The bacon, egg, and cheese sandwich is a beloved breakfast classic that combines crispy bacon, fluffy eggs, and melted cheese between soft, toasted bread. It’s the perfect balance of savory, salty, and rich flavors, and it comes together in under 15 minutes. Whether you’re making it for a quick weekday breakfast or a leisurely weekend brunch, this recipe delivers a satisfying, diner-quality sandwich every time.
Ingredients
- 2 slices bacon (about 1.5 oz / 42 g)
- 2 large eggs
- 1 slice American cheese (or cheddar, about 0.7 oz / 20 g)
- 1 sandwich roll, bagel, or 2 slices of bread (e.g., brioche, sourdough)
- 1 tbsp (14 g) butter, softened
- Salt and black pepper, to taste
- Optional: hot sauce, ketchup, or mayonnaise, for serving
Instructions
- Place a large non-stick skillet over medium heat. Add the bacon slices in a single layer. Cook for 3–4 minutes per side, until browned and crispy. Transfer to a paper towel-lined plate. Pour off most of the bacon fat from the skillet, leaving about 1 teaspoon (5 ml) for the eggs.
- While the bacon cooks, split the roll or bread and spread the cut sides with butter. Toast the bread in a toaster or in a separate dry skillet over medium heat until golden, about 1–2 minutes. Set aside.
- In a small bowl, crack the eggs and whisk with a fork until the yolks and whites are combined. Season with a pinch of salt and pepper.
- Return the skillet to medium-low heat. Pour in the eggs. Let them set for about 30 seconds, then gently stir with a spatula, pushing the cooked edges toward the center. Cook until the eggs are softly scrambled and just set, about 1–2 minutes. The eggs should be moist but not runny. (For a folded egg, pour the eggs into the skillet and let them set into a round, then flip once and cook for another 30 seconds.)
- Place the cheese slice on one half of the toasted bread. Pile the scrambled eggs on top, then add the crispy bacon. Close the sandwich with the other bread half.
- If you like a melty, pressed sandwich, return the assembled sandwich to the skillet over medium-low heat for 1–2 minutes per side, pressing gently with a spatula, until the cheese melts and the bread is golden and crisp. Serve immediately.
Tips
- Use thick-cut bacon for extra chew and flavor, but note it may take a minute or two longer to crisp. For a leaner option, use turkey bacon, but reduce cooking time and add a little oil to the pan.
- Don’t overcook the eggs – they should be just set but still soft. If you prefer a firmer egg, cook for an extra 30 seconds, but avoid browning them.
- Toast the bread well – a sturdy, toasted base prevents sogginess from the eggs and bacon fat. If using a soft roll, toasting is essential.
- Customize the cheese – American melts best, but cheddar, Swiss, or pepper jack all work. For a sharper flavor, use aged cheddar.
Serving Suggestions
Serve the sandwich hot with a side of fresh fruit, hash browns, or a simple green salad. It also pairs well with a cup of coffee, orange juice, or a cold glass of milk. For a hearty brunch, add a side of roasted potatoes or a fruit smoothie.
Variations
- Bagel version: Use a toasted bagel (plain, everything, or sesame) for a chewier texture.
- Spicy kick: Add sliced jalapeños or a drizzle of sriracha before closing the sandwich.
- Veggie add-ins: Sauté sliced mushrooms, bell peppers, or spinach in the skillet before adding the eggs.
- Avocado bacon egg and cheese: Mash half an avocado and spread it on the bread before assembling.
- English muffin version: Use a toasted English muffin for a lighter, classic breakfast sandwich.
Storage and Reheating
If you have leftovers, wrap the sandwich tightly in foil or plastic wrap and refrigerate within 2 hours of cooking. It will keep for up to 3 days. To reheat, unwrap and place on a baking sheet in a 350°F (175°C) oven for 5–7 minutes, or until hot and the cheese is melted. You can also microwave on a paper towel for 30–45 seconds, but the bread may become soft. For best results, reheat in a toaster oven or skillet to restore crispness.
Frequently Asked Questions
Can I use liquid eggs instead of fresh eggs? Yes, use 1/4 cup (60 ml) of liquid eggs per large egg. They work well in scrambled form, but they may be slightly less fluffy.
What is the best bread for a bacon egg and cheese? A sturdy roll like a kaiser, brioche bun, or sourdough slice holds up best. Soft white bread can become soggy, so toast it well.
Can I make this sandwich ahead of time? Yes, assemble the sandwich, wrap it in foil, and refrigerate for up to 3 days. Reheat in an oven or toaster oven to maintain texture.
Is it safe to eat eggs that are slightly runny? The USDA recommends cooking eggs until the yolk and white are firm. For scrambled eggs, cook until they reach 160°F (71°C) to ensure safety. If you prefer soft eggs, use pasteurized eggs to reduce risk.
How do I prevent the sandwich from being greasy? Drain the bacon on paper towels and pour off excess bacon fat from the skillet before cooking the eggs. Also, avoid adding extra butter to the bread if you’re toasting it in a pan.
Can I use turkey bacon or sausage instead? Yes, turkey bacon is a leaner option, but it may need a little oil to crisp. Cooked sausage patties also work well – just cook them until they reach 160°F (71°C) for ground meat.
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