Chipotle Egg Scramble Breakfast Sandwiches Recipe
These Chipotle Egg Scramble Breakfast Sandwiches bring together fluffy baked eggs loaded with peppers and herbs, crispy oven-baked bacon, melted cheddar-Monterey Jack cheese, and a creamy, smoky chipotle yogurt sauce—all sandwiched between toasted English muffins for a deliciously spicy and satisfying morning meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
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 Components
- 4 English muffins, cut in half
Chipotle Sauce
- 1 chipotle in adobo, most seeds removed (adjust for desired spiciness)
- 1/4 teaspoon chipotle in adobo sauce
- 2 cups plain yogurt
- 2 tablespoons cilantro
- 2 cloves garlic
- Salt, to taste
Instructions
- Preheat and Prepare Bakeware: Preheat the oven to 350°F (175°C). Grease a 9×13-inch casserole dish to prevent sticking.
- Prepare Bacon for Baking: Line a baking sheet with foil and arrange the bacon strips in a single layer. Place in the refrigerator until ready to bake to keep bacon firm and flat.
- Mix Egg Ingredients: In a large bowl, whisk together the beaten eggs, milk, diced red and green bell peppers, green onion, chopped cilantro, half of the shredded cheese blend (1/2 cup), and freshly ground black pepper until fully combined.
- Assemble Egg Casserole and Bake: Pour the egg mixture into the greased casserole dish. Place both the egg casserole and the bacon-lined baking sheet into the oven.
- Bake Eggs, Bacon, and Toast Muffins: Bake the eggs and bacon for 15-20 minutes, or until the egg is set and the bacon reaches your preferred crispiness. During the last 3-4 minutes, add the English muffins to the oven to toast.
- Prepare Chipotle Sauce: While baking, add the chipotle pepper (adjust seeds for heat), chipotle adobo sauce, garlic cloves, plain yogurt, and cilantro to a food processor. Pulse until smooth and well blended. Season with salt to taste, then set aside.
- Drain Bacon: Remove bacon from the oven and transfer to a paper towel-lined surface. Cover with another paper towel to absorb excess grease, and set aside.
- Cut Egg Circles: Once the egg casserole has cooled slightly, use a knife or cookie cutter to cut circles roughly the size of the English muffin halves.
- Assemble Sandwiches: Place one egg circle on one half of each toasted English muffin. Sprinkle with the remaining shredded cheese. Spread a generous dollop of the chipotle sauce on top, then layer with a couple of bacon strips. Garnish with fresh cilantro if desired, then top with the other muffin half. Serve immediately for best flavor and texture.
Notes
- Adjust chipotle pepper seeds according to your preferred spice level.
- Use a cookie cutter for neater egg circles to perfectly fit the English muffins.
- Remaining chipotle sauce makes a great spread for sandwiches or a dip for eggs.
- To make this recipe gluten-free, substitute English muffins with gluten-free bread.
- For a lighter version, use turkey bacon and low-fat cheese.
