Healthy breakfast sandwiches you can make fast at home can be the saving grace when you don’t have time to eat at the start of your day.
This recipe is brought to you by Dave’s Killer Bread
We’ve all lived in that split-decision moment of choosing whether to make your healthy breakfast at home, or say there’s not enough time and instead do the drive thru cruise to pick up a bagel and coffee or a not-always-so-good-for-you breakfast sandwich on the go.
The thing is, you can totally have the best of both worlds.
Breakfast sandwiches don’t have to be exclusive to the drive thru and are one of the easiest solutions to your morning meal dilemma—and a healthy one at that.
Whether it’s a make-ahead freezer breakfast sandwich, egg and avocado toast on the fly, or an egg sandwich cooked in the microwave, breakfast sandwiches made at home (or at the office) are the quick and easy way to get breakfast on the go.
How to Make a Healthy Breakfast Sandwich
Caprese sandwiches aren’t just for lunch anymore. In fact, caprese sandwiches have all the essential ingredients for fast and easy, on-the-go healthy breakfasts, like:
- Added protein from thick slices of fresh mozzarella cheese
- Healthy dose of vegetables (or is it a fruit?) with fat slices of tomato and fresh basil leaves
- Healthy fats in the form of olive oil or flaxseed oil
- Whole grains and even more protein thanks to healthy organic whole wheat English muffins (see below)
And that’s just for a classic caprese breakfast sandwich. But there are more ingredients to add and amp it up the healthy of it even more.
And I’m giving you both options to make your breakfast the best meal of the day.
A Healthier English Muffin
Dave’s Killer Bread is known for its healthy sliced whole wheat breads. Personally, I’m a huge fan of their 21 Whole Grains and Seeds Thin Sliced Bread (only 60 calories per slice!) and buy it all the time.
So when Dave’s Killer Bread asked me to try their new organic English muffins to create a breakfast sandwich, it was a natural segue in my breakfast routine. These muffins are delicious and toast up perfectly for morning toasts of every kind.
Here’s a few stats behind why these muffins will totally energize any meal:
- Dave’s Killer Classic Organic English Muffins are power-packed with 5 super grains (quinoa, spelt, rye, millet and barley), with no bleached flour or high fructose corn syrup and provide 6 grams of protein and 8 grams of whole grains per serving.
- And if you’re an overachiever, Dave’s Rockin’ Grains Organic English Muffins have the same punch of killer grains and seeds (flax seeds, sunflower seeds, sesame seeds, millet and quinoa,) and no bleached flour or high fructose corn syrup, with 6 grams of protein and a whopping 20 grams of whole grains.
Because if you’re already eating breakfast, why not eat better at the same time?
Version 1: The Classic Caprese Breakfast Sandwich
Caprese sandwiches may best be known for lunch fare, but they make a terrific, and easy to make, grab-and-go breakfast.
The basic ingredients include:
- Dave’s Rockin’ Grains Organic English Muffins, lightly toasted.
- Sliced tomato. Look for the most ripe you can find. Homegrown is obviously even better.
- Sliced fresh mozzarella. I use about 3 slices per sandwich
- Olive oil or flaxseed oil. I LOVE the nutty flavor of flaxseed and it’s another way to add healthy omega-3’s into my diet.
- Balsamic glaze. I prefer the syrupy consistency and sweetness of balsamic glaze over balsamic vinegar for these sandwiches, and it doesn’t make the bread soggy. It can be found in the vinegar aisle of nearly every supermarket.
- Basil leaves. Fresh torn basil leaves are always best. In summer I have a plant growing right outside my door, and in winter, I buy a plant from the produce section of the grocery store and keep it on my counter for summer freshness all year long.
- Salt and pepper. Kosher salt and freshly ground pepper always.
This simple version can even be batch prepped ahead of time. Add the oil and balsamic glaze when ready to eat so the English muffins doesn’t get soggy.
Wrapped tightly with plastic wrap, these sandwiches will keep in the refrigerator for up to 3 days.
Version 2: The Rockin’ Caprese Breakfast Sandwich
For days when you have a few more minutes in your schedule, our second version of the breakfast caprese sandwich includes a few extra additions to the sandwich, adding more protein and veggies.
To make the classic caprese breakfast sandwich rock-out even more, add these ingredients to the list above:
- Mashed avocado: Healthy fats never tasted so good. To tell if an avocado is ripe, look for a firm avocado with just the slightest bit of give, and flick the nub of the stem off the fruit. If it’s green underneath, it’s ready to eat. If it’s brown, put it down. It’s done.
- Egg: No matter how you cook it, the perfect protein is a perfect addition. Fry it. Scramble it. Hard boil it. However you do it, just add it.
- Prosciutto: The salty flavor of delicate prosciutto dresses up this sandwich in all the right ways, with a whole lot less fat than traditional bacon.
This rockin’ version of the caprese breakfast sandwich is a great idea not just for every day, but for serving to a crowd, too.
Set out all the ingredients and let your taster’s tastes go wild by assembling their own sandwiches.
To make eggs for a crowd, make them ahead of time by setting out hard boiled eggs or spray a muffin tin with cooking spray and bake your eggs at 375°F for 8-10 minutes and serve.
More Healthy Breakfasts To Eat On the Go
- Healthy Homemade Egg McMuffin
- Microwave Egg and Vegetable Breakfast Sandwich
- Microwave Egg Caprese Breakfast Cups
- Avocado Toast with Tomato and Hard Boiled Egg
- Caprese Avocado Toast Plus 10 Avocado Toasts You’ll Love Forever
If you make this recipe, please let me know! Bookmark this recipe and leave a comment below, or take a photo and tag me on Instagram with #foodiecrusheats
Healthy Caprese Breakfast Sandwich
- 6 Dave's Killer Bread Organic English Muffins
- fllaxseed oil or olive oil
- 2 avocados , mashed
- 18 slices fresh mozzarella cheese
- 3 tomatoes , sliced
- balsamic glaze
- kosher salt and freshly ground black pepper
- 6 eggs , fried, hard boiled, scrambled, poached, or cooked to your liking
- 12 slices prosciutto
- ½ cup fresh basil leaves
- Toast the English muffins. For each English muffin sandwich, drizzle one half of the English muffin with flaxseed oil or olive oil. Spread 1-2 tablespoons of the mashed avocado on the other side of the muffin then layer with 2-3 slices of mozzarella, 3 slices of tomato, and drizzle with the balsamic glaze and sprinkle with kosher salt and pepper.
- Top with one egg and the prosciutto and sprinkle with fresh torn pieces of basil leaves. Top with the other English muffin half. Serve warm, chilled, or at room temperature.
More Caprese Recipes For Every Time of the Day
- 30-Minute Caprese Chicken Recipe
- Caprese Pasta Salad With Garlic Marinated Tomatoes
- Cantaloupe And Mozzarella Caprese Salad
- Mozzarella And Tomato Caprese Flatbread
- Melted Mozzarella Caprese Crostini Toasts
This recipe is sponsored by Dave’s Killer Bread. As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There are affiliate links in this post of which I receive a small commission. All opinions are always my own.
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