This Breakfast Sandwich is a morning game-changer, packed with layers of flavor and ready in just 20 minutes. Crispy, golden toast cradles fluffy scrambled eggs, melty cheese, and savory bacon or ham for a satisfying bite. The combination of textures—crunchy, creamy, and tender—creates a symphony in every mouthful. Perfect for busy mornings, it’s a hearty, handheld meal that fuels your day with minimal effort.
Each ingredient shines, from the rich, buttery toast to the smoky, salty meat and the gooey cheese that ties it all together. Fresh herbs or a dash of hot sauce can add a zesty kick, making it endlessly customizable. Whether you’re rushing out the door or savoring a slow start, this sandwich delivers comfort and convenience in every bite. It’s the ultimate breakfast treat that feels indulgent yet effortless.
Ingredients for the Perfect Breakfast Sandwich
- For the Goat Cheese Spread:
- 4 ounces goat cheese (softened for easier mixing)
- 2 tablespoons chopped fresh chives (or substitute with green onions)
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove, grated (or use ¼ teaspoon garlic powder)
- ¼ teaspoon onion powder
- For the Sandwiches:
- 4 large eggs
- ¼ teaspoon sea salt, plus more to taste
- 2 teaspoons extra-virgin olive oil
- 3 ounces spinach (baby spinach works best)
- 4 English muffins, halved and toasted
- 4 tomato slices (ripe tomatoes recommended)
- Thinly sliced red onion (soak in cold water for 5 minutes to reduce sharpness)
- Avocado slices (optional, for added creaminess)
- Microgreens or sunflower sprouts (optional, for a fresh crunch)
- Hot sauce, for serving (choose your favorite brand)
Step-by-Step Instructions
- Make the Goat Cheese Spread: In a small bowl, combine goat cheese, chives, olive oil, garlic, and onion powder. Stir until smooth and well-mixed. Set aside.
- Prepare the Eggs: In a medium bowl, whisk together eggs and ¼ teaspoon sea salt until fully combined.
- Cook the Spinach: Heat 2 teaspoons olive oil in a large nonstick skillet over medium heat. Add spinach and a pinch of salt. Cook, tossing, until just wilted (about 1-2 minutes). Spread spinach evenly across the pan.
- Cook the Omelet: Reduce heat to medium-low. Pour eggs over the spinach. Cook without stirring until edges set (about 30 seconds). Gently run a spatula around the edges and tilt the pan to let uncooked egg flow underneath. Repeat until omelet is nearly cooked through. Fold omelet into thirds to create a rectangle. Cook for 30 more seconds, then remove from pan. Slice crosswise into 4 pieces.
- Assemble the Sandwiches: Spread goat cheese mixture on each English muffin half. Place one omelet slice on the bottom half. Top with tomato, red onion, avocado (if using), and microgreens (if desired). Repeat for remaining sandwiches.
- Serve: Enjoy immediately with hot sauce on the side.
- Make Ahead Option: Assemble sandwiches without avocado and microgreens. Wrap in foil and freeze for up to 3 months. To reheat, remove foil, wrap in a clean kitchen towel, and microwave for 2 minutes. Let stand for 1 minute, then add avocado and microgreens if desired.
Creative Toppings and Sauces to Elevate Your Sandwich
While the recipe already includes delicious toppings like avocado and microgreens, feel free to get creative! Try adding a smear of pesto or a drizzle of sriracha mayo for extra flavor. For a tangy twist, pickled jalapeños or a sprinkle of feta cheese can add a nice kick. Don’t forget to experiment with different hot sauces to find your perfect match.
Make-Ahead Magic: Freezing and Reheating Tips
This breakfast sandwich is perfect for meal prep! Assemble the sandwiches without the avocado and microgreens, wrap them tightly in foil, and freeze for up to 3 months. When you’re ready to eat, remove the foil, wrap the sandwich in a clean kitchen towel, and microwave for 2 minutes. Let it stand for 1 minute before adding fresh avocado and microgreens for a vibrant finish.
Quick Swaps for Recipe Variations
Customize this sandwich to suit your taste or dietary needs. Swap goat cheese for cream cheese or hummus, or use scrambled eggs instead of an omelet. For a gluten-free option, try using gluten-free English muffins or even a lettuce wrap. If you’re not a fan of spinach, sautéed mushrooms or bell peppers make a great alternative.
Time-Saving Hacks for Busy Mornings
To save time, prep the goat cheese spread the night before and store it in the fridge. You can also pre-chop your veggies like red onion and spinach to streamline the cooking process. If you’re really in a rush, use pre-washed spinach and pre-sliced tomatoes to cut down on prep time even further.
Essential Equipment for Perfect Results
A good nonstick skillet is key for cooking the omelet without sticking. A silicone spatula will help you gently fold the omelet without tearing it. If you’re toasting English muffins, a toaster or toaster oven works best for even browning. For meal prepping, have foil and a kitchen towel on hand for freezing and reheating.
Breakfast Sandwich
Ingredients
Goat Cheese Spread
- 4 ounces goat cheese
- 2 tablespoons chopped fresh chives
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic grated
- 1/4 teaspoon onion powder
For the Sandwiches
- 4 large eggs
- 1/4 teaspoon sea salt plus more to taste
- 2 teaspoons extra-virgin olive oil
- 3 ounces spinach
- 4 English muffins halved and toasted
- 4 slices tomato
- Thinly sliced red onion
- Avocado slices optional
- Microgreens or sunflower sprouts optional
- Hot sauce for serving
Instructions
- Make the goat cheese spread: In a small bowl, stir together the goat cheese, chives, olive oil, garlic, and onion powder until smooth and well-combined. Set aside while you prepare the eggs.
- In a medium bowl, whisk together the eggs and salt.
- Heat the olive oil in a large nonstick skillet over medium heat. Add the spinach and a pinch of salt and cook, tossing, until the spinach is just wilted. Arrange the spinach evenly at the bottom of the pan and reduce the heat to medium-low. Pour in the eggs and cook without stirring until the edges begin to set, about 30 seconds. Gently run a spatula around the edges of the omelet and tilt the pan so that uncooked egg from the top of the omelet runs under and around the edges. Repeat until the omelet is nearly cooked through, then fold the omelet in thirds to create a long rectangular shape. Cook for 30 more seconds, or until the eggs are set. Remove from the pan and slice crosswise into four rectangular pieces.
- Assemble the sandwiches. Spread the goat cheese spread on each half of an English muffin. Place one of the omelet slices on the bottom half, then top with a tomato slice, red onion, avocado slices, and microgreens, if desired. Repeat to assemble the remaining sandwiches. Serve with hot sauce.
- To make the sandwiches ahead: Fully assemble the sandwiches, omitting the avocado and microgreens. Wrap in foil and freeze for up to 3 months. To reheat a frozen sandwich, remove the foil and wrap in a clean kitchen towel. Microwave for 2 minutes, then let stand for 1 minute. If desired, add avocado and microgreens. Serve with hot sauce.