Egg & Muffin Sandwiches

Egg & Muffin Sandwiches


  1. COAT large nonstick skillet with cooking spray; HEAT over medium heat until hot.

  2. POUR in eggs. As eggs begin to set, gently PULL the eggs across the pan with an inverted turner, forming large soft curds. CONTINUE cooking—pulling, lifting and folding eggs—until thickened and no visible liquid egg remains. Do not stir constantly.

  3. SPOON eggs onto muffin bottoms, dividing evenly. TOP each with cheese and bacon. COVER with muffin tops.


  • 4 large EGGS, beaten
  • 4 English muffins, split, toasted
  • 4 slices American cheese (3 oz.)
  • 4 slices crisp-cooked bacon


This recipe is an excellent source of protein, folate and choline, and a good source of vitamin A.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.