This easy turkey and egg sandwich is the quick, grab-and-go breakfast you need to start your morning on the right foot.
Ingredients You’ll Need
- Butter: Combine butter and olive oil to cook fried, sunny side up, or scrambled eggs.
- Eggs: You will need one large egg per sandwich. Fix the eggs however you like—scramble, fry, soft boil, or poach the eggs. Use egg whites for a low-calorie option.
- Spices: Don’t forget to sprinkle salt and black pepper over the eggs as they cook.
- Turkey: Add three deli turkey slices to each sandwich or less for thicker turkey slices; this recipe is also a great way to use the leftover turkey slices from Thanksgiving.
- Cheese: Any sliced cheese works; I alternate between American cheese, pepper jack cheese, and cheddar cheese, depending on what’s available.
- English Muffins: Toast English muffins in a skillet with butter, in a toaster, or try air fryer English muffins.
- Chili Aioli: Regular mayonnaise is a safe choice, but why spread that onto your sandwich when you can make homemade chili aioli using a handful of simple ingredients?
- Lemon dill aioli, chipotle lime sauce, green chili aioli, and ancho aioli are a few of my favorite sauces for breakfast sandwiches.
- Toppings: This is where making a turkey and egg sandwich gets fun. Start by spreading your favorite sauce onto the toasted English muffins, then add a layer of fresh greens, like romaine lettuce, micro greens, or baby spinach leaves. Top the sandwich with toppings such as thin tomato slices, creamy avocado, cucumber slices, and red onions.
Additions and Substitutions
- Mix up the carbs. Replace the English muffins with Dutch oven sourdough bread slices, rustic country rolls, croissants, pao de sal, or thin bagels. You can even use a large flour tortilla to make a breakfast wrap.
- Sweeten the deal. Spread fig jam or cranberry sauce with dried cranberries onto the English muffins almost like a Monte Cristo you prefer a sweeter sandwich.
- Increase the protein. Add a few slices of crispy bacon, turkey bacon, or try thin-cut chicken breast or air fryer turkey sausage patty as an alternative to the turkey slices.
How to Make a Turkey and Egg Sandwich
The full recipe with measurements is in the recipe card below.
Make the Sauce.
1. Combine the ingredients for the chili aioli in an immersion blender or blender. Process until smooth. Pour the olive oil into a cup or blender in a slow, steady stream, while processing the ingredients.
Prepare the Eggs.
2. For a Fried Egg: Warm a non-stick skillet over medium heat. Add butter and olive oil, and crack four eggs into the pan.
Cook uncovered for 2-3 minutes. Then, cover the pan with a lid and continue cooking until the egg whites on the top are fully cooked.
Assemble the Sandwiches.
4. Spread chili aioli onto the toasted English muffin slices.
5. Add the lettuce, tomato, onion, and cucumber slices to one side of the toast.
6. Top it with cheese, followed by the cooked egg. Finish with the other slice of toast, and enjoy!
If you enjoy the turkey sandwich with egg and cheese, try more quick breakfast recipes!
Serving Suggestions
Enjoy the turkey and egg sandwich as it is for an easy breakfast on busy mornings or you can slow down and complete the meal with your favorite sides. I enjoy fresh fruit (apple slices, blueberries, strawberries, pear slices, or bananas), avocado slices, yogurt with low FodMap granola, blueberry goat cheese salad, tomato slices, hash browns, or golden brown air fryer home fries.
What to do with the Leftovers
- Refrigerate: Store the leftover sandwiches (without sauce and veggies) in an airtight container lined with a paper towel in the fridge for 3-4 days. The paper towel helps to absorb excess moisture to prevent the sandwiches from becoming mushy.
- Freeze: A turkey and egg sandwich is perfect for meal prep. Assemble the sandwiches with turkey, eggs, and cheese, leaving the sauce and toppings off. Cover the sandwiches in plastic wrap and transfer them to a freezer-safe container or bag. They will freeze for 2-3 months.
- Reheat: Warm the refrigerated sandwiches for 30 seconds in the microwave. Heat frozen sandwiches on the defrost setting for 3-5 minutes.
More Egg Recipes:
Turkey and Egg Sandwich
- 2 egg yolks
- 4 garlic cloves, roughly chopped
- 2 teaspoons Dijon mustard
- 2 teaspoons rice vinegar
- fresh lemon juice, 1 lemon
- 1-2 tablespoons chili oil
- ⅓ cup neutral oil
- 2 tablespoons toasted sesame seeds
- salt, to taste
- 4 English muffins, toasted
- 1 tablespoon unsalted butter
- salt, to taste
- black pepper, to taste
- 1 teaspoon olive oil
- 4 large eggs
- 12 slices deli turkey
- 4 slices cheese
- 1-2 tablespoons chili aioli
- romaine lettuce
- tomato slices
- avocado slices
- red onion slices
- Combine the ingredients for the sauce in an immersion blender or blender. Process until smooth. Pour the olive oil into a cup or blender in a slow, steady stream, a little at a time, while processing the ingredients.Then, stir in the toasted sesame seeds and season with salt as needed.
- Prepare the eggs however you like. You can scramble or fry the eggs in a non-stick skillet or poach or soft-boil them in a saucepan. Don't forget to season the eggs with salt and pepper.
- Spread chili aioli onto the toasted English muffin slices. Add the lettuce, tomato, onion, and cucumber slices to one side of the toast. Top it with cheese, followed by the cooked egg. Finish with the other slice of toast, and enjoy!ther slice of toast, and enjoy!
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.