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Turkey and Cheese Breakfast Sandwiches

Putting together these hearty sandwiches ahead of time and freezing them for later makes them both effortless and lighter than their fast-food counterparts.

Serves 6
Ready in 22 mins
Prep time 10 mins
Cooking time 12 mins
352 calories per serving


> 6 large eggs
> 1 (12 oz) pkg  whole wheat English muffins
> 12 oz thinly sliced smoked turkey
> 6 slices pepper Jack or Monterey Jack cheese


In a medium pot, cover the eggs with 1 inch cold water. Heat to a boil on high. Cover, remove from heat, and let stand 8 min. Drain and rinse with cold water until cool, then peel.
Meanwhile, split the English muffins and lightly toast. Thinly slice the hard-boiled eggs. On bottoms of English muffins, layer the turkey, egg, then cheese. Replace tops of English muffins. Tightly wrap individually in plastic. Freeze for up to 1 month.
To reheat, thaw slightly, about 10 min. Remove from plastic and wrap in damp paper towel. Microwave 3 min., until hot in center and cheese is melted.

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