NYC-Style Breakfast Sandwiches: 5 Hearty Recipes

• Melt half the butter in a nonstick skillet over medium heat. Add the spinach and sauté for about 30 seconds, just until wilted. Remove and set aside.
• Whisk the eggs with a pinch of salt and pepper. Add the remaining butter to the skillet, pour in the eggs, and gently scramble them over low heat until just creamy do not overcook.
• When the eggs are almost set, place the cheddar slices on top, cover the skillet for 30 seconds to melt the cheese.
• Meanwhile, lightly toast the brioche bun. Spread a thin layer of mild mustard on the cut sides.
• Layer the cheesy eggs on the bottom half of the bun, top with wilted spinach, and close with the top half. Serve immediately.
• For extra crunch, sprinkle crispy fried onions or veggie chips on top of the eggs before closing the sandwich.

See Recipe

• Heat olive oil in a nonstick pan over medium heat.
• Crack the egg into the pan and cook for 2-3 minutes until whites are set.
• Flip the egg and cook for another minute for over-medium, or longer if you prefer a firmer yolk.
• Place the provolone on the egg and add a teaspoon of water to the pan.
• Cover with a lid for 30 seconds to melt the cheese.
• Layer the bottom half of the toasted bagel with turkey slices.
• Top with the egg and cheese, then add avocado slices.
• Season with salt, pepper, and red pepper flakes if desired.
• Complete with the top half of the bagel and serve immediately.

See Recipe

• Cook chicken sausage patties according to package directions.
• In the last minute of cooking, brush patties with maple syrup and let it caramelize slightly.
• Remove sausages and set aside.
• In the same pan, melt butter over medium heat.
• Crack the egg into the pan and cook for 2 minutes.
• Flip the egg and cook for another minute.
• Place the cheese on the egg, add a teaspoon of water to the pan, and cover for 30 seconds.
• Place the maple-glazed sausage patties on the bottom half of the English muffin.
• Top with the egg and cheese, season with salt and pepper, and complete with the top half of the muffin.

See Recipe

• Heat olive oil in a nonstick pan over medium heat.
• Add red bell pepper and sauté for 1 minute.
• Add spinach and cook until just wilted, about 30 seconds.
• Pour beaten eggs over the vegetables, tilting the pan to spread evenly.
• Season with salt, pepper, and oregano.
• When eggs begin to set but are still slightly wet on top, sprinkle with feta cheese.
• Using a thin spatula, fold the egg in half, then in half again to create a square.
• Cook for another 30 seconds, then flip and cook for 30 seconds more.
• Place the folded egg on the bottom half of the ciabatta roll and top with the other half.

See Recipe

• In a shallow bowl, whisk together 2 eggs, milk, vanilla, and cinnamon.
• Dip brioche slices in the mixture, allowing them to soak for about 30 seconds per side.
• Heat 1 tablespoon butter in a large nonstick pan over medium heat.
• Cook the soaked bread until golden brown, about 2-3 minutes per side. Set aside and keep warm.
• In the same pan, melt the remaining butter.
• Crack 2 eggs into the pan and cook to your preferred doneness.
• Place cheese on the eggs during the last minute of cooking.
• Assemble the sandwich by placing the eggs and cheese between two slices of French toast.
• Drizzle with maple syrup and dust with powdered sugar if desired.

See Recipe