Bacon Egg & Cheese Muffin Recipe

Toast muffins

Split the English muffins and lay cut-side up on a baking sheet. Lightly butter each cut side with the softened butter (about 1/2 tbs per half). Place under a preheated broiler or in a toaster oven and toast until golden and slightly crisp, about 2–4 minutes. Remove and keep warm.

Cook the bacon: heat a large skillet over medium heat and add 1 tsp vegetable oil if the bacon is very lean. Arrange the bacon slices in a single layer and cook until crisp, about 3–4 minutes per side depending on thickness. Transfer cooked bacon to a paper-towel-lined plate to drain and keep warm. Reserve 1–2 tsp of bacon fat in the pan for extra flavor (optional).

Make folded/scrambled egg portions

In a medium bowl, crack 8 large eggs and add 1 cup whole milk, 1 tsp salt, and 1 tsp black pepper. Whisk until combined and slightly frothy. Lightly grease a nonstick skillet or griddle with 1 tsp butter or a touch of reserved bacon fat and heat over medium-low. Pour a portion of the egg mixture into the skillet to make two large folded eggs at a time or cook as individual folded/scrambled portions: cook gently, stirring occasionally, until eggs are just set and creamy, about 3–4 minutes. For uniform portions for 8 muffins, divide the total cooked eggs into 8 equal portions (use a scale or measuring cup; total volume will be about 4 cups cooked, so ~1/2 cup per muffin). Keep the eggs warm and repeat until all egg mixture is cooked. Alternatively, cook eggs in a 9x13 pan baked at 350°F (175°C) for 12–15 minutes, then cut into 8 portions.

Prepare cheese slices: have 8 slices of cheddar or American cheese ready. If using grated cheddar to enhance melting, divide 1 cup grated among the 8 muffins (about 2 tbsp each) to sprinkle over the eggs before topping with the muffin top.

Assemble the sandwiches: place the bottom half of each toasted English muffin on a work surface. Portion approximately 1/2 cup of the cooked egg mixture onto each bottom half. Top the hot eggs with one slice of cheese (and a sprinkle of the grated cheddar, if using) so it begins to melt, then place one slice of cooked bacon (or fold two thin slices) on top of the cheese. Close with the muffin top.

Optional finish: If you prefer the cheese fully melted and the sandwich warmed through, place assembled sandwiches on a baking sheet and heat in a 350°F (175°C) oven for 5–7 minutes, or until cheese is melted and sandwiches are heated through. Alternatively, toast in a skillet, flat-pressing gently for 1–2 minutes per side.

Garnish and serve: brush the outside of the muffins with a little melted butter if desired and sprinkle chopped chives over the eggs. Serve immediately.