If you’re anything like me and mornings can be a bit of a rush, then you’ll absolutely love this Microwave Egg and Cheese Breakfast Sandwich Recipe. It’s quick, satisfying, and hits that comforting breakfast sandwich craving without needing a ton of effort or fancy kitchen tools. I remember the first time I tried making an egg sandwich in the microwave—I was skeptical, but it turned out so good that it quickly became my go-to. Stick around, and I’ll walk you through exactly how to make it perfectly every time.
Why You’ll Love This Recipe
- Super Fast Breakfast: Breakfast on the table in under 10 minutes – perfect for busy mornings.
- Minimal Ingredients: Only three simple ingredients that are probably already in your kitchen.
- No Fancy Equipment Needed: Just a microwave and toaster oven to get that melty cheese and toasted muffin.
- Customizable and Delicious: Easy to tweak with your favorite cheeses and breads for a personal touch.
Ingredients You’ll Need
The beauty of this Microwave Egg and Cheese Breakfast Sandwich Recipe is how simply the ingredients come together—each adding its own texture and flavor that’s just hard to beat in the morning rush. Here’s what you’ll want to have on hand to get started, and a couple of notes to help you choose the best options for your taste.
- English muffin: I like using a toasted whole wheat for a bit of nuttiness and crunch, but plain or multigrain muffins work wonderfully too.
- Egg: Fresh eggs really make a difference here; they cook evenly and have that satisfying fluffy texture.
- American cheese slice: This melts beautifully, but you can swap in cheddar, pepper jack, or even a vegan cheese if you prefer.
Variations
I love making this sandwich my own depending on what I have in the fridge or my mood that day. The Microwave Egg and Cheese Breakfast Sandwich Recipe is super forgiving and easily customizable, so feel free to experiment!
- Add some greens: Once, I tossed in a handful of fresh spinach before microwaving the egg, and it added a nice pop of color and nutrition without complicating the process.
- Use different cheese: Swapping American for pepper jack gives it a little kick, which my family goes nuts over, especially on weekend mornings.
- Upgrade the bread: Sometimes I swap English muffin for a bagel or croissant when feeling fancy, and the results are just as satisfying.
- Include meat: Pre-cooked bacon or sausage makes the sandwich hearty and protein-packed; I add it right after microwaving the egg before melting the cheese.
How to Make Microwave Egg and Cheese Breakfast Sandwich Recipe
Step 1: Whisk and Microwave the Egg
Crack your egg into a microwave-safe bowl and give it a good whisk. This helps the egg cook evenly without splattering or getting rubbery. Microwave it on high for 1 minute—this timing hits the sweet spot for a fluffy, tender egg without overcooking. If your microwave is super powerful, check at 45 seconds to avoid a rubbery texture. I discovered that whisking first is the game changer; it creates a mini omelette that’s so much better than a fried egg in the microwave.
Step 2: Prepare the English Muffin and Assemble the Sandwich
While the egg cooks, split your English muffin in half and get it ready. Once the egg is done, gently transfer it onto the bottom muffin half. Then, tear your slice of American cheese in half and layer the pieces criss-cross style on top of the hot egg—this helps the cheese melt evenly and ooze over the edges just right. Top it with the other half of the muffin.
Step 3: Toast to Perfection
Preheat your toaster oven to 350°F and pop your assembled sandwich on the pan. Toast it for 5 to 7 minutes—watching for the top muffin to get lightly golden and the cheese to melt into that irresistible gooey layer. This final step gives the sandwich a satisfying crunch that balances the tender egg and cheese. I used to skip this, but once I started toasting it, my breakfast sandwich went from “okay” to “must-make-again.”
Pro Tips for Making Microwave Egg and Cheese Breakfast Sandwich Recipe
- Whisk for fluffy eggs: I learned that whisking the egg before microwaving prevents rubbery edges and gives you a creamy texture.
- Check microwave power: Every microwave is different—start with 45 seconds if yours is strong and add time as needed.
- Cheese placement matters: Ripping cheese in halves and laying them criss-cross encourages better melting and coverage.
- Don’t skip the toast: The golden muffin top adds texture and prevents the sandwich from feeling soggy.
How to Serve Microwave Egg and Cheese Breakfast Sandwich Recipe
Garnishes
I usually keep it simple, but a little swipe of butter or a sprinkle of flaky sea salt on the muffin before assembling makes a subtle difference. Sometimes, I add a dash of hot sauce or a couple of fresh basil leaves for that fresh twist; it cuts through the richness and keeps things interesting.
Side Dishes
This sandwich pairs amazingly well with fresh fruit or a quick green salad to add color and balance. On lazy weekend mornings, I like serving it alongside crispy hash browns or air-fried potatoes for a heartier brunch vibe.
Creative Ways to Present
For a fun twist, I’ve arranged these sandwiches on a platter with mini skewers – perfect for sharing during brunch gatherings. You could also cut each sandwich into halves or quarters and serve with a variety of dipping sauces like ketchup, sriracha mayo, or honey mustard to make breakfast feel a little fancier.
Make Ahead and Storage
Storing Leftovers
If you make a sandwich ahead of time, I recommend wrapping it tightly in foil or plastic wrap and storing in the fridge for up to two days. I’ve found that letting it cool completely before wrapping keeps moisture from making the muffin soggy.
Freezing
Freezing works surprisingly well with this sandwich. I wrap it in foil, pop it in a freezer bag, and it keeps for up to a month. When I want one later, I just thaw in the fridge overnight before reheating.
Reheating
To reheat, I unwrap the sandwich and warm it in a toaster oven at 350°F for about 5 minutes, just like I do fresh—this revives the crispness of the muffin and melts the cheese again. You can also nuke it in the microwave for 30-40 seconds if you’re really pressed for time, but keep in mind the muffin might lose some crunch.
FAQs
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Can I use a different bread for this sandwich?
Absolutely! English muffins work great for their texture, but bagels, croissants, or sandwich thins can be excellent substitutes. Just adjust the toasting time slightly depending on bread thickness.
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How do I avoid rubbery eggs when microwaving?
Whisk the egg before microwaving and keep your cooking time short—typically one minute is enough. Checking at the 45-second mark and stirring if needed can prevent overcooking and rubbery texture.
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Can I add veggies to this sandwich?
Yes, you can! I like to add fresh spinach or diced tomatoes before microwaving the egg for extra flavor and nutrition. Just make sure any added veggies are fresh and not too watery to avoid sogginess.
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Is this recipe good for meal prep?
Definitely! It’s quick to make in batches and stores well in the fridge or freezer. Just reheat in the toaster oven to bring back the fresh-from-the-kitchen taste.
Final Thoughts
This Microwave Egg and Cheese Breakfast Sandwich Recipe has come to feel like a little morning hug for me. It’s the go-to on hectic days when I want something warm, comforting, and homemade without the fuss. I hope you give it a try—you’ll enjoy how effortlessly it fits into your routine while still feeling like a special treat. Trust me, once you master this one, busy mornings might just become your favorite part of the day.
Print
Microwave Egg and Cheese Breakfast Sandwich Recipe
- Prep Time: 2 minutes
- Cook Time: 5 minutes
- Total Time: 7 minutes
- Yield: 1 sandwich
- Category: Breakfast
- Method: Microwaving and Baking (Toaster Oven)
- Cuisine: American
Description
A quick and satisfying Easy Egg and Cheese Breakfast Sandwich made with a microwaved egg, American cheese, and a toasted English muffin. Perfect for a speedy, delicious breakfast on the go.
Ingredients
Ingredients
- 1 English muffin
- 1 egg
- 1 slice American cheese
Instructions
- Microwave the Egg: Crack the egg into a microwave-safe bowl, whisk it until blended, then microwave for 1 minute until cooked through.
- Prepare the English Muffin: Cut the English muffin in half to create a top and bottom piece for the sandwich.
- Assemble the Sandwich: Place the cooked egg on the bottom half of the English muffin. Tear the slice of American cheese in half and layer it criss-cross style on top of the egg. Cover with the top half of the muffin.
- Toast the Sandwich: Preheat the toaster oven to 350°F (175°C). Place the assembled sandwich on the toaster oven pan and toast for 5-7 minutes until the top is lightly browned and the cheese has melted.
- Serve: Remove the sandwich from the toaster oven, let it cool slightly, then enjoy your warm and cheesy breakfast treat.
Notes
- This sandwich is ready in just about 7 minutes, making it perfect for busy mornings.
- Microwaving the egg is a speedy alternative to stovetop cooking.
- Criss-crossing the cheese helps it melt evenly over the egg.
- A toaster oven gives a nicely toasted muffin and melted cheese without using a pan or stove.
- You can add extra ingredients like bacon, sausage, or veggies to customize the sandwich.
Nutrition
- Serving Size: 1 sandwich
- Calories: 300
- Sugar: 3g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 210mg
