ONE RECIPE, TWO MEALS: CHEESY BREAKFAST SANDWICH

One Recipe, Two Meals: Cheesy Breakfast Sandwich image

I'm not exaggerating when I say I eat this exact breakfast sandwich nearly every. Single. Morning. I may switch out the spinach for kale, the red onions for sliced mushrooms, the sun-dried tomatoes for fresh garden Romas, but the principle is the same: runny yolks, melty cheese, all in my face. And I've made a painfully simple open-faced version for your kid, taking out the fancy-pants toppings, scrambling up some fluffy eggs, placing them on a toasted English muffin and topping them with a mountain of Cheddar.

Provided by Bev Weidner

Categories main-dish

Time 25m

Yield 2 servings (1 kid, 1 adult)

Number Of Ingredients 11

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Ingredients

3 eggs
2 tablespoons milk
2 teaspoons grated Parmesan (powdered is fine)
3 teaspoons extra-virgin olive oil
2 English muffins, divided and three halves toasted (reserve the remaining half for another use)
3/4 cup grated white Cheddar cheese
1 cup baby spinach (a good handful)
1/4 cup thinly sliced red onion
2 oil-packed sun-dried tomatoes, in their oil, sliced
Salt and pepper
Hot sauce (optional)

Steps:

To make the kids' sandwich: Crack two eggs into a small bowl. Add the milk and Parmesan, and lightly beat until combined.
Heat a teaspoon of oil in a small saute pan over medium-low heat, and add the egg mix. Slowly scramble the eggs until just set and fluffy.
Place the scrambled eggs on 1 toasted English muffin half, and top with 1/2 cup Cheddar. You can let the cheese melt naturally or place it under the broiler to get it browned and bubbly (which is the right decision in life). It's done!
Now to make your sandwich: Heat another teaspoon of oil in your saute pan. Add the spinach and wilt, about 20 seconds. Remove from the pan and add the red onion and sun-dried tomatoes. Let them sear and blister for about a minute. Remove and place them with the spinach.
If you need to add a little more oil at this time, go for it. Crack the remaining egg into the saute pan and let fry until the white is set but the yolk is still runny, about 2 minutes. Sprinkle with salt and pepper.
In the meantime, place the remaining 1/4 cup cheese on the top half of the English muffin, and toast in the broiler until the cheese melts.
Place the spinach, red onion and sun-dried tomatoes on the bottom half of the toasted muffin. Then layer with the fried egg and cheesy top half.

*** Explore more One Recipe, Two Meals: Cheesy Breakfast Sandwich Recipes »

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Ianoh Krytox

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These breakfast sandwiches are amazing!

Shakarie Moore

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These breakfast sandwiches are a must-try.

Jacob Draws

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These breakfast sandwiches are the best! I highly recommend them.

Ainullah khan Tokhi

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I've been making these breakfast sandwiches for years and they never get old. They are a family favorite.

tayto crisp

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These breakfast sandwiches are so affordable. I can make a whole batch for less than $10.

ketty theo

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I love that these breakfast sandwiches are made with whole wheat bread. It makes them a healthier option.

Md Anuyar Hossen

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These breakfast sandwiches are so easy to customize. You can add or remove ingredients to suit your taste.

Abd ul Rahman

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I've tried several different recipes for breakfast sandwiches, but this is by far my favorite. The combination of flavors is perfect.

Peron Reddy

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These breakfast sandwiches are perfect for a crowd. I made them for a brunch party and they were a huge hit.

Sardar kamran Kami

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I love that these breakfast sandwiches can be made ahead of time. I usually make a batch on the weekend and then reheat them during the week for a quick and easy breakfast.

Santosh Bhai

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These breakfast sandwiches are a great way to use up leftover ingredients. I always have leftover ham and cheese in my fridge, so these sandwiches are a perfect way to use them up.