Lobster Frittata Breakfast Sandwiches

Whip up a brunch delight with these Lobster Frittata Breakfast Sandwiches. Prepare a hearty blend of eggs, cheese, herbs, and scallions combined with tender, cooked lobster, all baked to perfection. Serve atop toasted English muffins generously spread with rich garlic butter.

Brought to you by @mainely_flour

Lobster Frittata Breakfast Sandwich

Servings: 6


  • 1 Cup Cooked Lobster
  • 4 Scallions, thinly sliced – whites/light greens separated from dark greens
  • 1 Tbsp Unsalted Butter
  • 6 Large Eggs
  • 1/4 Cup Heavy Cream
  • 2/3 Cup Shredded Cheddar or Gruyere Cheese
  • 3/4 Teaspoon Salt
  • 1/4 Teaspoon Ground Black Pepper
  • 1 Tbsp Fresh Dill, finely chopped
  • 2 Tbsp Chives, thinly sliced
  • Garlic Butter Spread
  • 6 English Muffins, split in half
  • 1/2 Cup Chopped Salad Greens


  1. Thaw the lobster according to the package instructions, and pat dry.
  2. Preheat oven to 350°F and grease a small rectangular (7”x9”) or 8” square pan with cooking spray.
  3. Chop or break the lobster into bite-sized pieces.
  4. Melt butter in a small pan over medium heat. Sauté scallion whites/light greens until starting to brown, about 2-3 minutes. Transfer to a dish to cool, leaving any melted butter behind in the pan.
  5. In a large bowl, whisk the eggs until frothy. Add the heavy cream, cheddar cheese, scallion greens, sautéed scallions, salt, pepper, and dill and whisk until combined.
  6. Pour the mixture into the prepared pan and bake for 20-25 minutes until set. Avoid using convection bake; the frittata should puff up and slightly pull away from the pan edges, and the center should be just set with no jiggle.
  7. Sprinkle the frittata with chives and cool on a wire rack. Slice into 6 pieces.
  8. Toast or pan-fry the English muffins to your preferred doneness. Quickly spread garlic butter on the cut sides of each. Layer the bottom half of the English muffins with a slice of frittata, chopped greens, and the top half. Enjoy!
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