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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


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.


  • 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


  • 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.


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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  1. Tina Jui | The Worktop says:

    Yum yum yum! I love a good breakfast sandwich. I’ll have to try making homemade english muffins! Never done that before!

    1. Marissa says:

      Me too, Tina! Thank you…

  2. Joanne says:

    OBVIOUSLY. English muffins were meant for breakfast sandwiches!

    1. Marissa says:

      Don’t they? 🙂

  3. Sonali- The Foodie Physician says:

    There’s something so comforting about a breakfast sandwich with a fried egg and your homemade English muffins just take this to the next level!

    1. Marissa says:

      They’d be good with store bought English muffins, but they’re great with the homemade variety! 🙂

  4. shashi at runninsrilankan says:

    Ok so this breakfast is gonna be my dinner mmkay?! Those thick slices of bacon and egg and that homemade English muffin – ooh it’s just too much…I just wanna bite my screen!

    1. Marissa says:

      I agree Shashi! I love breakfast foods for dinner!

  5. spoonfulflavor says:

    Breakfast sandwiches are the best and they are even better with homemade english muffins!

    1. Marissa says:

      Thanks, Ashley!