Bacon Egg Cheese Breakfast Sandwich
Kickstart your morning with the ultimate Bacon Egg Cheese Breakfast Sandwich—an irresistible combination of crispy thick-cut bacon, fluffy seasoned eggs, and gooey cheddar cheese, all beautifully stacked on toasted English muffins. In just 20 minutes, you can bring diner-quality breakfast to your table with this easy, one-skillet recipe. A touch of butter lends a rich, golden crisp to the sandwich, while the bacon adds smoky crunch and the cheese melts into creamy perfection. Perfect for busy mornings or leisurely weekend brunches, this handheld classic is satisfying, flavorful, and endlessly comforting. Serve it hot, and watch it become your go-to breakfast sandwich!
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Recipe Information
Ingredients
- 4 pieces thick-cut bacon strips
- 2 large eggs
- 2 slices cheddar cheese
- 2 whole English muffins
- 2 tablespoons butter
- 0.25 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Preheat a non-stick skillet over medium heat.
Add bacon strips to the preheated skillet and cook for about 3-4 minutes per side or until crispy. Remove bacon from the skillet and place on paper towels to drain excess fat.
While the bacon is cooking, split and toast the English muffins to your liking using a toaster or oven.
In a small bowl, crack and beat the eggs slightly with a fork, adding salt and black pepper to taste.
Wipe out the skillet with a paper towel, and melt 1 tablespoon of butter over medium heat.
Pour the beaten eggs into the skillet, and cook for about 2 minutes, gently stirring and lifting the edges to allow uncooked egg to flow underneath.
Once the eggs are just set but still slightly runny, fold them over into an omelet shape and cook for an additional minute. Remove eggs from the skillet.
Return the skillet to the heat and melt the remaining tablespoon of butter.
Place the bottom halves of the toasted English muffins into the skillet.
Layer each muffin half with a slice of cheddar cheese, half of the cooked eggs, 2 slices of bacon, and top with the other muffin half.
Cook the assembled sandwiches in the skillet over medium-low heat, pressing gently to help the cheese melt. Toast for about 1-2 minutes per side.
Remove from skillet and serve immediately, enjoying your perfectly made bacon, egg, and cheese breakfast sandwich.
Nutrition Facts
Calories |
736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.4 g | 61% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 293 mg | 98% | |
| Sodium | 1728 mg | 75% | |
| Total Carbohydrate | 44.6 g | 16% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 6.2 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 200 mg | 15% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 378 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
