These 5-Ingredient Egg Sandwiches Will Make You So Excited for Breakfast
Egg sandwiches are one of the very best breakfast options. They’re undeniably tasty, oh-so satisfying, and don’t require a lot of effort or ingredients. Plus, between the bread (or bagel or biscuit!), meat, veggies, cheese, and condiments, the different sandwich combinations are nearly endless.
This snapshot will guide you through making five crave-worthy egg sandwiches, including a fun twist on a classic BLT and a loaded bagel breakfast sandwich. And because mornings are not the time for anything complicated, each one comes together with just five basic ingredients.
5-Ingredient Egg Sandwiches
- The eggs: Each recipe starts with one to two large eggs.
- The ingredients: Each recipe calls for no more than five ingredients. We assume you have olive oil, kosher salt, and black pepper on hand, so they’re not included in the ingredient list.
- Serving size: Each recipe makes 1 sandwich.
Breakfast Grilled Cheese
Spread 1 tablespoon softened unsalted butter onto one side of 2 slices sourdough bread. Whisk 2 large eggs and 1/4 teaspoon kosher salt in a medium bowl. Melt 1 teaspoon unsalted butter in a medium nonstick skillet over medium-low heat. Add eggs and scramble until set. Transfer eggs to a plate. Remove the pan from the heat and wipe clean.
Place 1 slice of bread butter-side down into the pan. Top with 2 slices American, Monterey Jack, or pepper Jack cheese, the eggs, and 2 more slices cheese. Close the sandwich with the remaining bread slice butter-side up. Press the sandwich slightly to close. Cook over medium heat until golden-brown, 2 to 3 minutes per side. Slice in half.
Bagel Breakfast Sandwich
Cook 2 slices bacon in a medium cast iron or nonstick skillet over medium-low heat until crisp, about 10 minutes. Meanwhile, toast 1 split everything bagel until light golden-brown. Spread 3 tablespoons herb cream cheese evenly over the cut sides of the bagel.
Transfer bacon to a paper towel-lined plate. Pour off all but 1/2 tablespoon of rendered bacon fat. Whisk 2 large eggs and 1/4 teaspoon kosher salt in a medium bowl. Cook, undisturbed, in the same skillet over medium-high heat for 20 seconds. Push the eggs around the perimeter of the pan in a circular motion until just set, about 30 seconds.
Slide the eggs onto one half of the bagel. Top with the bacon, 1/2 sliced avocado, and the second half of bagel cream cheese-side down. Gently press down on the top of the sandwich to compact slightly. Cut in half.
Vegetarian Breakfast Sandwich
Toast 1 split English muffin until light golden-brown. Spread 1 1/2 tablespoons softened fresh goat cheese on the cut sides of the muffin.
Heat 1 teaspoon olive oil in a small nonstick skillet over medium heat until shimmering. Add 1 handful baby spinach and a pinch of kosher salt and sauté until wilted, 1 to 2 minutes. Transfer to a plate and wipe the skillet clean.
Heat 1 tablespoon olive oil in the same skillet over medium-high heat until shimmering. Add 1 large egg, season with kosher salt, and fry until the whites are crispy and golden-brown on the edges and set and the yolks are runny, 2 to 4 minutes.
Slide the egg onto the bottom half of the English muffin. Top with the spinach and 1 tablespoon romesco sauce. Close the sandwich with the top half of the muffin. Gently press down on the sandwich to compact slightly.
Cook 3 slices bacon in a medium cast iron skillet over medium-low heat until crisp, about 10 minutes. Meanwhile, place 1 small sliced tomato in a single layer on a double layer of paper towels and season lightly with kosher salt and black pepper. Toast 2 slices hearty white sandwich bread until light golden-brown.
Transfer bacon to a paper towel-lined plate. Fry 1 large egg seasoned with salt and pepper in the same skillet over medium-high heat, until the whites are crispy and golden-brown on the edges and set and the yolks are runny, 2 to 4 minutes. To assemble the sandwich, layer 1 romaine lettuce leaf, the tomatoes, bacon, and egg between the toast.
Biscuit Breakfast Sandwich
Cook 1 frozen sausage patty according to package instructions. Split 1 biscuit in half. Whisk 1 large egg and a pinch kosher salt in a medium bowl. Melt 1 teaspoon unsalted butter in a small nonstick skillet over medium-low heat. Add the egg and scramble until just set.
Top the bottom half of the biscuit with the sausage patty and drizzle with 1 teaspoon hot honey. Top with the egg and close the sandwich with the top of the biscuit. Press down gently to compact slightly.
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