Description
This Chipotle Egg Scramble Breakfast Sandwich is a flavorful and hearty morning meal featuring a cheesy, bell pepper and cilantro egg bake, crispy bacon, toasted English muffins, and a creamy, spicy chipotle yogurt sauce. Perfectly balanced with smoky and tangy notes, these sandwiches are easy to prepare ahead and assemble for a satisfying breakfast or brunch.
Ingredients
Scale
Egg Scramble:
- 1 cup cheddar and Monterey Jack cheese, shredded
- 4 large eggs, beaten
- 1/4 cup milk
- 1/4 cup red bell pepper, diced
- 1/4 cup green bell pepper, diced
- 1 tablespoon cilantro, roughly chopped
- 1 tablespoon green onion, thinly sliced
- Fresh ground black pepper, to taste
Bacon:
- 8 raw bacon strips
Sandwich:
- 4 English muffins, cut in half
Chipotle Yogurt Sauce:
- 1 chipotle in adobo, seeds mostly removed (adjust according to spice preference)
- 1/4 teaspoon chipotle in adobo sauce
- 2 cups plain yogurt
- 2 tablespoons cilantro
- 2 cloves garlic
- Salt, to taste
Instructions
- Preheat and Prepare: Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13-inch casserole dish to prevent the egg scramble from sticking.
- Prepare Bacon: Line a baking sheet with foil and lay the 8 raw bacon strips on top. Place the bacon in the refrigerator until ready to bake to keep it flat and evenly cooked.
- Mix Egg Ingredients: In a large bowl, whisk together the 4 beaten eggs, 1/4 cup milk, diced red and green bell peppers, sliced green onion, chopped cilantro, half a cup of shredded cheddar and Monterey Jack cheese, and fresh ground black pepper until well combined.
- Bake Eggs and Bacon: Pour the egg mixture into the greased casserole dish. Place both the casserole dish and the bacon-lined baking sheet in the oven simultaneously.
- Baking Time: Bake for 15 to 20 minutes, or until the eggs are fully set and the bacon is cooked to your preferred level of crispiness. For the last 3 to 4 minutes of baking, put the English muffins in the oven to toast.
- Make Chipotle Sauce: While the eggs and bacon are baking, add the chipotle pepper with most seeds removed, chipotle adobo sauce, garlic cloves, plain yogurt, and cilantro to a food processor. Pulse until smooth and fully combined. Season with salt to taste and set the sauce aside.
- Drain Bacon: Remove bacon from the oven and place on a paper towel-lined surface. Cover with another paper towel to absorb excess grease and set aside.
- Cut Egg Circles: Using a knife or a round cookie cutter, cut circles from the egg scramble casserole that match the size of the English muffin halves.
- Assemble Sandwiches: On each toasted English muffin half, place one egg scramble circle. Sprinkle some of the remaining shredded cheese on top, followed by a generous dollop of the chipotle yogurt sauce. Add two strips of bacon and garnish with fresh cilantro. Top with the other muffin half and serve immediately while warm.
Notes
- You can adjust the spiciness of the chipotle sauce by adding more or fewer seeds from the chipotle pepper.
- For a lower fat version, use turkey bacon and reduced-fat cheese and yogurt.
- To make ahead, bake the egg casserole and cook bacon in advance; reheat before assembling the sandwiches.
- Leftover sandwiches can be wrapped individually and refrigerated for up to 2 days; reheat in the oven or microwave before eating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 460 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 280 mg
Keywords: chipotle egg scramble, breakfast sandwich, bacon, chipotle yogurt sauce, cheesy egg casserole, brunch recipe
