Ten Minute Breakfast Sandwiches

Boy, have I got a tasty, quick, easy Breakfast Sandwich of Wonder for you all today. They may seem a little simplistic, but sometimes those are the best kind of recipes, right? Something you can make quickly on demand. As I mentioned in Friday’s Menu Plan post, my family and I spent most of last week sick and while no one was in the mood for a grand dinner, these Breakfast Sandwiches hit the spot for us no less than three times. Love it when we can all agree on something great to eat, especially when it only requires 10 minutes to put together.

Here’s what you need to know about these great sandwiches. A lightly buttered English muffin is toasted, loaded with delicious ham (or sausage or bacon) and layered with perfectly seasoned, cheesy eggs. Simple and fabulous, my friends.

Hope some of you get a chance to make them!

I have to apologize for a few of my step by step/tutorial photos. As many of you know, we recently moved. I’m still getting used to the lighting in my new kitchen. Some of the pictures are a bit funky and shadowy (is that a word?). However, I still wanted to post them so you could get an idea of how this (very life changing) sandwich of wonder should be executed and constructed. 😉

1. Crack 6 large eggs and place them in a small mixing bowl. Add 2 Tb milk, 1/4 tsp Lawry’s season salt and a bit of salt and pepper. Whisk with a fork until frothy.

2. Heat a large skillet up over medium high heat. Once the skillet is warm spray with cooking spray and pour the eggs into it.

3. Allow the eggs to cook along the bottom of the pan.

4. Use a spatula to slide the cooked portion of the egg up a bit, allowing the uncooked (runny) egg to slide down into the vacant portion of the pan. This will allow the eggs to get cooked in a “sheet” rather than in a scrambled jumble which will make the building of your sandwich much more smooth.

5. When both the bottom and top layers of eggs are mostly cooked, use your spatula to spilt the sheet in half. Flip each half over and allow it to cook all the way through. We don’t want runny eggs here. 🙂

6. Remove the pan from the heat and lay slices of sharp cheddar cheese over the top. Cover the pan to allow the cheese to melt.

7. Grab 4 english muffins. Open them up and spread a bit of butter on the inside of each half.

8. Heat a large griddle (or griddle pan) up over medium high heat. Lay the English muffins (butter side down) and ham out over the griddle.

You are just looking to caramelize the edges and inside of the English muffin a bit, like this. Also, the ham should get a nice sear to it as well.

9. Place the ham…

and 1/4 of the cooked egg…

onto one side of English muffin.

Cover with the other half…

and vwalla, baby. Your Breakfast Sandwich is ready to roll. Enjoy! Here is the handy printable…