Here’s a little secret: busy mornings don’t have to mean boring breakfasts. We’ve gathered 20 delicious breakfast sandwich recipes that are quick, easy, and packed with flavor—perfect for those on-the-go moments. From classic egg and cheese to creative twists, these ideas will make your morning routine something to look forward to. Dive in and find your new favorite!
Classic Bacon Egg and Cheese Sandwich
Oozing with nostalgia, this breakfast staple delivers perfect satisfaction in every bite. Crispy bacon, melty cheese, and softly set eggs unite between toasted bread for the ultimate morning fuel. Simple ingredients transform into pure comfort with minimal effort.
Ingredients
– 4 slices thick-cut applewood smoked bacon
– 2 large farm-fresh eggs
– 2 slices sharp cheddar cheese
– 2 soft kaiser rolls
– 1 tablespoon salted butter
– Freshly cracked black pepper
Instructions
1. Arrange bacon slices in a single layer in a cold cast-iron skillet.
2. Cook bacon over medium heat for 8-10 minutes, flipping every 2 minutes until deeply browned and crispy.
3. Transfer bacon to a paper towel-lined plate to drain excess grease.
4. Carefully pour off all but 1 tablespoon of bacon fat from the skillet.
5. Crack both eggs directly into the hot bacon fat, breaking yolks with a spatula.
6. Cook eggs for 90 seconds until edges are lacy and whites are fully set.
7. Season eggs generously with freshly cracked black pepper.
8. Split kaiser rolls and spread cut sides with salted butter.
9. Toast buttered rolls in a separate skillet over medium-high heat for 2 minutes until golden brown.
10. Place one cheese slice on the bottom half of each toasted roll.
11. Layer two bacon slices over the cheese on each sandwich.
12. Slide cooked eggs directly onto the bacon layers.
13. Immediately top with remaining roll halves and press down firmly.
Perfectly balanced between crispy, creamy, and chewy textures, this sandwich delivers savory satisfaction in every layer. The melted cheddar binds everything together while the toasted roll provides structural integrity. For a spicy twist, add a dash of hot sauce between the egg and cheese layers.
Avocado and Fried Egg Breakfast Sandwich
On busy mornings, nothing beats this protein-packed breakfast sandwich. Our version layers creamy avocado with a perfectly fried egg between toasted bread for maximum satisfaction.
Ingredients
– 2 slices sourdough bread
– 1 large ripe avocado
– 2 farm-fresh eggs
– 2 slices sharp cheddar cheese
– 1 tbsp salted butter
– 1 tbsp rich extra virgin olive oil
– ½ tsp smoked paprika
– ¼ tsp finely ground black pepper
Instructions
1. Heat a large skillet over medium heat for 2 minutes until evenly warm.
2. Spread 1 tablespoon salted butter evenly on both sides of 2 sourdough bread slices.
3. Toast bread in the skillet for 2-3 minutes per side until golden brown and crisp.
4. Remove toasted bread and place 1 slice sharp cheddar cheese on each piece.
5. Increase skillet heat to medium-high and add 1 tablespoon rich extra virgin olive oil.
6. Crack 2 farm-fresh eggs directly into the hot oil, being careful not to break yolks.
7. Sprinkle ½ teaspoon smoked paprika and ¼ teaspoon finely ground black pepper over eggs.
8. Cook eggs for 2-3 minutes until whites are fully set but yolks remain runny.
9. While eggs cook, slice 1 large ripe avocado in half and remove the pit.
10. Scoop avocado flesh into a small bowl and mash roughly with a fork.
11. Spread mashed avocado evenly on one cheesy toast slice.
12. Use a spatula to carefully transfer fried eggs onto the avocado-covered toast.
13. Top with remaining cheesy toast slice, pressing down gently to secure layers.
14. Cut sandwich diagonally for easier handling and immediate serving. Just assembled, this sandwich offers contrasting textures from crisp toast to creamy avocado. The runny yolk creates a rich sauce that melds with the sharp cheese beautifully. For extra kick, add hot sauce between the avocado and egg layers.
Sausage and Cheddar Breakfast Biscuit Sandwich
Ditch the drive-thru and make these satisfying sausage and cheddar breakfast biscuit sandwiches at home. They combine fluffy, buttermilk biscuits with savory sausage and melty cheese for a handheld morning meal. Perfect for busy weekdays or lazy weekend brunches, they’re ready in under 30 minutes.
Ingredients
– 1 lb fresh breakfast sausage
– 1 cup shredded sharp cheddar cheese
– 4 large flaky buttermilk biscuits
– 4 large farm-fresh eggs
– 1 tbsp creamy salted butter
– 1 tsp rich extra virgin olive oil
Instructions
1. Preheat your oven to 375°F.
2. Place 4 large flaky buttermilk biscuits on a baking sheet.
3. Bake the biscuits for 12–14 minutes until golden brown and puffed.
4. Heat 1 tsp rich extra virgin olive oil in a large skillet over medium-high heat.
5. Form 1 lb fresh breakfast sausage into 4 equal-sized patties, pressing them slightly thinner than the biscuit diameter.
6. Cook sausage patties for 4–5 minutes per side until browned and cooked through with an internal temperature of 160°F.
7. Melt 1 tbsp creamy salted butter in a separate non-stick skillet over medium heat.
8. Crack 4 large farm-fresh eggs into the skillet, keeping the yolks intact.
9. Cook the eggs for 2–3 minutes until the whites are fully set but the yolks remain runny, covering the skillet briefly to steam the tops if needed.
10. Split the warm biscuits horizontally with a serrated knife.
11. Place one cooked sausage patty on each biscuit bottom.
12. Sprinkle ¼ cup shredded sharp cheddar cheese over each sausage patty so it melts from the residual heat.
13. Top each with a cooked egg, seasoning the egg lightly with salt and pepper if desired.
14. Cap each sandwich with the biscuit top and press gently.
Just out of the oven, the biscuits are wonderfully flaky and tender, contrasting with the juicy, well-seasoned sausage. The sharp cheddar adds a tangy creaminess that pairs perfectly with the rich, runny egg yolk. For a spicy kick, add a dash of hot sauce or a slice of ripe tomato before serving.
Spinach and Feta Breakfast Pita Pocket
Perfect for busy mornings, these spinach and feta pita pockets come together in minutes. Packed with protein and flavor, they’re a satisfying handheld breakfast that keeps you full until lunch.
Ingredients
- 2 large whole wheat pita pockets
- 4 large farm-fresh eggs
- 2 cups fresh baby spinach leaves
- 1/2 cup crumbled creamy feta cheese
- 1 tablespoon rich extra virgin olive oil
- 1/4 cup finely diced red onion
- 1/4 teaspoon coarse kosher salt
- 1/8 teaspoon freshly ground black pepper
Instructions
- Heat olive oil in a non-stick skillet over medium heat until shimmering.
- Add diced red onion and cook for 2 minutes until softened and fragrant.
- Add fresh baby spinach and cook for 1 minute until just wilted.
- Crack eggs directly into the skillet with the vegetables.
- Scramble the eggs continuously with a spatula for 3-4 minutes until fluffy and fully cooked.
- Sprinkle crumbled feta cheese over the egg mixture during the last 30 seconds of cooking.
- Season the filling with coarse kosher salt and freshly ground black pepper.
- Remove the skillet from heat and let the filling rest for 1 minute to set.
- Warm whole wheat pita pockets in a toaster or dry skillet for 30 seconds until pliable.
- Slice each pita pocket halfway around the edge to create an opening.
- Divide the warm egg and spinach filling evenly between both pita pockets.
- Serve immediately while the pita is still warm and crisp.
Melted feta creates creamy pockets throughout the fluffy eggs, while the spinach adds fresh earthiness. The warm pita provides a satisfying crunch that contrasts beautifully with the soft filling. For extra zing, drizzle with hot sauce or serve alongside sliced avocado.
Ham and Swiss Croissant Breakfast Sandwich
Forget complicated breakfasts—this ham and Swiss croissant sandwich delivers restaurant-quality flavor with minimal effort. Flaky, buttery croissants cradle savory ham and melted Swiss for a satisfying morning meal that comes together in minutes.
Ingredients
– 2 large, flaky butter croissants
– 4 slices premium Black Forest ham
– 2 slices creamy Swiss cheese
– 2 fresh large eggs
– 1 tablespoon rich unsalted butter
– ½ teaspoon coarse kosher salt
– ¼ teaspoon freshly cracked black pepper
Instructions
1. Preheat your oven to 350°F.
2. Slice both croissants in half horizontally using a serrated knife to prevent crushing.
3. Place croissant halves cut-side up on a baking sheet.
4. Toast croissants in the preheated oven for 4-5 minutes until lightly golden and crisp.
5. Heat a non-stick skillet over medium heat.
6. Add 1 tablespoon of rich unsalted butter to the skillet.
7. Crack 2 fresh large eggs directly into the melted butter.
8. Sprinkle eggs evenly with ½ teaspoon coarse kosher salt and ¼ teaspoon freshly cracked black pepper.
9. Cook eggs for 2-3 minutes until whites are fully set but yolks remain runny.
10. Flip eggs carefully using a spatula.
11. Cook for 30 seconds more for over-easy consistency.
12. Remove croissants from oven.
13. Layer 2 slices of premium Black Forest ham on each bottom croissant half.
14. Place 1 cooked egg on top of the ham on each sandwich.
15. Top each egg with 1 slice of creamy Swiss cheese.
16. Return assembled sandwiches to the baking sheet.
17. Bake at 350°F for 2-3 minutes until cheese is fully melted.
18. Remove from oven and immediately place top croissant halves on sandwiches.
19. Press down gently to secure layers.
You’ll love the contrast between the crisp, buttery croissant and the creamy melted Swiss cheese. The runny egg yolk creates a rich sauce that soaks into the flaky layers beautifully. Serve immediately with a side of fresh fruit for a complete breakfast that feels indulgent yet effortless.
Peanut Butter and Banana Breakfast Sandwich
Even the busiest mornings deserve something special. This peanut butter and banana breakfast sandwich delivers quick satisfaction with minimal effort. It’s the perfect balance of creamy, sweet, and crunchy textures.
Ingredients
– 2 slices of thick-cut whole wheat bread
– 3 tablespoons of creamy natural peanut butter
– 1 ripe medium banana
– 1 tablespoon of golden honey
– ½ teaspoon of ground cinnamon
– 1 tablespoon of unsalted butter
Instructions
1. Place 2 slices of thick-cut whole wheat bread on a clean cutting board.
2. Spread 3 tablespoons of creamy natural peanut butter evenly on one side of each bread slice.
3. Slice 1 ripe medium banana into ¼-inch thick rounds using a sharp knife.
4. Arrange banana slices in a single layer over the peanut butter on one bread slice.
5. Drizzle 1 tablespoon of golden honey evenly over the banana slices.
6. Sprinkle ½ teaspoon of ground cinnamon over the honey-coated bananas.
7. Place the second bread slice, peanut butter side down, on top to form a sandwich.
8. Heat a non-stick skillet over medium-low heat for 2 minutes until warm.
9. Add 1 tablespoon of unsalted butter to the skillet, swirling to coat the surface evenly.
10. Place the assembled sandwich in the skillet and cook for 3-4 minutes until the bottom is golden brown and crispy.
11. Carefully flip the sandwich using a spatula and cook for another 3-4 minutes until the second side is equally golden brown.
12. Remove the sandwich from the skillet and let it rest for 1 minute before cutting.
Crispy on the outside with a warm, gooey interior, this sandwich offers a delightful contrast in every bite. The cinnamon enhances the natural sweetness of the banana while the peanut butter provides rich, savory depth. For an extra treat, serve it alongside a cold glass of milk or sprinkle with crushed walnuts for added crunch.
Turkey and Avocado Breakfast Bagel
Now that busy mornings demand both speed and satisfaction, this protein-packed bagel delivers exactly what you need. Nothing beats the creamy avocado and savory turkey combination when you’re rushing out the door. Zesty lime juice cuts through the richness for a perfectly balanced bite.
Ingredients
– 1 everything bagel, freshly toasted
– 2 slices smoked turkey breast, thinly sliced
– 1 ripe avocado, perfectly creamy
– 1 tablespoon fresh lime juice, brightly acidic
– 2 large eggs, farm-fresh
– 1 tablespoon unsalted butter, rich and golden
– 1/4 teaspoon sea salt, coarse and flaky
– 1/4 teaspoon black pepper, freshly cracked
Instructions
1. Slice the everything bagel in half horizontally using a serrated knife.
2. Toast the bagel halves in a toaster until golden brown and crisp, about 3 minutes at medium setting.
3. Cut the ripe avocado in half, remove the pit, and scoop the flesh into a small bowl.
4. Mash the avocado with a fork until slightly chunky but spreadable.
5. Stir 1 tablespoon fresh lime juice into the mashed avocado to prevent browning.
6. Heat a non-stick skillet over medium heat for 2 minutes until evenly warm.
7. Add 1 tablespoon unsalted butter to the skillet and swirl until melted and foamy.
8. Crack 2 large eggs directly into the skillet, being careful not to break the yolks.
9. Cook the eggs for 3-4 minutes until the whites are fully set but yolks remain runny.
10. Season the eggs immediately with 1/4 teaspoon sea salt and 1/4 teaspoon black pepper.
11. Spread the mashed avocado mixture evenly onto both toasted bagel halves.
12. Layer 2 slices smoked turkey breast over the avocado on the bottom bagel half.
13. Carefully transfer the cooked eggs from the skillet onto the turkey layer.
14. Place the top bagel half over the eggs to complete the sandwich.
Zesty lime brightens the creamy avocado, while the runny egg yolk creates a luxurious sauce that soaks into the toasted bagel. The crisp exterior gives way to layers of smoky turkey and rich egg—perfect for eating over a plate to catch every delicious drip. Try serving it with pickled red onions for an extra tangy crunch that cuts through the richness.
Maple Glazed Chicken and Waffle Sandwich
You won’t believe how this sweet-savory combo transforms breakfast into an unforgettable meal. Crispy fried chicken meets fluffy waffles, all drizzled with warm maple goodness. This handheld delight delivers satisfaction in every single bite.
Ingredients
– 1 lb boneless, skinless chicken thighs
– 1 cup buttermilk
– 1 cup all-purpose flour
– 1 tsp smoked paprika
– 1 tsp garlic powder
– 1/2 tsp cayenne pepper
– 4 large eggs
– 2 cups waffle mix
– 1/2 cup pure maple syrup
– 2 tbsp unsalted butter
– Vegetable oil for frying
– Salt and freshly ground black pepper
Instructions
1. Season 1 lb boneless, skinless chicken thighs generously with salt and freshly ground black pepper.
2. Place chicken in a bowl and cover with 1 cup buttermilk, marinating for at least 30 minutes.
3. In a separate bowl, combine 1 cup all-purpose flour with 1 tsp smoked paprika, 1 tsp garlic powder, and 1/2 tsp cayenne pepper.
4. Beat 4 large eggs in another shallow bowl until fully combined.
5. Remove chicken from buttermilk, letting excess drip off.
6. Dredge each piece in the seasoned flour mixture, coating completely.
7. Dip floured chicken into beaten eggs, ensuring even coverage.
8. Return chicken to flour mixture for a second coating, pressing gently to adhere.
9. Heat 2 inches of vegetable oil in a heavy pot to 350°F.
10. Carefully place chicken in hot oil using tongs, frying for 6-8 minutes until golden brown and internal temperature reaches 165°F.
11. Transfer fried chicken to a wire rack to drain and stay crispy.
12. Prepare 2 cups waffle mix according to package directions.
13. Cook waffles in a preheated waffle iron until golden brown and crisp.
14. In a small saucepan, combine 1/2 cup pure maple syrup and 2 tbsp unsalted butter over medium heat.
15. Simmer maple-butter mixture for 2-3 minutes until slightly thickened.
16. Brush warm maple glaze over both sides of fried chicken.
17. Place one maple-glazed chicken thigh on a warm waffle.
18. Drizzle additional maple glaze over chicken.
19. Top with second waffle to create a sandwich.
Dive into the perfect contrast of crispy, juicy chicken against soft, fluffy waffles. The sweet maple glaze caramelizes beautifully against the savory spices. Serve immediately while everything is warm and the textures are at their peak.
Pesto and Mozzarella Breakfast Ciabatta
Perfect for busy mornings, this pesto and mozzarella breakfast ciabatta comes together in minutes. Packed with vibrant flavors and satisfying textures, it’s a handheld meal that feels indulgent yet effortless. You’ll love the melty cheese and herby pesto combo.
Ingredients
– 1 ciabatta roll, split
– 2 tbsp vibrant basil pesto
– 2 large farm-fresh eggs
– 4 oz fresh mozzarella cheese, sliced
– 1 tbsp rich extra virgin olive oil
– Pinch of flaky sea salt
– Pinch of freshly cracked black pepper
Instructions
1. Preheat your oven to 375°F.
2. Place the split ciabatta roll cut-side up on a baking sheet.
3. Spread 1 tbsp of vibrant basil pesto evenly on each ciabatta half.
4. Arrange fresh mozzarella cheese slices over the pesto-covered ciabatta.
5. Bake for 8-10 minutes until the cheese is bubbly and lightly golden.
6. While the ciabatta bakes, heat 1 tbsp of rich extra virgin olive oil in a non-stick skillet over medium heat.
7. Crack 2 large farm-fresh eggs directly into the hot skillet.
8. Cook the eggs for 3-4 minutes until the whites are fully set but yolks remain runny.
9. Season the eggs with a pinch of flaky sea salt and freshly cracked black pepper immediately after cooking.
10. Carefully place one cooked egg on top of each cheesy ciabatta half.
11. Serve immediately while hot.
Zesty basil pesto cuts through the rich, melted mozzarella, while the runny egg yolk creates a luxurious sauce. The ciabatta stays crisp outside but softens where it meets the toppings. For a brunch twist, add sliced avocado or serve with a side of cherry tomatoes roasted at 400°F for 15 minutes.
Scrambled Egg and Chorizo Breakfast Burrito
Grab your skillet because this breakfast burrito delivers serious morning satisfaction. Get ready for fluffy eggs, spicy chorizo, and melty cheese wrapped in a warm tortilla. Perfect for busy mornings when you need fuel that actually tastes good.
Ingredients
– 4 large farm-fresh eggs
– 6 ounces spicy Mexican chorizo, casings removed
– 1/2 cup shredded sharp cheddar cheese
– 4 large flour tortillas
– 1 tablespoon rich extra virgin olive oil
– 1/4 cup finely chopped fresh cilantro
– 1/4 teaspoon coarse sea salt
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Heat 1 tablespoon rich extra virgin olive oil in a large non-stick skillet over medium-high heat until shimmering.
2. Add 6 ounces spicy Mexican chorizo to the hot skillet, breaking it apart with a wooden spoon into small crumbles.
3. Cook chorizo for 5-7 minutes until fully browned and crispy around the edges, stirring occasionally.
4. While chorizo cooks, crack 4 large farm-fresh eggs into a medium bowl and whisk vigorously until fully combined and frothy.
5. Reduce heat to medium and pour the whisked eggs directly into the skillet with the cooked chorizo.
6. Sprinkle 1/4 teaspoon coarse sea salt and 1/4 teaspoon freshly ground black pepper evenly over the egg mixture.
7. Gently push the eggs from the edges toward the center with a spatula every 30 seconds to create soft curds.
8. Cook eggs for 3-4 minutes until they’re set but still slightly moist – they’ll continue cooking off the heat.
9. Remove skillet from heat and immediately sprinkle 1/2 cup shredded sharp cheddar cheese over the hot egg mixture.
10. Let the residual heat melt the cheese for 1 minute without stirring.
11. Warm 4 large flour tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and lightly toasted.
12. Divide the egg and chorizo mixture evenly among the center of each warm tortilla.
13. Top each portion with 1/4 cup finely chopped fresh cilantro distributed evenly.
14. Fold the bottom edge of each tortilla up over the filling, then fold in the sides and roll tightly away from you to form secure burritos.
15. Serve immediately or wrap in foil to keep warm for up to 30 minutes. Keep these burritos simple – the spicy chorizo and sharp cheese create a perfect balance that needs no extra sauce. The fluffy eggs provide creamy texture against the crispy chorizo crumbles, while the warm tortilla holds everything together for mess-free eating.
Veggie and Hummus Breakfast Wrap
Veggie-packed mornings just got easier with this protein-rich breakfast wrap. Vibrant vegetables and creamy hummus create a satisfying start that keeps you full for hours. Versatile enough to customize with whatever fresh ingredients you have on hand.
Ingredients
– 2 large whole wheat tortillas
– 1/2 cup creamy roasted garlic hummus
– 4 large pasture-raised eggs
– 1 cup fresh baby spinach leaves
– 1/2 cup diced red bell pepper
– 1/4 cup thinly sliced red onion
– 2 tbsp extra virgin olive oil
– 1/4 tsp sea salt
– 1/4 tsp freshly ground black pepper
Instructions
1. Heat 1 tablespoon of extra virgin olive oil in a non-stick skillet over medium heat until shimmering.
2. Crack 4 pasture-raised eggs into a small bowl and whisk vigorously for 30 seconds until fully combined.
3. Pour the whisked eggs into the heated skillet and let them set for 15 seconds without stirring.
4. Gently push the cooked edges toward the center with a spatula, tilting the pan to distribute uncooked egg, repeating until eggs are softly set but still moist, about 2-3 minutes.
5. Season the scrambled eggs evenly with 1/4 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper.
6. Transfer the cooked eggs to a clean plate and wipe the skillet clean with a paper towel.
7. Warm 2 large whole wheat tortillas in the dry skillet over low heat for 20 seconds per side until pliable.
8. Spread 1/4 cup of creamy roasted garlic hummus evenly across the center of each warmed tortilla, leaving a 1-inch border around the edges.
9. Layer 1/2 cup of fresh baby spinach leaves over the hummus on each tortilla.
10. Divide the seasoned scrambled eggs evenly between the two tortillas, placing them over the spinach layer.
11. Top each wrap with 1/4 cup of diced red bell pepper and 2 tablespoons of thinly sliced red onion.
12. Fold the bottom edge of each tortilla up over the filling, then tightly roll from one side to form a secure wrap.
Deliciously textured with creamy hummus against fluffy eggs and crisp vegetables. Drizzle with hot sauce or serve with fresh fruit for a complete breakfast. The wrap holds together perfectly for on-the-go mornings without becoming soggy.
Fried Green Tomato and Pimento Cheese Biscuit
Oozing with Southern charm, this sandwich stacks crispy fried green tomatoes against creamy pimento cheese between flaky buttermilk biscuits. The contrast of textures and flavors makes it an unforgettable brunch or lunch option. Every bite delivers comfort with a sophisticated twist.
Ingredients
– 2 large firm green tomatoes, sliced 1/4-inch thick
– 1 cup sharp cheddar pimento cheese spread
– 4 freshly baked buttermilk biscuits
– 1 cup all-purpose flour
– 2 large farm-fresh eggs, beaten
– 1 cup fine cornmeal
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/4 tsp cayenne pepper
– 2 cups vegetable oil for frying
– Kosher salt for seasoning
Instructions
1. Heat 2 cups vegetable oil in a heavy-bottomed Dutch oven to 375°F, using a deep-fry thermometer for accuracy.
2. Create a dredging station with three shallow bowls: one with 1 cup all-purpose flour, one with 2 beaten farm-fresh eggs, and one with 1 cup fine cornmeal mixed with 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/4 tsp cayenne pepper.
3. Pat 2 large firm green tomato slices completely dry with paper towels to ensure crisp coating.
4. Dredge each tomato slice first in flour, shaking off excess, then dip in beaten eggs, letting excess drip off.
5. Press tomato slices firmly into cornmeal mixture, coating both sides evenly for maximum crunch.
6. Carefully lower coated tomato slices into 375°F oil using tongs, frying in batches to avoid crowding.
7. Fry for 2-3 minutes per side until golden brown and crispy, flipping once during cooking.
8. Remove fried tomatoes to a wire rack set over a baking sheet, immediately seasoning with kosher salt while hot.
9. Split 4 freshly baked buttermilk biscuits horizontally while still warm.
10. Spread 1/4 cup sharp cheddar pimento cheese spread on bottom half of each biscuit.
11. Top each with one hot fried green tomato slice and close with biscuit top.
Ridiculously satisfying, the crisp tomato exterior gives way to tender tartness that cuts through the rich, creamy pimento cheese. Serve these immediately while the tomatoes retain their crunch against the soft biscuit. For an extra kick, add pickled jalapeños between the layers or drizzle with hot honey.
Egg in a Hole Grilled Cheese Sandwich
Perfect for busy mornings or lazy weekends, this egg in a hole grilled cheese combines two breakfast classics into one handheld delight. Prepare to experience crispy, buttery bread with a perfectly cooked egg center and oozing melted cheese in every bite.
Ingredients
– 2 slices thick-cut sourdough bread
– 2 tablespoons salted butter, softened
– 1 large farm-fresh egg
– 2 slices sharp cheddar cheese
– 1 slice provolone cheese
– Pinch of flaky sea salt
– Pinch of freshly ground black pepper
Instructions
1. Use a 2.5-inch round cutter to remove the center from both slices of thick-cut sourdough bread.
2. Spread 1 tablespoon of softened salted butter evenly on one side of each bread slice, including the cut-out centers.
3. Heat a non-stick skillet over medium-low heat for 2 minutes until evenly warmed.
4. Place both buttered bread slices in the skillet, buttered-side down.
5. Crack 1 large farm-fresh egg directly into the hole of one bread slice.
6. Layer 2 slices of sharp cheddar cheese and 1 slice of provolone cheese on the other bread slice.
7. Sprinkle a pinch of flaky sea salt and freshly ground black pepper over the egg.
8. Cook for 3-4 minutes until the egg white begins to set but the yolk remains runny.
9. Carefully flip the cheese-topped bread slice onto the egg-filled bread slice, creating a sandwich.
10. Add the buttered bread centers to the skillet to toast alongside the sandwich.
11. Cook for 2-3 minutes until the bottom bread develops golden-brown crispness.
12. Flip the entire sandwich using a wide spatula and cook for another 2-3 minutes until the second side achieves equal browning.
13. Remove from heat when the cheese is fully melted and the bread reaches deep golden perfection.
14. Transfer to a cutting board and let rest for 1 minute before slicing.
Keep the skillet at medium-low to prevent burning while ensuring the egg cooks through. The crispy bread centers make perfect dippers for the runny yolk. This sandwich delivers satisfying crunch with each bite, followed by the rich creaminess of melted cheese and silky egg yolk. For extra indulgence, add crispy bacon between the cheese layers or serve with spicy ketchup for dipping.
Pulled Pork and Egg Breakfast Roll
Tender pulled pork meets perfectly cooked eggs in this handheld breakfast that’s packed with protein and flavor. This roll comes together quickly using pre-cooked pulled pork, making it ideal for busy mornings when you need something satisfying without the fuss. Customize it with your favorite hot sauce or cheese for a personal touch.
Ingredients
– 1 large flour tortilla
– ½ cup pre-cooked, smoky pulled pork
– 2 farm-fresh large eggs
– ¼ cup sharp cheddar cheese, shredded
– 1 tbsp rich extra virgin olive oil
– 1 tbsp unsalted butter
– 1 tsp finely ground black pepper
– ½ tsp kosher salt
Instructions
1. Heat a medium non-stick skillet over medium heat for 2 minutes until warm.
2. Add 1 tbsp rich extra virgin olive oil to the skillet and swirl to coat the surface evenly.
3. Crack 2 farm-fresh large eggs into a small bowl, being careful not to break the yolks.
4. Pour the eggs into the skillet and cook for 3 minutes until the whites are fully set but yolks remain runny.
5. Season the eggs with ½ tsp kosher salt and 1 tsp finely ground black pepper distributed evenly across both eggs.
6. Remove the eggs from the skillet and set them aside on a clean plate.
7. Wipe the skillet clean with a paper towel and return it to medium-low heat.
8. Place 1 large flour tortilla in the skillet and heat for 30 seconds per side until pliable and lightly toasted.
9. Spread ½ cup pre-cooked, smoky pulled pork in a horizontal line across the center of the tortilla.
10. Place the cooked eggs directly on top of the pulled pork, positioning them side by side.
11. Sprinkle ¼ cup sharp cheddar cheese, shredded evenly over the eggs and pork.
12. Fold the bottom edge of the tortilla up over the filling, then tightly roll from left to right to form a secure bundle.
13. Add 1 tbsp unsalted butter to the skillet and melt over medium heat until bubbling.
14. Place the assembled roll seam-side down in the skillet and cook for 2 minutes until golden brown and crisp.
15. Flip the roll carefully using a spatula and cook for another 2 minutes until the second side is equally golden.
16. Remove the roll from the skillet and transfer to a cutting board.
17. Slice the roll in half diagonally using a sharp serrated knife to prevent squishing.
Outrageously satisfying, this breakfast roll delivers a contrast of textures from the crisp tortilla exterior to the melty cheese and tender pork inside. The runny egg yolks create a rich sauce that binds everything together beautifully. Serve it with a side of fresh fruit or crispy hash browns for a complete morning meal that will keep you full for hours.
Caprese Breakfast Sandwich with Balsamic Glaze
You know those mornings when you want something special but don’t have time for fuss? Your favorite breakfast just got an Italian upgrade. This sandwich brings fresh flavors to your morning routine in minutes.
Ingredients
– 2 thick slices of crusty sourdough bread
– 2 large pasture-raised eggs
– 4 ounces fresh mozzarella cheese, sliced into ¼-inch rounds
– 1 ripe heirloom tomato, sliced ½-inch thick
– 4-5 fresh basil leaves
– 2 tablespoons rich extra virgin olive oil
– 1 tablespoon aged balsamic glaze
– ½ teaspoon flaky sea salt
– ¼ teaspoon freshly cracked black pepper
Instructions
1. Heat a non-stick skillet over medium heat and add 1 tablespoon of rich extra virgin olive oil.
2. Crack 2 large pasture-raised eggs into the skillet and cook for 3-4 minutes until whites are fully set but yolks remain runny.
3. While eggs cook, toast 2 thick slices of crusty sourdough bread until golden brown and crisp.
4. Place 4 ounces of fresh mozzarella cheese slices evenly on one slice of toasted sourdough bread.
5. Layer 1 ripe heirloom tomato slices over the mozzarella cheese.
6. Sprinkle ½ teaspoon of flaky sea salt and ¼ teaspoon of freshly cracked black pepper over the tomato slices.
7. Carefully place the cooked eggs on top of the seasoned tomato slices.
8. Arrange 4-5 fresh basil leaves over the eggs.
9. Drizzle 1 tablespoon of aged balsamic glaze evenly over the basil leaves.
10. Top with the second slice of toasted sourdough bread and press gently to compact.
11. Cut the sandwich in half diagonally and serve immediately. Unbelievably creamy mozzarella melts slightly from the warm eggs, while the crisp sourdough provides the perfect crunch. The sweet-tangy balsamic glaze cuts through the richness, creating a balanced bite that feels both indulgent and fresh. Try serving it open-faced for a prettier presentation that showcases the vibrant red tomatoes and green basil.
Spicy Sriracha and Egg English Muffin
Mornings demand bold flavors that wake up your senses instantly. This spicy sriracha and egg creation transforms the humble English muffin into a fiery breakfast masterpiece. Perfect for those who believe breakfast should pack a punch.
Ingredients
– 1 whole wheat English muffin, split
– 2 large farm-fresh eggs
– 1 tablespoon creamy mayonnaise
– 2 teaspoons fiery sriracha sauce
– 1 tablespoon rich unsalted butter
– 2 slices sharp cheddar cheese
– 1 tablespoon fresh chives, finely chopped
– ¼ teaspoon coarse sea salt
– ¼ teaspoon freshly cracked black pepper
Instructions
1. Split the whole wheat English muffin and toast it in a toaster until golden brown and crisp, about 3 minutes.
2. Heat a non-stick skillet over medium heat and add 1 tablespoon of rich unsalted butter until melted and bubbling.
3. Crack 2 large farm-fresh eggs directly into the skillet, being careful not to break the yolks.
4. Season the eggs with ¼ teaspoon coarse sea salt and ¼ teaspoon freshly cracked black pepper.
5. Cook the eggs for 2-3 minutes until the whites are fully set but yolks remain runny. Tip: Cover the skillet briefly to help the tops cook without flipping.
6. While eggs cook, mix 1 tablespoon creamy mayonnaise with 2 teaspoons fiery sriracha sauce in a small bowl until fully combined.
7. Spread the spicy mayo mixture evenly on both toasted English muffin halves.
8. Place 1 slice of sharp cheddar cheese on each muffin bottom to melt slightly from the residual heat.
9. Carefully transfer the cooked eggs from the skillet onto the cheese-covered muffin bottoms using a spatula.
10. Sprinkle 1 tablespoon of finely chopped fresh chives evenly over the eggs. Tip: Reserve some chives for garnish if desired.
11. Place the remaining muffin halves on top to complete the sandwich.
12. Press down gently to help the ingredients meld together. Tip: Let the sandwich rest for 1 minute before serving to allow flavors to develop fully.
What makes this sandwich exceptional is the contrast between the runny yolk and spicy kick that coats your palate. The creamy sriracha mayo cuts through the richness while the crisp English muffin provides the perfect textural foundation. Serve it alongside fresh fruit or crispy hash browns for a complete breakfast experience that will fuel your entire morning.
Blueberry and Cream Cheese Stuffed French Toast Sandwich
Just when you thought French toast couldn’t get better, this stuffed version takes breakfast to new heights. Juicy blueberries and creamy cheese create the ultimate sweet-savory combination that’s perfect for lazy weekend mornings. Your family will beg for this recipe after just one bite.
Ingredients
– 8 thick slices of brioche bread
– 4 ounces of creamy Philadelphia cream cheese, softened
– 1 cup of plump fresh blueberries
– 2 tablespoons of granulated sugar
– 3 large farm-fresh eggs
– 1/2 cup of rich whole milk
– 1 teaspoon of pure vanilla extract
– 1/2 teaspoon of ground cinnamon
– 4 tablespoons of unsalted butter
– Pure maple syrup for serving
Instructions
1. Combine softened cream cheese, fresh blueberries, and granulated sugar in a small bowl.
2. Mash the mixture gently with a fork until blueberries release their juices and create a swirled filling.
3. Spread the blueberry cream cheese mixture evenly on 4 slices of brioche bread, leaving a 1/2-inch border around the edges.
4. Top each with remaining bread slices to create 4 sandwiches, pressing edges firmly to seal.
5. Whisk together eggs, whole milk, vanilla extract, and ground cinnamon in a shallow baking dish until fully combined.
6. Dip each sandwich into the egg mixture, letting it soak for 30 seconds per side to ensure thorough absorption.
7. Melt 2 tablespoons of unsalted butter in a large non-stick skillet over medium heat (350°F).
8. Cook 2 sandwiches at a time for 3-4 minutes per side until golden brown and crisp.
9. Add remaining butter and repeat with remaining sandwiches, maintaining consistent heat.
10. Serve immediately with a generous drizzle of pure maple syrup.
You’ll love the contrast between the crisp, buttery exterior and the warm, gooey blueberry filling that bursts with flavor. The cream cheese creates a luxurious texture that balances the sweet-tart berries perfectly. Try serving with crispy bacon or fresh fruit salad for a complete brunch experience that feels truly special.
Breakfast BLT with Fried Egg
Waking up to crispy bacon, juicy tomatoes, and a perfectly fried egg between toasted bread makes mornings worth celebrating. This breakfast BLT elevates the classic sandwich with protein-packed satisfaction. Simple ingredients transform into a handheld breakfast masterpiece.
Ingredients
– 4 slices thick-cut applewood smoked bacon
– 2 large farm-fresh eggs
– 4 slices sourdough bread
– 2 tablespoons mayonnaise
– 4 crisp iceberg lettuce leaves
– 1 ripe beefsteak tomato
– 1 tablespoon unsalted butter
– ½ teaspoon coarse kosher salt
– ¼ teaspoon freshly cracked black pepper
Instructions
1. Arrange 4 slices thick-cut applewood smoked bacon in a single layer on a cold skillet.
2. Cook bacon over medium heat for 8-10 minutes, flipping every 2 minutes until deeply browned and crispy.
3. Transfer bacon to a paper towel-lined plate to drain excess grease.
4. While bacon cooks, slice 1 ripe beefsteak tomato into ¼-inch thick rounds.
5. Lightly toast 4 slices sourdough bread in a toaster until golden brown with crisp edges.
6. Spread 1 tablespoon mayonnaise evenly across two slices of toasted sourdough bread.
7. Layer 4 crisp iceberg lettuce leaves over the mayonnaise-coated bread slices.
8. Arrange tomato slices over the lettuce, then season with ½ teaspoon coarse kosher salt.
9. Heat 1 tablespoon unsalted butter in a nonstick skillet over medium heat until sizzling.
10. Crack 2 large farm-fresh eggs into the skillet, being careful not to break the yolks.
11. Cook eggs for 3-4 minutes until whites are fully set but yolks remain runny.
12. Sprinkle eggs with ¼ teaspoon freshly cracked black pepper during the last minute of cooking.
13. Place cooked bacon slices over the tomato layer in the sandwich.
14. Carefully transfer fried eggs from skillet directly onto the bacon layer.
15. Top with remaining toasted bread slices and press gently to secure layers.
16. Slice sandwich diagonally with a serrated knife for clean cuts through all layers.
Fantastic textures collide in every bite—crispy bacon against runny yolk, cool lettuce with warm toast. The creamy mayo balances the salty bacon and acidic tomato beautifully. For extra indulgence, serve with crispy hash browns or dip in hot sauce for a spicy kick.
Sweet Potato and Black Bean Breakfast Quesadilla
Our mornings deserve better than rushed breakfasts, and this sweet potato and black bean quesadilla delivers exactly that. Packed with vibrant ingredients and ready in minutes, it’s the savory upgrade your routine needs.
Ingredients
- 1 medium sweet potato, peeled and diced into ½-inch cubes
- 1 tbsp extra virgin olive oil
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp ground cumin
- 4 large flour tortillas
- 1 cup canned black beans, rinsed and drained
- 1 cup shredded Monterey Jack cheese
- 2 tbsp chopped fresh cilantro
- 1 tbsp unsalted butter
- ½ cup prepared salsa for serving
- ¼ cup sour cream for serving
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Toss the sweet potato cubes with olive oil, smoked paprika, garlic powder, and cumin until evenly coated.
- Spread the seasoned sweet potatoes in a single layer on the baking sheet.
- Roast for 20-25 minutes until the potatoes are tender and lightly caramelized at the edges.
- Heat a large non-stick skillet over medium heat and place one flour tortilla in the dry pan.
- Sprinkle ¼ cup of Monterey Jack cheese evenly over half of the tortilla.
- Spread ¼ cup of black beans over the cheese-covered half.
- Top the beans with one-quarter of the roasted sweet potatoes.
- Sprinkle ½ tablespoon of fresh cilantro over the sweet potatoes.
- Fold the empty half of the tortilla over the filled side, pressing gently.
- Cook for 2-3 minutes until the bottom is golden brown with visible toast marks.
- Add ¼ tablespoon of butter to the skillet, swirling to coat the surface.
- Carefully flip the quesadilla using a spatula and cook for another 2-3 minutes until the second side is golden and the cheese is fully melted.
- Transfer the finished quesadilla to a cutting board and repeat the process with the remaining tortillas and fillings.
- Slice each quesadilla into three wedges using a sharp knife.
Golden, crispy tortillas give way to a creamy, spiced sweet potato filling that pairs perfectly with the earthy black beans. Serve these wedges with cool sour cream and zesty salsa for a breakfast that feels indulgent yet wholesome. For a fresh twist, top with sliced avocado or a squeeze of lime juice right before serving.
Summary
Ultimately, these 20 breakfast sandwiches are your secret weapon for hectic mornings! Each recipe offers quick, satisfying options to start your day right. We’d love to hear which ones become your go-to favorites—drop us a comment below and share your top picks on Pinterest so other busy cooks can discover these delicious solutions too!
