Happy Monday, friends! I’m freshly back from a whole week at the beach in Florida and it was the absolute best time. I LOVE the beach and I actually grew up in the area where my friend and I went and I’m so, so glad I agreed to go. There was so much good food, a fair amount of booze, and lots of time soaking up the sun and swimming in the waves. As much as I loved it though, I’m happy to be back at home and getting back into my meal prep routine!
When I took a look at what I had in my freezer to play with this week, I saw a pound of breakfast sausage and immediately thought of breakfast sandwiches, so here we are! Breakfast is my favorite meal of the day, although I eat breakfast foods at any time, clearly. These are so good and so tasty!
For me, I kept these sandwiches pretty straightforward:
- the bread – I adore English muffins and they’re my preferred breakfast sandwich bread, so that’s what I grabbed!
- the meat – breakfast sausage is honestly my fav meat, so I shaped mine into patties and popped it onto my sandwiches. Just be sure, when you’re shaping the meat patties, to make them a bit bigger than the bread you’ll be placing it on since it’ll shrink while cooking and you still want some in every bite on the finished sandwich
- the egg – this is basically a variation on a frittata just with less milk so it’s a bit more dense and easier to eat in a sandwich. I went with my favorite veggies, bell peppers and green onions, and didn’t cook them before putting it into the egg mixture since I wanted a tiny bit of a crunch for a different texture in the sandwiches
- the cheese – technically optional but never a bad addition!
I stored each element in a separate airtight container and assembling before I want to eat lunch each day, but you could also assemble them, wrapped in a paper towel and in a plastic bag, and reheat the whole thing when you want to eat!
Alternatively, you can assemble your sandwiches, then wrap them in plastic wrap and tin foil and freeze them! Then, whenever you want to eat a breakfast sandwich, wrap them in a paper towel and microwave for a couple of minutes until thawed and heated through.
These are full of fun options! Each element can be updated to be whatever you think would be the best breakfast sandwich.
- the bread – if you’re not feeling English muffins, you can absolutely use bagels, some sourdough bread, a biscuit, or anything you’d like!
- the meat – I used sausage but bacon or ham would also be so delicious. Or you can leave it out completely!
- the eggs – while I don’t have a suggestion for the eggs themselves, you can switch up the veggies that go into it
- the cheese – live your life, follow your spirit, whatever cheese sounds good is perfect
- other toppings – want to add some kind of hot sauce or maybe ketchup? you do you, friend, go crazy
That’s it! Let me know what kind of variations y’all come up with if you try it out 🙂
These breakfast sandwiches are the perfect anytime meal! They're quick, easy, and so customizable so you can make them into YOUR perfect breakfast sandwich.
- 1 bell pepper
- 1/2 bunch green onions
- 10 eggs
- 1/3 cup milk
- 1 tsp salt
- 1/2 tsp pepper
- 1 lb breakfast sausage
- 6 english muffins
- 6 slices of cheese
- prep: preheat the oven to 350* and spray an 8x8" pan with baking spray. cut the bell pepper into small cubes and thinly slice the green onions and set aside
- make the egg layer: in a medium bowl, combine the eggs, milk, salt, and pepper until thoroughly combined. add in the bell pepper and green onion and transfer to the prepared pan. bake in the preheated oven for 25-30 minutes or until it has just a slight jiggle in the middle. cut into 6 squares and set aside
- make the sausage patties: while the egg layer is cooking, shape the breakfast sausage into 6 equal patties that are slightly larger discs than the english muffins. cook in a pan over medium heat for about 6 minutes per side until they reach an internal temperature of 165*. set aside
- assembly: split and toast the english muffins. place the sausage patty, egg square, and a slice of cheese on top of the bottom slice and top with the top piece of the english muffin. If there wasn't enough residual heat to melt the cheese you can pop it under the broiler until melted
- a note on storage: you can store the elements separately once completely cooled and then assemble right before eating, or you can assemble them all and store them, wrapped up tight, in the fridge or freezer and reheat in the microwave wrapped in a paper towel. whichever works best for your needs!