Make breakfast interesting again with these delicious breakfast sandwiches! English muffins topped with Canadian bacon, cheddar cheese slices and egg whites. These breakfast sandwiches easily freeze for quick warm-up during the week.
When I first met my husband, it was a rare day that he actually ate breakfast before work in the morning. And if he did eat breakfast beforehand, it would be a bowl of sugary cereal with milk, and absolutely no protein. After seven years of dating and two months of marriage, I’ve finally found a food that he’s willing to eat for breakfast, every day, that includes both carbs and protein: egg and ham sandwiches.
It all started when we made the move over here to Fort Worth. I was at the grocery store and I was trying to find something simple that we could just microwave while we were in the middle of packing all of our belongings. I found the Jimmy Dean Delights breakfast sandwich, which was an English muffin with Canadian bacon and American cheese. I bought a couple boxes and he really loved them. Every morning when we had them in the freezer, he would take one out and warm it up.
And in my opinion, a Jimmy Dean breakfast sandwich for breakfast is better than no breakfast at all. The only issue is the high sodium count and the price. I try to plan our lunches and dinners to have less sodium so that’s not really a big deal– the price is what’s the issue. Jimmy Dean sells four sandwiches for $6.
A pack of 6 English muffins costs $1.70, a pack of 18 cheddar slices is $3, egg whites are about $5 for a large carton, and the Canadian bacon (the most expensive part) is about $3.50 for 10 slices. After a lot of confusing math I figured out that it’s much cheaper to make these ourselves. I make 12-18 at a time and freeze them all, wrapped tightly in cling wrap and placed into a freezer bag.
Check out today’s video (my second ever video!!) for step by step instructions!
Here are the directions to make 6 breakfast sandwiches:
- 6 English muffins
- 6 slices Canadian bacon
- 6 slices of Cheddar cheese (avoid processed American)
- 1 cup egg whites, splash of milk
- salt + pepper
- cling wrap for freezing
- Slice the English muffins in half.
- Place a slice of Canadian bacon and cheese on top of each muffin.
- Pour the egg whites into a bowl and add a splash of milk. Whisk for a few seconds and season with salt and pepper.
- Heat a skillet on medium and spray with cooking spray. Add the egg whites and cook through. Remove and place on a cutting board. Use a biscuit cutter to cut six circles out.
- Place the egg white circles on top of each English muffin.
- Wrap each biscuit in plastic cling wrap and place in a freezer bag.
Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!