Gouda and Sage Breakfast Egg Sandwich

Savory, warm egg and cheese breakfast sandwich. Filled with nutty rich gouda cheese, lemony sage, and mild spinach.

Homemade breakfast sandwich - Egg, Gouda, And Spinach English Muffin Sandwich

Years ago, I fell in love with breakfast sandwiches, but always found it too expensive to buy them premade. Now, I make them myself and this one, Gouda and Sage Breakfast Egg Sandwich has risen to my top choice. Maybe because I love gouda. If I had to pick my favorite cheese, it is a good, aged gouda cheese, followed by extra sharp cheese.

You don't want to miss out on eating this Gouda and Sage Egg Breakfast Sandwich fresh. The English muffin has the perfect crunch. The sage gives a subtle earthy woodsy flavor, and the gouda gives it a great nuttiness. My mouth is watering talking about it. This sandwich is savory and yummy!

Heating up the frozen sandwich is scrumptious too. As the sandwich heats up in the microwave, the ingredients meld together. It is hard not to reach for another one (I may have done this once…..or twice 😉)

Grab and Go English Muffin, Egg, Gouda, Spinach and Sage Breakfast Sandwich

English Muffin, Egg, Spinach and Cheese Breakfast Sandwich

Equipment

• Baking sheet

• 4 x 4 casserole dish

• Tin foil

• Freezer gallon Ziplock bag

Tips or Tricks

• Double or triple the recipe. This will provide fresh sandwiches to eat right away, and extra to freeze for a grab and go breakfast.

  • To freeze, wrap sandwiches with tin foil, place in Ziplock bag, freezer

  • To warm, remove tinfoil, heat 45 seconds, flip, heat another 45 seconds

Length of Time

• Prep Time - 5 minutes

• Cook time - 10 minutes

Servings

• Serving Size: 1 sandwich

• Servings: 4

Ingredients

• 4 English wheat muffins

• 4 tablespoon salted butter

• 4 Eggs

• 1 tablespoon sage, chiffonade

• ¼ cup aged gouda sliced or shredded

• ½ cup spinach chiffonade

• TT kosher salt and black pepper

Directions

1. Preheat oven to 350° F

2. Butter English muffins and place on a baking sheet and bake for 6 mins. Pull out, flip, and bake another 6 minutes. Set it aside.

3. While English muffins are baking, in a bowl, mix eggs, sage, gouda, and spinach. TT kosher salt and black pepper.

4. Pour in a greased 6” x 6” casserole dish – baking dish

5. Bake for 10 minutes.

6. Slice into 4 pieces

Assemble sandwiches

1. Bottom English muffin

2. 1 slice of egg

3. Top English muffin

4. Serve (

Notes

• The recipe is very versatile, can choose the cheese of your choice, add onions, etc.