Print

Breakfast Sandwiches Recipe

Print Recipe

★★★★★

4.7 from 123 reviews

These hearty Breakfast Sandwiches feature crispy corn fritters filled with sweet corn, cheddar, and green onions, layered with fried eggs, bacon or sausage, avocado, and fresh arugula. Perfectly golden and flavorful, they are an exciting twist on a classic breakfast, combining savory and fresh ingredients for a satisfying morning meal.

Ingredients

Scale

Corn Fritters

  • 1 cup fresh sweet corn kernels (about 2 ears of corn)
  • 1 cup all-purpose flour
  • 1 large egg
  • 1/4 cup milk
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional for heat)
  • 1/4 cup finely chopped green onions
  • 1/4 cup grated cheddar cheese
  • Oil for frying (canola or vegetable)

Sandwich Fillings

  • 4 large eggs
  • 4 slices of crispy bacon or cooked sausage patties (optional)
  • Sliced avocado (to taste)
  • Fresh arugula (to taste)
  • Hot sauce (optional)

Instructions

  1. Make the Fritter Batter: In a mixing bowl, combine the fresh sweet corn kernels, all-purpose flour, one large egg, milk, baking powder, salt, black pepper, cayenne pepper if using, finely chopped green onions, and grated cheddar cheese. Stir gently until just combined, ensuring the batter is thick but still spoonable.
  2. Fry the Fritters: Heat about 1/4 inch of oil in a large skillet over medium heat. When the oil is sufficiently hot, drop spoonfuls of the corn batter into the skillet and gently flatten each into a patty shape with the back of the spoon. Cook each fritter for about 3 to 4 minutes per side, until golden brown and crispy. Use a slotted spatula to transfer the fritters onto a paper towel-lined plate to absorb any excess oil. Repeat with all batter portions.
  3. Cook the Eggs: Using the same skillet, add a little more oil if needed. Fry the eggs to your preference—sunny side up or over easy are ideal for these sandwiches as they provide a nice runny yolk to complement the fritters.
  4. Assemble the Sandwiches: On a serving plate, place one corn fritter as the base layer. Top this with a fried egg, then add a slice of bacon or a cooked sausage patty if desired. Add sliced avocado and a handful of fresh arugula on top. If you like extra heat, drizzle some hot sauce over the fillings, then cover the sandwich with another corn fritter to complete the stack.
  5. Serve and Enjoy: Serve the sandwiches immediately while warm to enjoy the contrasting textures and flavors at their best.

Notes

  • For a vegetarian version, omit the bacon or sausage and consider adding a vegan protein or more veggies instead.
  • You can prepare the corn fritters ahead of time and reheat in the oven to maintain crispiness before assembling.
  • If you prefer a milder flavor, omit cayenne pepper.
  • Use gluten-free flour to make this recipe gluten-free.
  • Adjust the oil temperature to medium-low if the fritters brown too quickly before cooking through.

Keywords: breakfast sandwich, corn fritters, fried eggs, bacon sandwich, savory breakfast, cheddar cheese, avocado sandwich

Find it online: https://cheframi.com/breakfast-sandwiches-recipe/