Eggwich Breakfast Sandwich Recipe

This eggwich recipe is a delicious breakfast sandwich on a toasted English muffin, with a yolky fried egg, cheese, spread, & veggies. It’s a hearty vegetarian breakfast recipe that is ready in 10 minutes.

Great to make for a quick brunch, or to batch cook for a crowd. You can also make these tasty breakfast egg sandwiches ahead of time, wrap them, and enjoy them throughout the week. Serve with sheet pan hash browns, fruit salad, or a peach & pineapple smoothie for a full breakfast.

Weekends are for filling, easy brunches, and we absolutely love making our own eggwich sandwiches! These take about 10 minutes total – toast the muffins, cook the egg, and assemble the breakfast egg sandwich with your favorite toppings.

These eggwiches are a satisfying breakfast that you can make ahead. Make a big batch on the weekend, wrap, and reheat for breakfasts during the week. And they’re customizable for everyone – each person can choose their own toppings on their eggwich. I like cream cheese and spinach on mine, my husband likes avocado and hot sauce. Any way you cook them, they are a fantastic bite!

This Eggwich Breakfast Sandwich Recipe Is

• Hearty
• Cheesy
• Filling
• Savory
• Ready in 10 Minutes
• Simple to Make
• Vegetarian

Easy Vegetarian Breakfast Sandwich Recipes for Your Next Brunch

These eggwich breakfast sandwiches are great for a quick cozy weekend breakfast, brunch, or brinner (breakfast for dinner!).  They are the perfect recipe for brunch guests, or just for getting the whole family together to enjoy a homemade weekend meal. These sandwiches are also great for having company over for a holiday brunch as well. 

You can see all my breakfast and brunch recipes. If you are heading to a brunch at someone else’s home check out my brunch hostess gift guide for simple gift ideas the host will love!

What’s In This Eggwich Recipe with Veggies?

See the recipe card below for full ingredient amounts and recipe instructions!

• Eggs – I cook mine over-easy, but you can add them to this sandwich poached, fried, or scrambled.
• English Muffins
• Spread – You can use either cream cheese or mashed avocado (in my video below, I used both on different sandwiches). I love adding a creamy layer to this eggwich!
• Toppings!  I loaded mine with a fried egg, cheese, and spinach, but here are some other amazing ideas to top your sandwich with!
  • Avocado: I love this fruit,  avocados add so much creaminess to breakfast sandwiches.
  • Alfalfa Sprouts
  • Bell Pepper: If you don’t have fresh peppers, sweet roasted red peppers are a great substitute!
  • Arugula or Fresh Kale
  • Lettuce
  • Kalamata Olives
  • Apple Slices: apple + cheese is a classic combo, try it out!
  • Sliced Tomato

How Do I Make an Eggwich Breakfast Sandwich?

1. Split your English muffins and toast them in a toaster – set to light to medium toast.
2. In a non-stick skillet, add 1 teaspoon of butter over low to medium heat. Crack the eggs into the pan, making sure not to break the yolks. Cook eggs for 6 to 7 minutes, until most of the egg has turned white around the edges. Flip and cook for an addition 2 minutes.
3. Remove English muffins from the toaster, divide them into tops and bottoms. Spread 1/2 tablespoon cream cheese (or mashed avocado) on each muffin bottom. 
4. Top the cream cheese with 1 egg, then 1 slice of American cheese, and spinach. Add the English muffin top to each. Slice and enjoy!

More Hearty Vegetarian Breakfast Recipes You’ll Love!

• Cheesy Hashbrown Casserole
• Green Goddess Smoothie
• Vegan Belgian Waffles
• Pineapple Avocado Smoothie
• Animal-Style Breakfast Potatoes
• Garlic Mushroom Toast

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Eggwich Breakfast Sandwich

Kelly Jensen

This eggwich recipe is a delicious breakfast sandwich on a toasted English muffin, with a yolky fried egg, cheese, spread, & veggies. It’s a hearty vegetarian breakfast recipe that is ready in 10 minutes.

5 from 2 votes

Print Recipe Pin Share Tweet

Cook Time 15 minutes mins

Total Time 15 minutes mins

Course Breakfast, Brunch

Cuisine American

Servings 4 sandwiches

Calories 312 kcal

Equipment

• Non-Stick Pan
• Toaster

Ingredients

  

1x2x3x

• 4 English muffins
• 1 teaspoon butter
• 4 eggs
• 2 tablespoons cream cheese or mashed avocado
• 4 slices American cheese or cheddar
• 1.5 cups baby spinach

Cook ModePrevent your screen from going dark

Instructions

 

• Split your English muffins and toast them in a toaster – set to light to medium toast.
• In a non-stick skillet, add 1 teaspoon of butter over low to medium heat. Crack the eggs into the pan, making sure not to break the yolks. Cook eggs for 6 to 7 minutes, until most of the egg has turned white around the edges. Flip and cook for an addition 2 minutes.
• Remove English muffins from the toaster, divide them into tops and bottoms. Spread 1/2 tablespoon cream cheese (or mashed avocado) on each muffin bottom.
• Top the cream cheese with 1 egg, then 1 slice of American cheese, and spinach. Add the English muffin top to each. Slice and enjoy!

Video

Nutrition

Calories: 312kcalCarbohydrates: 28gProtein: 15gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 195mgSodium: 718mgPotassium: 236mgFiber: 2gSugar: 1gVitamin A: 1620IUVitamin C: 3mgCalcium: 292mgIron: 2mg

Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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