Bacon Egg and Cheese Breakfast Sandwich
20 min
|
easy
|
high-protein
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 5 min | 15 min | 20 min |
Introduction
This classic bacon, egg, and cheese breakfast sandwich is savory, melty, and perfectly satisfying for busy mornings.
It comes together quickly with simple ingredients, making it ideal for grab-and-go breakfasts or a relaxed weekend brunch.
Ingredients (2 servings)
Ingredients
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How to Make Bacon Egg and Cheese Breakfast Sandwich
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Prep ingredients and muffins
Split the English muffins if not already split, and have all ingredients measured and ready.
Start preheating your toaster or toaster oven to toast the muffins later.
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Cook the bacon
Place the bacon slices in a cold skillet in a single layer, without overlapping.
Set the skillet over medium heat and cook the bacon until crisp, about 8 to 10 minutes, turning occasionally.
Adjust the heat as needed so the bacon browns evenly and does not burn.
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Drain bacon and ready the pan
Transfer the cooked bacon to a paper towel lined plate to drain excess fat.
Pour off most of the bacon fat, leaving about one teaspoon in the skillet, then add the butter.
Let the butter melt over medium heat so the pan is evenly greased for the eggs.
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Cook the eggs
Reduce the heat to medium low so the eggs cook gently without tough edges.
Crack the eggs into the skillet, spacing them apart so they do not run together.
Sprinkle the eggs lightly with salt and black pepper.
Cook until the whites are set and the yolks are done to your liking, 3 to 5 minutes.
For firmer yolks, cover the skillet with a lid during the last minute of cooking.
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Toast, melt, and assemble
Toast the English muffin halves until golden while the eggs finish cooking.
During the last minute of cooking, place one slice of cheese over each egg to melt.
Place the toasted muffin bottoms on plates and top each with two slices of bacon.
Carefully slide a cheesy egg onto each stack, then cap with the muffin tops.
Serve the sandwiches hot so the cheese stays soft and melty.
Substitutions
- Cheddar cheese -> American cheese
- Swap the cheddar for American slices if you want an ultra gooey, classic fast-food style melt. The flavor is milder and creamier, which lets the salty bacon and buttery muffin stand out more.
- Bacon -> turkey bacon or veggie bacon
- Use turkey bacon or a plant-based bacon if you prefer something lighter or pork free. You still get a crisp, smoky bite, but with less richness and a slightly leaner feel.
- English muffins -> toasted bagels or sandwich rolls
- Switch the English muffins for toasted bagels or soft sandwich rolls for a heartier handheld. The texture becomes chewier or fluffier, which changes the vibe but still holds the egg and cheese beautifully.
Tips
- Start bacon in a cold skillet
- Starting bacon in a cold skillet helps the fat render slowly, which gives you evenly crisp strips. If the pan is hot from the start, the meat can seize and toughen before the fat has time to melt.
- Use the right pan for eggs
- A nonstick skillet or a well seasoned cast iron skillet makes cooking eggs much easier. If eggs stick in your regular pan, add a touch more butter and lower the heat a little.
- Control yolk doneness
- For runny yolks, leave the eggs uncovered and cook just until the whites turn opaque. For firm yolks, break the yolk with the spatula right after cracking and cook a minute or two longer.
- Get the cheese extra melty
- Once you add the cheese to the eggs, cover the skillet with a lid for 30 to 60 seconds. The trapped steam melts the cheese evenly without overcooking the egg whites.
- Toast muffins right before assembling
- Toast the muffins at the very end so the cut sides stay crisp, not soggy. This contrast in texture makes the simple sandwich feel more special and restaurant worthy.
Nutrition Facts *
| Energy | 622 | kcal |
|---|---|---|
| Protein | 35 | g |
| Total Fat | 39 | g |
| Carbohydrates | 26 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I keep the eggs from sticking to the pan?
- Make sure the skillet is well greased with the bacon fat and butter before adding the eggs. Keep the heat at medium low and give the eggs a moment to set before you try to move them.
- Can I make these breakfast sandwiches ahead of time?
- You can assemble the sandwiches, wrap them tightly in foil, and refrigerate them for up to one day. Reheat in a 350°F oven until warmed through, about 10 to 15 minutes. The yolks will be fully cooked after reheating, so skip runny yolks if you plan to hold them.
- What if my cheese is not melting on the eggs?
- Cover the skillet with a lid for a short time to trap steam around the cheese. You can also turn the heat to low and give it another minute, watching that the eggs do not overcook.
Serving Suggestions
This bacon, egg, and cheese sandwich is lovely with hot coffee and a bowl of fresh fruit.
For a fun twist, set out hot sauce, sliced avocado, or pickled jalapeños so everyone can build a signature version.
Reviews
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Ann, New York, NY: hi, i made these breakfast sandwiches this morning and they were really good 😍 i used thick cut bacon and a little extra cheddar too. I think next time i'll toast the muffins a bit longer since i like them more crispy 😄 i will def make again...this one is going in my file!!! thank you for sharing it.
: Glad it hit the spot, Ann!
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