A quick and satisfying breakfast inspired by fast food drive-thrus, featuring a fluffy egg sandwich with cheese and crispy hash browns.
5 min prep
10 min cook
1 servings
450 kcal/serving
Ingredients
1 English muffin, split and toasted
1 large egg
1 slice American cheese
1 tbsp butter, divided
1 frozen hash brown patty
Salt and pepper to taste
Instructions
Cook hash brown patty according to package directions (usually in a toaster or skillet).
Meanwhile, melt 1/2 tbsp butter in a small nonstick skillet over medium heat. Crack egg into skillet and cook until white is set but yolk is still runny, about 2-3 minutes. Season with salt and pepper.
Place cheese slice on bottom half of toasted English muffin. Top with cooked egg.
Place hash brown patty on top of egg, then cover with top half of muffin. Serve immediately.
Tips
For a firmer yolk, cook egg 1 minute longer.
Add a slice of cooked bacon or sausage for extra protein.
Wrap sandwich in foil to keep warm if eating on the go.