Easy Breakfast Sandwich Recipes {3 Ways!}

5 from 5 votes

These Easy Breakfast Sandwich Recipes are perfect for meal prep and freezer-friendly. Try Sausage & Swiss, Bacon & Cheddar or Veggie!

Prep Time5

Cook Time20

Total Time25

Course: Breakfast

Cuisine: American

Servings: sandwiches

Calories: 254kcal

Whisk eggs together in a large bowl with salt & pepper to taste, then set aside. Add 1 tbsp butter to a medium-sized pan and saute broccoli and red pepper for 3-4 minutes.
Meanwhile, start to toast the English muffins in a toaster. Once veggies are tender, add eggs and scramble over med-high heat for 1-2 minutes.
Add egg mixture to toasted English muffins. Serve and enjoy!

Mix ingredients for sausage together in a large bowl, then form into 1/2 inch thick patties. Fry in a medium-sized pan over med-high heat with a bit of olive oil, about 5 minutes per side. Remove from pan and wipe clean.
Add 1 tbsp butter to the pan. Start to toast the English muffins in a toaster. Add eggs to pan with melted butter and fry for 2-3 minutes or so before flipping, seasoning with salt & pepper to taste. Cook another minute and remove from heat - egg yolks should be almost set.
Add eggs, sausage and Swiss cheese slices to toasted English muffins in that order. Serve and enjoy!

Cook turkey or pork bacon in a medium-sized pan over med-high heat, about 5 minutes. Remove from pan and wipe clean, then add 1 tbsp butter to the pan. Start to toast the English muffins in a toaster.
Meanwhile, whisk eggs together with salt & pepper to taste in a large bowl. Add to pan with melted butter and scramble for 1 minute or so before removing from heat.
Add eggs, bacon and cheddar cheese slices to toasted English muffins in that order. Serve and enjoy!

If you don’t have English muffins, make your breakfast sandwiches on croissants, rye bread or gluten-free bread.

You can bake the eggs instead of scrambling them for 17 minutes at 350° Fahrenheit.

Store these sandwiches in the fridge for up to 5 days. Wrap in a dry paper towel then microwave for 1 minute.

Freeze this recipe for up to 2 months. Defrost in the fridge overnight or reheat from frozen.