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Breakfast Egg Muffin Sandwiches

Mini muffins filled with scrambled eggs, melted cheese, and bacon or sausage for a quick, meal-prep-friendly breakfast.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 sandwiches
Course: Breakfast, Snack
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Muffins & Fillings
  • 6 mini sandwich muffins split and toasted
  • 6 large eggs
  • 1/4 cup milk
  • 6 slices bacon or sausage patties cooked
  • 1/2 cup shredded cheese cheddar or American
  • 1 tbsp butter for cooking eggs
  • to taste salt and pepper
  • 1 tbsp fresh parsley or chives optional for garnish

Equipment

  • Mixing bowl
  • Skillet
  • Whisk
  • Toaster or Oven

Method
 

  1. Split mini muffins and toast. Set aside.
  2. Whisk eggs with milk, salt, and pepper. Melt butter in skillet over medium heat and scramble eggs until just set.
  3. Place bacon or sausage on bottom muffin halves. Top with scrambled eggs and cheese. Place muffin tops.
  4. Optional: melt cheese under broiler 1–2 min or microwave 20–30 sec.
  5. Garnish with parsley or chives and serve warm.

Notes

Prepare eggs and meat ahead of time for quick assembly. Wrap individually for meal prep.