This bacon and egg hash brown breakfast sandwich tastes absolutely delicious! It combines so many wonderful flavours and textures from thick-cut bacon, cheesy fried egg, a crunchy hash brown patty, blueberry jam and almond butter. If you’re a fan of sweet and savoury combinations, this homemade breakfast sandwich on an English muffin is a must-try!
This bacon and egg hash brown breakfast sandwich is so incredibly delicious! I actually made it two days in a row!
Granted, it’s not something you’re probably going to want to eat every single day. It’s definitely a treat meal but totally worth it, if you ask me.
I’m a huge fan of contrasting flavour combos (salty and sweet, sweet and savoury), so I guess that’s why this English muffin sandwich is right up my alley.
With the various components, it does take a little time to make, but there’s nothing complicated going on. And if you have a bunch of errands to do, it’s fantastic wrapped up to take on the run.
Fan of sweet and savoury recipes? Check out this peanut butter and jam grilled cheese sandwich!
- Hash brown patty: Use your favourite brand of hash brown patty and just cook it according to the package instructions. This adds a wonderful crunch to the breakfast sandwich and makes it that much heartier.
- Thick-cut bacon: Thick-cut bacon is a must if you ask me! You can certainly use regular bacon, but the thick-cut variety is much more substantial.
- English muffin: Use a white or whole wheat version.
- Blueberry jam: Adds a welcomed sweetness to the sandwich. It complements the salty and savoury elements wonderfully.
- Almond butter: Adds creaminess.
- Butter: Used to fry the egg. Margarine is a great substitute if you don’t have butter on hand.
- Egg: I used one large egg. I find it helpful to crack the egg into a small dish or ramekin first before cracking it directly into the pan. That way, you can make sure you don’t get any shells in there (I’m not a fan, LOL).
- Salt and black pepper
- Sliced cheese: I used a processed cheese slice because it melts ever so good. Feel free to use something else, such as cheddar, Provolone or Monterey Jack.
How To Make It
Here is an overview of how to make this bacon and egg hash brown breakfast sandwich (full details are in the recipe card below):
Cook the hash brown patty
Cook the frozen hash brown patty according to the package instructions. Depending on the brand used and method of cooking (such as oven or air fryer), cook time may vary.
Cook the bacon
Place the strips of bacon onto a parchment paper-lined sheet pan (this makes cleanup way easier) and bake until cooked through and crispy (or done to your liking). Once cooked, drain the bacon on some paper towels to remove excess grease.
Tip: To save time, you can pan fry the bacon instead.
Toast the English muffin and dress
Split your English muffin (if not already done so), then toast. Spread one side with blueberry jam and the other with almond butter.
Fry the egg
Melt some butter in a nonstick frying pan, then cook the egg. Once the whites are set (firm), season with a pinch each of salt and black pepper. Flip the egg and continue to cook it until the yolk is cooked to your liking, then place a slice of cheese over top.
Assemble the breakfast sandwich
- Place the hash brown patty on the bottom half of the English muffin.
- Cut or tear each slice of bacon in half (so you have four pieces), then stack them on top of the hash brown patty.
- Place your cheesy fried egg on top of the bacon.
- Top the sandwich with the other half of the English muffin to form your breakfast sandwich.
What To Serve With It
This bacon and egg breakfast sandwich is quite hardy all on its own. However, as you would imagine, it pairs really well with a side. Some of my favourites are:
- The breakfast meat: Try ham, peameal bacon or a breakfast sausage patty instead of bacon.
- The bun: Instead of an English muffin, assemble your breakfast sandwich on a hamburger bun (I love brioche buns), toast or a bagel.
- The egg: Try scrambled egg instead of pan fried.
- Condiments: I adore the combination of jam and nut butter. The jam especially compliments the sandwich because it adds a lovely sweet component that goes well with all of the salty and savoury elements. But if you want to mix things up, you can dress your bun with a little smear of butter (or margarine) and a drizzle of your favourite hot sauce.
- There are a bunch of components to this breakfast sandwich which require preparation. While none of the components are difficult to make, it does require some coordination. I like to start with cooking the hash brown patty (because that normally takes the longest, especially if you are oven baking it). There are ways in which you can save time. For example, typically the hash brown patties are quicker to cook in an air fryer and pan frying the bacon is quicker than baking it. Do what works for you!
- While a runny yolk does make for a drool-worthy picture, it’s not always practical for eating, especially if you’re packing this breakfast sandwich to go. You can cook the egg to however you like best and what works for you. Just make sure the whites are set (firm) and the yolk is done to how you like it, whether that be firm or runny (or somewhere in between).
- This recipe yields one breakfast sandwich, but you can easily adjust the quantities to make more if necessary.
More Easy Breakfast Sandwiches
If you try this bacon and egg hash brown breakfast sandwich, be sure to leave a comment below.
Bacon and Egg Hash Brown Breakfast Sandwich
- 1 frozen hash brown patty
- 2 slices thick-cut bacon
- 1 English muffin, split so you have a top half and a bottom half
- ½ tablespoon blueberry jam, or your favourite variety of jam
- ½ tablespoon almond butter, or peanut butter
- 1 teaspoon butter or margarine, divided
- 1 large egg
- pinch salt
- pinch freshly ground black pepper
- 1 slice American cheese
- Cook the hash brown patty according to the package instructions. Note: Use whatever method works for you that's available for your brand of hash brown patty. My package had air fryer instructions, which I followed as the cook time was quicker than the oven.
- Cook the bacon according to one of the methods below:Oven: Preheat the oven 400 degrees Fahrenheit. Place the slices of bacon onto a parchment paper-lined sheet pan and bake for 20 to 25 minutes or until cooked through and done to your liking (I like mine crispy). Remove the bacon from the sheet pan and drain on some paper towels to remove excess grease.Stovetop: To pan fry the bacon, place the strips of bacon in a skillet, then place the skillet over medium-low to medium heat. Cook the bacon for about 6 to 8 minutes on each side or until it's cooked through, evenly browned and done to your liking (some people like their bacon really crispy, while others like it floppy, while others like it somewhere in between). Once the bacon is cooked, transfer it to a paper towel-lined plate to drain of excess grease.
- Prepare the English muffin: Toast the English muffin to your desired doneness, then spread blueberry jam on the inside of one half and almond butter on the inside of the other half. Set aside while you cook the egg.
- Cook the egg: Crack the egg into a small dish or ramekin. Heat 1 teaspoon of butter or margarine in a nonstick frying pan over medium heat. Once the butter (or margarine) is melted and is foamy, gently swirl it around to coat the pan. Carefully pour in the egg. Cook the egg until the whites are set (firm), then season with a pinch each of salt and black pepper. Carefully flip the egg with a spatula. Continue to cook the egg for another 2 to 3 minutes (or until the yolk is done to your liking). Turn off the heat. Place the slice of cheese over top.
- Assemble the breakfast sandwich: On top of the bottom half of the English muffin layer on the hash brown, crispy bacon (cut or tear each slice in half so you have four pieces), and the cheesy egg. Place the top half of the English muffin over top to form your sandwich. Serve and enjoy!
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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