I’m a big fan of breakfast and always try to avoid skipping such an essential meal. I love meals that are quick and easy to prepare! Cobblestone Bread Co. has introduced a fantastic new range of bagels and English muffins, and they’ve asked me to share a recipe using one of these products with you.
I’m particularly fond of their English muffins. They make preparing breakfast so much faster and simpler. These breakfast sandwiches were inspired by one of my favorite coffee shops, which offers a similar sandwich that I absolutely love.
To start, add a large egg and a splash of milk to a measuring cup. Use a fork to beat them together. I like to cook one egg at a time in my mini cast iron skillets—they’re perfect for this! Once the egg is cooked, take it from the skillet and set it aside briefly.
Fold the eggs to fit onto the English muffins. I just fold the sides of the egg and tuck them underneath. Be careful when you do this, though, because the eggs are very hot! Toast the English muffins and spread a little butter on them using a butter knife (I prefer spreadable butter).
Here are some extra time-saving tips: Cook the bacon in advance so you can easily grab it from the fridge when you need it. You can do the same with the folded eggs!
I really loved these sandwiches! They’re so easy to prepare and make breakfast a breeze. Even better, you can prep and cook the eggs and bacon ahead of time, streamlining your morning routine even more. Alternatively, you can assemble a few sandwiches in advance and simply reheat them for a quick breakfast any day of the week!
Disclosure: I received compensation for this post from Cobblestone Bread Co. through AOL Media. The views expressed here are my own and do not reflect the opinions or positions of Cobblestone Bread Co. or AOL.
