Eggs and Bacon Breakfast Sandwiches

When it comes to breakfast, I usually like something sweet: pancakes, french toast–I love it all! But sometimes I get a craving for some eggs and bacon. This breakfast sandwich definitely hit the spot and now I’m craving it more than the sweet stuff, I mean just look at it!


Want to make these bad boys? Here’s what you’ll need…


  • 8 eggs
  • 4 slices bacon
  • 1/2 cup spinach leaves
  • 1/4 cup sundried tomatoes
  • 6 english muffins
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 9 slices of your favorite cheese
  • honey mustard (Ken’s Steakhouse is my absolute fave)



  1. Preheat your oven to 350 degrees.
  2. Cook bacon in a skillet. Don’t add any butter or oil, bacon has enough fat to keep it from sticking to the pan. Once the bacon is to your desired crispiness, dry on a paper towel and set aside.
  3. Drain and chop your sundried tomatoes.
  4. Butter 6 cups on your muffin tin. This will keep the egg patties from sticking.
  5. Crack eggs in a medium sized bowl. Add salt, pepper and garlic powder. Scramble it all up.
  6. Now it’s time to layer the muffin tins: Evenly distribute the spinach and sundried tomatoes among the 6 cups. Pour the eggs until each cup is about 1/2 to 3/4 full. This will give the egg patty room to puff up. Crumble bacon on top of eggs.
  7.  Bake for about 22 minutes until golden and puffy. (Don’t turn oven off yet!)
  8. While those are in the oven, toast English muffins.
  9. Let the egg patties cool for a few minutes just so they are easy to handle.
  10. Place cheese on each side of the English muffin (I used about 1.5 slices per sandwich). Sandwich the egg patty in the middle.
  11. Throw the sandwiches in the oven until the cheese melts.
  12. To serve, drizzle honey mustard in sandwich.

Makes 6 sandwiches.



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