Out-the-Door Breakfast Sandwich

  • recipe photo
  • This is just the thing to wrap in a paper towel and hand off to your kids on their way out the door. With the melted cheese and crispy English muffin, they may not even notice you've tucked a bit of spinach in the middle.

These are so good ... be sure to make one for yourself when you're cooking them for the kids.


  • 2 thin slices ham (preferably nitrate-free)
  • 2 whole wheat English muffins
  • 1/2 cup lightly packed baby spinach
  • 2 slices sharp Cheddar cheese
  • 2 teaspoons extra-virgin olive oil, divided
  • 2 large eggs
  • Pinch salt


  • Lay 1 slice of ham on the bottom half of each English muffin. Top with the spinach, followed by the cheese. Set aside.

  • Heat 1 teaspoon of the oil in a medium cast iron or non-stick skillet over medium-high heat. Crack the eggs into the skillet and cook for 2 minutes. Flip them over and cook another 30 seconds. Remove the eggs and set on the prepared muffins. Put the tops of the muffins on the eggs.

  • Pour the remaining teaspoon of oil into the pan and turn the heat to high. Set the sandwiches in the oil and cook until the English muffins are brown and a little crispy. Turn them over and cook until the cheese is melted and the muffin is evenly browned.

Makes 2 Servings