Classic Bacon Egg and Cheese Breakfast Sandwiches

Classic Bacon Egg and Cheese Breakfast Sandwiches

Crispy bacon, a griddled egg, and melted cheese stacked on a toasted roll.

Total 25 min Makes 4 servings Calories 420/serving

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

  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.

Rate this recipe

★ 3.8 (1)

Classic 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. 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. 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. 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. 4

    Place a slice of American cheese on top of each egg and cover the skillet for 1 minute to melt.

  5. 5

    Assemble each sandwich with a cheesy egg and two bacon strips between the toasted muffin halves. Serve immediately.