Box Breakfast Recipe

Prepare meat (if using pre-cooked)

If using precooked bacon, sausage, or ham, reheat gently in a skillet over medium-low heat for 1–2 minutes per side until warmed through and slightly crisp. If using raw sausage patty or raw bacon, heat 1/2 tsp olive oil in a skillet over medium heat and cook sausage 4–5 minutes per side until internal temperature reaches 160°F (71°C) or cook bacon 3–5 minutes per side until crisp. Transfer cooked meat to a plate and keep warm.

Toast bread

Split the English muffin or roll and toast in a toaster or on a dry skillet over medium heat until lightly golden, about 2–3 minutes per side. Butter lightly if desired.

Cook eggs

Heat 1 tbs unsalted butter in a nonstick skillet over medium-low heat until melted and foamy. Beat 2 eggs with 1/4 tsp salt and 1/8 tsp black pepper in a bowl. Pour eggs into skillet. For folded/scrambled style: let eggs set for 10–15 seconds, then gently push edges toward the center with a spatula, folding until softly set but still moist, about 1–2 minutes. For fried style: cook until whites set and yolk reaches desired doneness, about 2–3 minutes for medium. Remove from heat.

Assemble sandwich

Place the warmed breakfast meat on the bottom half of the toasted muffin/roll, add the cooked egg on top, then place a slice of cheese over the egg. Close with the top half of the muffin. If you want the cheese melted, place assembled sandwich on a skillet over low heat covered with a lid for 30–45 seconds until cheese softens.

Wash and prepare fruit: hull and quarter strawberries, halve grapes if large, cube melon, and keep blueberries whole. Combine 1 cup mixed seasonal fruit in a bowl.

Make dressing: whisk 1/2 tbs fresh lemon juice with 1 tsp honey (optional) until honey dissolves. Drizzle over fruit and toss gently to combine.

Finish: sprinkle 1/2 tsp finely chopped fresh mint over fruit (optional). Transfer fruit to a small container for serving.

Wrap the sandwich in paper or parchment, label with choice (eggs + meat type). Place the wrapped sandwich and the sealed fruit container into the box with a napkin and utensils if requested.

Serve immediately while sandwich is warm, or keep boxed at room temperature for up to 2 hours; refrigerate the fruit if not served within 2 hours.