I absolutely love how this English Muffin Breakfast Sandwich with Turkey Bacon and Cheddar Recipe comes together in just minutes yet tastes like a morning treat you’d order at a café. There’s something so satisfying about that melty cheddar paired with the savory turkey bacon nestled inside a toasted English muffin—it really hits the spot whether you need a quick weekday breakfast or a leisurely weekend brunch. I remember the first time I made it, and how my whole family went crazy for its perfect balance of flavors and textures.
You’ll find that this recipe is not only simple but also customizable and healthy enough to enjoy regularly. Whether you’re rushing out the door or wanting to impress guests without the fuss, this English Muffin Breakfast Sandwich with Turkey Bacon and Cheddar Recipe stands out as a dependable favorite. Plus, it’s got that protein-packed combo that keeps you energized all morning long—trust me, it’s worth giving it a try!
Why You’ll Love This Recipe
- Quick & Easy: Ready in just about 15 minutes, perfect for busy mornings.
- Delicious Flavor Combo: That turkey bacon and cheddar melt together for a savory, satisfying bite.
- Customizable: Easy to swap in your favorite cheese or condiments to suit your taste.
- Healthy Twist: Using turkey bacon keeps it lighter without losing flavor.
Ingredients You’ll Need
These ingredients come together effortlessly to create a breakfast sandwich that’s both hearty and wholesome. I recommend going for good-quality turkey bacon and whole wheat English muffins for the best flavor and nutrition.
- Olive oil spray: Helps to cook without adding too much fat and keeps things non-stick.
- English light whole wheat muffins: I love these for their nutty flavor and lighter texture.
- Turkey bacon: I usually reach for Applegate brand—it crisps nicely and tastes great.
- Cheddar cheese or American cheese: Cheddar gives a nice sharp bite, but American melts really beautifully.
- Large eggs: The star of the show—can be cooked your favorite way.
- Salt and black pepper: Enhances the basic flavors without overpowering them.
- Optional condiments: Hot sauce or ketchup can add an extra kick if you like.
Variations
I love encouraging people to make this recipe their own. Whether you want to tweak the protein, change up the cheese, or try a different bread base, there are lots of ways to mix it up and keep it fresh.
- Swap the turkey bacon for Canadian bacon or sausage: When I made it with sausage once, it felt extra indulgent and fun for a weekend treat.
- Try a fried egg instead of cooked low and slow: For that runny yolk experience that oozes deliciousness.
- Use pepper jack or smoked gouda: I like these cheeses when I want a little more spice or smokiness.
- Make it vegetarian: Skip bacon, add a slice of avocado or sautéed mushrooms—I’ve found this just as tasty!
- Gluten-free English muffins: Perfect if you have dietary restrictions; just toast carefully to avoid crumbling.
How to Make English Muffin Breakfast Sandwich with Turkey Bacon and Cheddar Recipe
Step 1: Prep and Melt the Cheese on the English Muffins
The secret to that perfect texture starts here—slice open your English muffins and top each half with a slice of cheddar or your cheese choice. Pop them under the toaster oven broiler about 6 inches from the flame just until the cheese melts and bubbles, which usually takes around 2-3 minutes. Keep a close eye to make sure they don’t burn; that golden melted cheese is what sets this sandwich apart!
Step 2: Cook the Turkey Bacon
Spray a large skillet lightly with olive oil to keep the turkey bacon from sticking, then cook your cut-in-half slices over medium heat according to package directions. I find cutting the bacon in half helps it crisp up evenly and makes it easier to layer on the muffins. Once nicely browned and crisp, set the bacon aside on a paper towel to drain any extra grease.
Step 3: Cook the Eggs to Your Liking
Wipe the skillet clean and spray again with olive oil. Crack your eggs in and season with salt and black pepper. For my preference, I cook them covered on low heat, so the whites set but the yolks remain slightly runny—perfect for that gooey texture when you bite in. If you prefer scrambled eggs, simply whisk them before cooking and gently stir until just set.
Step 4: Assemble Your Sandwich
Layer the turkey bacon on one half of the cheese-topped English muffin, add the cooked egg on the other half, then bring them together. If you love a little extra zip, this is the time to add your favorite condiments like hot sauce or ketchup. That’s it—you’ve got a warm, melty, protein-packed breakfast ready to enjoy!
Pro Tips for Making English Muffin Breakfast Sandwich with Turkey Bacon and Cheddar Recipe
- Toast Then Broil: Toast the muffins lightly first, then broil with cheese for an even, melty top without sogginess.
- Cook Bacon Separately: It crisps better and you avoid soggy muffin bottoms by cooking bacon in its own pan.
- Low and Slow Eggs: Cooking eggs on low heat covered ensures creamy, tender whites and yolks.
- Watch the Cheese Melt: Keep an eye on cheese under the broiler—it goes from perfect to burnt in seconds.
How to Serve English Muffin Breakfast Sandwich with Turkey Bacon and Cheddar Recipe
Garnishes
I like to sprinkle a little fresh cracked black pepper on top right before serving for a subtle zing. Sometimes a few fresh parsley leaves add a pop of color and freshness—plus they complement the richness perfectly. If you’re feeling adventurous, a tiny drizzle of sriracha or a smear of avocado adds a nice twist!
Side Dishes
Serve this with a light fruit salad or a side of crispy roasted potatoes and you’ve got yourself a complete and satisfying breakfast. My family also loves it alongside a simple green smoothie or freshly brewed coffee for that classic morning combo.
Creative Ways to Present
For brunch with friends, I sometimes stack these up on a platter with toothpicks and let everyone add their own condiments and sides. Another fun idea I’ve done is cutting them into smaller sliders for a breakfast party—everyone loves those little handheld bites!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, wrap each sandwich well in plastic wrap or foil and store them in the refrigerator for up to 2 days. I find that assembling them fresh is best, but this method helps avoid waste and still tastes good for a quick snack or next-day breakfast.
Freezing
I’ve frozen these sandwiches individually wrapped before, and they freeze beautifully. Just thaw overnight in the fridge, then reheat in the toaster oven to get the muffin crisp again. Freezing saves so much time on busy mornings, and the taste holds up surprisingly well.
Reheating
For reheating, I recommend using a toaster oven or regular oven instead of a microwave. This prevents the muffin from getting soggy and keeps the cheese nicely melted. If you’re in a hurry, microwaving wrapped in a damp paper towel works, but take an extra 30 seconds to crisp it afterward if you can.
FAQs
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Can I use regular bacon instead of turkey bacon?
Absolutely! Regular bacon adds a richer, smokier flavor and more fat, so just be sure to drain it well to avoid sogginess. It will give the sandwich a more indulgent touch, but turkey bacon is a great lighter alternative.
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How can I make this sandwich vegetarian-friendly?
Simply skip the turkey bacon and add plant-based proteins like sautéed mushrooms, avocado slices, or even a veggie sausage patty. Using your preferred cheese and egg method keeps it satisfying and tasty.
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What’s the best way to get runny yolks on the eggs?
Cooking eggs on low heat covered in a nonstick skillet is key; this gently sets the whites while keeping yolks soft. Alternatively, you can fry the eggs sunny side up and cover the pan briefly until the whites are done.
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Can I prepare this sandwich the night before?
It’s best to cook the eggs and toast the muffins fresh in the morning for the best texture, but you can pre-cook the bacon and store separately. Assemble quickly before eating to avoid soggy bread.
Final Thoughts
This English Muffin Breakfast Sandwich with Turkey Bacon and Cheddar Recipe has become my go-to when I want something quick, comforting, and delicious all at once. It’s one of those recipes that feels cozy but still keeps me moving through the day with plenty of energy. I’m excited for you to try it because it’s easy to tweak based on what you like, and it really makes breakfast feel special without any stress. Let me know how yours turns out—I bet it’ll become a staple in your kitchen, just like it did in mine!
Print
English Muffin Breakfast Sandwich with Turkey Bacon and Cheddar Recipe
- Prep Time: 2 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 sandwich
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
A quick and satisfying English Muffin Breakfast Sandwich featuring whole wheat English muffins, turkey bacon, melted cheddar cheese, and perfectly cooked eggs. Ideal for a nutritious morning meal ready in just 15 minutes.
Ingredients
Sandwich
- Olive oil spray
- 2 English light whole wheat muffins, toasted
- 2 slices turkey bacon, cut in half (Applegate recommended)
- 2 slices cheddar cheese or American cheese
- 2 large eggs
- Salt and black pepper, to taste
- Optional condiments: hot sauce, ketchup, etc.
Instructions
- Toast the Muffins: Open the English muffins and place a slice of cheese on each half. Toast them in a toaster oven or under a broiler about 6 inches from the flame until the cheese melts, being careful not to burn.
- Cook the Turkey Bacon: Spray a large skillet with olive oil spray and cook the turkey bacon as directed until crisp. Remove and set aside.
- Cook the Eggs: Spray the skillet again with olive oil spray. Crack the eggs into the nonstick skillet, season with salt and black pepper. Cook on low heat, covered, until the yolks reach your preferred doneness—either runny or fully cooked scrambled.
- Assemble the Sandwich: Place the cooked turkey bacon on one half of each toasted muffin and the eggs on the other half. Add optional condiments like hot sauce or ketchup, then close the sandwich and serve immediately.
Notes
- Use whole wheat English muffins for added fiber and nutrition.
- Cooking eggs covered helps maintain warmth and cook yolks to preferred texture.
- Turkey bacon offers a leaner alternative to traditional bacon.
- Adjust condiments to taste for extra flavor.
- For vegetarian option, replace turkey bacon with plant-based substitute and omit the eggs or use egg alternatives.
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 210mg
