🥪 Bacon, Egg & Cheese Breakfast Sandwich
Ingredients
- 4 slices bacon
- 2 eggs
- 2 slices cheddar
- 2 english muffins or rolls
- Butter
Instructions
- Crisp bacon; toast and butter the muffins.
- Fry eggs in the bacon fat; top with cheese to melt.
- Stack egg and bacon on muffins.
Tips
- Start the bacon in a cold pan. It renders slowly and crisps evenly instead of the edges burning before the middle cooks.
- Fry the eggs in the bacon fat, not fresh butter. That is the entire reason this sandwich tastes better than the sum of its parts.
- Add the cheese to the egg while it's still in the pan and cover for 30 seconds. Steam melts it properly; cold cheese stacked on a hot egg doesn't.
Substitutions
- Bacon
- Sausage patties, ham, or halloumi for vegetarian. Turkey bacon works but renders almost no fat — add butter for the eggs.
- English muffins
- Bagels, brioche buns, sourdough, or a croissant. Anything sturdy enough not to collapse.
- Cheddar
- American melts best and is the classic deli choice. Gruyère, Swiss or pepper jack all work.
Storage & reheating
Meant to be eaten immediately. Crisping the bacon a day ahead makes a weekday version about 4 minutes' work. Assembled sandwiches can be wrapped and frozen a month — reheat from frozen at 350°F for 20 minutes.
Common questions
How do I get a runny yolk without raw white?
Cover the pan for the last minute. The trapped steam sets the top of the white while the yolk stays liquid.
Why is my bacon chewy instead of crisp?
Too hot, too fast. Low and slow renders the fat out, and that rendering is what makes it crisp. Don't crowd the pan either.
Can I make several at once?
Bake bacon on a sheet pan at 400°F for 15–18 minutes and cook eggs in a muffin tin at 350°F for 12. That scales to a dozen without standing at the stove.