Breakfast Sandwich – Delicious Meets Healthy

Get your morning off to the right start with this delicious and easy breakfast sandwich recipe. Filled with baked eggs and ham, they are a great option if you are feeding a crowd, or perfect for your weekly meal prep.

If your mornings are hectic, then this healthy breakfast sandwich recipe may just be the answer you’ve been looking for! Perfect for grab-and-go breakfasts, these egg and ham muffin sandwiches are simple to make and freezer-friendly.

Make up a big batch with a few everyday ingredients, store and quickly reheat for a tasty breakfast the whole family will enjoy.

These egg sandwiches are also a great option if you have hungry overnight guests to feed!

Be sure to try my Breakfast Egg Muffins and Hashbrown Sausage Casserole too!

Ingredients

• Eggs: The eggs are baked in the oven and then cut up and added to the sandwiches. It’s a great fuss-free way of making the eggs.
• Milk: Mixed in with the eggs to bake. I use 2%, but 1% or half and half will also work well.
• Seasonings: Salt and pepper. You could also add other spices like onion or garlic powder, smoked paprika.
• Muffins: English muffins are perfect for these egg sandwiches, but bread rolls or even bagels will work great too.
• Butter: I like to butter my muffins before lightly toasting. It’s optional but does add flavor and helps them to crisp up.
• Cheese: Use your favorite cheese slices. Monterey, Jack, Gouda, or cheddar cheese all work great.
• Ham: I love to add Black Forest ham to these, but any deli meats will be delicious!

How to make a breakfast sandwich

• Preheat the oven to 350 F and grease with butter the bottom of a 9 x 13 casserole dish.
• In a large mixing bowl, whisk thoroughly eggs, milk, salt and black pepper. Pour mixture into the prepared casserole dish and bake at 350˚F for 18-20 minutes or until fluffy and not wet on top. Remove from the oven and cool for about 5 min in the pan then cut into 12 equal squares or use a large round cookie cutter to cut out 12 circles.
• Set the oven to broil on high heat. Cut English muffins into halves and butter the cut side and place the cut side up on a rimmed baking sheet. Broil in the center of the oven for 2-3 minutes or until the tops are golden and lightly crisp. Remove from the oven.
• Assemble the breakfast sandwiches starting with the bottom bun first, then the egg, followed by a slice of cheese, and a slice of ham and finally the top bun.

How do you store them?

Once you have made your sandwiches, securely wrap them in plastic and then place them in a large ziplock bag. They will keep well in the fridge for up to a week and will freeze well for up to 2 months. For extra protection in the freezer, you can wrap them in foil before placing them in the ziplock bag. You can eat them right from the fridge, or quickly reheat them in a microwave or toaster oven for a hot ham and egg sandwich.

How do you reheat them?

For best results, thaw your frozen breakfast sandwich in the fridge before reheating. Remove the sandwich from the plastic wrap and heat on full power in the microwave for 40 seconds to a minute to enjoy. If frozen, cook on half power or defrost for 1 minute first.

You can also reheat them in the oven at 350F for 10 minutes, or use a toaster oven.

Recipe Variations

It’s really easy to make these ham egg and cheese breakfast sandwiches just to your tastes! Make them vegetarian by just having the eggs or egg whites, or add in some plant-based deli ‘meat’ like Tofurkey. Any kind of sliced deli meats, ham, chicken, turkey, bacon slices, or sausage patties all work great and any cheese goes too! Sometimes, I even like to spread a little bit of cream cheese on the English muffins.

You can even add other seasonings to your eggs like everything bagel seasoning, red pepper chili flakes, or some hot sauce on top. You could also add vegetables like mashed avocado, spinach leaves, and a fresh tomato slice.

More Breakfast Recipes