Breakfast Sandwiches with Peameal Bacon, Fried Egg, and Sharp Cheddar

These hearty breakfast sandwiches are perfect for meal prep, easy to make, and incredibly satisfying.

With peameal bacon, a perfectly fried egg, sharp cheddar cheese, and a whole wheat English muffin, these sandwiches are a delicious, protein-packed way to start the day. Plus, they freeze well, so you can make them ahead of time for busy mornings!

Ingredients (Makes 6 Sandwiches):

• 6 whole wheat English muffins, split in half

• 6 slices peameal bacon

• 6 large eggs

• 6 slices sharp cheddar cheese

• 1 tablespoon butter (for frying eggs)

• Salt and pepper, to taste

• Olive oil or butter, for frying peameal bacon

Instructions:

1. Cook the Peameal Bacon:

• Heat a large skillet or frying pan over medium heat. Add a bit of olive oil or butter to the pan.

• Place the peameal bacon slices in the pan and cook for about 3–4 minutes on each side or until golden brown and crispy. Peameal bacon tends to cook quickly, so keep an eye on it to avoid overcooking.

• Once cooked, remove from the pan and set aside on a plate lined with paper towels to drain excess grease.

2. Fry the Eggs:

• In the same skillet, add 1 tablespoon of butter (or oil) over medium heat. Crack the eggs into the pan and cook to your preferred level of doneness:

• For runny yolks, cook for about 2–3 minutes, until the whites are set but the yolk is still soft.

• For firm yolks, cook for 4–5 minutes or until fully cooked through.

• Season with salt and pepper to taste.

• Once cooked, remove the eggs from the pan and set aside.

3. Toast the English Muffins:

• While the bacon and eggs are cooking, split and toast the whole wheat English muffins. You can either use a toaster or toast them in the oven under the broiler for a few minutes until golden and crispy.

4. Assemble the Breakfast Sandwiches:

• On the bottom half of each toasted English muffin, place a slice of cooked peameal bacon.

• Top with a fried egg, followed by a slice of sharp cheddar cheese.

• Place the top half of the muffin on top of the cheese to form the sandwich.

• Repeat this process for all 6 sandwiches.

5. Wrap and Freeze the Breakfast Sandwiches:

• Wrap the sandwiches: Once all sandwiches are assembled, wrap each sandwich individually in wax paper, parchment paper, or foil. This will help preserve freshness and make it easier to grab a sandwich on the go.

• Freeze the sandwiches: Place the wrapped sandwiches in a large freezer-safe resealable plastic bag or an airtight container. Label the bag/container with the date, so you know when they were made.

• Store in the freezer for up to 1 month.

6. To Reheat (Frozen Sandwiches):

• Microwave Method:

• Remove the wrap and place the sandwich on a microwave-safe plate.

• Microwave on high for about 1–2 minutes, or until heated through. If the sandwich is not hot enough, continue heating in 30-second intervals until warmed through.

• Oven Method (for crispier result):

• Preheat your oven to 350°F (175°C).

• Remove the wrap and place the sandwich on a baking sheet.

• Heat for 10–12 minutes, or until heated through and the cheese has melted. For an extra crispy muffin, you can broil the sandwich for an additional 1–2 minutes.

These breakfast sandwiches are a convenient, delicious, and healthy way to enjoy a homemade breakfast on busy mornings. 

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Breakfast Sandwiches with Peameal Bacon, Fried Egg, and Sharp Cheddar

Yield: 6

Author: Jennifer Cartier

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Cook modePrevent screen from turning off

Ingredients

• 6 whole wheat English muffins, split in half
• 6 slices peameal bacon
• 6 large eggs
• 6 slices sharp cheddar cheese
• 1 tablespoon butter (for frying eggs)
• Salt and pepper, to taste
• Olive oil or butter, for frying peameal bacon

Instructions

1. Heat a large skillet or frying pan over medium heat. Add a bit of olive oil or butter to the pan.
2. Place the peameal bacon slices in the pan and cook for about 3–4 minutes on each side or until golden brown and crispy. Peameal bacon tends to cook quickly, so keep an eye on it to avoid overcooking.
3. Once cooked, remove from the pan and set aside on a plate lined with paper towels to drain excess grease.
4. In the same skillet, add 1 tablespoon of butter (or oil) over medium heat. Crack the eggs into the pan and cook to your preferred level of doneness:
5. For runny yolks, cook for about 2–3 minutes, until the whites are set but the yolk is still soft.
6. For firm yolks, cook for 4–5 minutes or until fully cooked through.
7. Season with salt and pepper to taste.
8. Once cooked, remove the eggs from the pan and set aside.
9. While the bacon and eggs are cooking, split and toast the whole wheat English muffins. You can either use a toaster or toast them in the oven under the broiler for a few minutes until golden and crispy.
10. On the bottom half of each toasted English muffin, place a slice of cooked peameal bacon.
11. Top with a fried egg, followed by a slice of sharp cheddar cheese.
12. Place the top half of the muffin on top of the cheese to form the sandwich.
13. Repeat this process for all 6 sandwiches.
14. Wrap the sandwiches: Once all sandwiches are assembled, wrap each sandwich individually in wax paper, parchment paper, or foil. This will help preserve freshness and make it easier to grab a sandwich on the go.
15. Freeze the sandwiches: Place the wrapped sandwiches in a large freezer-safe resealable plastic bag or an airtight container. Label the bag/container with the date, so you know when they were made.
16. Store in the freezer for up to 1 month.

To Reheat (Frozen Sandwiches)

1. Microwave Method:
2. Remove the wrap and place the sandwich on a microwave-safe plate.
3. Microwave on high for about 1–2 minutes, or until heated through. If the sandwich is not hot enough, continue heating in 30-second intervals until warmed through.
4. Oven Method (for crispier result):
5. Preheat your oven to 350°F (175°C).
6. Remove the wrap and place the sandwich on a baking sheet.
7. Heat for 10–12 minutes, or until heated through and the cheese has melted. For an extra crispy muffin, you can broil the sandwich for an additional 1–2 minutes.

Nutrition Facts

Calories

431

Fat

28 g

Sat. Fat

12 g

Carbs

24 g

Fiber

4 g

Net carbs

21 g

Sugar

5 g

Protein

21 g

Sodium

655 mg

Cholesterol

234 mg

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