Bacon, Egg And Cheese Sandwich Recipe

Toast and butter

Split the English muffins or rolls and toast them until golden. Spread 1/2 tbs unsalted butter on the cut sides of each toasted half while warm. Set aside, cut-sides up.

Assemble

Place one slice of cheddar on the bottom half of each toasted muffin/roll. Reserve remaining cheese for the top half if you prefer extra cheesiness. Layer 2 cooked bacon strips over the cheese on each sandwich.

If using tomato or spinach, add tomato slices and spinach on top of the bacon before adding the egg.

Whisk eggs

Crack 2 large eggs into a bowl per two sandwiches (scale up if making more). Add 1 tbs milk, 1 tsp salt, and 1/4 tsp black pepper. Whisk until fully combined and slightly frothy.

Cook eggs

Heat a nonstick skillet over medium-low heat. Add 1 tsp vegetable oil or butter and swirl to coat. Pour the whisked eggs into the pan. Let sit undisturbed for about 15–20 seconds, then gently stir with a spatula, pulling cooked edges to the center, creating soft curds. Continue cooking 1–2 minutes until eggs are just set but still moist — do not overcook. Taste and adjust seasoning if needed.

Melt cheese

Divide the cooked eggs between the prepared bottom halves on top of the bacon. Place the remaining cheddar slices on top of the eggs. If you want the cheese more melted, cover the skillet briefly or place assembled bottoms under a broiler for 20–30 seconds just until cheese softens.

Top each sandwich with the toasted muffin/roll top. If desired, spread hot sauce or ketchup on the top half before closing.