Egg and Cheese Muffin Sandwich
Start your morning right with this irresistible Egg and Cheese Muffin Sandwich, a quick and satisfying breakfast favorite that's ready in just 15 minutes! Featuring golden toasted English muffins, fluffy scrambled eggs enriched with a touch of milk, and gooey melted cheddar cheese, this recipe strikes the perfect balance of texture and flavor. A light spread of butter and a hint of seasoning make these sandwiches utterly indulgent, while cooking them in the skillet adds a delightful crispiness. Perfect for busy mornings or a cozy weekend brunch, this homemade egg sandwich is a delicious twist on a classic breakfast staple. Serve them hot and watch them disappear in seconds! Keywords: egg and cheese sandwich, English muffin recipe, quick breakfast ideas, homemade breakfast sandwich.
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Recipe Information
Ingredients
- 2 pieces English muffins
- 2 pieces Large eggs
- 2 slices Cheddar cheese slices
- 2 teaspoons Butter
- 0.25 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1 tablespoon Milk
- 1 spray Non-stick cooking spray
Instructions
Preheat a nonstick skillet over medium heat and lightly coat it with non-stick cooking spray.
In a small bowl, whisk together the eggs, milk, salt, and pepper until well combined.
Pour the egg mixture into the preheated skillet, cooking gently and stirring occasionally until the eggs are scrambled and cooked through. Remove from heat and set aside.
While the eggs are cooking, split the English muffins in half and toast them until golden brown.
Spread 1 teaspoon of butter on each half of the toasted English muffins.
Place a slice of cheddar cheese on the bottom half of each English muffin.
Divide the scrambled eggs evenly between the two sandwiches, placing them over the cheese slices.
Top the eggs with the other half of the English muffins to form a sandwich.
Return the skillet to the stove and heat over medium-low heat.
Place the assembled sandwiches in the skillet, cheese-side-down, and cover with a lid. This will help melt the cheese slightly.
Cook for about 1-2 minutes, until the cheese is melted and the bottoms are crispy.
Serve hot and enjoy your delicious homemade egg and cheese muffin sandwich.
Nutrition Facts
Calories |
860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 445 mg | 148% | |
| Sodium | 1885 mg | 82% | |
| Total Carbohydrate | 91.1 g | 33% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 12.8 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 538 mg | 41% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 170 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
