Make Ahead Breakfast Sandwich
When you need a breakfast that’s easy to assemble, prep ahead or freeze, this easy breakfast sandwich is a go-to. Ready in under 30 minutes, the crispy bacon, creamy avocado, sausage, and the perfect egg is guaranteed to keep you full all morning.
Breakfast is the most important meal of the day in my book. I like to make sure that my family, especially the teens, have a good breakfast before a busy school day.
This breakfast sandwich is jam-packed with protein and keeps them full until recess or lunch. We also love making these for brunch. These sandwiches help us to skip the wait at our local takeout and are filled with ingredients we love.
These easy Egg Bites and Air Fryer French Toast Sticks also top my teens’ most-requested list. I love sending them off with full tummies, especially when it starts getting colder. I always make a big batch of these meal prep breakfast sandwiches to last us all week for breakfast, snacking, and everything in between.
Table of Contents
Why Make This Recipe
- Easy to make: All the familiar favorite staples are packed into an English muffin.
- Better than take out: This feels like a luxury café breakfast, but at home.
- Tastes great: The combination of avocado, egg, and the protein makes it a nice blend of creamy, salty, and savory flavors.
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English Muffin Breakfast Sandwich Ingredients Notes
The simple ingredients includes, but are not limited to:
- English Muffins: I love using these as they’re slightly crisp on the outside, soft and chewy inside. Toasted croissants or waffles make a great alternative to the muffins.
- Avocado: Best with ripe avocados. If your avocado isn’t ripe enough, then simply mash it with a pinch of salt and a squeeze of lemon to soften it.
- Sausage patties: I just use our favorite breakfast sausage brand or a good brand I find on discount. You can use pork, turkey, or plant-based.
- Eggs: We like a messy, fun runny yolk, but feel free to cook the eggs to your liking. I also make this with freshly cooked or leftover omelette.
- Bacon: I prefer streaky bacon, but use any bacon you like and turkey bacon or plant bacon works too. Cook it until crispy or how you like it.
- Salt and pepper: Simple but essential seasoning to flavor the eggs and avocado.
Handy Tip: Use Good Kitchen Tools!
For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.
How To Make This Breakfast Sandwich Recipe
No overthinking, just pretty easy simple steps. And get a complete ingredients list and instructions from the recipe card below.
- Toast the muffins. While the muffins are toasting, mash the avocado in a bowl until it’s creamy but still has some texture.
- In a skillet over medium heat, cook the sausage patties until they’re browned and fully cooked. Transfer them to a paper towel to drain any excess grease.
- In the same skillet, cook the bacon slices until crispy. Place them on a paper towel to drain excess grease.
- Using the same skillet, fry the eggs until the whites are set but the yolks are still runny, achieving ‘dippy’ yolks.
- Now assemble the sandwich. Spread a generous layer of mashed avocado on each half of the toasted English muffins. On the bottom half of each muffin, place a sausage patty. Top the sausage patty with a fried egg. Add two slices of bacon on top of the egg. Then, season with salt and pepper to taste. Serve and enjoy!
Bintu’s Tips for Success And Some Variations
Although easy to make, I have a few tips that make a big difference.
- Assemble ingredients in order as suggested. It just works!
- I always toast the muffins well with a bit of butter for crispy edges and so that when the sandwich is assembled, it doesn’t get soggy.
- I find it best to prepare the avocado just before serving. I suggest you add a bit of lemon juice to the avocado mixture so it doesn’t turn brown.
- Drain the bacon on paper towels to keep the crunch.
- I recommend fully cooking the eggs or making scrambled eggs if it is a to-go breakfast.
- Prefer a veggie option? Sometimes, me too. Just skip the meat and add sautéed spinach and / or mushroom along with the avocado and egg.
Meal Prep, Storage and Freezing
These Freezer Breakfast Sandwiches are great for meal prep and freeze beautifully, making your week that little bit easier. Double, triple or scale up the recipe as needed.
- Prep ahead: Cook the bacon and sausage in advance. Store separately in airtight containers in the fridge. Prepare the rest of the sandwich on the day.
- Meal prep storage: Assembled sandwiches (without avocado) can be stored in the fridge in an airtight container for up to 3 days. If using avocado, store it separately and add just before serving to keep it fresh and vibrant. Reheat sandwiches in a toaster oven, air fryer, or microwave until warmed through.
- Keep them warm: Wrap each sandwich in foil or parchment paper, pop them on a tray in a oven at 200F / 100C. Tip here is to let the sandwich cool before wrapping in the foil, as if too hot, the trapped steam will soften the muffin as it warms.
- Freeze for meal prep: Allow everything to cool completely first. I suggest you cook the eggs fully. Skip the avocado. Wrap each sandwich tightly in foil or parchment paper. Place in a freezer-safe bag or container. Freeze for up to 2 months. To reheat, thaw overnight in the fridge, remove the foil, then warm in a 350 degrees F / 175 degrees C oven for 15-20 minutes or heat in the microwave for 1-2 minutes. Add avocado in if you would like some.
Serving Suggestions And More Breakfast Recipes
These English Muffin Breakfast Sandwiches are great served as is, but I love adding in quick Pickled Onions, a thick salsa, some Chipotle Aioli or Pesto Aioli, or some crispy Mexican Potatoes or Air Fryer Hashbrowns.
Other breakfast recipes we love around here include these Strawberry Overnight Oats, or Overnight Mango Coconut Oats, simple Air Fryer Breakfast Frittata as well as easy Instant Pot Pancake Bites, Banana Dragon Fruit Smoothie, Carrot Cake Muffins and Blended Baked Oats (3 ways). Check out these 25 Breakfast Casseroles.
Recommended Tools
- Sharp knives – Use a sharp knife to slice these dill pickles perfectly for an amazing appetizer.
- A set of mixing bowls to whip up this recipe with ease.
- For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.
Thank you for reading my breakfast sandwich recipe post. And please come visit again as I continue to slice, dice, and dream up affordable air fryer recipes, Instant Pot recipes, Southern recipes, and more. Thanks for supporting Recipes from a Pantry, food blog.
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Breakfast Sandwich Recipe
Ingredients
- 2 English muffins
- 1 ripe avocado mashed
- 2 sausage patties
- 2 large eggs
- 4 slices of bacon
- Salt and pepper to taste
Instructions
- Toast the Muffins. While the muffins are toasting, mash the avocado in a bowl until it’s creamy but still has some texture.
- In a skillet over medium heat, cook the sausage patties until they’re browned and fully cooked. Transfer them to a paper towel to drain any excess grease.
- In the same skillet, cook the bacon slices until crispy. Place them on a paper towel to drain excess grease.
- Using the same skillet, fry the eggs until the whites are set but the yolks are still runny, achieving ‘dippy’ yolks.
- Now assemble the sandwich. Spread a generous layer of mashed avocado on each half of the toasted English muffins. On the bottom half of each muffin, place a sausage patty. Top the sausage patty with a fried egg. Add two slices of bacon on top of the egg. Then, season with salt and pepper to taste. Serve and enjoy!
Notes
- Toast the muffins well so that when the sandwich is placed together, it doesn’t get soggy.
- Add a bit of lemon juice to the avocado mixture so it doesn’t go brown. Prepare the avocado as close to the time of serving.
- Drain the bacon on paper towels to keep the crunch.
- Cook the eggs fully or make scrambled eggs if this is a breakfast on the go.
- Assemble ingredients in order as suggested. It just works!
- Storage – Assembled sandwiches (without avocado) can be stored in the fridge in an airtight container for up to 3 days. If using avocado, store it separately and add just before serving to keep it fresh and vibrant. Reheat sandwiches in a toaster oven, air fryer, or microwave until warmed through.
