English Muffin Breakfast Sandwiches

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English muffin breakfast sandwiches are so delicious when made from scratch, with perfectly cooked eggs, cheese, and a variety of toppings. You can also make these sandwiches in advance and then simply reheat.


  • 8 English muffins
  • 8 eggs
  • butter, for buttering the English muffins and to saute the eggs
  • salt, ground black pepper
  • 8 slices of cheese or use grated cheese instead
  • toppings: (bacon, sausage, ham, sauteed mushrooms, roasted red peppers, spinach, etc.)


  1. Cook the eggs in a skillet, with butter, salt and pepper. Cook until the egg yolks are the doneness that you prefer.
  2. You can also make sheet pan baked eggs with a variety of toppings, then cut out circles the size of English muffins.
  3. Toast the English muffins, butter each side, then place the eggs on one side of the English muffin and add the cheese and any toppings of your choice.
  4. Wrap the sandwiches in parchment paper or aluminum foil. Serve the sandwiches right away, or store in the refrigerator for up to 5 days or in the freezer for up to 3 months.
  5. To reheat, place the sandwiches in an convection oven or air fryer for 8-10 minutes, until warmed through all the way. To reheat frozen sandwiches, thaw first. You can also reheat the sandwiches in the microwave until warmed through. (Be sure to unwrap the sandwiches if you have them in aluminum foil and wrap in a paper towel or parchment paper before heating up in the microwave.)

Keywords: English muffin breakfast sandwiches, English muffin egg sandwiches, easy breakfast sandwiches