This Western Sandwich is a hearty and flavorful classic! This delicious comfort food combines savory ham, crisp vegetables, and fluffy eggs for a protein-packed treat. Today's recipe offers a simple approach using ingredients like diced ham, green pepper, and eggs, making it perfect for a satisfying breakfast, lunch, or anytime you need a quick and filling meal.
Western breakfast sandwiches are awesome! They are great as a breakfast for dinner and fantastic when you need breakfast to go. It's kind of like an omelet on toast - lol. Wrap it up and send it with the kids. Or take it with you.
Other delicious portable breakfasts include this Bacon, Egg, Lettuce and Tomato Sandwich. Or, if you want a quick muffin, these pumpkin muffins are quick to make and filling.
Table of contents
Why I love this breakfast egg sandwich
Classic Comfort Food: The Western Sandwich takes you back to a time of simpler pleasures. It's a familiar and comforting combination of textures and flavors that never gets old. My mom made this for my family often!
Protein Powerhouse: Loaded with protein-rich ham and eggs, the Western Sandwich fuels your day and keeps you feeling full for longer. Perfect for a post-workout meal or a busy workday lunch.
Quick and Easy to Prepare: No need for complicated recipes or extensive prep work. The Western Sandwich comes together effortlessly in minutes, making it a lifesaver for busy weeknights or when you're short on time.
Budget-Friendly: This sandwich's low cost is due to the use of readily available ingredients. It's a delicious and economical meal option.
Ingredients
With just a few ingredients, you can make an awesome breakfast, breakfast for dinner, or breakfast to go!
- 2 scrambled eggs
- 2 tablespoon chopped onions
- 2 tablespoon chopped peppers
- 2 tablespoon chopped ham or bacon
- cheese - optional but my kids love it!
Instructions
Step 1
Start by frying your onions and peppers until soft and onions start to brown.
Add bacon (or ham) and just stir around until heated - about a minute or so.
Step 2
Add in the two scrambled eggs. Don't scramble the eggs in the pan. You want the eggs to hold together so they don't fall out of the sandwich. That's why I think of the Western sandwich as an omelet on toast.
Step 3
After you add the eggs to the bacon, onions and ham mixture, let it cook for a minute or two. Then take your spatula and pull the egg to the center. The runny, uncooked egg should run onto the hot pan. If not, help it out a little by tilting the pan.
Do it a few times, and when the top is just a little liquid, flip it. I do an actual flip (but always over the sink - 'because I don't like the mess it makes on my stove if I miss). Otherwise, just use a spatula and flip it. Don't stress if it breaks or isn't neat. It's going to be between toast, so it's OK!
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Tips for adding the optional Cheese
Now for the cheese. A traditional western sandwich doesn't have cheese. I toast my bread in a toaster oven, so I just add cheese on my toast about a minute before I pull the toast. Otherwise, just put the cheese onto the egg mixture right after you flip it. You usually have to fold it to get it to fit onto the toast, so it'll also melt just fine that way.
Storage
I would not make more than needed thus storage isn't necessary. However, I get what it's like with kids! If stored in the fridge, this may cause your toast to get soggy. I have heated the eggs in the microwave and reassembled on fresh toast.
FAQs
I like toasting regular old white bread for this recipe. But, in your kitchen, use what you and your family like.
Simply omit the ham and add extra vegetables.
Absolutely! Pre-cooked ham is a convenient option. I usually use leftover ham and if I don't have that, I ask for a couple of thick ham slices from the deli.
Other Breakfast Recipes
Printable Recipe Card
Western Sandwich
Ingredients
- 2 slices bread toasted
- 2 large eggs scrambled
- 2 tablespoon chopped onions
- 2 tablespoon chopped peppers red or green
- 2 tablespoon ham chopped (or bacon!)
- 2 oz cheese shredded (optional)
Instructions
- Start by frying your onions and peppers until soft and onions start to brown. Add bacon (or ham) and stir until heated - about 2-3 minutes in total.
- Add in the two scrambled eggs. Don't scramble the eggs in the pan. You want the eggs to hold together so they don't fall out of the sandwich. That's why I think of the Western sandwich as an omelet on toast.
- After you add the eggs to the bacon, onions and ham mixture, let it cook for a minute or two. Then take your spatula and pull the egg to the center. The runny, uncooked egg should run onto the hot pan. When egg is mostly cooked, flip to finsih cooking the second side.
- Tip for adding optional cheeseA traditional western sandwich doesn't have cheese. I toast my bread in a toaster oven, so I just add cheese on my toast about a minute before I pull the toast. Otherwise, just put the cheese onto the egg mixture right after you flip it. You usually have to fold it to get it to fit onto the toast, so it'll also melt just fine that way.
- Place cooked egg onto toast. You may have to fold it to make it fit and that's fine!
Notes
I like toasting regular old white bread for this recipe. But, in your kitchen, use what you and your family like. Can I use pre-cooked ham for the Western Sandwich? Absolutely! Pre-cooked ham is a convenient option. I usually use leftover ham and if I don't have that, I ask for a couple of thick ham slices from the deli. Storage You can refrigerate this, however, expect the bread to become a little soggy. I have reassembled it with fresh toast.
Nutrition (I am not a nutritionist. These are estimates only)
**Originally posted May 2015.
Braden Bills
It's interesting that you can get breakfast sandwiches that are so filling. Maybe that's something I should get! It would be fun to stop at a breakfast diner for a breakfast sandwich before work.