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Turkey and Cheese Breakfast Sandwiches

Turkey and Cheese Breakfast Sandwiches

Prep time 10 minutes
Cook time 12 minutes
Ready in 22 minutes
Makes 6 servings


  • 6 large eggs
  • 1 (12-oz) pkg whole wheat English muffins
  • 12 oz thinly sliced smoked turkey
  • 6 slices pepper Jack or Monterey Jack cheese


1. In a medium pot, cover the eggs with 1-inch cold water. Heat to a boil on high. Cover, remove from heat, and let stand 8 minutes. Drain and rinse with cold water until cool, then peel.

2. Meanwhile, split the English muffins and lightly toast. Thinly slice the hard-boiled eggs. On bottoms of English muffins, layer the turkey, egg, then cheese. Replace tops of English muffins. Tightly wrap individually in plastic. Freeze for up to 1 month.

3. To reheat, thaw slightly, about 10 minutes. Remove from plastic and wrap in damp paper towel. Microwave 3 minutes, until hot in center and cheese is melted.


Putting together these hearty sandwiches ahead of time and freezing them for later makes them both effortless and lighter than their fast-food counterparts.


Per serving: 352 calories, 16g fat, 7g saturated fat, 311mg cholesterol, 475mg sodium, 24g carbohydrate, 4g fiber, 5g sugar, 29g protein