Best Breakfast Sandwich Recipes

EGG, SAUSAGE AND CHEESE BREAKFAST SANDWICH

Steps:

• Preheat oven to 425 degrees F. Toast buns until golden brown.
• Cook sausage patties in a skillet over medium heat until brown.
• While preparing sausage, whisk the eggs together in a bowl and season with salt and pepper.
• In a clean saute pan add 1 tablespoon of olive oil and scramble the eggs till cooked throughout.
• Combine Sriracha sauce and mayonnaise and spread on each side of the buns.
• Place a sausage patty onto the four bottom buns. For each sandwich, top sausage with eggs, cheese and arugula.
• Serve while warm.

ONE-PAN HAM, EGG AND CHEESE BREAKFAST SANDWICH

Steps:

• Place a 9 1/2- to 11-inch nonstick skillet over medium heat and preheat for 2 to 3 minutes. Spray the skillet for about 2 seconds with cooking spray, then cook the ham or Canadian bacon on each side until hot and lightly browned. Transfer to a plate and set aside.
• Place the bread in the skillet to toast for about 30 seconds on each side. Set aside.
• Spray the skillet again with cooking spray until very well coated, about 5 seconds. (You can also substitute melted butter for the cooking spray if you like.) Whisk the eggs in a small bowl and pour into the skillet. Season with salt and pepper. Reduce the heat to low and allow the egg to firm up, about 1 minute. While the top of the egg is still wet, place both slices of bread in the center next to each other. The egg will firm up around them.
• Flip the entire round of egg with the bread stuck to it. Now the 2 slices are covered by the egg and it will look like an omelet from the top. Fold the edges of the egg over the bread, leaving them still connected to the the bread slices. Top the bread slice on the left with the cheese. Top the other bread slice with the ham or Canadian bacon, folding or overlapping slightly if necessary to fit inside the bread. Once the egg is set, gently fold the right slice of bread over the other to close the sandwich. Slide the sandwich onto a plate and, voila, you have a perfect breakfast sandwich.

BACON, EGG, AND CHEESE BUTTERMILK BISCUIT BREAKFAST SANDWICH

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Whisk flour, baking powder, salt, and baking soda together in a large bowl. Cut in shortening until mixture resembles coarse crumbs, 3 to 4 minutes. Make a well in the center of the flour mixture, pour in 1 cup buttermilk, and stir just until combined.
• Turn dough out onto a lightly floured surface. Pat and roll into a rectangle about 1/2 inch thick. Use a 3-inch biscuit cutter to cut out 6 biscuits. Transfer to the prepared baking sheet and brush the top of each biscuit with remaining buttermilk.
• Bake in the preheated oven until lightly browned, 10 to 12 minutes. Transfer biscuits to a wire rack to cool.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Combine eggs and water in a bowl and whisk vigorously until smooth; set aside. Melt butter in a large nonstick skillet over medium-low heat. Swirl skillet to coat with butter; heat until just barely bubbling. Pour eggs into the center of the skillet, so butter gets pushed out to the sides.
• Cook until edges of the eggs barely start to set. Gently scramble all the way around the pan using a spatula, creating large, soft curds. Sprinkle cheese onto the eggs at this point. Continue cooking, pausing in between to allow time for the cheese to melt and eggs to firm, gently pushing and folding the eggs to form large curds, about 3 minutes total. Do not allow the eggs to cook completely or eggs will turn chewy and rubbery. Remove from heat.
• Slice biscuits in half and top bottom halves with scrambled eggs. Season with salt and pepper. Add 2 bacon pieces per biscuit, and finish with the biscuit tops. Serve immediately.

MC DONALD'S BREAKFAST BAGEL SANDWICH (STEAK)

Steps:

• Combine mayonnaise with the dill mustard in a small bowl. Set this aside until you are ready to use it.
• Heat 1 teaspoon of vegetable oil in a medium skillet over medium heat. Separate the onion slices and saute in the oil until light brown. Remove and set aside.
• Break up the sandwich steak into the hot pan and cook until brown. Drain off fat. Add the grilled onions to the meat and stir.
• (Tip: To make the eggs it's best to make one at a time in a small 6 inch skillet.) Beat one egg in a small bowl with a whisk until it is smooth, but not foamy. Add a pinch of salt and pepper to the egg.
• Heat a small 6 inch skillet over low heat. Add 1/4 teaspoon of butter to the pan. When the butter has melted add the egg to the pan. Swirl the pan so that the egg spreads evenly.
• As the egg begins to cook, use a spatula to pull in a couple of the edges so that raw egg flows from the top onto the hot pan. Cook for 2 to 3 minutes, then fold over one of the edges of the egg using a spoon or fork. Fold it down about an inch. Fold the opposite end over as well. Then fold the remaining two edges over, creating a small rectangular or square mini-omelette. Flip the little omelette over and turn off the heat.
• Slice bagels in half and place faces up on a baking sheet. Grill the faces of the bagel halves in your oven set on broil until golden brown. (Tip: You may also use a toaster oven for this step, but be sure to place the sliced bagel halves onto a small baking sheet or on aluminum foil.).
• When the bagels are toasted, spread about 1/2 tablespoon of the sauce onto the face of the top bagel half. Place a slice of cheese onto the face of each bagel half.
• Divide the meat into four portions and stack one portion onto the cheese on the bottom bagel half.
• Place the finished omelette onto the meat on the bottom half of the sandwich. Finish by flipping the top half of the sandwich over onto the bottom. Heat for 15 seconds in microwave if needed to warm.

SHEET PAN BREAKFAST SANDWICH RECIPE BY TASTY

Steps:

• Preheat oven to 425˚F (220˚C).
• In a large bowl, combine pancake mix, eggs and milk being careful not to over-mix.
• Divide batter evenly onto two parchment paper-lined 17x11 inch baking sheets. Spread evenly and bake for 15 minutes.
• In a large bowl, combine eggs, milk, salt and pepper. Pour the eggs onto a parchment paper-lined 17x11 inch baking sheet. Spread evenly and bake for 15-17 minutes.
• Line another 18x13 inch baking sheet with parchment paper and spread out the sausage from corner to corner. Decrease oven temperature to 350˚F (180˚C) and bake for 20 minutes.
• Drain fat, and sprinkle cheese on top of the sausage. Bake for another 5 minutes at the same temperature.
• On a cutting board, layer the sandwich starting with a pancake, followed by sausage, egg, and the second pancake. Slice into breakfast size sandwiches and serve immediately, or wrap in parchment and freeze in a container for up to 1 month.
• Enjoy!

BREAKFAST BAGEL SANDWICH

Steps:

• Place bagel in toaster and toast as desired.
• Over medium heat, fry egg in frying pan.
• Turn off heat but, leave pan on burner.
• Place meat on top of egg and then the cheese on top of the meat.
• Cover with a lid and let the heat melt the cheese.
• Butter toasted bagel.
• Place egg, meat, and cheese pile on one half of bagel and top with the other half.
• Slice in half and enjoy!

WAFFLE BREAKFAST SANDWICH

Steps:

• Preheat the oven to 350˚ F. For the pork roll: Prep a cookie sheet with a piece of parchment paper. Lay the pork roll slices on the parchment paper evenly spaced apart. Using 1 tablespoon of maple syrup, brush both sides of the pork roll generously with syrup. Bake for 15 minutes, flipping one time halfway through. The pork roll should be nicely browned on both sides. While the pork roll is cooking, prep the sauce and waffles.
• For the sweet and tangy sauce: Mix the hot sauce, ketchup and 1 tablespoon maple syrup in a bowl. Set aside.
• For the waffles: Heat a waffle iron to medium high. Spray with cooking spray. Take 4 Hawaiian rolls in a square, being careful not to pull them apart, and place on the waffle iron. Close the waffle iron and cook for 2 to 3 minutes, or until golden brown. Carefully remove and repeat three more times to have a total of 4 waffles.
• Heat a nonstick pan and spray with cooking spray. Carefully crack the eggs into the heated pan. After 3 to 4 minutes, break the yolks and cook for an additional minute. Flip when the edges of the whites get crispy and cook on the other side for an additional 2 to 3 minutes. Add 1 slice of American cheese to each egg. Let the cheese melt, then remove from the heat.
• To assemble the sandwiches, generously spread the sweet and tangy sauce on all 4 waffles. Layer 2 eggs and 2 slices of pork roll on top of 1 waffle. Season with salt and pepper. Cover with a second waffle to form a sandwich. Repeat for the second sandwich. Cut in half and enjoy!

AVOCADO BREAKFAST SANDWICH

Steps:

• Heat olive oil in a skillet over medium heat. Crack eggs into skillet; cook for 1 to 2 minutes. Flip and cook egg until done, 2 to 5 minutes more. Transfer eggs to a plate and season with salt and pepper.
• Spread butter onto 1 side of each bread slice.
• Heat a skillet over medium heat. Lay bread slices in the hot skillet, butter-side down. Quickly layer Swiss cheese, 1 fried egg, Cheddar cheese, 1 fried egg, avocado, and remaining bread slice, butter-side up. Carefully flip sandwich to grill other side until golden brown, 3 to 4 minutes.
• Remove sandwich from skillet and cut in half.

HEALTHY BREAKFAST SANDWICH

Steps:

• Cook egg whites in a nonstick skillet over medium heat until opaque, about 4 minutes.
• Toast English muffins. Divide cooked egg whites between 2 muffin bottoms. Top with spinach, 1 tomato slice, and muffin tops.

WAFFLE BREAKFAST SANDWICH RECIPE BY TASTY

Steps:

• Place a sausage patty and a mug or ramekin on a large microwaveable-friendly plate.
• Crack the egg into the mug. Season with salt and pepper. Add a splash of milk, if desired. Whisk until well-mixed.
• Microwave the entire plate for 1½-2 minutes, or until the egg is cooked through.
• Invert the mug with the egg. You may have to run a knife around the mug first to ensure that the egg comes loose in one solid piece.
• Toast two frozen waffles.
• After the waffles are toasted, layer 1 waffle, cheese, the cooked sausage patty, eggs, and the remaining waffle.
• Fold the edges of a sheet of aluminum foil down by half an inch (1 cm). Place the sandwich in the middle.
• Bring the top and bottom of the edges of the paper together over the center of the sandwich. Repeat folding in half-inch (1 cm) turns, creasing each time, until the fold is level with the top of the sandwich.
• Starting on the left side, use your fingers to press the edges into the center to form a pleated triangle. Press down and crease the triangle's edges, including at the base of the sandwich, before carefully folding it underneath. Repeat this process on the other side of the sandwich.
• Enjoy!

BREAKFAST SANDWICH MEAL PREP RECIPE BY TASTY

Steps:

• Preheat oven to 375ºF (190ºC).
• Spray a 9x13-inch (23x33 cm) baking dish with cooking spray.
• In the baking dish, whisk the eggs, milk, salt, pepper, and garlic powder.
• Mix in broccoli, red onion, and bell pepper.
• Bake until the top starts to get golden brown, about 25 minutes.
• Place the deli meat and bacon on a 9x13-inch (23x33 cm) nonstick sheet pan.
• Bake 5-10 minutes, or until they reach desired doneness.
• Arrange the sliced English muffins on another sheet pan.
• Broil for 5-10 minutes, or until they reach desired doneness.
• Once your eggs cool, slice into 6 squares.
• Cut your parchment paper into 8x8-inch (20x20 cm) squares for each breakfast sandwich.
• Lay a moistened paper towel across the parchment and assemble your breakfast sandwiches.
• Wrap the assembled sandwich in the moist paper towel first, to ensure freezer freshness and even cooking when microwaved. Wrap in parchment and label.
• Store in an airtight plastic bag or container up to one month in the freezer.
• When ready to eat, remove the parchment paper and microwave on high for 2-3 minutes. Allow to cool.
• Enjoy!

HEALTHY BREAKFAST SANDWICH RECIPE BY TASTY

Steps:

• In a medium bowl, whisk together the egg, spinach, red bell pepper, black pepper, and salt.
• Heat a nonstick pan over medium heat. Place a greased mason jar lid right-side up in the pan. Slowly pour the egg mixture into the lid. Cover the pan and cook for 3 minutes, until the egg has set on the bottom.
• Remove the cover and use a fork pull the lid off of the egg. Flip the egg and cook for another 3 minutes, until cooked through.
• Place the egg patty on the English muffin and top with the sliced avocado.
• Enjoy!

BREAKFAST SANDWICH COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line 2 rimmed baking sheets with parchment paper.
• Add the butter and cream cheese to a large bowl, using a hand mixer, beat on medium-high speed until light and fluffy, about 30 seconds. Scrape down the bowl and add the egg and beat again until combined.
• In a separate medium bowl, add the flour, chives, baking powder, garlic powder, onion powder, salt and pepper. Add the flour mixture to the butter mixture and beat to combine. Fold the cheese and bacon in by hand.
• Spoon a 2 tablespoon sized ball onto the prepared baking sheet and gently press to slightly flatten. Sprinkle on a pinch of pepper. Repeat with the remaining dough.
• Bake until lightly golden, about 25 minutes. Serve with room temperature butter and jam if desired.

THE BEST SAUSAGE BREAKFAST SANDWICH

Steps:

• Preheat oven to 350 degrees F. Coat a 2-quart rectangular baking dish with cooking spray. In a medium bowl, whisk together the eggs, milk, salt, and pepper. Pour into prepared dish. Bake for 20 to 25 minutes or until set.
• Meanwhile, cut smoked sausage into 6 pieces. Halve each piece lengthwise, cutting to but not through the other side to keep the pieces together. Heat a 12-inch skillet over medium heat. Add sausage pieces to skillet, opening each like a book. Cook for 4 to 6 minutes or until browned, turning once. Remove and keep warm.
• In the same skillet, heat butter until melted. Add onion. Cook and stir over medium heat for 6 to 8 minutes or until just browned and tender.
• To assemble, spread cut sides of muffins or biscuits with horseradish. Cut baked egg mixture into 6 squares. On muffin bottoms, layer cheese, spinach, egg, sausage, and onion. Add muffin or biscuit tops.

CROISSANT BREAKFAST SANDWICH

Steps:

• 1. Preheat oven to 375 degrees. Lightly grease the bottom of a 9x13 baking dish.
• 2. Cook bacon and set aside on a plate with a paper towel to soak up the grease. Once cooled, break into 1 inch pieces (approximately).
• 3. Place the bottom halves of the croissant in the dish, trying to get them to be as close together as possible.
• 4. Spread provolone and cheddar over the tops of the croissants. Bake in the oven until cheese begins to melt (about 5 minutes).
• 5. Remove from oven. Spread the bacon evenly over the top of the cheese.
• 6. In a medium bowl, whisk the eggs and milk until well blended. Pour over the top of the bacon and croissants. Bake for 15 minutes or until egg is cooked. Remove from oven.
• 7. Lightly butter the outside of the croissant tops and place atop the casserole. Place back in the oven for 5 minutes until croissants are toasted slightly.
• 8. Remove and let sit for 10 minutes. Cut pieces with a knife before serving with a spatula.

LEFTOVER PANCAKE BREAKFAST SANDWICH

Steps:

• Heat frying pan over medium heat and lightly spray with cooking spray. Crack the egg into the pan and break the yolk. Cook the egg to desired firmness. Warm sliced ham in the pan while assembling sandwich.
• Toast pancakes in toaster and place one pancake on plate. Place egg on top of pancake. Pour 1 tablespoon of maple syrup over egg, place the cheese on top of egg, and a slice of warmed ham on top of the cheese. Top the sandwich with the second pancake and pour another 1 tablespoon of maple syrup over the top of the sandwich.

AIR FRYER BREAKFAST SANDWICH ON THE GO

Steps:

• Preheat an air fryer to 350 degrees F (175 degrees C).
• Center a mason jar lid, upside down, on a 5-inch square of aluminum foil. Fold the foil up and around the lid to act as a round mold. Spray the foil with nonstick spray and crack egg into the center. Season with salt and pepper.
• Place egg mold and frozen sausage patty next to each other in the air fryer basket; cook for 4 minutes. Flip sausage patty over, add English muffin halves, and cook 4 minutes more.
• Place one English muffin half on a sheet of parchment paper. Add cheese, sausage patty, and egg. Top with remaining English muffin half. Wrap and go.

JERSEY HAM, EGG, BAGEL AND HERB CREAM CHEESE BREAKFAST SANDWICH

Steps:

• Place the cream cheese in a large bowl. Finely chop the dill and parsley and add to the cream cheese with a pinch of chile powder. Season with salt and pepper, and thoroughly mix the ingredients to evenly distribute and combine the flavors.
• Slice 4 rounds from the center of the tomato, each about 1/4 inch thick. Season with salt and pepper and set aside.
• Set a skillet over medium heat and add a little oil. Cook the pork roll slices until lightly browned on each side, about 5 minutes. Set aside.
• Whisk the eggs in a bowl and sprinkle with salt and pepper. Put a nonstick skillet on medium heat and add the butter. Add the eggs and cook until scrambled, stirring occasionally, about 5 minutes.
• Spread about 1 1/2 tablespoons of the herb cream cheese on each bagel half. Place 2 slices of the meat on the bottom half of each bagel and top with scrambled eggs and sliced tomato. Place the top half of each bagel on the sandwiches and serve.

THE ULTIMATE OPEN-FACED BREAKFAST SPAM®WICH SANDWICH

Steps:

• Place pineapple slices in a non-stick skillet over low heat; sprinkle with brown sugar. Cook pineapple, shaking the pan every minute, until bottom of pineapple rings turn golden and sugar is caramelized, about 5 minutes; remove slices from pan and set aside.
• Place SPAM® with Bacon slices into the same skillet and pour 1/4 cup of reserved pineapple juice over the SPAM® with Bacon; cook until juice evaporates, about 3 minutes. Flip SPAM® with Bacon; pour remaining pineapple juice in and cook until evaporated, about 3 minutes more.
• Crack eggs into a nonstick skillet over medium-low heat; cook until whites are firm and yolks are done to your liking.
• Toast bagels; spread bagel halves with mashed avocado. Top each bagel half with tomato slices, SPAM® with Bacon slices, an egg, and a pineapple slice; top with just a splash of balsamic vinegar.

EGG AND CHEESE BAGEL BREAKFAST SANDWICH

Steps:

• Slice bagel.
• Slice cheddar cheese thinly or used pre sliced cheddar cheese and pop bagels into toaster to toast.
• crack 2 eggs into a bowl, add salt, pepper and hot sauce to taste.
• whisk until mixed well and little bubbles form on the surface.
• heat skillet on medium low and spray with nonstick spray.
• add eggs and cook like you would scramble eggs, moving them gently around.
• once the eggs start to set, move them towards the center forming a circle.
• the eggs will set up and you'll be able to flip them over at once.
• while the bottom cooks, lay the sliced cheddar thinly over the top.
• butter the bagel when its toasted and top with egg and cheese.