This breakfast sandwich recipe features toasted English muffins, creamy scrambled eggs, crispy bacon, and avocado. Perfect for meal prep and easy to customize.

I've made plenty of breakfast sandwiches, but this breakfast sandwich recipe is the one I always come back to. The buttery, toasted English muffin gets a layer of melty cheese, then it's piled with soft scrambled eggs, crispy bacon, and creamy avocado. Every bite has a contrast of textures and flavors, savory, rich, and bright from a sprinkle of chives. The key is cooking the eggs low and slow, folding them gently until they're custardy, not dry. That technique makes all the difference.

Why You’ll Love This Breakfast Sandwich

The combination of buttery English muffin, crispy bacon, creamy avocado, and soft scrambled eggs creates a satisfying breakfast that feels indulgent but comes together quickly.
This recipe is designed for meal prep, you can make a batch on the weekend and enjoy hot sandwiches all week.
It's endlessly adaptable: swap proteins, cheeses, or breads, and pile on your favorite toppings like pickled red onions or hot sauce.

Key Ingredients for the Best Breakfast Sandwich

English muffins: Look for ones with a coarse crumb and nooks and crannies, they toast up crisper and hold the fillings better. Sourdough or whole wheat versions work too.
Eggs: Large eggs are standard here. For the fluffiest scramble, whisk them thoroughly until no streaks remain. Fresh eggs make a difference in texture.
Bacon: Thick-cut bacon adds a meaty bite. Bake it in the oven at 400°F for about 15 minutes for even cooking, or fry it in a skillet until crisp. You can cook bacon ahead and reheat it.

Kitchen Tools You’ll Need

Large baking sheet (for toasting the English muffins and melting cheese)
Nonstick skillet (for scrambling eggs without sticking)
Heat-resistant rubber spatula (for gentle folding)
Whisk (for beating eggs)
Plastic wrap and freezer bags (for freezing)

Tips for the Softest Scrambled Eggs

For the softest scrambled eggs, start by whisking them well until the whites and yolks are fully combined. Heat the butter over medium, then pour in the eggs and let them sit untouched for about 20 seconds. This initial set creates a base. Then turn the heat to low and use a rubber spatula to gently fold the eggs from the edges toward the center, tilting the pan to let the liquid run underneath. Keep folding every few seconds, the eggs will come together in large, tender curds. Take the pan off the heat while they're still a little wet; they'll finish cooking from the residual heat. For the English muffin, buttering the cut sides and baking them with the cheese directly on the bottom half ensures the cheese melts evenly and the muffin gets crisp.

Easy Ways to Change Up Your Breakfast Sandwich

If you want to switch things up, try using a bagel or croissant instead of an English muffin. Swap the bacon for breakfast sausage patties or crumbled sausage. For a vegetarian version, skip the meat entirely and add extra avocado or a fried egg. Speaking of eggs, you can use fried eggs with a runny yolk instead of scrambled. Any semisoft cheese works well here, Havarti, pepper jack, smoked gouda, or provolone all melt beautifully. The sandwich is already customizable, so feel free to mix and match.

What to Serve with Your Breakfast Sandwich

These sandwiches are hearty enough on their own, but you can round out the meal with a side of fresh fruit or a handful of baby arugula dressed with lemon juice. For a bigger spread, serve with crispy hash browns or a small fruit salad. If you're adding extra toppings, try tomato slices, pickled red onions, and a drizzle of hot sauce, they add acidity and heat that cut through the richness.

How to Store Leftover Breakfast Sandwich Components

Assembled breakfast sandwiches are best enjoyed right away. If you have leftover components, store the scrambled eggs in an airtight container in the fridge for up to 2 days, and keep the bacon and cheese separately. Reheat the eggs gently in a nonstick pan over low heat, stirring occasionally. Assemble fresh when you're ready to eat.

How to Freeze Breakfast Sandwiches for Busy Mornings

To freeze these breakfast sandwiches for meal prep, let them cool completely after assembling with eggs, cheese, and bacon, don't add avocado or fresh toppings. Wrap each sandwich tightly in plastic wrap, pressing out as much air as possible. Place the wrapped sandwiches in a freezer bag, label with the date, and freeze for up to 3 months. When you're ready to eat, reheat directly from frozen (see reheating instructions below). Add the avocado and other fresh toppings after reheating so they stay creamy and fresh.

Best Ways to Reheat a Frozen Breakfast Sandwich

To reheat a frozen breakfast sandwich, remove it from the freezer and unwrap the plastic. Wrap the sandwich in a paper towel, this prevents sogginess. Microwave on high for 1 minute 30 seconds, then flip and heat for another 30 seconds, or until heated through. For a crisper muffin, use the oven: unwrap the frozen sandwich, wrap in foil, and bake at 350°F for 20 to 30 minutes. Add avocado and any fresh toppings after reheating.