Healthier Homemade Breakfast Sandwiches

Mornings just got easier with these Healthier Homemade breakfast sandwiches. Made with a toasted English muffin, protein-packed egg, Canadian bacon, and melty cheese, they’re the perfect grab-and-go option for busy families. You can prep a batch ahead of time and freeze for the week—no drive-thru needed. Delicious, simple, and way better than store-bought!

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Healthier Homemade Breakfast Sandwich

Prep Time3 hours hrs

Cook Time10 minutes mins

Total Time3 hours hrs 10 minutes mins

Course: Side Dish, Snack

Cuisine: American

Keyword: english muffin

Servings: 10

Equipment

• 2 bowls
• 1 griddle

Ingredients

Einkorn Flour English Muffins

• 1 cup Warm water
• 1 package Dry yeast  (2 1/4 tsp.)
• 1 1/2 tsp Raw honey
• 2 1/2 tbsp Extra virgin olive oil
• 4 1/4 cup Einkorn flour
• 1/2 cup Sour cream
• 1 1/2 tsp Pink himalayan salt
• 1/2 cup Semolina flour

Filling

• 10 organic eggs
• 10 slices uncured Canadian bacon
• 10 slices organic sharp cheddar cheese

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Instructions

English Muffins

• In a bowl combine 1 cup Warm water, 1 package Dry yeast  and 1 1/2 tsp Raw honey and 2 1/2 tbsp Extra virgin olive oil. Let sit until it foams- about 5-10 minutes.
• In a separate bowl combine the4 1/4 cup Einkorn flour and 1 1/2 tsp Pink himalayan salt.
• Combine the wet and dry ingredients ( not the semolina flour) together along with the 1/2 cup Sour cream. Stir with a wooden spoon and then knead with your hands about 5 minutes. Cover with a kitchen towel and let rise 2-3 hours until doubled in size.
• Roll into a rectangle about 1/2 an inch thick. Cut out into circle and coat with 1/2 cup Semolina flour. Put them on a pan and cover again with your towel about an hour until they have doubled in size.
• Heat up a griddle or pan to low heat- about 200-250. Place the muffins on and let sit 5 minutes. Once they are very lightly browned flip and let cook another 5 minutes. Remove and let cool. Once cooled you can either freeze or move on to making the breakfast sandwiches.

Eggs

• Heat a griddle or large skillet to 350℉ or medium heat.
• Use the biscuit cutter or circular cookie cutter you used for the English Muffins.
• Grease the griddle with butter. Place the circular cutter and break the egg into the middle of the cutter. Let cook about 5 minutes. Once semi cooked, flip and continue with all 10 eggs.

Assembly

• If you are eating immediately, place the 10 slices uncured Canadian bacon on the griddle or skillet. Heat for 3 minutes.
• Slice the English muffins in half. Place the egg on one half of the English muffin, then uncured Canadian bacon and then cheese on top. Place the other half of the English muffin on top. Eat immediately. See notes for freezing instructions.

Notes

To Freeze: Wrap individually in parchment paper, then wrap in foil and place in a freezer safe ziploc 

Reheat

• Preheat the oven to 350f and add to a sheet pan. Remove from paper Bake at 350 for 15-20 minutes until warm.  You can also reheat in an air fryer at 350f for 8 minutes. Flipping half way.