Why wait in line for breakfast when you can make a hot & hearty breakfast sandwich at home any way you like it?

Supercharge the day with these tasty sandwiches made with egg, sausage (or ham), and plenty of melty cheddar cheese on a crisped English muffin.

Eat it hot or grab-and-go, these breakfast sandwiches are worth getting up for!

sheet pan with stack of Classic Breakfast Sandwiches

An Easy Grab-and-Go Breakfast

Jimmy Dean, Starbucks, and Mcdonald’s all have their own versions but we love homemade breakfast sandwiches best!

  • Eat it now or prep breakfast sandwiches ahead and freeze for busy mornings.
  • This is a recipe that can be tailored to everyone’s tastes (add bacon or skip the meat if you’d like)!
  • Save time and money, and “have it your way!” Assemble ahead and enjoy them at a sporting event, camping, or a day trip!
cheese , sausage , butter , eggs , English muffins and salt and pepper to make Classic Breakfast Sandwich with labels

Ingredients & Variations

Eggs – We use large eggs but egg substitutes will work too. Season, whisk, and bake the eggs on a sheet pan to make several sandwiches at once!

If you’d prefer, heat some butter in a skillet and make scrambled eggs or fried eggs with a runny yolk.

Sausage – Precooked or homemade sausage patties are excellent sandwich builders! Canadian bacon, leftover ham, or bacon works, too.

Cheese – Cheddar is the most common because of its sharp flavor. Try Gouda, gruyere, or even Pepper Jack.

English muffins – English muffins are the perfect-sized circle for the egg and ham. Swap up the bun and make a croissant sandwich or try biscuits or even waffles for a wafflewich!

Sauce for Breakfast Sandwiches: If you’d like to try a sauce, sweet relish is a great addition along with mayonnaise. Try an aoili or hummus.


Additions – Season the egg or stir in some hot sauce, chives, or green onions. Top with fresh tomato slices, caramelized onions, or some extra-crispy bacon.

  • TexMex: Add cheddar cheese, salsa, and guacamole.
  • Everything: Swap out the English muffin for a bagel, add a smear of cream cheese, and a sprinkle of everything bagel seasoning.
  • Low Carb: All of the ingredients for breakfast sandwiches are low-carb except for the muffins. For fewer calories and carbs, make a keto breakfast sandwich using keto bread or cloud bread!

How to Make Breakfast Sandwiches

  1. Season & whisk eggs. Bake in a 9×13 pan.
  2. Broil the split English muffins until browned.
  3. Top with cheese, sausage, and egg.
  4. Assemble and serve!

Storing Breakfast Sandwiches

  • Keep leftover breakfast sandwiches wrapped in plastic in the refrigerator until ready to reheat in the microwave.
  • For frozen, wrap them in plastic and place them in a zippered bag with the date written on the outside. Thaw overnight in the refrigerator or toss them into a backpack or briefcase and they’ll be ready to reheat by lunchtime!
bite taken out of a Classic Breakfast Sandwich

Easy to Freeze!

  • To Freeze: Wrap each sandwich in plastic wrap, label it with a date, and place wrapped sandwiches in a large freezer bag.
  • Write the date on the outside and pop them in the freezer!
  • To Cook From Frozen: Remove from plastic wrap and wrap in a paper towel. Microwave at 30% power for 30 seconds. Heat at full power for an additional 55-65 seconds or until heated through.
  • Or just place frozen in a lunchbox or backpack. By lunchtime, they’ll be thawed out and ready to heat!

 Did you enjoy these Classic Breakfast Sandwiches? Be sure to leave a rating and a comment below!

sheet pan with stack of Classic Breakfast Sandwiches
5 from 29 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Our Favorite Breakfast Sandwich

Make-ahead and freezer friendly for the perfect grab-and-go breakfast!
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 6 sandwiches
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  • 8 eggs
  • salt & pepper to taste
  • 3 tablespoons milk
  • 6 slices cheddar cheese
  • 6 sausage patties pre-cooked or 6 slices ham or bacon, cooked
  • 6 English muffins split


  • Preheat oven to 400°F. Grease a 9 x 13″ pan.
  • In a mixing bowl whisk together eggs, milk and salt & pepper to taste.
  • Pour the egg mixture into the greased pan. Bake for 12-14 minutes, or just until the center is set.
  • Heat sausage patties according to the recipe or package directions.
  • Once eggs are out of the oven, turn on the broiler. Place muffins on a baking sheet, split side up and place under the broiler 2-3 minutes or until lightly crisped. Remove from the oven and top 6 of the halves with cheese.
  • Put the 6 halves with the cheese back under the broiler for 1 minute to melt the cheese.
  • Cut the egg into 6 long rectangular slices. Fold the rectangles in half and place on the 6 remaining muffin halves. Top with sausage.
  • Assemble the sandwich and serve!


Eggs can be scrambled if preferred.
To Freeze Wrap each sandwich in plastic wrap, label with a date and place wrapped sandwiches in a large freezer bag.
Write the date on the outside and pop them in the freezer!
To Cook From Frozen Remove from plastic wrap, wrap in paper towel. Microwave at 30% power for 30 seconds. Heat at full power for an additional 45-60 seconds or until heated through.
Optional additions
Avocado slices
Tomato Slices
Arugula or fresh spinach
5 from 29 votes

Nutrition Information

Serving: 1sandwich | Calories: 354 | Carbohydrates: 27g | Protein: 19g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 250mg | Sodium: 628mg | Potassium: 274mg | Fiber: 2g | Sugar: 1g | Vitamin A: 373IU | Vitamin C: 0.4mg | Calcium: 83mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast
Cuisine American
plated Classic Breakfast Sandwich with a bite taken out with a title
close up of Classic Breakfast Sandwich with a title
stack of Classic Breakfast Sandwich with a title
Classic Breakfast Sandwich with a bite taken out and a stack on a sheet pan with writing


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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Recipe Rating


  1. So good!! I never thought to cook eggs in the oven like that before. I added chopped spinach to them and made my own sausage patties. They’re all going in the freezer for easy breakfasts… besides the one that I snuck early for myself ;)5 stars

    1. I would heat the oven to 350 F and place foil wrapped sandwiches in the oven for 30 minutes, if straight from the freezer, or until heated through. To get a little crisp you can unwrap them for the last couple of minutes!

  2. I’ve been making them for years using either English muffin or Australian Toaster Biscuits. I buy Costco’s frozen precooked sausage patties that fit exactly on the muffin. 30 seconds in the microwave makes them done. I have a large circle cookie cutter that exactly matches the muffin size so I cut my Tillamook Cheddar cheese to fit. Last of all I have 2 little microwave safe egg cookers to which I crack an egg and stir it with a fork. 30 seconds in the microwave and it comes out all puffy and fits perfectly on the muffin. I spread mayo and some Wickles Spicy Red Sandwich Spread (see Amazon). So good. So close to yours. I like a variation so I’ll give it a try, but no ketchup.5 stars