Ultimate Breakfast-for-Dinner Sandwiches
Transforms morning favorites into a hearty, customizable meal that works for dinner.
If you love breakfast foods but are looking for something satisfying enough to serve for dinner, look no further than these Breakfast-for-Dinner Sandwiches. Presented with golden roasted potatoes and loaded with juicy tomatoes, prosciutto, tangy arugula, and luscious eggs, these sandwiches satisfy morning cravings at any time of day. Whether you’re planning a family dinner or want an indulgent weekend treat, this guide covers all the essentials, tips, and step-by-step instructions you need.
Why Breakfast-for-Dinner?
Breakfast-for-dinner isn’t just about breaking culinary rules. It’s about comfort, convenience, and big flavors. Here’s why it shines:
- Hearty and Filling: Eggs, potatoes, and bread deliver staying power perfect for a main meal.
- Quick Prep: Most elements are simple and fast to cook, even on busy weeknights.
- Customizable: Swap cheeses, add greens, or stack on extra protein to fit your mood.
- Kid-Approved: Almost everyone loves breakfast classics.
Ingredients
This recipe is constructed in two parts: roasted potatoes as a side, and the main sandwich assembly. Freshness counts, but a few specialty ingredients (like fontina cheese and prosciutto) truly elevate the meal.
For the Potatoes
- 2 lb. red new potatoes, cut into 1-inch chunks
- 1 large onion, chopped
- 3 Tbsp. olive oil
- 1 1/2 tsp. sweet paprika
- 1 tsp. kosher salt
- 1/2 tsp. garlic powder
- Black pepper, to taste
For the Sandwiches
- 6 English muffins, split
- 6 slices fontina cheese
- 1 Tbsp. salted butter
- 6 large eggs
- Kosher salt and black pepper, to taste
- 12 slices fresh tomato
- 2 oz. thinly sliced prosciutto
- 2 cups baby arugula
- 1/3 cup mayonnaise
Step-by-Step Directions
1. Roast the Potatoes
- Preheat oven to 450˚F. Position a baking sheet on the bottom rack for extra crisping power.
- In a large bowl, combine potatoes and onions. Drizzle with olive oil. Add paprika, garlic powder, salt, and plenty of black pepper. Toss until coated.
- Spread mixture on the hot baking sheet in an even layer.
- Roast for 20–25 minutes, tossing halfway through, until golden brown and crispy on the edges.
2. Prepare the Muffins and Cheese
- Split English muffins and place on a second baking sheet. Position on the top oven rack.
- Toast muffins for about 4 minutes, until lightly browned.
- Remove muffin tops. Set aside. Place one slice of fontina cheese on each muffin bottom, return to the oven for 1-2 minutes to melt.
3. Cook the Eggs
- In a large nonstick skillet, melt butter over medium heat.
- Crack in eggs. Season with salt and pepper.
- Cover skillet and cook for about 4 minutes, until whites are set and yolks are still runny (or longer for firmer yolks).
4. Assemble the Sandwiches
- Carefully cut or separate the eggs into 6 portions (use a spatula or large biscuit cutter if desired).
- On each cheese-topped muffin bottom, add:
- 2 slices tomato
- a few pieces of prosciutto
- an egg
- small handful arugula
- Spread muffin tops with mayonnaise, then place over sandwiches to close.
- Serve with roasted potatoes—the ultimate finishing touch.
Expert Tips & Variations
- Swap Cheeses: Try Swiss, provolone, or cheddar for a different flavor.
- Make Them Meatless: Skip prosciutto or substitute with sautéed spinach or roasted red peppers.
- Use Different Greens: Baby spinach, watercress, or microgreens add fresh bite.
- Egg Styles: Prefer scrambled? Go for it! Poached also works well.
- Meal Prep: Roast extra potatoes or double the sandwich batch for leftovers.
What others are reading
Serving Suggestions
- Pair with: Fresh fruit salad, cold brew coffee, or a punchy green smoothie for a rounded dinner plate.
- Breakfast-for-Dinner Party: Serve family style with bowls of potatoes and a DIY sandwich bar with extra toppings.
- Make Ahead: Potatoes can be roasted earlier and reheated. Assemble sandwiches right before serving for best results.
Nutrition Breakdown (per sandwich, approx.)
| Component | Approximate Amount |
|---|---|
| Calories | 400–450 |
| Protein | 18g |
| Carbohydrates | 38g |
| Fat | 20g |
| Fiber | 3g |
Note: Values are estimates. Nutrition will vary based on exact ingredient choices and portion sizes.
Frequently Asked Questions (FAQs)
Q: Can I prepare these sandwiches ahead of time?
A: Yes. You can make all components ahead: roast the potatoes, toast the muffins, and even fry the eggs in advance. Reheat gently and assemble just before serving for best texture.
Q: What other breads can I use instead of English muffins?
A: Try sourdough, ciabatta, biscuits, or even bagels. Each provides a different bite and flavor, so experiment with your favorites.
Q: How do I keep the eggs from overcooking?
A: Watch the pan closely, use moderate heat, and cover while cooking. For runny yolks, remove the pan as soon as the whites are set.
Q: Is there a good vegetarian version?
A: Absolutely. Replace prosciutto with roasted mushrooms, sautéed greens, avocado, or veggie sausage.
Q: What can I use instead of mayonnaise?
A: Mix plain Greek yogurt with a touch of lemon for a lighter spread, or try mashed avocado for extra creaminess.
Essential Tips for the Best Sandwich
- Don’t overcrowd the pan when roasting potatoes—space ensures crispiness.
- Melt cheese directly on the muffin bottoms so it fuses with the bread while staying gooey for assembly.
- Layer arugula last to keep the greens from wilting under hot eggs.
- Let everyone build their own at the table for fun and freshness.
Summary Table: Ingredients at a Glance
| Category | Item | Notes |
|---|---|---|
| Potatoes | Red new potatoes Onion Olive oil Paprika Kosher salt Garlic powder Black pepper | Chop and season for roasting |
| Sandwiches | English muffins Fontina cheese Salted butter Eggs Tomatoes Prosciutto Baby arugula Mayonnaise | For layering and assembling sandwiches |
Storage & Reheating
- Potatoes: Cool and store in an airtight container; reheat at 400˚F for 10–12 minutes for best crispness.
- Sandwiches: Best assembled fresh. If needed, wrap in foil and keep warm in a 200˚F oven for up to 30 minutes before serving.
- Leftover Eggs: Gently rewarm in a skillet over low heat or in the microwave in 15-second bursts.
Make It a Meal: Popular Pairings
- Citrus Salad: Oranges, grapefruit, and mint brighten the plate.
- Hash Browns: For anyone who loves double-potato duty.
- Simple Green Salad: Lemon vinaigrette or poppy seed dressing keeps things fresh.
- Chilled Iced Tea or Sparkling Lemonade finish the feast.
Pro Tips for Success
- Choose ripe tomatoes: Adds crucial juiciness and sweetness.
- Don’t skimp on seasoning: Well-salted potatoes and flavorful eggs make the dish sing.
- Organize a sandwich assembly line if serving a crowd—get everyone involved!
Try More Breakfast-for-Dinner Ideas
If you love this recipe, expand your breakfast-for-dinner repertoire with these crowd-pleasing options:
- Sheet Pan Biscuit Sandwiches: Layer frozen biscuits with sausage, eggs, and cheese, then bake for a hands-off treat.
- Freezer Breakfast Paninis: Prep and freeze hearty paninis topped with scrambled eggs, ham, and chiles for quick future meals.
- Pull-Apart Egg Sandwiches: Use slider rolls and soft-scrambled ricotta eggs for a shareable, party-ready spin.
Frequently Asked Questions (FAQs)
Q: What’s the best way to get crispy roasted potatoes?
A: Preheat your baking sheet and avoid overcrowding. Toss halfway and check for browning before pulling from the oven.
Q: Can I add extra vegetables?
A: Absolutely. Add spinach, peppers, sautéed mushrooms, or even thin avocado slices.
Q: Is this recipe gluten-free?
A: Not as written, but swap English muffins for your favorite gluten-free bread or muffin to make it celiac-friendly.
Q: Can I make a spicy version?
A: Yes. Add a dash of hot sauce to the mayo, use pepper jack cheese, or sprinkle crushed red pepper on your eggs.
Q: Are leftovers good the next day?
A: The potatoes reheat very well. For sandwiches, reheat gently and reassemble for best results. Runny yolks are best enjoyed fresh.
Transform your next dinner with the irresistible flavors of breakfast—for a meal that combines comfort, convenience, and the timeless pleasure of a truly great sandwich.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a36029891/breakfast-for-dinner-sandwiches-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a45125291/sheet-pan-biscuit-breakfast-sandwiches-recipe/
- https://www.youtube.com/watch?v=NQ336HYTaS0
- https://www.thepioneerwoman.com/food-cooking/recipes/a43757473/catherine-mccord-weelicious-pull-apart-egg-sandwiches-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a80105/make-ahead-freeze-breakfast-sandwiches/
- https://www.youtube.com/watch?v=Q5RKcXxyNkw
- https://www.thepioneerwoman.com/food-cooking/recipes/a11660/cowboy-breakfast-sandwiches/
Similar Articles
Read full bio of Sneha Tete
