3 Healthy Breakfast Sandwich Recipes To Start Your Day


Revamp your morning meal with these mouth-watering breakfast sandwiches. Skip the stale cereal and look to these recipes to fuel up before a busy day – in the tastiest way! We’ve got sweet and savoury options so nobody misses out 😋

Reviewed By: Lisa Donaldson, APD, M.Nutr&Diet, B.Edu

Mexican Morning Muffin

  •  1 Serve 
  •  5 min prep time
  •  5 min cooking
  •  314 Cal / serve

Mexican morning muffin


  • 1 Wholemeal English Muffin (67g), halved horizontally
  • 50g Canned Red Kidney Beans, Drained, rinsed & drained
  • 1/2 Tomato (83g), diced
  • 30g Avocado
  • 15g Reduced Fat Cheddar, grated
  • 1/2 Teaspoon Paprika


  1. Preheat a grill on medium-high heat. Place muffin cut-side up on a baking tray and toast until lightly golden.
  2. Roughly mash beans and spread onto muffin. Top with tomato, avocado and cheese. Sprinkle with paprika and freshly ground salt and pepper to serve.

Bacon & Egg Breakfast Sandwich

  •  1 Serve 
  •  10 min prep time
  •  10 min cooking
  •  336 Cal / serve

Bacon and Egg Sandwhich


  • 1g Olive Oil Spray
  • 15g Lean Bacon, trimmed of any visible fat
  • 1 Cage Free Egg (59g)
  • 1/2 Tomato (83g), thickly sliced
  • 30g Baby Spinach
  • 2 Slices Wholegrain Bread (80g)
  • 5g Reduced Fat Cheddar, grated


  1. Spray a non-stick frying pan with oil and heat over medium heat. Add bacon and cook for 2-3 minutes each side or until lightly browned. Transfer to a plate and cover with foil.
  2. Whisk egg in a small bowl with 2 teaspoons water. Add to frying pan and swirl to spread evenly. Season with freshly ground black pepper. Cook for 2 minutes until just set. Slide onto a plate.
  3. Spray frying pan lightly with oil again. Cook tomato for 2-3 minutes each side or until browned. Remove and set aside. Add spinach to frying pan and cook for 1-2 minutes, until wilted.
  4. Place a slice of bread onto plate. Top with spinach, tomato, bacon, egg and cheese. Place remaining bread on top to serve.

Raspberry & Ricotta Toasted Sandwich

  •  1 Serve 
  •  5 min prep time
  •  5 min cooking
  •  332 Cal / serve

Raspberry and Ricotta Toasted Sandwhich



  • 2 Slices Raisin Bread (80g)
  • 1 Teaspoons Butter, No Added Salt (6g)
  • 1 Teaspoons Honey (7g)
  • 40g Reduced Fat Ricotta
  • 50g Raspberries


  1. Use ½ teaspoon of butter to spread on each slice of bread. Turn 1 slice over, butter-side down. Drizzle honey over bread and spread over ricotta. Top with raspberries then remaining slice of bread, butter side up.
  2. Heat remaining ½ teaspoon butter in a large non-stick frying pan over medium heat. Toast the sandwich for 2 minutes each side or until golden. Cut in half to serve.

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Isabella Dugan
Isabella is a self-confessed writing and publishing nerd. There's nothing she won't learn and write about, in the hopes of educating, inspiring and challenging our member's mindset and their expectations. Isabella is an avid runner and has been playing team sports since the age of 4 and has been cooking and loving food since the age of 14 when she switched to a vegetarian diet (now vegan). So if you're in the market for a showstopping scrambled tofu recipe, hit her up.

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