English Muffin Breakfast Sandwich
A hearty breakfast sandwich with a toasted English muffin, fried egg, crispy bacon, melted cheese, and fresh tomato. Served with sausage slices, orange halves, and a touch of blackberry jam for a sweet-savory balance.
- Total time
- 30 min
- Servings
- 2
- Calories
- 650
- Protein
- 28g
Ingredients
- 2 English muffins
- 2 eggs
- 4 bacon slices
- 2 cheddar cheese slices
- 1 tomato
- 4 breakfast sausage links
- 1 orange
- 2 tbsp blackberry jam
Instructions
- 1
Cook the 4 bacon slices in a skillet over medium heat until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
- 2
In the same skillet, cook the 4 sausage links over medium heat until browned and cooked through, about 8-10 minutes. Set aside.
- 3
Split the 2 English muffins and toast them in a toaster or under a broiler until golden, about 2-3 minutes.
- 4
In a nonstick pan, fry the 2 eggs over medium heat until the whites are set but yolks are still runny, about 3-4 minutes. Season with salt and pepper.
- 5
Place a slice of the 2 cheddar cheese slices on the bottom half of each muffin, then top with the crispy bacon and a fried egg.
- 6
Add a slice of the 1 tomato on top of the egg, then close with the muffin top. Serve with the sausage links, orange halves, and a side of the 2 tbsp blackberry jam.
- 7
For a warm jam, microwave the blackberry jam for 15 seconds before serving.
Tools you’ll need
- skillet
- nonstick pan
- toaster or broiler
- knife
- cutting board
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