Filling, flavorful, and easy to grab on the go; what’s not to love about an egg sandwich. While the fast food versions might get a bad wrap for their overcooked pucks of egg, soggy english muffins, and plastic yellow cheese, the following five recipes have a made from scratch flavor worth swooning over. The best part? They can be made in advance and frozen for a breakfast that is quick, delicious, and anything but boring.
1. The Sweet & Salty
There’s nothing better than a meal that tingles all your tastebuds at the same time. This hearty and filling breakfast sandwich does the job in spades. A runny fried egg perfectly contrasts with sweet, fragrant caramelized onions while pepper jack cheese lends a spicy kick and dijon mustard mixed with a bit of honey keeps things balanced and zingy.
To make this delectable morning treat, start by baking your own buttermilk biscuits. Yes, I said bake your own biscuits. Biscuits are one of the easiest breads to bake. They come together in less than 20 minutes and the flavor and fluffy texture of homemade ones just blow the store-bought variety out of the water.
The following is a basic recipe for fluffy buttermilk biscuits:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
8 tablespoons butter, frozen
3/4 cups cold buttermilk
2 tablespoons honey
2 tablespoons butter, melted
Preheat your oven to 425˚ F. Combine dry ingredients in a mixing bowl. Grate frozen butter into the bowl using a cheese grater. Add buttermilk and mix until just combined. Pat the dough out on a floured cutting board until it is 1/2 inch thick and cut into circles. Mix honey and butter and brush over the tops of the biscuit dough. Bake until golden brown, about 15 minutes.
While the biscuits are baking, slice white onions and caramelize in a little butter. Fry up one egg per sandwich. I love when the runny egg yolks combine with the other flavors of this dish but feel free to cook the eggs to your personal preference. I won’t judge.
To assemble the sandwiches, slice cooled biscuits in half and place a slice of pepper jack cheese on the bottom of each biscuit. Top with the cooked egg. Layer two tablespoons of caramelized onions over the top. Finally, slather the biscuit top with a teaspoon of honey and a teaspoon of dijon mustard. Season with salt and pepper to taste. Wrap egg sandwiches tightly in plastic and freeze until ready to eat. They should keep for about two weeks frozen. Always be sure to remove the plastic wrap before serving.
2. The Breakfast Torta
There’s nothing like a little spice to get things going in the morning. This spicy breakfast take on the Mexican favorite is loaded with flavor and provides a portable way to get your jalapeño fix. The key to making this sandwich work is using the right kind of roll. Tortas are traditionally made on bolillo rolls, a crusty white bread. If you can’t find bolillo rolls, try sourdough or another kind of roll with a thick and substantial crust.
Once you’ve got the right bread picked out, fill it up with your favorite Mexican toppings. I like to slather the bottom of the roll with refried black beans. Then, I add a runny fried egg, pickled jalapeños, salty white cheese, sliced red onions, fresh cilantro, and a drizzle of hot sauce. If you want to get crazy, you can even brush the outside of the bread with enchilada sauce and grill it in a panini press before serving.
Like the Sweet & Salty, the Breakfast Torta can be made ahead and frozen. I like to sear this one in a panini press quickly after microwaving to give it that crisp freshly made texture.
3. The Beijing Bun
If you are looking for a creative alternative to your standard egg sandwich, just head east. Like really far east. This breakfast sandwich is a creative take on a Chinese breakfast classic, jian bing guo zi. These savory crepes are sold on street side carts in the early morning hours in on nearly every road in China’s capital city. The combination of cooked egg, tangy pickled cabbage, spicy pepper sauce, sweet hoisin sauce, and crispy wonton hits every tastebud and leaves you feeling full and satisfied for hours.
In this version, we do away with the finicky and delicate crepe, replacing it instead with a hearty steamed bun. Made from rice flour, steamed buns are pretty ubiquitous in Chinese cooking and can be easily found at most Asian markets. To make a quick version of the pickled cabbage, slice white cabbage into thin strips and place inside a glass jar. Add enough white vinegar to fill the jar and a teaspoon of salt. Shake the jar to combine well and refrigerate overnight.
To assemble the sandwich, slice the bun in half and slather with hoisin sauce and chili sauce to taste. Top with a fried egg, pickled cabbage, and crumbled up wantons, if desired. Wrapped tightly in plastic, these tasty sandwiches will keep for about two weeks.
Breakfast on the go doesn't have to mean Pop-Tarts or soggy Egg McMuffins. Get your savory breakfast fix and save time by whipping up one of these delectable egg sandwich recipes and freezing the leftovers for quick breakfasts all week long.