I am a busy student, trying to balance classes, work, and an internship, so I am often eating on the go. I was planning out my meals for the week and decided that breakfast sandwiches would be a great option. They’re portable and easily customizable with your choice of protein, toppings, and bun… and the best part? They freeze and reheat beautifully.
But this decision got me thinking… Could I make my breakfast sandwiches at home for cheaper and make them healthier than grabbing one from the drive-thru? So, I put it to the test.
I prepped sandwiches with breakfast sausage, eggs, and cheese on an English muffin, then compared what I paid per sandwich in groceries to what I’d pay at a few popular chain restaurants. I was shocked to find that the average cost of a similar sandwich was about $5.50. My homemade version? Less than half the cost at $1.79 per sandwich.
And it wasn’t just my wallet that came out ahead. By using a whole-wheat English muffin, I was able to double my whole grain and dietary fiber intake. Plus, my sandwiches at home had about half the saturated fat compared to their drive-thru counterparts.
So not only am I saving money, but I’m also making it easier to hit my nutrition goals, all while enjoying one of my favorite breakfasts.
If you’re looking to cut down on eating out or want a simple way to make healthier swaps without sacrificing flavor, I can’t recommend homemade breakfast sandwiches enough. They’re quick, delicious, and a small change that pays off in a big way.
Written by Jordan Laufenberg
Jordan Laufenberg is a graduate student and dietetic intern with Iowa State University’s Master of Professional Practice in Dietetics program. In her free time, she enjoys cooking/baking, playing golf, and spending time with her friends.
