Pioneer Woman Breakfast for Dinner Sandwiches

Pioneer Woman breakfast for dinner sandwiches is an easy English muffin sandwich made with fried eggs, fontina, prosciutto and crispy paprika potatoes, ready in 40 minutes. It's an easy brunch for dinner idea for weeknights, lazy Sundays, game day or holiday mornings, and it's family-friendly.

Preheat the baking sheet in the oven before the potatoes go on it, because the hot metal starts the browning the second they hit it. Skip that and the potatoes steam instead of crisp, and the whole plate suffers.

Cooking all six eggs together in one big skillet and cutting them into portions saves you from standing at the stove egg by egg. Toasting the muffin bottoms with the fontina melted right on them also keeps the runny yolk from soaking the bread.

Pioneer Woman Breakfast for Dinner Sandwiches

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

637

kcal

Crispy roasted potatoes sit next to a toasted English muffin stacked with melty cheese, a soft egg, salty prosciutto and peppery arugula. The mayo on the muffin top makes every bite creamy.

Ingredients

• 2 lb. red new potatoes, cut into 1-inch chunks
  

• 1 large onion, chopped
  

• 3 tbsp. olive oil
  

• 1 1/2 tsp. sweet paprika
  

• 1 tsp. kosher salt
  

• 1/2 tsp. garlic powder
  

• Black pepper, to taste
  

• 6 English muffins, split
  

• 6 slices fontina cheese
  

• 1 tbsp. salted butter
  

• 6 large eggs
  

• Kosher salt and black pepper, to taste
  

• 12 slices tomatoes
  

• 2 oz. thinly sliced prosciutto
  

• 2 c. baby arugula
  

• 1/3 c. mayonnaise
  

Directions

• Preheat the pan: Place a baking sheet on the bottom oven rack and preheat the oven to 450°F. That way it's blazing hot when the potatoes land on it.
• Season the potatoes: Combine 2 lb. red new potatoes cut into 1-inch chunks and 1 large chopped onion in a large bowl. Drizzle with 3 tbsp. olive oil, sprinkle with 1 1/2 tsp. sweet paprika, 1 tsp. kosher salt, 1/2 tsp. garlic powder and plenty of black pepper, then toss well.
• Roast the potatoes: Spread the potato mixture on the hot baking sheet and roast for 20 to 25 minutes, tossing halfway through. They're ready when they're nicely browned and crispy.
• Toast the muffins: Meanwhile, put 6 split English muffins on a second baking sheet and bake on the top oven rack for about 4 minutes, until lightly toasted. Then remove the muffin tops and lay 1 slice of fontina cheese on each muffin bottom.
• Melt the cheese: Return the muffin bottoms to the oven for 1 to 2 minutes. Once the fontina has melted, pull them out and set them aside.
• Cook the eggs: Heat a large nonstick skillet over medium heat, add 1 tbsp. salted butter and let it melt. Crack in the 6 large eggs, season with salt and pepper, then cover and cook for about 4 minutes for set whites with runny yolks.
• Cut the eggs: Use a spatula or a round biscuit cutter to cut the eggs into 6 portions. That gives each sandwich its own neat egg.
• Assemble and serve: Top each muffin bottom with 2 tomato slices (12 in all), some of the 2 oz. prosciutto, an egg and a handful of the 2 c. baby arugula. Spread the muffin tops with the 1/3 c. mayonnaise, close the sandwiches and serve them with the potatoes.

Tools for this recipe

• Nordic Ware half sheet pan, OXO 4-sided box grater, Winco slotted fish spatula, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I swap the fontina for another cheese?

Gruyere, Swiss or provolone all melt well and work the same way here. Sharp cheddar is fine too, though it gives a bolder flavor than the mild, nutty fontina.

How do I store leftover sandwiches and potatoes?

Keep the potatoes in an airtight container in the fridge, and reheat them in a hot oven so they crisp back up. The assembled sandwiches don't hold up well, since the egg and tomato make the muffin soggy, so I'd only store the parts.

Can I make these ahead of time?

You can chop the potatoes and onion and slice the tomatoes a day ahead. Cook the eggs and toast the muffins just before serving, because that's where the texture comes from.

Can I cook the eggs without a skillet cover?

Yes, use a baking sheet or large plate as a lid, or just spoon a little hot butter over the whites as they set. Without any cover the yolks stay runnier and the tops take a bit longer to set.

What's the most common mistake with this recipe?

Putting the potatoes on a cold pan is the big one, since they steam and turn soft instead of crisping. Crowding the pan has the same effect, so spread them out in a single layer.