Breakfast sandwiches

Breakfast Sandwiches 3-Ways in 15 Minutes or Less

Breakfast sandwiches are just what you need for those busy mornings. Thankfully, you can learn to make these sandwiches in 15 minutes or less!

Protein Breakfast Sandwich

Servings: 2


½ tablespoon olive oil
4 large eggs
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper, plus more to taste
1 cup fresh spinach, chopped, divided
4 slices of fresh mozzarella cheese
⅓ cup chopped fresh basil
4 slices of whole grain bread, toasted
4 slices of tomato
4 slices of prosciutto


1. Heat the olive oil in a small skillet over medium-low heat.

2. In a medium bowl, beat together the eggs, salt, and ½ teaspoon pepper. Add ½ cup spinach and beat lightly to incorporate.

3. Add the egg mixture to the hot pan and scramble until eggs are cooked through, 3–4 minutes. Once eggs are almost cooked through, reduce the heat to low and divide the scrambled eggs in half in the pan. Top each portion with 2 slices of mozzarella. Cover the pan with a lid and continue cooking until the mozzarella has melted slightly, 2 minutes.

4. In a small bowl, mix together the remaining ½ cup spinach and the basil.

5. Transfer each egg and cheese portion to a slice of toasted bread. Top each with 2 tomato slices, a few grinds of black pepper, 2 slices of prosciutto, and half of the spinach and basil mixture. Top with the remaining slices of bread.

6. Serve warm and enjoy!

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California Veggie Bagel-wich

Servings: 2


Breakfast sandwich ingredients

Easy Avocado Mash

1–2 avocados, pitted and peeled
Juice of 1 lime
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon red pepper flakes


2 multigrain bagels, toasted
4 tablespoons cream cheese
½ cup sliced cucumber
½ cup broccoli sprouts
¼ cup sliced red onion
4 slices of tomato


1. Make the avocado mash: In a small bowl, combine the avocado(s), lime juice, salt, black pepper, and red pepper flakes. Mash until slightly chunky. Set aside.

2. Spread 2 tablespoons of cream cheese on half of each bagel. Spread half of the avocado mash over each remaining bagel halves. Top each cream cheese side with half of the cucumbers and broccoli sprouts and the avocado sides with half of the red onion and 2 slices of tomato. Sandwich the cream cheese and avocado halves together, then cut in half.

3. Enjoy!

Hearty Hash Brown Sandwich

Servings: 2


6 slices of bacon
4 large eggs
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 English muffins, toasted
2 tablespoons mayonnaise, divided
2 tablespoons ketchup, divided
1½ cups country-style hash browns, cooked according to package instructions


1. In a medium skillet over medium-high heat, cook the bacon until crispy, about 3 minutes per side. Transfer the bacon to a paper towel-lined plate and lightly wipe out the skillet.

2. In a medium bowl, beat together eggs, salt, and pepper.

3. Add the eggs to the pan with the remaining bacon fat and scramble until cooked through, 3–4 minutes. Divide the cooked eggs in half and cover the pan to keep warm.

4. Spread 1 tablespoon of mayonnaise on one half of each English muffin. Spread 1 tablespoon of ketchup on each of the other halves.

5. Layer a quarter of the cooked hash browns on the halves with the ketchup. Top with half of the scrambled eggs, then another quarter of the cooked hash browns, and 3 slices of bacon. Top with the other halves of the English muffins, mayonnaise-side down.

6. Serve immediately and enjoy!

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