Breakfast Muffin Bento

Breakfast sandwich and apple slices with a container of ketchup in a bento box.
Prep Time: 
2 minutes prep time, 8 minutes cook time
Number of Servings: 
Recipe Source: 
Bento: Over 50 Make-Ahead, Delicious Box Lunches , Yuko, Noriko, FRONTLIST | On Sale Date: September 1, 2020, ISBN: 9781631067303, Race Point Publishing


To Make This Bento

  • Breakfast Muffin (see recipe below)
  • Red plum or other seasonal fruits
  • Ketchup (optional)

Breakfast Muffin

  • 2 slices Cheddar cheese
  • 2 English muffins, split
  • 1 teaspoon vegetable oil, divided
  • 2 to 4 slices Canadian bacon
  • 12 teaspoon butter
  • 2 large eggs
  • 18 teaspoon salt
  • Pinch black pepper
  • 12 cup (10 g) baby spinach
  • 12 tomato, cut into 12-inch-thick (13 mm) slices
  • 1 cup (33 g) alfalfa sprouts


  • Skillet


  1. Place a cheese slice on the 2 bottom halves of the English muffins. Lightly toast all 4 muffin halves.
  2. Heat 12 teaspoon of the oil in a medium skillet over medium heat. Add the Canadian bacon and cook, turning a couple times.
  3. While the bacon is cooking, in a small skillet, heat the remaining 12 teaspoon oil and the butter over medium heat and make scrambled eggs. Season with the salt and pepper.
  4. On each toasted muffin bottom half with cheese, put half of the scrambled eggs, bacon slice(s), spinach, tomato, and alfalfa sprouts. Top with the other muffin halves.


A breakfast muffin is the kind of sandwich that you often see at fast-food restaurants and coffee shops: eggs and other fillings between toasted English muffins. It is usually eaten for breakfast,but it works for lunch too. If you are having a typical American breakfast in the morning, make extra eggs and bacon to make this sandwich—it is a quick and easy way to fix your lunch.

Plan Ahead

  • Choose vegetables that are already cut or that don’t need too much prep (such as baby spinach) to save time when making your lunch in the morning. Also, it is a good idea to keep your fruits washed (except for berries—they get moldy fast) and in the refrigerator ready to eat.


Yuko and Noriko

Yuko and Noriko launched in 2012 to show the world how to make fresh, simple, and tasty Japanese meals that can be prepared at home by everyone. Yuko and Noriko grew up in Japan watching their mothers and grandmothers prepare food at home. Norika is also a professionally trained pastry chef. They create recipes based on those memories, as well as their own years of experience cooking at home for their families. They both live in San Diego, California.