Breakfast Sandwich
This Breakfast Sandwich is so easy to make, filling and delicious, and freezer friendly. Make a big batch so you can grab them for a fast breakfast!
Servings: 1 sandwich
Ingredients
- 2 large eggs
- 1/4 teaspoon garlic powder
- 1/8 teaspoon kosher salt (if using table salt, use just a dash)
- sprinkle black pepper
- 1/2 tablespoon unsalted butter
- 2 slices bacon
- 1 English muffin toasted
- 1/4 tablespoon unsalted butter
- 1/4 cup Colby jack cheese shredded
Instructions
- In a small bowl, whisk the eggs, garlic, salt, and black pepper together until smooth. A great way to do this is in the basket of a metal sieve over a bowl. This will break up the whites of the eggs as they go through the sieve into the bowl below.2 large eggs, 1/4 teaspoon garlic powder, 1/8 teaspoon kosher salt, sprinkle black pepper
- Heat a small skillet over medium heat. Melt the butter. Add the eggs, and after about 30 seconds, begin pulling the eggs from the edges of the skillet towards the middle. Continue doing this until the eggs are cooked through, light and fluffy.1/2 tablespoon unsalted butter
- While the eggs are cooking, cook the bacon. You can do this in the oven, the air fryer, or over medium heat in a cast iron skillet, flipping the bacon after about 3 minutes and continue cooking until the bacon begins to brown. Remove the bacon from the skillet and place it on a paper towel-lined plate.2 slices bacon
- Toast the English muffin. Then spread the butter over it.1 English muffin, 1/4 tablespoon unsalted butter
- Construct the sandwich by placing the cooked eggs at the bottom. Then top it with the cheese, and finally the bacon. Top with the top of the English muffin and enjoy!1/4 cup Colby jack cheese
- Optional: Wrap the finished sandwich in foil and pop it in the oven for 10 minutes at 350 degrees Fahrenheit for more melty cheese. Read in the post for freezing instructions.