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Healthyish Breakfast Sandwiches

4.8

(85)

Egg and jammy onions breakfast sandwich recipe
Photo by Alex Lau, Food styling by Sue Li

You may not mistake these jammy-crisp, slow-cooked onions for bacon, but they are truly exceptional as a stand-in, giving a huge blast of umami to create a truly satisfying breakfast sandwich.

Recipe information

  • Yield

    Makes 2

Ingredients

1

medium red onion, trimmed, cut in half through equator, peeled, separated into rings

1

tsp. soy sauce

½

tsp. garlic powder

2

Tbsp. extra-virgin olive oil, divided

Kosher salt

¼

cup finely chopped soft herbs, such as basil, cilantro, and/or dill

2

Tbsp. green or red hot sauce

1

Tbsp. unsalted butter

4

large eggs, lightly beaten

2

whole-grain English muffins, toasted

2

oz. sliced sharp cheddar cheese

Preparation

  1. Step 1

    Preheat oven to 350°. Toss onion, soy sauce, garlic powder, and 1 Tbsp. oil on a large rimmed baking sheet to coat. Season with salt. Bake, tossing once halfway through, until onion is browned around the edges and very tender, 25–35 minutes. Let cool 5 minutes.

    Step 2

    Meanwhile, toss herbs, hot sauce, and remaining 1 Tbsp. oil in a small bowl. Season with salt, if needed.

    Step 3

    Melt butter in a small nonstick skillet over medium heat. Add eggs; season with salt. Cook, stirring with a rubber spatula, until eggs have set into creamy folds, 1–2 minutes.

    Step 4

    Spread herb sauce on cut sides of muffins. Transfer bottom halves to a rimmed baking sheet. Top with eggs, then lay cheese over. Bake bottom halves just until cheese is melted, about 5 minutes. Top with onion and close with muffin tops.

    Step 5

    Do Ahead: Onion can be cooked 5 days ahead. Transfer to an airtight container and chill. To make a sandwich quickly without turning your oven on, fold the cheese into the eggs when they have just begun to set, top with onion (no need to rewarm), and assemble with toasted English muffins.

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Reviews (85)

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  • Wow. Really good…followed the instructions and added actual umami seasoning.

    • Chris

    • south florida

    • 1/19/2024

  • Holy cow, this recipe is delicious! My husband even said, "Nicole, that was incredible!" after he took his last bite. Frank's and fresh parsley worked great in the herby oil (looking forward to trying other hot sauce/herb combos in the future), and I fried the eggs in a bit of olive oil so the edges would get nice and crispy. No need to put them in the oven after that. Our oven runs on the cooler side of hot, so next time I'll caramelize the onions on our stove top instead to speed things up. Also planning on using this outstanding flavor combo on burgers!

    • Nicole M

    • Pittsburgh, PA

    • 1/1/2024

  • New to Healthyish. Nutrition breakdowns of recipes would make this site marvelous! Not sure what healthy-ish really means. Please enlighten me. Thank you.

    • Cecile

    • Los Angeles

    • 7/24/2023

  • I'm on my third quart jar of the onions and third pint jar of the herby oil! I have used them both for paninis, grilled cheese and so much more. Thanks so much for sharing!!!

    • Anonymous

    • Sacramento, CA

    • 3/25/2022

  • This sandwich is out of this world. I am beyond excited about this meatless one packed with umami flavors. I will make it again and again and again. Thanks so much, Chris!

    • Healthyish Eater

    • Mountain View, CA

    • 1/11/2022

  • Preparing the onion like this is DELISH. Have made several times and will continue to do so!

    • Anonymous

    • Chicago, IL

    • 1/24/2021

  • That onion killed me and brought me back to life. No more bacon on my sandwiches ever again, bring the umami onion instead woohoo

    • toasted_nuts

    • Romania

    • 10/20/2020