6 Tips for Tastier Breakfast Sandwiches

Few things are more satisfying than a properly made breakfast sandwich. Not just the grab-and-go variety you scarf on a commute, but the one you still think about. You know, the bacon, egg and cheese from a corner bodega after a night out, or that greasy-spoon masterpiece that made your post-college road trip feel like a pilgrimage. A great breakfast sandwich hits all the notes: salty; cheesy; eggy; toasty; a little messy. And crucially, it should feel like a meal, not a snack.

Our HexMuffin Breakfast Sandwich doubles down on that ambition with a two-egg patty, crispy Canadian bacon, spicy mayo and pickled peppers, all tucked into butter-griddled English muffins. It’s made for mornings when you want to show off (or just treat yourself) and built entirely on our Double Burner Griddle. With the help of our new egg rings, part of the new Griddle Tool Set, those perfect rounds of golden egg are no longer the stuff of brunch fantasy.

1. Max Out Your Griddle Real Estate

Most recipes have you toast the English muffins first, then exile them to the sidelines while everything else cooks. The result? Cold carbs playing catch-up to your perfectly cooked eggs. Instead, stretch out and take full advantage of the Double Burner Griddle's generous surface area. Start by griddling the muffins until golden and crisp, then sandwich them back together and slide them to the back of the griddle to stay warm. Move the Canadian bacon to the front half and let it sizzle until the edges start to curl. Once crisped, nestle the slices between the bread halves like little insulation blankets. Now the front is clear for the egg molds. By the time your eggs are cooked and stackable, every element is still warm and ready to assemble. No cold muffins, no sad cheese melts—just a sandwich firing on all cylinders.

2. Make It a Double

Sure, you can slide two fried eggs onto an English muffin and call it breakfast—but odds are you’ll spend more time chasing runaway yolk than actually eating. Enter our new egg rings. Designed to sit flush on the Double Burner Griddle, the rings hold not just one but two eggs, creating a generous patty with tidy edges and structural integrity. You get all the richness of a double egg without the mess or the mid-bite collapse. Use a small offset spatula to release the eggs from the ring mold and flip them to cook through.

3. Butter First, Then Toast

Dry muffins are a missed opportunity. Rather than adding butter to the griddle—where it tends to vanish or pool at the edges before the muffins hit—spread softened butter directly on the cut sides of your English muffins before toasting. You’ll get deep, even browning and a crisp texture that holds up beautifully to the layered richness of eggs, Canadian bacon and spicy mayo. Plus, toasting ahead helps shield against sogginess when everything comes together.

4. Bacon It Crispy

Warm Canadian bacon is fine. But griddled Canadian bacon? That’s a power move. A quick brush of butter on the hot surface gives the slices a chance to sear and crisp at the edges, transforming them from flat and floppy to savory, textural gold. Just a short sizzle on both sides is all it takes to punch up the flavor (and make your sandwich a lot more interesting).

5. Heat, Squared

Spicy mayo and pickled peppers bring the kind of complexity that makes a breakfast sandwich feel like more than a morning formality. Stir your favorite hot sauce into mayo, then add a dash of fish sauce for depth and umami. Top it off with pickled hot peppers for a double hit of heat and the acidity needed to cut through all that salty, buttery richness.

6. More Cheese, Please

Few things are more tragic than a breakfast sandwich that skimps on cheese. At home, there’s no reason to hold back. Our recipe uses two slices instead of one to guarantee full coverage. If square slices sliding off the edges aren't your vibe, grab an egg mold before cooking and use it to stamp out rounds of cheese. You’ll get a tidy melt that perfectly matches your egg patty. (And yes, you absolutely should eat the scraps, or stack them right back on top.)

Our HexMuffin Breakfast Sandwich makes four, great for a crowd. But if you’d prefer to include them in your weekly meal prep on Sundays, the cooked and assembled sandwiches will keep up to 3 days in the fridge. Wrap them in parchment paper and microwave until hot before eating.

Boom: Breakfast is served, and you don't even need to tip a server.