5-Minute Breakfast Sandwich — a hot, simple bite you can make on busy mornings. This quick sandwich gives you warm bread, a soft egg, and melting cheese in just minutes. If you need a fast, filling start that smells like comfort and feels cozy in your hands, this is for you. For another speedy breakfast idea, try this 15-minute vegan veggie lo mein for variety.
Why Make This Recipe
- Quick & Easy: Ready in about five minutes from start to finish.
- Family Favorite: Kids love the warm, gooey cheese and soft egg.
- Budget-Friendly: Uses everyday pantry items that cost little.
- Flexible: Swap ingredients to please picky eaters.
This recipe stands out because it feels like a warm hug in handheld form — toasty muffin, fragrant butter, and a soft egg you can bite into. It brings a little morning joy, comfort, and the small satisfaction of a homemade start to the day. For a weekend twist, see our biscuits and sausage gravy breakfast pizza.
Ingredients
For the base
- 1 English muffin, split (or 1 slice of sturdy bread)
- 1 tsp butter, softened
For the egg
- 1 large egg
- Pinch of salt and black pepper
- 1 tsp oil or butter for the pan
For the topping
- 1 slice cheddar or American cheese (or a handful shredded)
- Optional: 1 slice cooked bacon or a tbsp chopped ham
Helpful notes:
- Use an English muffin for best texture; split and toast it first.
- If you want lower sodium, choose low-salt cheese.
How to Make 5-Minute Breakfast Sandwich
- Prep everything first: split and toast the English muffin, slice the cheese, and have egg tools ready. Pre-toasting keeps the muffin crisp under the egg.
- Heat a nonstick skillet over medium-high heat and add 1 tsp oil or butter. A hot pan cooks the egg quickly and gives a slight golden edge.
- Crack the egg into a small bowl and beat lightly with a fork (this helps it cook evenly). Season with a pinch of salt and pepper.
- Pour the egg into the hot skillet and immediately reduce heat to medium. Gently stir for scrambled style or leave whole for a fried egg. Cook 45–60 seconds for soft, 90 seconds for set yolk. Quick cooking keeps the egg tender.
- While the egg finishes, butter the toasted muffin halves so they stay soft and add a warm, nutty smell.
- Place the cooked egg on one muffin half, top with cheese and optional meat, then close with the other half. If the cheese needs melting, return the sandwich to the pan for 15–20 seconds and press gently. Melting makes the sandwich gooey and cohesive.
- Slice in half and serve hot, steam rising and cheese stretching as you pull the halves apart.
How to Serve 5-Minute Breakfast Sandwich
- Serve on a small plate with a paper napkin tucked under for easy, warm handheld eating.
- Add a few sliced cherry tomatoes or a small fruit salad on the side for brightness.
- Pair with a cup of coffee or hot tea so the sandwich feels like a complete morning treat.
How to Store 5-Minute Breakfast Sandwich
- Fridge: Wrap cooled sandwiches in foil or place in an airtight container for up to 2 days.
- Freezer: Wrap tightly in plastic wrap and foil, then freeze up to 1 month. Thaw in the fridge overnight.
- Reheat: For best texture, reheat wrapped in foil in a 325°F oven for 10–12 minutes or toast in a skillet over low heat for 3–4 minutes per side. Microwave for 30–45 seconds if short on time, but the muffin will be softer.
Tips to Make 5-Minute Breakfast Sandwich
- Use a small bowl to beat the egg for faster, even cooking.
- Toast the muffin first to avoid sogginess from the egg and cheese.
- Press gently when melting cheese to speed melting without overcooking the egg.
- Cook on medium (not high) heat to keep the egg tender and avoid rubbery edges.
- For meal prep, assemble without toast and re-toast when reheating for best crunch.
For a sweeter morning, try our blueberry cottage cheese breakfast bake another easy option.
Variation
- Vegetarian: Skip the bacon and add a slice of tomato or sautéed spinach for extra flavor and color.
- Gluten-free: Use a gluten-free English muffin or a large lettuce leaf for a lower-carb wrap.
FAQs
Can I make the egg ahead of time?
Yes. Cook the egg and keep it refrigerated in an airtight container for up to 24 hours. Reheat gently in a skillet or microwave before assembling so it stays tender.
What if I don’t have an English muffin?
Use a slice of hearty bread, a bagel half, an English crumpet, or a tortilla. Toast heavier breads so they hold up to the egg.
How can I make this dairy-free?
Use a dairy-free spread instead of butter and swap the cheese for a plant-based slice or skip the cheese and add avocado for creaminess.
My egg turned rubbery — what did I do wrong?
You likely cooked it too long or at too high heat. Lower the heat and cook briefly; soft eggs need gentle, quick heat.
Conclusion
This 5-Minute Breakfast Sandwich brings warmth, comfort, and real flavor to rushed mornings. The smell of buttered toast, the soft bite of egg, and the slow stretch of melted cheese make small mornings feel special. If you loved the quick method here, you might enjoy reading the viral 5-minute breakfast sandwich by Patricja for another take, or compare techniques with the 5 Minute Egg Breakfast Sandwiches recipe. Please leave a comment and a star rating so others can find this cozy little sandwich, and share the recipe on Pinterest or Facebook. What twist did you try? Let us know below!
Print
5-Minute Breakfast Sandwich
- Total Time: 5 minutes
- Yield: 1 serving 1x
- Diet: Vegetarian
Description
A quick and delicious breakfast sandwich featuring a warm English muffin, a soft egg, and melted cheese, ready in just five minutes.
Ingredients
- 1 English muffin, split (or 1 slice of sturdy bread)
- 1 tsp butter, softened
- 1 large egg
- Pinch of salt and black pepper
- 1 tsp oil or butter for the pan
- 1 slice cheddar or American cheese (or a handful shredded)
- Optional: 1 slice cooked bacon or 1 tbsp chopped ham
Instructions
- Split and toast the English muffin; slice the cheese and prepare the egg tools.
- Heat a nonstick skillet over medium-high heat and add 1 tsp oil or butter.
- Crack the egg into a bowl, beat lightly, and season with salt and pepper.
- Pour the egg into the hot skillet; reduce the heat to medium.
- Cook for 45–60 seconds for a soft egg, or 90 seconds for a set yolk.
- Butter the toasted muffin halves.
- Place the egg on one muffin half, top with cheese and optional meat, then close with the other half.
- If needed, return to the pan for 15–20 seconds to melt the cheese.
- Slice in half and serve hot.
Notes
For best texture, use an English muffin and toast it before assembling. Keep the egg cooking at medium heat to avoid rubberiness.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 300
- Sugar: 3g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 186mg