Name: Recipe "Breakfast Sandwich"
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 4 english muffins (halved); softened butter (softened); 4 slices cheddar or provolone cheese; 6 large eggs; 1 tbsp butter or olive oil; kosher salt and freshly ground black pepper; 4 slices cooked bacon (cooked); 1 large avocado (mashed); freshly chopped chives (chopped); optional toppings: tomato slices, arugula, pickled red onions, hot sauce

Bacon turns up again in Breakfast Burrito or Eggs Benedict — just as good, promise.

Why This Breakfast Sandwich Recipe Hits the Spot

I’ve made plenty of breakfast sandwiches, but this breakfast sandwich recipe is the one I always come back to. The buttery, toasted English muffin gets a layer of melty cheese, then it’s piled with soft scrambled eggs, crispy bacon, and creamy avocado. Every bite has a contrast of textures and flavors, savory, rich, and bright from a sprinkle of chives. The key is cooking the eggs low and slow, folding them gently until they’re custardy, not dry. That technique makes all the difference.

Why You’ll Love This Breakfast Sandwich Recipe

The combination of buttery English muffin, crispy bacon, creamy avocado, and soft scrambled eggs creates a satisfying breakfast that feels indulgent but comes together quickly.
This recipe is designed for meal prep, you can make a batch on the weekend and enjoy hot sandwiches all week.
It’s endlessly adaptable: swap proteins, cheeses, or breads, and pile on your favorite toppings like pickled red onions or hot sauce.

Key Ingredients for the Best Breakfast Sandwich

English muffins: Look for ones with a coarse crumb and nooks and crannies, they toast up crisper and hold the fillings better. Sourdough or whole wheat versions work too.
Eggs: Large eggs are standard here. For the fluffiest scramble, whisk them thoroughly until no streaks remain. Fresh eggs make a difference in texture.
Bacon: Thick-cut bacon adds a meaty bite. Bake it in the oven at 400°F for about 15 minutes for even cooking, or fry it in a skillet until crisp. You can cook bacon ahead and reheat it.

Kitchen Tools You’ll Need

Large baking sheet (for toasting the English muffins and melting cheese)
Nonstick skillet (for scrambling eggs without sticking)
Heat-resistant rubber spatula (for gentle folding)
Whisk (for beating eggs)
Plastic wrap and freezer bags (for freezing)

Tips for the Softest Scrambled Eggs

For the softest scrambled eggs, start by whisking them well until the whites and yolks are fully combined. Heat the butter over medium, then pour in the eggs and let them sit untouched for about 20 seconds. This initial set creates a base. Then turn the heat to low and use a rubber spatula to gently fold the eggs from the edges toward the center, tilting the pan to let the liquid run underneath. Keep folding every few seconds, the eggs will come together in large, tender curds. Take the pan off the heat while they’re still a little wet; they’ll finish cooking from the residual heat. For the English muffin, buttering the cut sides and baking them with the cheese directly on the bottom half ensures the cheese melts evenly and the muffin gets crisp.

Easy Ways to Change Up Your Breakfast Sandwich

If you want to switch things up, try using a bagel or croissant instead of an English muffin. Swap the bacon for breakfast sausage patties or crumbled sausage. For a vegetarian version, skip the meat entirely and add extra avocado or a fried egg. Speaking of eggs, you can use fried eggs with a runny yolk instead of scrambled. Any semisoft cheese works well here, Havarti, pepper jack, smoked gouda, or provolone all melt beautifully. The sandwich is already customizable, so feel free to mix and match.

What to Serve with Your Breakfast Sandwich

These sandwiches are hearty enough on their own, but you can round out the meal with a side of fresh fruit or a handful of baby arugula dressed with lemon juice. For a bigger spread, serve with crispy hash browns or a small fruit salad. If you’re adding extra toppings, try tomato slices, pickled red onions, and a drizzle of hot sauce, they add acidity and heat that cut through the richness.

How to Store Leftover Breakfast Sandwich Components

Assembled breakfast sandwiches are best enjoyed right away. If you have leftover components, store the scrambled eggs in an airtight container in the fridge for up to 2 days, and keep the bacon and cheese separately. Reheat the eggs gently in a nonstick pan over low heat, stirring occasionally. Assemble fresh when you’re ready to eat.

How to Freeze Breakfast Sandwiches for Busy Mornings

To freeze these breakfast sandwiches for meal prep, let them cool completely after assembling with eggs, cheese, and bacon, don’t add avocado or fresh toppings. Wrap each sandwich tightly in plastic wrap, pressing out as much air as possible. Place the wrapped sandwiches in a freezer bag, label with the date, and freeze for up to 3 months. When you’re ready to eat, reheat directly from frozen (see reheating instructions below). Add the avocado and other fresh toppings after reheating so they stay creamy and fresh.

Best Ways to Reheat a Frozen Breakfast Sandwich

To reheat a frozen breakfast sandwich, remove it from the freezer and unwrap the plastic. Wrap the sandwich in a paper towel, this prevents sogginess. Microwave on high for 1 minute 30 seconds, then flip and heat for another 30 seconds, or until heated through. For a crisper muffin, use the oven: unwrap the frozen sandwich, wrap in foil, and bake at 350°F for 20 to 30 minutes. Add avocado and any fresh toppings after reheating.

Breakfast Sandwich Recipe FAQs

Can I use a different type of bread?

Yes, any sturdy bread works. Bagels, croissants, or even a brioche bun are good options. If you need gluten-free, use gluten-free bread or a gluten-free English muffin.

How do I get the scrambled eggs super soft?

The key is low heat and gentle folding. After pouring the eggs into the pan, let them set for 20 seconds over medium heat, then reduce to low. Use a rubber spatula to push the eggs from the edges toward the center, tilting the pan to let liquid egg flow underneath. Remove from heat while still slightly wet, they’ll finish cooking from carryover heat.

Can I make this sandwich without cheese?

Absolutely. The sandwich is still delicious without cheese. You might want to add an extra layer of avocado or a smear of mayonnaise for moisture. The butter on the muffin already adds richness.

How do I keep the avocado from browning if I meal prep?

Don’t add avocado until you’re ready to eat. If you want to include it in a prep sandwich, brush the avocado slices with lime or lemon juice, the acid slows browning. But for best results, add it fresh after reheating.

Recipe

Breakfast Sandwich

Breakfast Sandwich- toasted English muffin with eggs, bacon, cheese, and avocado. This breakfast sandwich recipe is freezer friendly, easy to customize, and can be enjoyed anytime of the day!

medium

10 min

Prep Time

15 min

Cook Time

25 min

Total Time

Servings

Breakfast

Course

American

Cuisine

245 kcal

Calories

Ingredients

Servings

4 english muffins, halved
softened butter, softened
4 slices cheddar or provolone cheese
6 large eggs
1 tbsp butter or olive oil

kosher salt and freshly ground black pepper
4 slices cooked bacon, cooked
1 large avocado, mashed
freshly chopped chives, chopped
optional toppings: tomato slices, arugula, pickled red onions, hot sauce

Instructions

1
Preheat the oven to 375 degrees F.
2
Butter the insides of the English muffins. Place the English muffins on a large baking sheet, buttered side up. Top each bottom half with 1 slice of cheese. Bake until the cheese melts, about 2 to 3 minutes. Remove from oven and set aside.
3
Crack the eggs into a medium bowl and whisk until combined.
4
In a large nonstick skillet, heat the butter or olive oil over medium heat. Carefully pour the eggs into the hot pan and season with salt and pepper. Don’t stir, let the eggs cook for 20 to 30 seconds so they can set up a little.

5
Turn the heat to low. With a heat-resistant rubber spatula, gently push one edge of the egg into the center while tilting the pan to allow the still liquid egg to flow in underneath.
6
Continue cooking, folding and stirring the eggs every few seconds, making sure you scrape the spatula along the bottom and sides of the pan.
7
Remove the pan from the heat when the eggs are mostly set, but still soft with a little liquid left. Season with salt and pepper, to taste.
8
Assemble the sandwiches while the eggs are hot. Divide the scrambled eggs between the English muffin bottoms and top with bacon and mashed avocado. Garnish with chives, if desired. Close the sandwiches with the other English muffin halves and serve immediately.

Nutrition (per serving)

245kcal

Calorie breakdown

Protein18%46 kcal

Fat77%196 kcal

Carbohydrates5%12 kcal

How this was calculated — 10 of 10 ingredients matched

english muffinsMuffins, English, whole-wheat8 kcal

softened butterButter, salted7 kcal

cheddar or provolone cheeseCheese, caraway451 kcal

large eggsEgg, whole, raw, fresh9 kcal

butter or olive oilOil, oat133 kcal

kosher salt and freshly ground black pepperPepper, banana, raw0 kcal

cooked baconBacon, meatless371 kcal

large avocadoAvocados, raw, Florida1 kcal

freshly chopped chivesCabbage, common (danish, domestic, and pointed types), freshly harvest, raw0 kcal

optional toppings: tomato slices, arugula, pickled red onions, hot sauceArugula, raw0 kcal

Serving size ≈ 68 g · 4 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: american, breakfast, sandwich, Skillet

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