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Bacon egg sandwich on English muffins.

English Muffin Egg and Bacon Sandwich

Kate Schat
No need to go out for fast food! You can make a tray of english muffin breakfast sandwiches for a fraction of the price and feed a crowd.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 6 sandwiches
Calories 506 kcal

Ingredients
  

  • 6 english muffins
  • Butter
  • 6 slices aged cheddar
  • 12 oz bacon
  • 6 large eggs
  • Salt and pepper to taste
  • 1 tomato sliced
  • Fresh basil leaves optional
  • Avocado sliced, optional

Instructions
 

  • Preheat oven to 350°F.
  • Slice the english muffins carefully in half and place on a baking sheet lined with parchment paper, cut sides up.
  • Add a cheese slice to half of the muffins.
  • Put in oven for 6-8 minutes, rotating once halfway through, and allowing the cheese to melt and muffins to toast.
  • Fry up bacon and scramble the eggs as desired.
  • Top muffins with bacon and eggs. Then add sliced tomatoes.
  • Add some basil and avocado if desired.
  • Salt and pepper to taste, close up the sandwiches, and enjoy!

Notes

  • Perfect for making ahead, too! You can make these and pop in the fridge for the next day, just toast or enjoy cold.

Nutrition

Serving: 1sandwichCalories: 506kcalCarbohydrates: 28gProtein: 21gFat: 34gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 218mgSodium: 815mgPotassium: 309mgFiber: 2gSugar: 1gVitamin A: 600IUVitamin C: 3mgCalcium: 179mgIron: 2mg
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