Ham, Egg, and Cheese English Muffin Breakfast Sandwich

Non-stick skillet, bowl, spoon/whisk/fork/spatula

5 minutes

15 minutes

American

Ham, Egg, Cheese, English Muffin, Breakfast Sandwich

Breakfast

Stovetop

Gluten Free

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1 English muffin

2 large eggs

2 slices of ham

2 slices of cheese (your choice)

Salt and pepper to taste

Preheat a non-stick skillet over medium heat.

Split the English muffin in half and place it in the toaster or toaster oven until lightly toasted.

Crack the eggs into a bowl and whisk together until combined.

Add a small amount of oil or butter to the preheated skillet and pour in the eggs.

Cook the eggs until they are set on one side then flip them over to cook on the other side for about 1 minute or until cooked through.

Place one slice of cheese on each half of the English muffin then top with ham slices followed by the cooked eggs.

Place the remaining two slices of cheese on top of each sandwich then season with salt and pepper to taste if desired.

Place both halves of the sandwich in the skillet over low heat for about 1 minute or until cheese is melted then serve warm.

Calories – 400; Fat – 18g; Carbohydrates – 32g; Protein – 22g; Sodium – 740mg

This Ham, Egg, and Cheese English Muffin Breakfast Sandwich is an easy-to-make breakfast that is packed with protein and flavor! Start by preheating a non-stick skillet over medium heat then split an English muffin in half and toast it lightly in a toaster or toaster oven before adding oil or butter to the skillet and pouring in whisked eggs that are cooked until set on one side before flipping them over for another minute or so until cooked through. Top each half of the English muffin with cheese followed by ham slices then cooked eggs before adding more cheese on top then seasoning with salt and pepper if desired before placing both halves in a skillet over low heat for about 1 minute or until cheese is melted before serving warm!

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