Breakfast & Brunch · Free recipe
Bacon Egg and Cheese Breakfast Sandwich
Crispy bacon, a fried egg, and gooey melted cheese tucked into a toasted, buttery English muffin. This handheld classic beats any drive-through.
Step 1
Set a skillet over medium heat and lay in the bacon slices. Cook for 3 to 4 minutes per side until crisp and browned, then move them to a paper-towel-lined plate.
Step 2
Pour off most of the bacon grease, leaving about 1 teaspoon in the pan for flavor.
Step 3
Toast the English muffin halves until golden, either in a toaster or cut-side down in a dry skillet for 1 to 2 minutes.
Step 4
Spread the toasted muffins with softened butter and set them aside on two plates.
Step 5
Keep the skillet over medium heat. Crack each egg into the pan, spacing them apart.
Step 6
For a firm sandwich egg, break the yolk gently with the edge of your spatula and sprinkle with salt and pepper.
Step 7
Cook the eggs for about 2 minutes until the whites are set on the bottom, then flip each one carefully.
Step 8
Immediately lay a slice of cheese over each egg and cook for 1 more minute so the cheese melts and the egg cooks through.
Step 9
Break each cooked bacon slice in half so the pieces fit neatly on the muffin.
Step 10
Build each sandwich: place a cheesy egg on the bottom muffin half, top with two half-slices of bacon, then close with the top muffin half.
Step 11
Press down gently so the sandwich holds together, then serve warm right away.
Tips from the test kitchen
- Melting the cheese directly over the hot egg makes it extra gooey and glues the sandwich together.
- Wrap the sandwich in parchment or foil for a few minutes to let it steam and settle before eating.
