This savory breakfast sandwich packs a southern-inspired punch with rich, homemade pimento cheese and crispy-edged, runny-yolk eggs. Creamy, tangy, and just a little spicy, the pimento cheese is spread onto toasted Thomas’® Buttermilk English Muffins for the perfect balance of texture and flavor. Finished with a dash of smoked paprika, each bite is bold, satisfying, and full of morning comfort.

Quick Info

⏱️ 40 min • 🍽️ 6 servings • ⭐ 100%

Nutrition

809 cal • 42g protein • 10g carbs • 66g fat

Tags

[Low-Carb] • [Breakfast] • [Under 45 Minutes] • [Under 1 Hour] • [High-Protein] • [Low-Sugar]

Ingredients

• 2 (8-ounce) cream cheese blocks, cut into 2-inch cubes and softened
• ¼ cup mayonnaise
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon ground cayenne pepper
• 4 cups shredded sharp cheddar cheese, divided
• 2 (4-ounce) jars diced pimiento peppers, well-drained
• 1 medium jalapeño, ribs and seeds removed
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• ¼ cup neutral cooking oil (such as canola oil), divided
• 6 large eggs
• 1 (6-count) package of Thomas'® Buttermilk English Muffins, split and toasted
• Smoked paprika, to taste

Instructions Preview

1. Make the pimento cheese: Puree the cream c…
2. Add the pimiento peppers, jalapeno, and re…
3. Heat 2 tablespoons of the oil in a large s…

…and 2 more steps

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Recipe by: Thomas’® • From: Tasty