Fluffy Egg Breakfast Sandwich
This egg breakfast sandwich features a fluffy folded egg patty, melted American cheese, and savory Canadian bacon layered on a golden brioche bun. A quick 10-minute egg and cheese breakfast sandwich that tastes like a McMuffin-style diner classic straight from your own kitchen.
Prep
3 min
Cook
7 min
Total
10 min
Servings
2
Calories
440

Ingredients
- 2 brioche buns, split
- 1 tbsp butter
- 4 large eggs
- 2 tbsp whole milk
- Pinch of salt and pepper
- 2 slices American cheese
- 4 slices Canadian bacon
- 1 tsp everything bagel seasoning, optional
Instructions
- 1
Toast the brioche buns until golden and set aside.
- 2
Warm Canadian bacon in a nonstick skillet over medium heat for 1 minute per side.
- 3
Whisk eggs with milk, salt, and pepper until fully combined and slightly frothy.
- 4
Melt butter in the same skillet. Pour in eggs and swirl the pan; as they set, gently fold the edges to the center to create a soft, thick egg patty.
- 5
Cut the patty in half, top each with a slice of American cheese, and let it melt for 30 seconds.
- 6
Stack Canadian bacon and cheesy egg on the buns. Sprinkle with everything seasoning and serve.
Nutrition Facts
Per serving · 440 calories
protein
24g
carbs
28g
fat
24g
fiber
1g
sugar
5g
sodium
820mg
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Frequently Asked Questions
How do I make a fluffy egg patty like a fast-food egg sandwich?+
Whisk the eggs vigorously with a splash of milk, cook them low and slow in a small nonstick pan, and gently fold rather than scramble so you get a tall, tender folded egg patty just like a McMuffin.
What cheese melts best on an egg and cheese breakfast sandwich?+
American cheese melts the smoothest and gives that classic diner pull. Cheddar, gouda, pepper jack, and provolone are also great picks for an egg breakfast sandwich.
Can I use bacon or sausage instead of Canadian bacon?+
Yes — swap in crispy bacon, a homemade breakfast sausage patty, ham, or even leftover breakfast tacos filling for a heartier egg sandwich.
How do I keep the bun from getting soggy?+
Toast the buns first and let the cooked egg patty drain briefly on paper towels before assembling. Building your breakfast sandwich right before eating helps too.

Recipe by Sarah Mitchell
Professional home cook · Tested in a real American kitchen
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