Food & Cooking Recipes Breakfast & Brunch Recipes Breakfast Sandwich 3.5 (12) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: AMY NEUNSINGER Prep Time: 10 mins Total Time: 10 mins Servings: 1 Start your day off right with one of these protein-packed egg sandwiches. Ingredients 1 whole-wheat English muffin ½ tablespoon butter 2 slices Canadian bacon 1 or 2 slices Swiss cheese 1 slice tomato Coarse salt and ground pepper Directions Preheat oven (or toaster oven) to 400 degrees. Split English muffin; toast directly on oven rack. Transfer to a rimmed baking sheet (or toaster-oven tray). Spread muffin halves with butter. Layer bottom half with Canadian bacon, Swiss cheese, and tomato; sprinkle with coarse salt and ground pepper. Return to oven; bake until cheese has melted, about 5 minutes. Top with other muffin half. Cook's Notes Instead of butter, you can spread the muffins with Dijon or grainy mustard; you can also use other types of cheese, such as provolone or cheddar. Rate it Print