English Muffin Breakfast Sandwiches
English Muffin Breakfast Sandwich.
I love breakfast sandwiches. I love them any time of the day or evening. Any chance I get, from fast food restaurants to five star hotels, I give them a try.
In my (not so humble) opinion, this variation on the breakfast sandwich tops even the most famous, Egg Mc Muffin. Give it a try and let me know what you think.
These breakfast sandwiches are a variation on the English muffin sandwiches my mom used to make when I was a kid. She would slice the muffins, add cheese, add hard round salami, and then toast them. They were delicious just like that.
English Muffin Sandwiches after baking.
She used to make them in a toaster oven. That worked great for my mom who was a teacher at the time. This is a perfect method if you are making 6-8 slices (that’s 3-4 full sandwiches). Since I make more sandwiches, I opted to bake them in the oven. Either method is good though. The main change is the addition of the eggs.
The recipe is still super easy and quick.
The Steps to Delicious English Muffin Breakfast Sandwiches
- First, split the muffins into two.
English Muffins on sheet pan.
- Then, add the cheese to the muffins. I like to tuck the corners inside.
- Next, top with the hard round salami.
There are many great brands. Find one that fits the size of the English muffins. The brand I like the most is Boards Head. I found that this one has the most delicate texture and flavor. Unlike other brands, it’s not chewy when baked.
Boar’s Head Brand Hard Salami.
- Bake the sandwiches at 350 degrees Fahrenheit for 15 to 17 minutes. I like them on the crunchier side; you may not.
English Muffin Sandwiches after baking.
- Heat the butter in a large pan on medium-high heat. Add two to four eggs at a time, depending on the size of your pan. Lower the heat to medium. Cook until the bottom is set. Flip the eggs over and cook another 30 seconds, until the whites are set and the yolks are semi runny.
- Top one half of the muffin with an egg (or two eggs if you prefer; for me it’s definitely two). Then, top with the second half of the muffin.
English Muffin Breakfast Sandwich.
Enjoy. I know, I do. 😁
Spicy Breakfast Sandwich
If you want to make this into a spicy breakfast sandwich, just add a couple of teaspoons of my Spicy Mayo on each sandwich.
MORE SANDWICHES:
If it’s sandwiches you love, here are more delicious sandwiches you can enjoy day or night:
- Spicy Shredded Chicken Sandwich
- Denny’s Moons Over My Hammy Copycat Breakfast Sandwich
- Grilled Ham and Cheese Sandwich
- After Thanksgiving Spicy Turkey Sandwich
- Chicken Salad Sandwich
English Muffin Breakfast Sandwiches
These English Muffin Breakfast Sandwiches are quick and easy to make. They are great for breakfast, or anytime of the day.
Ingredients
- 6 English Muffins
- 12 slices American or Yellow Cheddar Cheese
- 12 slices Hard Salami (I like Boar's Head brand Hard Salami)
- 12 Eggs
- 3 Tbs Butter
- Salt and Pepper (to taste)
Instructions
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Preheat Oven to 350 Degrees Fahrenheit.
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Line a 13 x 18 inch sheet pan with non-stick foil.
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Slice the English Muffins in two and lay on the sheet pan.
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Add a slice of cheese to each of the split muffins.
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Add salami to each half.
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Bake in a preheated oven for 15 to 17 minutes, depending how crisp you want the bread.
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Set the sandwiches aside. The are delicious at this point, but are even better with the eggs.
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Heat the butter in a large pan on medium-high heat. Add two to four eggs at a time, depending on the size of your pan. Lower the heat to medium. Cook until the bottom is set. Flip the eggs over and cook another 30 seconds, until the whites are set and the yolks are semi runny.
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Top one half of the muffin with an egg (two eggs if you prefer). Then, top with the second half of the muffin.
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