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So you’ve followed the BEST English Muffin Recipe and you have fresh, homemade English Muffins. Hmmm, what to do? Make English Muffin Breakfast Sandwiches with bacon, fried egg and cheddar of course!

breakfast sandwich served on white marble board

I’ve written this recipe for one breakfast sandwich, but it’s easily scalable to feed the number of hungry people that you happen to have (like Welsh Rarebit). They’re very easy to assemble: perfect for one, a couple, a whole family or a crowd when you have overnight guests who enjoy a hearty breakfast!

Build a Better Breakfast Sandwich Infographic

Recipe Video

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English Muffin Breakfast Sandwich

5 from 4 votes
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Course: Breakfast
Cuisine: American
Calories: 527
Servings: 4 people
This recipe is for four breakfast sandwiches, but can be scaled to as many sandwiches as you'd like to make.

Ingredients  

  • 4 English muffins ideally homemade English Muffins
  • 8 bacon slices
  • 4 ounces cheddar cheese shredded
  • 4 eggs
  • 1 tablespoon butter or olive oil for frying eggs
  • kosher salt and freshly ground black pepper to taste
  • 1 cup small handful baby arugula rinsed and dried

Instructions 

  • Preheat oven to 400°F
  • Place an oven safe rack in a rimmed baking sheet lined with foil (for easy cleanup) and arrange bacon slices in a single layer, leaving a gap between each slice. Bake for 15 to 25, (depending on how crispy you like your bacon); transfer bacon to paper towel lined plate. Leave oven on.
  • Meanwhile, slice English muffins in half crosswise and place cut side up onto rimmed baking sheet lined with foil or parchment paper. Divide cheese equally between halves. Place in oven for 5 to 10 minutes, or until cheese melts.
  • While cheese melts, fry eggs in a large non-stick skillet in butter or olive oil to desired doneness. Season to taste with salt and pepper.
  • To assemble sandwich: place bottom half of English muffin on a serving plate and top with bacon, fried egg, and arugula. Top with remaining muffin halves and serve.

Nutrition

Calories: 527kcal | Carbohydrates: 28g | Protein: 23g | Fat: 36g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 222mg | Sodium: 796mg | Potassium: 269mg | Fiber: 2g | Sugar: 1g | Vitamin A: 657IU | Vitamin C: 1mg | Calcium: 269mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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28 Comments

  1. Cheyanne @ No Spoon Necessary says:

    5 stars
    Well this certainly does look like the perfect breakfast sandwich!!! I love every single element and I’m sure those homemade english muffins take this sandwich over the top in the delicious department! These are a must try this weekend for sure!!!
    P.S. I love that fun graphic for building a better breakfast sandwich!!

    1. Marissa Stevens says:

      Thank you, Cheyanne! I hope you love them.

  2. Liz says:

    5 stars
    Oh, my. I’m going to have to backtrack and make English muffins (which have been on my bucket list for years!) and then make this yummy sandwich!

    1. Marissa Stevens says:

      You’ll love them, Liz! So excited to hear what you think.

  3. Holly says:

    5 stars
    I love this kind of wholesome breakfast. I am so impressed that you made homemade English muffins. I bet this sandwich tastes so much better and fresher. Yummy!

    1. Marissa Stevens says:

      Thank you, Holly! It’s definitely a favorite in our house.

  4. David @ Spiced says:

    5 stars
    I absolutely love breakfast sandwiches! I don’t make them nearly enough, and this post is inspiring me to make a round of ’em this weekend for the family. I might need to double the bacon, though…because, well, bacon. 🙂

  5. Valentina says:

    Wow, this looks amazing with the homemade English Muffin. I’m hungry now! Love your Infographic. Soo cool! 🙂 ~Valentina