Microwave Breakfast Sandwich
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Microwave Breakfast Sandwich
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Make your mornings special with this craveable breakfast sandwich, inspired by Joanne Chang’s Flour Bakery in Boston, MA. This recipe makes a creamy, microwave-steamed custard egg patty, perfect for sandwiching into a soft brioche bun or toasted English muffin. Easily customize this sandwich with your choice of cheese, protein, and avocado. Convenient for busy mornings, these patties keep well in the fridge or freezer, ready for a swift microwave reheat.
All of Anyday’s recipes are tested (and retested!) in many different microwaves and home kitchens to make sure they work — and work well.
What You’ll Need
What You’ll Need
The Small Dish
This dish’s superpower is evenly heating leftovers and cooking small portions.
The Anyhand Mitts
Handle hot Anyday dishes with care with these microwave mitts that double as trivets!
Ingredients
- 2 eggs
- ¼ cup half-and-half
- ¼ teaspoon kosher salt
- 2 sandwich buns (brioche or potato)
- 2 slices American cheese (optional)
- 2 strips of cooked bacon (optional)
Preparation
- Combine the eggs, half-and-half, and salt in a blender (or use an immersion blender) and process until smooth, about 2-3 minutes.
- Lightly spray the surface of the Anyday with cooking spray and add the egg mixture.
- Cover with lid (knob lifted) and cook in the microwave at Power Level 5tooltip for 4 minutes, or until the egg custard is set on the edges. The custard will have a slight rise, yet still jiggles when gently shaken.
- Allow the custard to set and cool slightly while you make the bacon if you haven’t already. Use these easy microwave instructions to cook bacon in the microwave.
- Cut the egg patty in half. Transfer each wedge into your bun of choice. Top with cheese and bacon, if desired.
Serving suggestions & tips
- Try it with avocado, cheese, tomatoes, or your favorite savory spread.
- Add scallions, chives, chili flakes, or garlic powder to the egg mixture before cooking for extra flavor.
- Swap the bacon for Canadian bacon, crispy bacon, vegan sausage patty, or sliced turkey.
Recipe notes
- No blender? You can use a whisk! Just make sure to strain the egg mixture through a fine-mesh sieve before cooking
- It’s important to beat the eggs in a separate dish and use a greased Anyday dish. This will allow the custard to rise properly and prevent sticking to the bottom.
- Heavy cream can be used instead of half-and-half. You can also use whole milk, but the result will be a denser (yet still tasty!) consistency.
- This recipe works with plant-based egg and cream alternatives. Use the same cooking directions as the recipe above.
- Microwave ovens vary, even with the same wattages. Adjust cooking times as needed.
