Egg Sandwich on Flaxseed Whole Wheat English Muffins

Breakfast is the most important meal of the day. Who knew? 

That’s why I spent my entire rainy Sunday morning (aside from a trip down to Starbucks while the dough was rising) perfecting this English muffin recipe. Lucky for you, I made all the baking mistakes in my four trial runs so it should be pretty darn perfect when you give it a go.  Lucky for me, I have an entire freezer full of perfect (and imperfect) egg sandwiches.  These are great for breakfast on the go if you zap one for a minute and a half in the microwave. It’s my own extra healthy version of the Jimmy Dean breakfast sandwich – egg, spinach, dash of hot sauce… and cheese or Canadian bacon if you’re craving something more!

I realized after I had already gone through the trouble of making the dough that I did not have cornmeal for dusting the English muffins, so I substituted flaxseed meal.  It worked wonders and added plenty of extra fiber. Double win in my books! But by all means, feel free to use cornmeal.

Whole Wheat English Muffin Egg Sandwich
Serves 12
These sandwiches are great to make ahead and store in the freezer. You can reheat them in the microwave and have a quick breakfast on the go.
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Prep Time
30 min
Cook Time
15 min
Prep Time
30 min
Cook Time
15 min
For the English Muffins
  1. 3 cups whole wheat flour
  2. 1 cup all-purpose flour
  3. 2 teaspoons salt
  4. 1 tablespoon sugar
  5. 1 teaspoon baking soda
  6. 1 ½ teaspoons yeast (1 packet)
  7. 1 cup warm water (110F)
  8. 1 cups milk
  9. 2 tablespoons unsalted butter
  10. Flaxseed meal or cornmeal for dusting
  11. Oil for the pan
For the Egg Sandwich
  1. Olive oil for the pan
  2. 1 large egg
  3. Freshly ground black pepper
  4. Spinach
  5. Hot sauce
  1. Canadian bacon
  2. Sharp cheddar cheese
For the English Muffins
  1. Mix together the flours, salt, sugar, and baking soda. Set aside.
  2. In a separate bowl dissolve the yeast in the warm water. Let stand 10 minutes to allow the yeast to activate.
  3. In a small saucepan, or the microwave, heat the milk and butter over medium heat until the butter just melts. Add the milk to the yeast mixture.
  4. Using a standard mixer with the dough attachment, add the flour by the cup to the liquid mixture until a soft dough forms. Let it mix an additional minute. If you do not have a mixer then add the wet and dry ingredients together and knead the dough briefly.
  5. Dust a sheet of waxed paper with Flaxseed meal (or cornmeal).
  6. Cut the dough into 12 pieces. Roll each piece into a ball and place on the waxed paper. Slightly flatten the balls of dough to form the English Muffin shape. Sprinkle the tops with Flaxseed or cornmeal as well and let the dough rise for 30 minutes.
  7. Preheat the oven to 350F. Heat a lightly oiled skillet on medium heat.
  8. Cook the muffins for 3 minutes per side on the skillet until they appear lightly browned and crispy, then transfer to a baking sheet.
  9. Bake the muffins in the oven for 15 minutes.
  10. The muffins will keep for 2 weeks in an airtight container or 6 months in the freezer.
  11. For the Egg Sandwich
  12. Crack an egg directly into the heated skillet. Add freshly ground pepper and a dash of salt. Flip after 3 minutes and let cook on the other side. Cook at least 1 minute on the other side, but up to 5 minutes depending on how cooked you want the yoke.
  13. Slice an English muffin and layer with spinach, cheese, additional meat, and the grilled egg.
  1. Make multiple sandwiches and store in the freezer for up to three months. Reheat in the microwave on high for 1:30 minutes.
Adapted from The Comfort of Cooking
Zest of Zen

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