English Muffin Breakfast Sandwich
This recipe is for four breakfast sandwiches, but can be scaled to as many sandwiches as you'd like to make.
Servings: 4 people
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.
Video
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
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