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Egg, Ham, and Cheese Breakfast Sandwiches

Liz DellaCroce Avatar

LIZ DELLA CROCE

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Protein packed and just 320 calories each, these satisfying ham, egg and cheese breakfast sandwiches are ideal for making-ahead, freezing, and popping in the microwave whenever the mood strikes. 

Stacked egg, ham, and cheese breakfast sandwiches.

Today I’m excited to share one of my meal prepping favorites, that only uses four ingredients! These Egg, Ham, and Cheese Breakfast Sandwiches are perfect for making ahead and keeping in the freezer to eat at your leisure, or to make in bulk for a party or gathering over breakfast. Delicious any time of year, but ideal with boneless spiral ham, they double as a great way to use up any leftover ham during the holidays! A hit with my husband and my kids, your family will love these breakfast sandwiches, too.

Ingredients

  • English muffins: The perfect size for a breakfast sandwich, and they’re sturdy enough to support all the layers inside.
  • Eggs: An affordable, accessible, and delicious source of protein.
  • Ham: Packed with protein and flavor, you can use Canadian bacon, deli meat, or leftover dinner ham!
  • Cheese: I love to use a nice sharp cheddar, but you could experiment with any kind you have! Spice it up a bit with some pepper jack or Colby jack, or you can stick with the classic American cheese.

How to Make Egg, Ham, and Cheese Breakfast Sandwiches

You’ll start your egg, ham, and cheese breakfast sandwiches by preheating your oven to 350. Take an empty muffin tin and spray each hole with some cooking spray, then crack one egg into each. Break the yolk and then cook for about 18 minutes until the egg whites are firm.

While the eggs are cooking, prepare the rest of your sandwiches. Lay out the halved English muffins and begin layering with the cheese and ham.

When the eggs are done cooking, add them to each sandwich. If you wanted to cook all of the sandwiches in bulk, here is where you could then toss all into the oven at once until the cheese is melted and muffin is toasted!

Top each breakfast sandwich with the muffin top, and you’re ready to finish your meal prep.

Wrap each individual sandwich in either tin foil or parchment paper.

Then place them all in a freezer safe bag and label them. Toss in the freezer for up to three months or in the fridge for a week!

Holding an egg, ham, and cheese breakfast sandwich.

When ready to eat, just unwrap one sandwich and heat in the microwave for 60 seconds. Serve, and enjoy your egg, ham, and cheese breakfast sandwiches!

Frequently Asked Questions:

What is the healthiest meat to put on a breakfast sandwich?

Turkey is the lowest in fat and calories for being high in protein, probably followed by chicken. Pork products like ham or bacon aren’t unhealthy though, as long as you choose quality products and eat in moderation!

Do you put any sauce on the sandwich?

While not necessary, once you’re done reheating the sandwich you could add mayonnaise, Dijon mustard, or hot sauce depending on your tastes!

Do you toast the English muffins before assembly?

If you’d like to butter and toast the English muffin, you’re more than welcome to! But it’s not necessary for a good sandwich.

More Easy Breakfasts

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Liz eating an egg, ham, and cheese breakfast sandwich.

What is your favorite recipe for leftover ham? These Egg, Ham, and Cheese Breakfast Sandwiches are my current favorite, but I’m always looking for new ideas!

No fork required.

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Egg, Ham and Cheese Breakfast Sandwiches

3.98 stars average
Liz Della Croce
Protein packed and just 320 calories each, these satisfying breakfast sandwiches are ideal for making-ahead, freezing and popping in the microwave whenever the mood strikes. 
PREP: 15 minutes
COOK: 18 minutes
TOTAL: 33 minutes
Pin
Servings12

Ingredients
 

  • 12 whole wheat English muffins (split)
  • 1 dozen eggs
  • salt and pepper to taste
  • 12 slices ham (thickly sliced)
  • 12 slices sharp cheddar

Instructions
 

  • Pre-heat the oven to 350 degrees and spray a muffin tin with cooking spray.
  • Crack one egg into each muffin tin and sprinkle with salt and pepper. For even baking, gently break the yolk using a fork or knife.
  • Bake eggs until egg whites are firm, 18-20 minutes.
  • While eggs are baking, begin assembling the sandwiches by placing the bottoms of each English muffin on a flat surface. Top each bottom half with one slice of cheese and once slice of ham.
  • Place one egg on top of the ham and cheese half then top with the second half of the English muffin.
  • For easy microwave reheating, wrap each sandwich individually in parchment paper then place in a resealable plastic bag to freeze. To reheat, simply place in the microwave for 60 seconds on full power or 1 1/2 minutes on 50% power.

Last Step:

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Liz’s Notes

This recipe is great for using up left over ham and is also great for prepping ahead and freezing.

Nutrition

Calories: 320kcal | Carbohydrates: 24g | Protein: 24.5g | Fat: 13.8g | Saturated Fat: 6.2g | Polyunsaturated Fat: 7.6g | Cholesterol: 250mg | Sodium: 815mg | Fiber: 3g | Sugar: 2g


3.98 from 40 votes (35 ratings without comment)

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63 responses to “Egg, Ham, and Cheese Breakfast Sandwiches”

  1. Cathy Avatar
    Cathy

    Love Egg McMuffins from McDonalds. This is a great replacement. Easy recipe to follow. Thank you for sharing it.

  2. Amber Cox Avatar
    Amber Cox

    This is just the simple kind of recipe I needed in my life right now. Thanks for making our school mornings a little breezier!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Aww thank you friend I hope you love them!!! Jacob had one this morning!