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Egg and Muffin Sandwiches


These excellent little breakfast sandwiches can be made with any kind of meat you prefer - or none at all. I like using American cheese singles in this recipe. They freeze very well and reheat in minutes in the microwave. If you just want a few sandwiches, this recipe can easily be cut in half or by three.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 12 sandwiches


  • 12 English muffins, split with a fork
  • 12 eggs
  • 1/4 cup butter
  • 12 frozen sausage patties, cooked and well drained
  • 12 slices American cheese


Toast the English muffins lightly. Cook the eggs as desired on a nonstick skillet, using 2 Tbsp. of butter. I like them over hard (instead of over easy). You can also beat the eggs and scramble them in the butter until just firm.

Make sandwiches with the English muffins, cooked sausage patties, cheese and cooked eggs. Cool sandwiches in the refrigerator. When cool, wrap each in a microwave-safe paper towel and freeze. Package them into heavy duty ziplock freezer bags.

To heat, slightly unwrap the paper towel and microwave on high for one to two minutes until the cheese is melted and the sandwich is hot.

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