If you love savory breakfasts, this arugula breakfast sandwich is a must-try. It balances warm and cool textures, peppery arugula, sweet caramelized onions, and the satisfying crunch of a toasted English muffin. The combination of spicy, tangy, and slightly sweet flavors makes this sandwich a favorite for busy mornings or weekend brunches.
This sandwich is built on a whole-grain English muffin for extra fiber, topped with dressed arugula, a fried egg for protein, a slice of cheddar, a strip of bacon, and a spoonful of rich caramelized onions. It’s filling enough to keep you satisfied until lunch and simple enough to prepare in about ten minutes when you’re organized.
What’s in an Arugula Breakfast Sandwich?
- Arugula: A quick way to add greens and a peppery bite that pairs well with bacon and sweet onions.
- English Muffin: A whole-grain English muffin adds texture and fiber. Regular English muffins or ciabatta work too.
- Egg: A fried or over-easy egg provides protein and a creamy yolk that binds the flavors. Omit or substitute as needed.
- Bacon: One slice adds salty, smoky flavor. Use turkey bacon, breakfast sausage, or a vegetarian alternative if you prefer.
- Caramelized Onions: Slow-cooked onions add sweetness and depth—easily made ahead and stored in the fridge.
Breakfast Sandwich Variations
- Add cheese: Cheddar melts nicely, or try goat cheese for a tangy pairing with arugula and onions.
- Use different bread: Swap the English muffin for sliced bread, an everything bagel, a croissant, or ciabatta for a heartier sandwich.
- Swap the meat: Try breakfast sausage patties, turkey bacon, chorizo, smoked salmon, or omit meat for a vegetarian option.
- Egg alternatives: Scrambled eggs, a poached egg, or a soft omelet work well if you prefer a different texture.
Here’s a tip!
Make a batch of caramelized onions and cook bacon in advance. Assemble sandwiches quickly in the morning, or freeze wrapped sandwiches (without the arugula) to have convenient breakfasts on hand.
How to Store Leftovers
Wrap each sandwich in wax or parchment paper and place them in resealable freezer bags for longer storage. To avoid soggy greens, add the dressed arugula right before serving—freezing will damage its texture. Stored properly in the freezer, assembled sandwiches (without arugula) keep well for a few weeks.
How do I reheat frozen breakfast sandwiches?
For best results, thaw sandwiches briefly in the microwave: about 30 seconds if refrigerated or 1 minute if frozen. Then, finish in a toaster oven or regular oven for a few minutes to restore crispness. Toasting with the top half removed helps the interior dry and crisp without overcooking the egg. Add fresh arugula after reheating to keep the greens bright and crisp.
Here’s another tip!
Toast the bottom and top halves separately with the sandwich open. This helps the cheese melt evenly and keeps the bread from getting soggy from the fillings.
Serving Suggestions
Serve the sandwich with a light side such as a yogurt parfait topped with homemade granola, fresh fruit, or a crisp green salad. A good cup of coffee—hot or cold—rounds out the meal. For a balanced breakfast, pair this sandwich with a small fruit bowl and a glass of water or iced coffee.
Arugula Breakfast Sandwich with Caramelized Onions
Start the morning right with this arugula breakfast sandwich topped with sweet caramelized onions. It’s a quick and satisfying option that combines peppery greens, melted cheese, a fried egg, and bacon on a toasted whole-grain English muffin.
By: Lee Funke
Prep: 5 mins • Cook: 5 mins • Total: 10 mins • Servings: 1
Ingredients
- 1 cup arugula
- 1/2 tablespoon balsamic vinegar
- 1 tablespoon olive oil (divided)
- Salt and pepper to taste
- 1 whole-grain English muffin, split and toasted
- 1 egg
- 1 slice cheddar cheese
- 1 piece of cooked bacon
- 2 tablespoons caramelized onions (store-bought or homemade)
Instructions
- In a small bowl, toss the arugula with 1/2 tablespoon balsamic vinegar, 1/2 tablespoon olive oil, and a pinch of salt and pepper. Set aside to marinate briefly.
- Split and toast the English muffin until lightly browned. Set aside.
- Heat a medium skillet over medium heat and add the remaining olive oil. When the oil is hot, crack the egg into the pan and cover with a lid.
- Cook the egg 3–6 minutes depending on your preferred doneness: shorter for a runny yolk, longer for a fully set yolk. Season with salt and pepper.
- Assemble the sandwich: lay a slice of cheddar on one toasted muffin half, add the cooked bacon, spoon on the caramelized onions, then the dressed arugula. Carefully place the fried egg on top of the arugula and finish with the other muffin half. Serve immediately.
Nutrition
Calories: 507 kcal, Carbohydrates: 28 g, Protein: 22 g, Fat: 33 g, Fiber: 3 g, Sugar: 3 g.
Nutrition information is automatically calculated and should be used as an approximation.
