Turkey Breakfast English Muffin Sandwiches stacked on a plate.
Breakfast Recipes

English Muffin Turkey Breakfast Sandwiches

Cheesy Scrambled eggs, sliced turkey, spinach, and sliced tomatoes are all tucked inside a buttery and warm English Muffin to create the perfect Turkey Breakfast Sandwiches.  

These sandwiches are the perfect breakfast food for when you would very much like to eat something before work but hit snooze 15 times and are running super late. I’m hinting at nothing here. Wink, wink. 

This is also a great make-ahead meal, because you can form an assembly line of sorts and make as many sandwiches as you’d like (4, 8, or 12 … ) and stash them in the fridge/freezer. Toast them up in the oven on short/hungry notice, and you’ve got the perfect convenient breakfast! 

Key Ingredients

  • english muffins
  • cheese
  • turkey
  • eggs

Necessary Equipment

How to Make English Muffin Turkey Breakfast Sandwiches

Author’s Note: exact measurements and detailed instructions are in the recipe card at the bottom of the post.


English Muffin Turkey Breakfast Sandwiches stacked on a plate.

This really isn’t a recipe, but more so an easy guide on how to construct a great Turkey Breakfast Sandwich.

Step 1: In a mixing bowl, whisk the eggs together with salt and pepper.

Step 2: Add two tablespoons of butter to a griddle, and turn the heat to medium-low. 

Step 3: For perfectly round eggs, I use ring molds (you can use the lid of a mason jar). Spray the ring mold with non-stick spray and place them on the griddle. Pour some of the egg mixture into the ring mold.

Important Note: make sure the griddle is hot enough so that the eggs sets as soon as it hits the pan. If the pan isn’t hot enough, the egg mixture will not stay inside of the ring mold.



You don’t have to use any ring molds at all. You can cook the eggs in a pan, and cut the eggs to your desired shape/size. 

Let the egg cook for a few minutes, until it’s 75% of the way cooked. Then remove the ring mold, and flip the egg over to finish cooking on the other side. Top the egg with provolone cheese, and let the cheese melt.

Step 4: While the eggs are cooking, heat up the sliced turkey and toast the english muffins.

I used precooked, deli-style thick cut turkey — so the turkey just needs to be heated through. 

If you’re toasting a lot of english muffins, toast them in the oven at 350° for 10-15 minutes until lightly golden brown. But if you’re only toasting one or two, just use your regular ole toaster. 

Step 5: It’s time for the assembly! The sandwich is layered like this: english muffin, eggs, turkey, spinach, tomato, and english muffin. 


Turkey Breakfast Sandwiches stacked on a plate.

Mix Ins and Variations 

  • replace the provolone cheese with cheddar cheese
  • switch the turkey out for ham or bacon
  • substitute the spinach for kale
  • add avocado to the mix

Q & A Section

How long can I store these sandwiches in the fridge/freezer? 

You can store the Turkey Breakfast English Muffin Sandwiches in the fridge for up to one week, and store them in the freezer for 2-3 months.

English Muffin Turkey Breakfast Sandwiches

Cheesy Scrambled eggs, sliced turkey, spinach, and sliced tomatoes are all tucked inside a buttery and warm English Muffin to create the perfect Turkey Breakfast Sandwiches.  
Prep Time 5 mins
Cook Time 10 mins
Course Breakfast
Cuisine American
Servings 4

Ingredients
  

  • 8 ounces sliced turkey
  • 5 Eggs, extra-large
  • 4 English Muffins, split and toasted
  • 4 Slices Roma Tomatoes
  • 4 Slices Provolone Cheese
  • 1/2 Cup Baby Spinach
  • 2 Tablespoons Butter, unsalted
  • ½ Teaspoon Salt
  • ¼ Teaspoon Pepper

Instructions
 

  • In a mixing bowl, whisk the eggs together with salt and pepper.
  • Add two tablespoons of butter to a griddle, and turn the heat to medium-low. 
  • For perfectly round eggs, I use ring molds (you can use the lid of a mason jar). Spray the ring mold with non-stick spray and place them on the griddle. Pour some of the egg mixture into the ring mold.
    IMPORTANT NOTE: make sure the griddle is hot enough so that the eggs sets as soon as it hits the pan. If the pan isn’t hot enough, the egg mixture will not stay inside of the ring mold.
    Let the egg cook for a few minutes, until it’s 75% of the way cooked. Then remove the ring mold, and flip the egg over to finish cooking on the other side. Top the egg with provolone cheese, and let the cheese melt.
  • While the eggs are cooking, heat up the sliced turkey and toast the english muffins.
  • It’s time for the assembly! The sandwich is layered like this: english muffin, eggs, turkey, spinach, tomato, and english muffin. 

Did you Make these English Muffin Turkey Breakfast Sandwiches?

Let me know how much you loved it by leaving a rating or comment down below. Share a picture of this recipe on Facebook or Instagram with #servingupspice! 

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ABOUT THE AUTHOR

Hi, I’m Taylor! I’m a self-taught amateur chef with a love for teaching people the fundamental basics of preparing good food. I’m a full-time Recipe Blogger and Food Photographer. 

I live in Florida with Andy, my exceptionally perfect dog. I spend the majority of my time cooking, writing, and trying to keep my garden of plants alive. I love naps, books, and iced coffee. → More about Taylor


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