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Breakfast Sandwich {Egg McMuffin Style}

Libby with Lemony Thyme
For the Breakfast Sandwich itself, I wanted to go beyond bacon, egg & cheese without sacrificing the familiar comfort we expect from an Egg McMuffin.
Cook Time 20 mins
Course Breakfast, Brunch
Servings 4


  • 4 English muffins
  • 8 strips bacon
  • 4 large eggs
  • 1 cup shredded colby jack or cheddar cheese
  • 4 frozen hash brown patties
  • 1 avocado sliced
  • salt & pepper to taste
  • 2-3 Tablespoons butter for cooking


Prepare ingredients

  • Preheat oven to 450° F. Place frozen hashbrown patties on a dark baking sheet. Bake for 7 minutes, then flip and bake for another 7 minutes.
  • Meanwhile, cook bacon until crispy. Drain on paper towel. Reserve. Toast English muffins, butter and reserve. Heat 1 Tablespoon butter in non-stick skillet. Fry eggs, breaking yolks and flipping; season with salt & pepper. Top eggs with shredded cheese. Remove from heat and cover for 1-2 minutes until cheese is melted.

To assemble

  • Layer half of each English muffin with hashbrown patty, fried egg with cheese, bacon strips, sliced avocado, and top with remaining English muffin halves.