Bacon, Egg & Cheese Recipe

Prep and cook bacon

If bacon is not already cooked, preheat oven to 400°F (200°C). Arrange 8 strips of bacon on a foil-lined baking sheet without overlapping. Bake 12–18 minutes until crisp to your liking. Transfer to paper towels to drain. If using skillet, cook bacon over medium heat 6–10 minutes, turning, then drain. Keep warm.

Toast bread or muffins

Split English muffins or lay bread slices on a toaster or skillet. Toast until golden and lightly crisp (about 2–3 minutes per side in a skillet over medium heat or in a toaster 1–2 cycles). Spread 1/2 tsp butter on each toasted piece while warm if desired.

Scramble or fold eggs

Crack 4 large eggs into a bowl. Add 2 tablespoons milk or water, 1 tsp salt, and 1/2 tsp black pepper. Beat until blended. Heat a nonstick skillet over medium-low and add 1 tsp butter. Pour eggs into the skillet and let them sit 10–15 seconds, then gently stir with a rubber spatula, pushing eggs from the edges to the center until just set but still moist, about 2–3 minutes. For folded/flat eggs (for easier sandwich assembly), you can cook eggs undisturbed until mostly set, then fold once. Remove from heat.

Assemble with cheese and bacon

Place one slice of cheese on the bottom toast or muffin half. Top with two bacon strips. Divide warm eggs evenly over the bacon (about 1 egg per sandwich). Top eggs with a second slice of cheese if you like extra melt.

Melt cheese and finish sandwich

Place the open sandwiches back in the warm skillet over low heat, cover with a lid or tent with foil, and heat 1–2 minutes until cheese is melted and everything is warmed through. Alternatively, place under a preheated broiler for 30–60 seconds—watch closely to avoid burning. Top with the remaining toast or muffin half. Add optional hot sauce or ketchup to taste.

Serve

Cut sandwiches in half if desired and serve immediately while hot.