The Ultimate Breakfast Sandwich

By Julie Van Rosendaal on August 29, 2018


Makes 4 sandwiches


4 English muffins or homemade biscuits
2 large eggs
4 slices cheddar or other cheese
4-8 slices cooked bacon
sliced tomato (optional)
arugula or baby spinach leaves (optional)


Toast the English muffins while you cook the eggs; crack each into a ramekin that has been buttered or sprayed with nonstick spray and stir it a little with a fork. Microwave on high for 30 to 60 seconds, or until puffed and cooked through.

Place egg on the English muffin, top with a slice of cheese and a slice or two of bacon, and a slice of tomato and/or a few leaves of spinach or arugula, if you like. Serve immediately or wrap and freeze, then reheat in the microwave for a quick breakfast (add any veggies right before serving).


Cook bacon the night before so it’s easy to grab and add to sandwiches in the morning. Want it to-go? Pack it all in a pita instead of using an English muffin

Originally published in the August/September 2013 issue. 

By Julie Van Rosendaal | August 29, 2018

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