Sometimes the best breakfasts are the simplest ones, and this classic combo of a ham, egg, and cheddar sandwich on an English muffin served with crispy hash browns is proof. Branden and I love to treat ourselves to this hearty breakfast on weekends—especially those slow Saturday mornings when we have a little extra time to linger over coffee and chat about the week ahead. It’s comforting, quick, and always hits the spot.
This is a recipe we come back to again and again because it feels nostalgic. Growing up in Washington State, we both remember stopping for quick breakfasts at cozy diners, and this dish brings back all those warm memories—only better because it’s homemade! There’s something so satisfying about taking an everyday breakfast favorite and giving it your own little twist, right from your own kitchen.
Why You’ll Love It:
- Easy and Customizable: Switch out ham for bacon, sausage, or even a veggie patty for a twist.
- Make-Ahead Friendly: Perfect for meal prep—you can make several sandwiches in advance and reheat them during the week.
- Restaurant-Quality at Home: Crispy hash browns and a gooey, cheesy sandwich? Yes, please.
A Morning Full of Nostalgia
When I was younger, weekend breakfasts meant one thing: something quick but indulgent. Branden says his family was all about pancakes and waffles, but for me, it was breakfast sandwiches. We’d pick up a bag of them on road trips or grab one before heading out on an early Saturday hike in the Cascade Mountains. Recreating that experience with a fresh, homemade touch has been so much fun for us. Now, it’s not just breakfast—it’s a memory on a plate.
One thing we love about this recipe is how versatile it is. Some mornings, Branden adds a spicy kick with a little sriracha mayo on his sandwich, while I experiment with swapping cheddar for pepper jack or gouda. Once, we even piled on caramelized onions and avocado for an over-the-top brunch version. It’s like a blank canvas—you can make it as simple or gourmet as you like.
And let’s talk about those hash browns for a second. You can go full diner-style and make your own from scratch (and honestly, they’re worth the effort when you have time), but there’s zero shame in reaching for the frozen ones. They’re golden, crispy, and perfect every time. Plus, when you’re juggling multiple pans on a sleepy morning, sometimes convenience is key. We always keep a box stashed in our freezer for breakfasts just like this one.
Ham, Cheese and Egg English Muffin with Hashbrowns
Notes
Ingredients:
For the Sandwich:
- 2 English muffins, halved
- 2 large eggs
- 2 slices of cheddar cheese
- 4 slices of ham (thick-cut preferred)
- 1 tablespoon butter (for cooking)
- Salt and pepper to taste
For the Hash Browns:
- 2 frozen hash brown patties (or homemade if you’re feeling ambitious!)
- 1 tablespoon vegetable oil (or butter for extra crispiness)
- A pinch of salt
Instructions:
Step 1: Toast the English Muffins
- Lightly toast the English muffin halves in a toaster or under the broiler until golden and crispy. Set aside.
Step 2: Cook the Eggs
- Heat a non-stick skillet over medium heat and melt a small amount of butter.
- Crack the eggs into the skillet and cook to your preference—sunny-side-up, over-easy, or fried hard. Sprinkle with salt and pepper.
- For a sandwich-friendly size, gently break the yolks or use an egg ring to keep them tidy.
Step 3: Heat the Ham
- In the same skillet, add the ham slices and cook for about 1-2 minutes per side, just until warmed and slightly browned.
Step 4: Assemble the Sandwich
- Place one slice of cheddar cheese on the bottom half of each toasted English muffin.
- Add the warm ham slices, followed by the egg. Top with the other muffin half to complete the sandwich.
Step 5: Cook the Hash Browns
- Heat vegetable oil in a skillet over medium-high heat.
- Add the frozen hash brown patties and cook for about 4-5 minutes per side, or until golden brown and crispy. Sprinkle with a pinch of salt before serving.
Step 6: Serve and Enjoy
- Plate the sandwiches alongside the crispy hash browns, grab your favorite hot sauce (optional), and enjoy!
Pro Tips:
- Cheese Melt Perfection: After assembling the sandwich, pop it in the oven for 2-3 minutes at 350°F to ensure the cheese is perfectly melted.
- Upgrade the Muffins: For extra flavor, butter the English muffin halves before toasting or spread a thin layer of mustard or mayo on the sandwich.
- Add Greens: Feeling fancy? A handful of spinach or arugula adds a nice freshness to the sandwich.
Pro Tips:
- Cheese Melt Perfection: After assembling the sandwich, pop it in the oven for 2-3 minutes at 350°F to ensure the cheese is perfectly melted.
- Upgrade the Muffins: For extra flavor, butter the English muffin halves before toasting or spread a thin layer of mustard or mayo on the sandwich.
- Add Greens: Feeling fancy? A handful of spinach or arugula adds a nice freshness to the sandwich.
This breakfast feels like a mini celebration—quick enough for busy mornings but special enough to make the day feel extra cozy. Branden likes his hash browns dunked in ketchup, while I’m a sucker for a drizzle of hot sauce on the sandwich. However you enjoy it, this combo is pure breakfast bliss! Let us know how yours turns out. 😊
Adding those paragraphs really fleshes out the post! They provide a sense of connection, inspiration, and storytelling that food blog readers love. Let me know if you’d like me to refine this further!