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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.
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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!
Why you will love this recipe!
- Hearty: High in protein, these homemade breakfast sandwiches will keep you feeling full and satisfied til lunch time.
- Great for a crowd: This is a great recipe if you are hosting a breakfast or brunch. It’s so quick and easy to make up a huge batch with very little hands on time cooking.
- Make ahead: Make up these egg sandwiches for quick grab and go breakfasts. Freezer-friendly and easy to reheat.
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.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips for the best breakfast sandwich
- Use a 9 x 13 casserole dish to bake your eggs so that they are the right thickness and easy to cut to add to your breakfast sandwich.
- Check that your eggs are fresh before using them. Place them in a large bowl of water, fresh eggs will sink to the bottom, discard any that float to the top.
- Make sure that your eggs are fully baked, there shouldn’t be any liquid on top of them.
- Wrap the sandwiches tightly to keep them fresh and from drying out.
- If you prefer, you could also use scrambled eggs, sunny side or fried eggs instead of baked eggs.
- For a bigger breakfast, you can serve them with hash browns, french toast and fruit.
More Breakfast Recipes
- Ham and Cheese Breakfast Muffins
- Sweet Potato Sausage and Egg Casserole
- Instant Pot Oatmeal
- Baked Eggs
- How to Make an Omelet
Breakfast Sandwich
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Ingredients
- 12 eggs, (large)
- ¼ cup milk
- ½ tsp sea salt, or to taste
- ¼ tsp black pepper
- 12 English muffins
- 2 Tbsp butter, plus more to grease the pan
- 12 slices Monterey Jack Cheese, or your favorite cheese
- 12 slices Black Forest Ham, or your favorite deli meat
Instructions
- 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.
- If freezing, wrap tightly in plastic wrap then place in a large freezer-safe Ziploc bag and refrigerate up to 1 week or freeze up to 2 months.
Video
Notes
- Use a 9 x 13 casserole dish to bake your eggs so that they are the right thickness and easy to cut to add to your breakfast sandwich.
- Check that your eggs are fresh before using them. Place them in a large bowl of water, fresh eggs will sink to the bottom, discard any that float to the top.
- Make sure that your eggs are fully baked, there shouldn’t be any liquid on the top of them.
- Wrap the sandwiches tightly to keep them fresh and from drying out.
