There’s no better or smarter way to start the day than with a hot, delicious meal on a bun…or an English Muffin, or toasted bread, or a bagel, or a tortilla wrap. Breakfast sandwiches, no matter what holds them together, are the perfect way to start your day.
A thoughtfully prepared breakfast sandwich fuels your body with protein, healthy carbohydrates, veggies and great taste. And the best breakfast sandwich ideas are the ones that work for you.
It’s no surprise that these tasty breakfast sammies from Cabot team members feature The World’s Best Cheddar in its many delicious forms. Cabot Cheddar – whether Seriously Sharp or Habanero, Horseradish or New York Vintage – is the star player in these mouth-watering recipes.
We invite you to try any of our team’s tempting sandwiches or let your imagination take flight and create one of your own. Send us a picture of your creation. We’d love to see how your make a seriously scrumptious sammie.
Ave’s Croque Reuben
In March, as soon as the corned beef goes on sale, I buy all of it. Well, as much as I can fit in my freezer. It’s my favorite meat. And it’s good for every meal – including on a breakfast sandwich. I stepped it up for this challenge – and made a Croque Reuben! I made the beschamel sauce with Cabot White Oak Cheddar, and used all spice instead of nutmeg to season it, Thousand Island Dressing instead of mustard, rye bread, and leftover corned beef, sliced thin, instead of ham. Result: amazing.
Wendy’s Fried Egg w/Hatch Pepper Jelly and New York Vintage Cheddar on Rustic Bread
Every year when the New Mexico Hatch Peppers are available, we make jelly! It’s great on everything – and most of all with cheese and crackers. We give a lot of the jelly away, but I hoard some to last throughout the year. These overnight rustic white rolls are the perfect conduit for the jelly, an over-easy egg and some shredded New York Vintage Cheddar. Trust me on this.
Candace’s South-of-the-Border Breakfast Wrap
When it comes to breakfast, I like to head south. South of the border, that is. This breakfast wrap is a favorite around my house. It features light, fluffy scrambled eggs, a slice of crisp bacon, a dollop of quacamole -the spicy kind – and Cabot Jalapeño Lite50 Cheddar. Fresh, wholesome ingredients make this wrap not only totally yummy but also good for you. This is a breakfast sammie that will let you start you day with a little ¡olé!
Rachael’s Bagel Sammy
I love a veggie filled breakfast – I usually sauté whatever veggies I have in the fridge, and then stack on as much as possible – the more colorful, the better! Spice? Bring it on. I added a healthy dose of Sriracha and I shredded some of my favorite Cabot Habanero Cheddar to this awesome bagel sammy.
Nate’s Minimalist Breakfast Sandwich
Over medium egg, bacon, and melted cheese on a toasted english muffin. That’s all I need on a Sunday morning. Cabot Pepper Jack cheese melts like no other and the hints of hot pepper bring the punch needed to get the day going.
Mornings are always busy on the farm. The cows get fed before we do and then the rest of the day begins in a hurry, so before the kids head to school and The Farmer heads back to the barns breakfast has to happen in a hurry and it has to be enough to get everybody through to noontime. Breakfast sammiches are a staple and go to around here because they’re fast, easy, filling and tasty. One of our favorites is a grilled onion bagel, a schmear of some local, sweet and spicy mustard, and a fried egg with some melty, thin slabs of sweet & nutty Orne Meadows Cheddar.
Breakfast sandwiches are a fun way to make a hearty meal in the morning, that will stick with us for several hours outside on the farm. I grow basil in my garden every year and love pesto! Two tasty, open faced breakfast sandwiches each use brilliant green pesto and of course, Cabot cheese!
#1: Toasted whole grain bread, pesto, fried apple slices, fried egg, Cabot Seriously Sharp Cheddar.
#2: Toasted whole grain bread, pesto, fried egg, Cabot Premium Original 1919 recipe Lamberton Cheddar.
If you would like to learn more about Cabot Creamery Cooperative, get more delicious recipes, or take a virtual tour of some of our 1,200 farm families, click here. If you find a recipe that you love on our site, please rate and review it – we appreciate your feedback!
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Candace Karu reports on all there is to discover and love about food and farming as well as communicating Cabot’s mission to support community, volunteerism, and sustainability. Whether online, on air, or in person, her job is to amplify the passion and commitment of the 1200 farm families who own Cabot. When Candace is not representing Cabot, she lives, cooks, and works out in Cape Elizabeth, Maine.