This Egg and Ham Breakfast Sandwich is a quick, protein-packed, and satisfying way to start your day. A perfectly fried or scrambled egg, savory ham, and melted cheddar cheese are layered between a toasted English muffin or buttery croissant. Ready in under 10 minutes, this homemade breakfast sandwich beats any drive-thru version. Once you try this easy recipe, you’ll never buy a frozen breakfast sandwich again.
Why You’ll Love This Recipe
- Ready in under 10 minutes
- Protein-packed and satisfying
- Better than fast food — healthier and cheaper
- Perfect for busy mornings or breakfast meal prep
- Customizable with your favorite bread and cheese
- Kid-approved and family-friendly
Ingredients Needed
- 1 English muffin, croissant, or brioche bun
- 1 large egg
- 2 slices ham (or Canadian bacon)
- 1 slice cheddar cheese (or American, Swiss, or provolone)
- 1 teaspoon butter or cooking spray
- Salt and black pepper to taste
Optional Add-Ins
- Avocado slices
- Fresh spinach or arugula
- Tomato slices
- Hot sauce or sriracha
- Mayonnaise or mustard
Step-by-Step Instructions
1. Toast the Bread
Slice the English muffin (or croissant/bun) in half. Toast in a toaster, toaster oven, or dry skillet until golden brown.
2. Cook the Ham
In a small skillet over medium heat, warm the ham slices for 30–60 seconds per side until heated through. Remove and set aside.
3. Cook the Egg
In the same skillet, melt butter over medium-low heat. Crack the egg into the skillet. Cook for 2–3 minutes until the white is set. For a runny yolk, do not flip. For over-easy, flip carefully and cook for 30 more seconds. Season with salt and pepper.
4. Melt the Cheese
Place the cheese slice over the egg during the last 30 seconds of cooking to melt, or place the cheese directly on the warm ham.
5. Assemble the Sandwich
Place the bottom half of the toasted bread on a plate. Layer with ham, the cooked egg with melted cheese, and any optional add-ins. Top with the other half of the bread.
6. Serve
Serve immediately while warm.
Tips for Success
- Use an egg ring for a perfectly round egg that fits the bread
- For a scrambled egg version, whisk the egg and cook until softly set
- Toast the bread well to prevent sogginess
- Use leftover ham or deli ham for convenience
- Wrap in foil for an on-the-go breakfast
Variations & Substitutions
- Use bacon or sausage instead of ham
- Use a bagel, croissant, or biscuit instead of English muffin
- Add avocado for creaminess
- Make it spicy with jalapeños or hot sauce
- Use egg whites for lower cholesterol
- Make dairy-free with vegan cheese
Serving Suggestions
- Serve with fresh fruit or berries
- Pair with a smoothie or fresh orange juice
- Add a side of hash browns or roasted potatoes
- Serve with coffee or tea
- Wrap in foil for an easy grab-and-go breakfast
Storage & Reheating
Store leftover assembled breakfast sandwich in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat for 2–3 minutes per side, in an air fryer at 350°F for 3–4 minutes, or microwave for 30–45 seconds (toast may become soft). For best results, store components separately and assemble fresh.
Frequently Asked Questions
Can I make this ahead for meal prep?
Yes, cook the eggs and ham, then store separately. Assemble and reheat when ready to eat.
What’s the best bread for a breakfast sandwich?
English muffins, croissants, brioche buns, bagels, or biscuits all work great.
How do I get a perfectly round egg?
Use an egg ring or a mason jar lid in the skillet. Pour the egg into the ring.
Can I use leftover ham?
Absolutely! Leftover holiday ham works perfectly.
Is this sandwich freezer-friendly?
Yes, assemble and wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Reheat in the microwave for 1–2 minutes or in an air fryer at 350°F for 8–10 minutes.
Egg and Ham Breakfast Sandwich
Ingredients
Equipment
Method
- Slice the English muffin (or croissant/bun) in half. Toast in a toaster, toaster oven, or dry skillet until golden brown.
- In a small skillet over medium heat, warm the ham slices for 30-60 seconds per side until heated through. Remove and set aside.
- In the same skillet, melt butter over medium-low heat. Crack the egg into the skillet. Cook for 2-3 minutes until the white is set. For a runny yolk, do not flip. For over-easy, flip carefully and cook for 30 more seconds. Season with salt and pepper.
- Place the cheese slice over the egg during the last 30 seconds of cooking to melt, or place the cheese directly on the warm ham.
- Place the bottom half of the toasted bread on a plate. Layer with ham, the cooked egg with melted cheese, and any optional add-ins. Top with the other half of the bread.
- Serve immediately while warm.
