I find weekday breakfast to be the trickiest of all meals. I always go through this little calculation in my head: Is a good breakfast ≥ loss of sleep to prepare said breakfast?
Usually the answer is a resounding “no,” so a well-stocked pantry of breakfast cereals is a must. However, there are some very simple breakfasts that are quick to fix that won’t dramatically cut into your morning sleep. One of the easiest is the breakfast sandwich.
You can buy these sandwiches at any fast food chain, but by the time you order and get yours, you could have made one yourself. The added benefit to making your own is that you can control the quality of the ingredients or try variations on the basic recipe and “have it your way,” as they say.
If you’re looking for other quick breakfast recipes, here are some of our favorites:
- Breakfast burrito – a three-minute start to finish, grab-and-go meal!
- French toast – an excellent way to use up leftover French bread.
- Bismarcks – a super-simple, giant pancake for breakfast or lunch.
- Crepes – sweet or savory crepes are simple to make and can be served any time of the day, depending on the filling. (Try them in a blood orange sauce for dessert. Delicious!)
- Granola – can’t go wrong here (tropical granola, orange hazelnut granola, California almond granola, or crunchy almond and fruit granola). Also eat as a snack, with milk or in yogurt.
To get the breakfast sandwich recipe and shopping list on your smartphone (iPhone, BlackBerry, Android device) or PC, click here.
1 slice Canadian bacon
Nonstick cooking spray
1 slice Cheddar cheese
1 English muffin, split for toasting
- In a small non-stick skillet, warm the Canadian bacon on both sides over medium high heat, about 1 to 2 minutes. Remove and set aside.
- Using a 3-inch metal biscuit cutter, cut out a circle of cheese. Set aside the cheese circle and scraps.
- Spray the skillet and biscuit cutter with nonstick cooking spray. Place the biscuit cutter in the center of the skillet; it will be used as a mold to cook the egg in a cylindrical shape. Heat skillet over medium heat.
- Crack the egg into the biscuit cutter. Use a paring knife to puncture the yolk (optional). Sprinkle 1 tablespoon water around the edge of the skillet; cover skillet and cook egg until almost set, about 4 to 5 minutes.
- Meanwhile, toast English muffin halves.
- When the egg is almost set, top with the cheese circle. Break up the cheese scraps in small bits and sprinkle evenly on the cheese circle. Cover skillet and cook until the cheese has melted, about 1 to 2 minutes.
- To assemble the breakfast sandwich: Lay the bottom of the English muffin on a plate. Top with Canadian bacon. Gently lift the biscuit cutter from the egg – the metal will be hot so use several thicknesses of paper towels as a pot holder. With an egg turner, lift the egg out of the skillet and slide it on top of the Canadian bacon. Add the top half of the muffin to complete the sandwich.
Try some of these variations:
- Add a bit of sweetness and heat with some Sriracha sauce. If you don’t like the heat or don’t have Sriracha, use ketchup.
- Use other cheeses to vary flavor.
- Substitute a cooked sausage patty for the Canadian bacon.
- Add a slice of tomato to the sandwich.
- Sprinkle the egg with chopped parsley or chives while cooking.
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