Here’s yet another simple but delicious easy breakfast recipe. You can whip up our salami egg and cheese breakfast sandwich in 5 minutes and be out the door.
Our homemade salami egg and cheese breakfast sandwich packs protein and is clean eating. You will have this easy breakfast cooked FASTER than waiting at the drive thru. It’s really that easy!
How To Make Salami Egg And Cheese Breakfast Sandwich
We use deli salami to save time over cooking breakfast sausage or bacon. The key to what meat to use in the salami egg and cheese breakfast sandwich is that the meat only needs to be reheated, not cooked. The salami just needs to be tossed in the pan after you’ve cooked the eggs for about 10 seconds to heat through.
I suggest using one and a half eggs for this easy breakfast idea. Same with omelets. The egg white adds more volume but leaves out the excess cholesterol of the egg yolk. Adding the teaspoon of water also adds volume and some fluffiness to the scrambled eggs. Feel free to use 2 eggs and no water if you don’t care about the cholesterol or calories.
The key to making an egg sandwich easy to eat and less messy is to cook and fold the eggs. I have an entire post on how to make Folded Eggs For Egg Sandwiches.
Why Folded Eggs Versus Scrambled or Fried Eggs?
Have you ever eaten a breakfast sandwich and had the scrambled eggs falling out on your lap or a fried egg sandwich with the sticky yolk running down your fingers? There’s your answer as to why you want to fold your eggs for this salami egg and cheese sandwich.
Crack egg and egg white into a bowl, add water and whip with a fork until mixed. Pour into a pan over medium heat. After about a minute the egg will start to set up. With a spatula, lift one side of the solidifying egg up about an inch, tilt the pan and let the uncooked egg from the center of the pan run under the lifted solidified egg. Do this for all four sides. Top the pan with a lid and cook for about 30 seconds more.
Either pull the cooked eggs into the center of the pan and tilt the pan so that the uncooked egg falls to the side and bottom of the pan. Or lift one edge, tilt the pan letting the uncooked egg fall to the bottom. Do this for all four “edges”.
Now fold the egg to fit onto your bread. For large bread fold the egg into a half moon. For English muffins fold into a half moon and then fold once again into a quarter moon.
Substitutes For Salami Egg And Cheese Breakfast Sandwich
Salami Substitute – The key to making this a fast breakfast sandwich is to use meat that doesn’t need to be cooked like sausage or bacon. You can use any deli meat, my suggestion would be ham. Canadian bacon is also already cooked and just needs to be warmed through so makes a great substitute.
Bread Substitute – I love toasted whole grain bread, but really any bread will do. English muffins (try our Make Ahead Freezer Breakfast Sandwiches) or biscuits are another favorite bread for salami egg and cheese breakfast sandwich. Or use a tortilla to make a breakfast burrito or Walking Breakfast Taco.
Provolone Cheese Substitute – Use your favorite cheese. American is a favorite because it melts so well. Other good cheese choices are gouda, swiss or cheddar.
Red Onion Substitute – I like the pungent taste and the burst of color from red onion. But a sweet onion, green onion or chives are all good substitutes. For a really special treat use Pickled Red Onions.
Butter Substitute – It’s hard to beat the simple rich taste of pure butter. But of course we have plenty of substitutes. Use mayonnaise. Or mix equal parts mayonnaise with Dijon mustard, this mixture tones down the mustard taste for breakfast. Herbed mayonnaise or lemon ricotta are other delicious additions.
Or do as I do and skip all of the condiments all together. There’s enough flavor going on in the salami egg and cheese breakfast sandwich that I don’t add any sauce or butter to my sandwich.
Meal Prep For Breakfast Sandwich
Prepping cut and diced vegetables or making sauces on the weekend really helps save time during the week so that you can still have a fresh hot meal without much time or effort.
Cut the root and stem ends off the red onion. Cut in half, place cut side down and slice into half rings. If you prefer diced onion just cut through the rings.
For the salami egg and cheese breakfast sandwich you really only need to slice or dice the red onion on the weekend. To store put in a container in the refrigerator. If you use resealable baggies, make sure to use the heavier freezer baggie or double up the regular kind of baggie. This is to contain the odor of the onion from contaminating other foods.
You can even prepare the eggs ahead of time and keep in the refrigerator for 3-4 days or even freeze for up to 2 months. If doing so I suggest putting the additions like cheese and red onion on the eggs before you fold them, to keep all of the ingredients together.
You can prepare the whole sandwich, keep in the refrigerator and just microwave for about 30 seconds. But what’s even better is to use fresh bread or toast. Come on, who doesn’t have the 1 minute it takes to toast and butter the bread while reheating the cooked scrambled eggs?
How To Reheat Scrambled Eggs
Making the eggs ahead of time really makes this salami egg and cheese sandwich super fast.
To reheat cooked scrambled eggs, place them on a microwave safe plate. Sprinkle with a few drops of water and microwave for 20 seconds. If you didn’t add the cheese to the scrambled eggs originally then top the eggs with the cheese before you reheat so that it can melt.
On The Go Salami Egg And Cheese Breakfast Sandwich
By folding the eggs you’ve already done the most important step to making this an on the go breakfast sandwich. As I stated earlier, the folded eggs are A LOT LESS MESSY than scrambled eggs or fried eggs.
Another good idea is to put the cheese and other extras like the onion on top of the eggs as they cook, then when you fold the eggs the extras are all wrapped inside the egg. Once again, this way the sandwich is easier to eat on the go, without onions or cheese dripping all over you.
Wrap your breakfast sandwich in parchment paper, in a parchment bag, container or plastic baggie.
Salami Egg And Cheese Breakfast Sandwich
Faster than the drive through. In 5 minutes you can have a healthy breakfast sandwich that's easy to eat on the go.
Ingredients
- 2 Slices Multigrain bread or English muffins, biscuits or tortilla
- 1 Large Egg
- 1 Large Egg White
- 4 Pieces Salami or ham or Canadian bacon
- 1 Tablespoon Red onion diced, or sweet onion, chives or green onion
- 1 Slice Provolone cheese or American, gouda, swiss or cheddar
- 2 teaspoons Unsalted butter
Instructions
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Toast bread. Once toasted spread with butter.
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Dice or slice the red onion, your preference.
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Crack egg and egg white into a bowl, add water and whip with a fork for about 10 seconds or until mixed well.
Add egg to a small skillet over medium heat. Let sit for about a minute. Now lift one edge of the cooked egg with a spatula while tilting the pan so that the uncooked egg in the middle of the pan can seep under the raised egg. Do this for all four edges. See picture in post for clarification.
Add red onion. Top with lid for about 30 seconds.
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Fold the eggs to fit your bread. For large bread or a tortilla simply fold once into a half moon. For biscuits or English muffins fold again into a quarter moon.
Top with cheese, put the lid back on to melt the cheese faster, for about 30 seconds to a minute, until egg is cooked through.
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Add cooked egg to one piece of buttered toast.
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Toss the salami slices in the pan for about 10 seconds, just enough to heat it through.
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Add salami on top of egg and top with final piece of toast. Enjoy!
Recipe Notes
If eating on the go, add the red onion and cheese before folding the eggs. This will keep the toppings enclosed in the egg and make it tidier to eat on the go.
If you are eating the breakfast sandwich at home, I like the look of putting some of the red onion and all of the cheese on top of the folded egg. Just an appearance thing. Put the lid on to speed up the melting of the cheese so that the eggs don't overcook.
Not using the egg white: I use one and a half eggs to cut down on cholesterol and calories. If that's not a concern to you then just use one or two whole eggs, depending on the size of your bread. An English muffin only needs 1 egg, larger sandwich bread typically can use 2 eggs.
Make Ahead: Keep chopped onions in your refrigerator at all times, it's a great time saver. See post for how to store.
You can even make the eggs and/or the entire sandwich and keep it in the refrigerator for 3-4 days. Freezing is an option too. See post for full instructions.
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