If this is not the first time you check out our website, then you probably know that we love to eat breakfast very much. We don't say no to any delicious meal served in the morning, from breakfast sandwich recipes such as the Croque Madame to something more creamy like Eggs with Gravy.

In our house English Muffins are served every now and again. Usually, they serve as a base for some Eggs Benedict or something similar.

I actually wanted to do an English muffin sandwich for a very long time, but I always thought about that McDonald's wannabe breakfast sandwich, and it kind of ruined it for me.

However, recently I decided to take the matter into my hands. The result was so satisfying that we ended up eating this egg muffin sandwich more often than we thought.

• Usually, a breakfast muffin sandwich has a mix of cheese, eggs, some kind of sauce, and ham or bacon as a filling. Yet, I decided to do a meatless one. So I replaced the meat with some juicy baked onion as I used for the Homemade Calzone Pizza.
• So, make a cut horizontally, right in the middle of your onion. Take the rings out, coat them in salt, onion powder, paprika, and olive oil.

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• Place them on a baking tray lined with parchment paper and bake them in the preheated oven at 180 degrees Celsius (350 F) for 20 minutes. After 10 minutes, turn them on the other side. This way, you ensure they get caramelized on both sides.

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• The next step is to make some hash browns. So, grate the potatoes and place them in a kitchen towel.

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• Squeeze out as much water from them as possible. You want them to be dry, or else the hash brown won't become crispy. Salt them good.
• In a skillet, heat up your frying oil. Divide the potato mixture into 2 equal pieces. Using a spoon, carefully put them in the hot oil and let them cook for 4-5 minutes on one side or until golden and crispy.

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• Flip it on the other side, place the cheddar slices on the hash browns and let them get completely crispy for another 4-5 minutes.

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• While this happens, take a bowl and combine the mayo with the sriracha sauce. Leave it aside.
• The final step will be to cook the eggs. You can make normal sunny-side-up eggs, or you can try and keep them a little bit healthier. To do so, you can either poach them or steam them. However, some egg rings would help.

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• Great! Let's assemble this beauty. Split each muffin. Spread the sriracha mayo on both sides. Take a piece and place it on a plate. Top it with onion, one hash brown, the egg, and finish it with another muffing slice.

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• Repeat the process for the other muffin. Serve immediately.

Technically speaking, any sandwich that contains some kind of bread, cheese, eggs, and a sort of meat, can be considered a breakfast sandwich. However, things didn't always look like this. It was only after the American Civil War, this kind of meal started to grow in popularity.

Finally, you should know that the first-ever breakfast sandwich that appeared in a cookbook was no early than 1897.

* I personally baked my English muffins and made them slightly larger than normal. It helps to keep all the ingredients together, so if you do bake your own, try and do the same.

** Don't forget to tag us on Instagram when making these English Muffin Egg Sandwich.