Description
These Spicy Chipotle Egg Breakfast Sandwiches combine a creamy, zesty chipotle mayo with perfectly cooked eggs and melted sharp cheddar on toasted English muffins. Optional additions like crispy bacon or sausage and fresh avocado or spinach add extra flavor and texture, making this sandwich a satisfying and flavorful start to your day.
Ingredients
Scale
Chipotle Mayo
- 1/4 cup mayonnaise
- 1 tablespoon canned chipotle peppers in adobo sauce, minced
- 1 teaspoon fresh lime juice
Main Ingredients
- 4 English muffins, split and toasted
- 4 large eggs
- 4 slices sharp cheddar cheese
- 4 slices cooked bacon or sausage patties (optional)
- 1 tablespoon butter or oil
- Salt and pepper to taste
- Avocado slices or baby spinach (optional, for serving)
Instructions
- Prepare the Chipotle Mayo: In a small bowl, combine the mayonnaise, minced chipotle peppers, and fresh lime juice. Stir until the mixture is smooth and well incorporated. Set aside to allow the flavors to meld.
- Cook the Eggs: Heat the butter or oil in a nonstick skillet over medium heat. Crack the eggs carefully into the skillet, cooking them to your preferred doneness—whether that’s sunny side up, over easy, or fully cooked through. Season with salt and pepper to taste.
- Assemble the Sandwiches: Toast the split English muffins until golden. Spread the chipotle mayo evenly on the cut sides. Layer each muffin bottom with a slice of sharp cheddar cheese, followed by the cooked egg. Add bacon or sausage patties if desired, then top with avocado slices or baby spinach for a fresh touch. Close the sandwiches with the muffin tops and serve immediately.
Notes
- You can substitute the chipotle mayo for regular mayonnaise to reduce spiciness.
- Use turkey bacon or plant-based sausage for a lighter or vegetarian alternative.
- Avocado slices add creaminess and healthy fats, while spinach boosts nutrition with minimal flavor impact.
- For a different cheese flavor, try pepper jack or gouda.
- Adjust the level of heat by modifying the amount of chipotle peppers in the mayo.
