English Muffin Breakfast Sandwich
The ultimate morning staple. Perfectly toasted English muffin layered with silky scrambled eggs, melted cheddar cheese, and beautifully crisped bacon.
15 min
Easy
Americana / Desayuno
1 servings
The story behind
This recipe takes me back to my college days when mornings felt incredibly short and cooking time was practically nonexistent. There was this tiny coffee shop right around the corner from campus that served these warm breakfast buns, and the smell of sizzling bacon would completely hook you from a block away. For me, this is the absolute go-to Saturday morning treat when you want to pamper yourself without spending ages in the kitchen. It pairs wonderfully with a cold glass of fresh orange juice or a strong hot black coffee to get your weekend going.
Instructions
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1Place the bacon strips in a skillet over medium heat and cook until they are completely browned and crispy, then transfer them to a paper towel-lined plate to drain.
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2In the same skillet (leaving just a tiny bit of grease) or a clean pan, melt a little butter over low heat, pour in the eggs whisked with a pinch of salt and pepper, and stir gently to form a soft, fluffy scramble.
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3Right before turning off the heat, lay the cheddar cheese slice over the warm eggs so it begins to melt from the residual heat.
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4While the eggs cook, split your English muffin and toast it until the edges are beautifully golden brown, either in a toaster or face-down on a skillet with a smear of butter.
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5Assemble your sandwich by placing the fluffy egg and melted cheese on the bottom half of the muffin, stacking the crispy bacon on top, and closing it with the warm top bun.
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