English Muffin Breakfast Sandwiches

Course: Breakfast

Cuisine: Christmas, North American

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: sandwiches

Calories: 596kcal

Author: Lord Byron's Kitchen

English muffins are full of nooks and crannies which is great for holding on to melted cheese! Prepared with scrambled eggs, sauteed veggies, and of course cheese, these English Muffin Breakfast Sandwiches are totally worth waking up early for!

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Ingredients

4 English Muffins
6 large eggs, whisked
1/4 cup tomato, finely chopped
1/4 cup bell peppers, finely chopped
1/4 cup red onion, finely chopped
2 cups shredded cheddar cheese
8 slices bacon, fried to your desired level of crispness
2 tablespoons butter
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Instructions

Add the butter and red onion to a skillet and cook over medium heat for 2-3 minutes, or until the onions are translucent.
Add the tomatoes, bell pepper, salt, and ground black pepper. Cook for 2-3 minutes more.
Next, add the whisked eggs and stir to incorporate the onions and peppers.
Scramble the eggs with the peppers and onions until they are cooked to your liking. Once the eggs are cooked, remove them from the heat and allow them to cool for 15 minutes.
In the meantime, separate the English muffins and sprinkle a quarter cup of shredded cheese on the bottom half of each muffin.
Once cooled, divide the egg mixture onto the bottom half of the toasted english muffins.
Top the eggs with the rest of the shredded cheese. Place them, along with the top half of the muffins, under your broiler until the cheese is melted and bubbly.
Top with a couple of slices of fried bacon, place the top half of the muffin on, and serve.

Nutrition