice of ham/bacon) on top of the cheese to help it melt.

Whisk eggs

Crack the 2 large eggs into a small bowl. Add 1 tablespoon whole milk, 1 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until combined and slightly frothy, about 15–30 seconds.

Cook eggs (folded/omelet style)

Heat a small nonstick skillet over medium-low heat and add 1 teaspoon neutral oil or butter. Swirl to coat. Pour the beaten eggs into the skillet and let them sit undisturbed for 10–15 seconds until the edges begin to set. Using a spatula, gently pull the set edges toward the center while tilting the pan so uncooked egg runs to the edges. Continue until the eggs are mostly set but still moist, 1–2 minutes total. If using spinach, add it to the pan in the last 15–20 seconds to wilt it into the eggs. Fold the eggs in half into a neat round or rectangle roughly the size of the muffin.

Finish egg and assemble

Place the folded cooked egg directly on top of the sausage and cheese on each muffin bottom. Top each egg with the remaining slice of cheddar. Close sandwiches with the muffin tops and press gently to help the cheese melt.

If desired, add hot sauce to the egg before closing the sandwich or serve on the side. Cut sandwiches in half and serve immediately while hot.