13 Breakfast Sandwiches That Are Better Than Any Drive Thru

The drive thru line is long, the coffee is lukewarm and the egg tastes like rubber. We have all been there. Homemade breakfast sandwiches fix all of that in about 10 minutes, and many of them can be made ahead and frozen for busy school mornings. Soft eggs, melty cheese, crispy bacon or sausage, all tucked into a toasted bun, bagel or flaky croissant. Which one is calling your name this morning..

Breakfast Sandwiches 101: The Perfect Folded Egg

The heart of any great breakfast sandwich is the egg. Diner cooks use a simple trick: pour beaten eggs into a hot buttered pan, let them set like a thin omelet, then fold the edges in to make a neat square that fits the bun perfectly. No egg sliding out the side. Add cheese on top so it melts while the egg finishes. Do you like your egg folded, fried or scrambled?

You will need: You need: 2 eggs, 1 tablespoon milk, 1 teaspoon butter, salt and pepper, 1 slice American or cheddar cheese, 1 toasted bun or English muffin.

How to make it: Steps: 1. Beat eggs with milk, salt and pepper. 2. Melt butter in an 8 inch nonstick pan over medium low heat. 3. Pour in eggs and let them set without stirring. 4. Fold the four sides in to make a square. 5. Add cheese, cover 30 seconds and slide onto the bun.

Sausage, Egg and Cheese on a Toasted Bun

This is the king of breakfast sandwiches. A homemade sausage patty seasoned with sage and black pepper, a soft egg and melty cheese on a buttery toasted bun. Make a big batch of patties on Sunday and you have the hard part done for the week. Is this your go to order too?

You will need: You need: 1 pound ground pork, 1 teaspoon dried sage, 1/2 teaspoon black pepper, 1/2 teaspoon salt, pinch of chili flakes, 4 eggs, 4 slices cheese, 4 buns.

How to make it: Steps: 1. Mix pork and seasonings and shape 4 thin patties. 2. Cook in a skillet 3 to 4 minutes per side. 3. Cook folded eggs in the same pan. 4. Toast the buns in the drippings. 5. Stack patty, egg and cheese and serve.

Sheet Pan Breakfast Sandwiches for a Crowd

Feeding a big family or a team? Bake 12 eggs at once in a sheet pan, cut into squares and build a whole tray of breakfast sandwiches in 20 minutes. Thick toast, egg, ham and cheese, all warm at the same time. Poll time: for a crowd do you pick A) buns, B) toast, C) biscuits, or D) bagels?

You will need: You need: 12 eggs, 1/2 cup milk, salt and pepper, 12 slices toast or 12 buns, 12 slices ham, 12 slices cheddar.

How to make it: Steps: 1. Heat oven to 375 F and line a sheet pan with parchment. 2. Whisk eggs, milk, salt and pepper and pour in. 3. Bake 15 minutes until set. 4. Cut into 12 squares. 5. Layer bread, ham, egg and cheese and warm 3 minutes in the oven.

French Style Ham and Cheese Toastie

Inspired by the croque monsieur from Paris cafes, this toastie is crispy outside and gooey inside. A thin layer of Dijon mustard and nutty Swiss cheese make it taste grown up, but kids love it too. Add a fried egg on top and it becomes a croque madame.

You will need: You need: 2 slices sandwich bread, 1 teaspoon Dijon mustard, 2 slices ham, 2 slices Swiss or gruyere, 1 tablespoon soft butter, 1 egg (optional).

How to make it: Steps: 1. Spread mustard inside the bread. 2. Layer ham and cheese. 3. Butter the outsides. 4. Cook in a skillet over medium heat 3 minutes per side, pressing gently. 5. Top with a fried egg if you like.

Breakfast Sandwiches With a Runny Fried Egg

There is something so satisfying about the moment you bite in and the golden yolk spills out. Fry the egg in butter until the edges are lacy and crisp but the yolk is still soft. Add peppery arugula and a smear of mayo. Napkins are not optional for this one!

You will need: You need: 1 brioche bun, 1 egg, 1 tablespoon butter, 1 slice cheddar, handful of arugula, 1 tablespoon mayo, hot sauce.

How to make it: Steps: 1. Toast the bun. 2. Melt butter in a hot pan until foamy. 3. Crack in the egg and spoon butter over the white until set, about 2 minutes. 4. Add cheese for the last 30 seconds. 5. Build with mayo, arugula and a dash of hot sauce.

Triple Decker Breakfast Club

Why should lunch have all the fun? This club stacks three slices of toast with scrambled eggs, crispy bacon, tomato and lettuce. Cut it into triangles and hold it together with toothpicks for that classic diner look. Perfect for a lazy Sunday brunch. Could you finish the whole thing? Big breakfast sandwiches like this are great for sharing with a hungry teenager.

You will need: You need: 3 slices toast, 2 eggs (scrambled), 3 slices bacon, 2 slices tomato, lettuce, 1 slice cheddar, 2 tablespoons mayo.

How to make it: Steps: 1. Cook bacon until crisp. 2. Softly scramble the eggs. 3. Spread mayo on the toast. 4. Layer toast, egg, cheese, toast, bacon, lettuce, tomato, toast. 5. Secure with toothpicks and cut into 4 triangles.

Croissant Caprese Breakfast Sandwich

Fresh mozzarella, ripe tomato and basil pesto inside a flaky croissant feels like breakfast on a summer trip to Italy. Warm the croissant in the oven first so the mozzarella softens. Add a soft scrambled egg if you want more protein. Light, fresh and so pretty on the plate. Swap the tomato for roasted peppers in winter when tomatoes are not at their best.

You will need: You need: 2 croissants, 4 ounces fresh mozzarella (sliced), 1 tomato (sliced), 2 tablespoons pesto, handful of greens, salt and pepper, 2 eggs (optional).

How to make it: Steps: 1. Warm croissants at 350 F for 4 minutes. 2. Slice open and spread pesto inside. 3. Layer mozzarella and tomato, season. 4. Add greens and egg if using. 5. Close and serve right away.

Creamy Soft Scrambled Egg Croissant

Low and slow is the secret to custardy scrambled eggs that taste like a fancy hotel brunch. Stir them gently over low heat with a little butter and finish with cream cheese and chives. Spoon them into a flaky croissant. Have you ever tried cooking eggs this slowly?

You will need: You need: 3 eggs, 1 tablespoon butter, 1 tablespoon cream cheese, 1 tablespoon chopped chives, salt and pepper, 1 large croissant.

How to make it: Steps: 1. Whisk eggs with a pinch of salt. 2. Melt butter in a pan over low heat. 3. Add eggs and stir slowly with a spatula for 4 to 5 minutes. 4. Take off heat when just set and stir in cream cheese and chives. 5. Fill the split croissant.

Everything Bagel Veggie Stack

Breakfast sandwiches can be fresh and light too. A toasted everything bagel with herb cream cheese, crisp cucumber, tomato, red onion, lettuce and a sliced boiled egg is crunchy, colorful and full of good stuff. Great for anyone who is not a big meat eater. Meatless breakfast sandwiches like this one also pack well for a work lunch.

You will need: You need: 1 everything bagel, 2 tablespoons herb cream cheese, 1 boiled egg (sliced), sliced cucumber, tomato and red onion, lettuce, salt and pepper.

How to make it: Steps: 1. Toast the bagel. 2. Spread both halves with cream cheese. 3. Layer cucumber, tomato, onion and egg. 4. Season with salt and pepper. 5. Add lettuce and close the bagel.

Breakfast Sandwiches From New York: The Bacon Egg and Cheese Bagel

Ask any New Yorker about their favorite breakfast and you will hear three letters: BEC. Bacon, egg and cheese on a toasted bagel, wrapped in foil from the corner bodega. Salt, pepper and ketchup, or SPK, is the classic add on. Poll: do you add A) ketchup, B) hot sauce, or C) nothing at all?

You will need: You need: 1 plain or everything bagel, 2 eggs, 3 slices bacon, 2 slices American cheese, butter, salt, pepper, ketchup.

How to make it: Steps: 1. Cook bacon until crisp. 2. Toast and butter the bagel. 3. Cook eggs scrambled flat in a square. 4. Top with cheese to melt. 5. Stack with bacon, add salt, pepper and ketchup, then wrap in foil for 2 minutes.

Avocado and Egg Ciabatta

Chewy ciabatta toasted in olive oil, creamy mashed avocado with lime and chili, and a jammy soft boiled egg. This is one of those breakfast sandwiches that keeps you full for hours. A drizzle of chili crisp on top adds a little heat if you like it spicy.

You will need: You need: 1 ciabatta roll, 1 ripe avocado, juice of 1/2 lime, pinch of chili flakes, salt, 1 or 2 eggs, olive oil, chili crisp (optional).

How to make it: Steps: 1. Boil eggs 7 minutes, cool in ice water and peel. 2. Mash avocado with lime, chili and salt. 3. Split and toast ciabatta in olive oil. 4. Spread avocado and add sliced egg. 5. Drizzle chili crisp and close.

Freezer Friendly Breakfast Sandwiches: Copycat Egg Muffins

The famous fast food egg muffin is easy to copy at home, and you can freeze a dozen for busy mornings. Bake the eggs in a muffin tin or in canning jar rings so they come out perfectly round. Wrap each sandwich in paper towel and foil, then microwave from frozen. Want more weekend ideas? Try our weekend brunch recipes.

You will need: You need: 12 English muffins, 12 eggs, 12 slices Canadian bacon or cooked bacon, 12 slices American cheese, butter, salt and pepper.

How to make it: Steps: 1. Crack eggs into a greased muffin tin, pierce yolks and season. 2. Bake at 350 F for 15 minutes. 3. Toast and butter the muffins. 4. Stack egg, bacon and cheese. 5. Wrap and freeze, then microwave 90 seconds from frozen.

Pressed Breakfast Panini

No panini press? Use a skillet and press the sandwich down with another heavy pan. Fill sourdough with scrambled eggs, spinach, roasted peppers and provolone, then press until golden with crispy grill marks. Last poll: of all these breakfast sandwiches, which will you make this week? A) BEC bagel, B) croissant, C) panini, or D) freezer muffins?

You will need: You need: 2 slices sourdough, 2 eggs (scrambled), handful of spinach, 2 tablespoons roasted red peppers, 2 slices provolone, 1 tablespoon butter.

How to make it: Steps: 1. Scramble eggs with spinach until just set. 2. Layer bread, provolone, eggs, peppers and provolone. 3. Butter the outside. 4. Cook in a skillet weighed down with a heavy pan, 3 minutes per side. 5. Slice in half and serve.