Food & Cooking Recipes Breakfast & Brunch Recipes Breakfast Sandwich 3.5 (12) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. 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