Bacon Egg and Cheese Breakfast Sandwiches
Crispy bacon, a griddled egg, and melted cheese stacked on a toasted roll.
Dietary
Nut free
Allergens
Dairy, Eggs, Wheat
This diner-style breakfast sandwich layers crisp bacon, a runny-yolked fried egg, and melted American cheese between a toasted English muffin or roll. It comes together in under thirty minutes, making it a solid option for weekend brunch or a hearty grab-and-go breakfast.
Ingredients
- 8 bacon strips
- 4 large eggs
- 4 English muffins, split
- 4 slices American cheese
- 1 tablespoon unsalted butter, softened
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Method
-
Lay the bacon strips in a cold 9-inch skillet and cook over medium heat, turning occasionally, until crisp, about 8 minutes. Transfer to a paper towel-lined plate.
-
Pour off all but 1 tablespoon of bacon fat from the skillet. Split and butter the English muffins, then toast them cut-side down in the skillet until golden, about 2 minutes. Set aside.
-
Crack the eggs into the skillet, season with salt and pepper, and fry until the whites are set but the yolks are still soft, about 3 minutes.
-
Place a slice of American cheese on top of each egg and cover the skillet for 1 minute to melt.
-
Assemble each sandwich with a cheesy egg and two bacon strips between the toasted muffin halves. Serve immediately.
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Bacon Egg and Cheese Breakfast Sandwiches
This diner-style breakfast sandwich layers crisp bacon, a runny-yolked fried egg, and melted American cheese between a toasted English muffin or roll. It comes together in under thirty minutes, making it a solid option for weekend brunch or a hearty grab-and-go breakfast.
25 min 4 servings 420 cal
Ingredients
- 8 bacon strips
- 4 large eggs
- 4 English muffins, split
- 4 slices American cheese
- 1 tablespoon unsalted butter, softened
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Method
- 1
Lay the bacon strips in a cold 9-inch skillet and cook over medium heat, turning occasionally, until crisp, about 8 minutes. Transfer to a paper towel-lined plate.
- 2
Pour off all but 1 tablespoon of bacon fat from the skillet. Split and butter the English muffins, then toast them cut-side down in the skillet until golden, about 2 minutes. Set aside.
- 3
Crack the eggs into the skillet, season with salt and pepper, and fry until the whites are set but the yolks are still soft, about 3 minutes.
- 4
Place a slice of American cheese on top of each egg and cover the skillet for 1 minute to melt.
- 5
Assemble each sandwich with a cheesy egg and two bacon strips between the toasted muffin halves. Serve immediately.
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