This English muffin breakfast sandwich is what egg lovers’ dream are made of – a little sweet, a little savory and a lot of flavor! 255 calories and 6 Weight Watchers SP
This English muffin breakfast sandwich easily falls into two categories: quick on-the-go breakfast recipe and healthy brunch recipe.
Whenever you decide to eat it, this breakfast egg sandwich is both versatile and delicious. Don’t have English muffins or ham on hand? No problem! I share some of my substitution suggestions later.
When coming up with brunch recipes, I’m a creature of habit. If it doesn’t involve eggs, then it doesn’t feel properly brunch-y to me. Sure, I enjoy a good pancake or waffle every now and then, but it’s really all about the eggs. Any form will do – crustless quiches, make-ahead baked eggs or poached. If it has a yolk, it has my vote.
Even though this egg sandwich isn’t complex, I hum-ed and hah-ed over it for several days. Should I use some sort of flavored yogurt spread? Maybe herbed cream cheese instead? And what about the veggies? Sautéed peppers and onions?
I don’t know what eventually led me down the path of pepper jelly, ham and spinach, but I’m very glad that inspiration hit when it did. For about a week after I first made this, I had a variation every morning for breakfast – usually half of an English muffin, pepper jelly, avocado, spinach and a fried egg.
This may be my requested breakfast sandwich for every Mother’s Day and birthday from here to eternity. I’m always a sucker for a little sweet, a little savory.
WHAT YOU NEED FOR THIS ENGLISH MUFFIN BREAKFAST SANDWICH RECIPE:
These are the main components need for this recipe (affiliate links included)…
- English muffin: We typically have whole wheat English muffins stashed in our freezer, but regular English muffins work just as well in this recipe. If you don’t have English muffins, use sandwich thins, bagels or even tortillas.
- Eggs: One scrambled egg fits perfectly into each English muffin.
- Pepper Jelly: Pepper jelly can be found in most grocery stores or online. We keep it on hand to slather on warm Brie cheese for a quick appetizer, but it works wonders in this breakfast sandwich!
- Ham or alternative: Sliced ham is what I had on hand, so that’s what I used, but feel free to mix it up. Chicken breakfast sausage, sliced turkey, bacon or meatless meat options would all work. Or just leave it off completely. Your choice!
- Vegetables: Sliced tomato and spinach leaves add a pop of color and nutrients.
Tips for making this breakfast egg sandwich:
Start by whisking the eggs with a little water, then scramble them in a nonstick pan lightly coated with cooking spray.
I like to cook scrambled eggs on medium-low heat, scraping the egg from the bottom of the pan with a rubber spatula each time it starts to set. Don’t forget to season with salt and pepper!
While the eggs are cooking, split the English muffins in half and lightly toast. Overdoing it on the toasting will make for a crusty sandwich, so I err on the side of under-toasting.
Spread on the pepper jelly, layer on the ham, tomato and spinach, and add the scrambled egg. Ready to eat!
Other healthy egg recipes:
Cookin’ Canuck’s Quinoa Avocado Breakfast Bowl
Cookin’ Canuck’s Asparagus & Feta Cheese Crustless Quiche
Primal Gourmet’s Southwest Shakshuka with Chipotle & Cilantro
Wife Mama Foodie’s Guacamole Breakfast Pizzas
English Muffin Breakfast Sandwich Recipe with Pepper Jelly
- In a medium bowl, whisk together the eggs and water.
- Heat a small nonstick skillet over medium heat. Lightly coat with cooking spray. Add the egg and scramble. Season with salt and pepper.
- Lightly toast the English muffins. Spread 1 tablespoon of pepper jelly on each English muffin.
- Divide the egg, ham, tomato and spinach between the English muffins. Serve.
This post was first publish on May 6, 2016 and updated on April 22, 2020.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.