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Bacon, Egg and Cheese Sandwiches for Sunday Breakfast

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Written By Hayyat

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This Bacon, Egg, and Cheese Sandwich is a classic breakfast that never goes out of style. The crispy bacon adds a savory crunch, the eggs are soft and fluffy, and the cheese melts perfectly, creating a rich and satisfying bite. Whether you’re making it for yourself or for the whole family, this recipe is sure to please.


Ingredients:

  • 4 large eggs (or more depending on how many sandwiches you want to make)
  • 4 slices of bacon
  • 4 slices of cheese (cheddar, American, or your preferred cheese)
  • 4 English muffins or sandwich rolls (you can also use regular bread)
  • 2 tablespoons butter (for frying eggs and toasting the bread)
  • Salt and pepper, to taste
  • 1 tablespoon milk (optional, for fluffier eggs)
  • 1/2 teaspoon hot sauce or ketchup (optional, for added flavor)
  • Fresh herbs (optional, for garnish)

Instructions:

Step 1: Cook the Bacon (10-12 minutes)

  1. Preheat a Skillet:
    Heat a large skillet over medium heat. You can also use a griddle if you’re cooking multiple sandwiches at once.
  2. Cook the Bacon:
    Lay the bacon strips in the skillet, being careful not to overcrowd them. Cook for 6-8 minutes, turning occasionally, until the bacon is crispy and golden brown. You can adjust the heat if necessary to avoid burning the bacon.
  3. Drain the Bacon:
    Once the bacon is crispy, transfer it to a paper towel-lined plate to drain off any excess grease.
  4. Reserve Bacon Grease:
    Keep a small amount of the bacon grease in the pan for cooking the eggs later (about 1 tablespoon). If there’s too much grease, you can discard some, but the flavor will add to the eggs.

Step 2: Toast the Bread (5 minutes)

  1. Toast the Muffins or Bread:
    While the bacon is cooking, slice your English muffins or sandwich rolls in half. Spread a thin layer of butter on the cut sides of the bread (optional) and place them face down on a separate skillet over medium heat. Toast them for about 2-3 minutes, until golden brown and crispy.
  2. Set Aside:
    Remove the toasted bread from the skillet and set it aside. If you’re using regular bread, you can toast it in a toaster or on the skillet, as you prefer.

Step 3: Scramble the Eggs (5-7 minutes)

  1. Whisk the Eggs:
    Crack the eggs into a bowl and whisk them well with a pinch of salt and pepper. If you want fluffier eggs, you can add a tablespoon of milk to the eggs while whisking.
  2. Cook the Eggs:
    In the same skillet that you used for the bacon (with the leftover bacon grease), melt 1 tablespoon of butter over medium heat. Once melted, pour in the eggs. Let them cook undisturbed for a few seconds, then gently stir with a spatula. Continue stirring occasionally until the eggs are soft and slightly scrambled, about 3-5 minutes. Make sure not to overcook them, as you want them to remain creamy and tender.

Step 4: Assemble the Sandwiches (2-3 minutes)

  1. Add Cheese:
    Once the eggs are scrambled and still a bit soft, place a slice of cheese over the eggs and let it melt for about 1 minute. You can also cover the skillet with a lid to help the cheese melt faster.
  2. Assemble the Sandwiches:
    Place the cooked eggs and cheese on the bottom half of the toasted bread or muffin. Add two strips of crispy bacon on top of the eggs, and then cover with the top half of the bread or muffin.
  3. Serve:
    Serve the bacon, egg, and cheese sandwiches immediately while the cheese is melted and everything is warm. Optionally, you can garnish with fresh herbs or drizzle with hot sauce or ketchup, depending on your preference.

Time and Temperature:

  • Prep Time: 5-10 minutes
  • Cook Time: 15-20 minutes
  • Total Time: 20-25 minutes
  • Skillet Temperature: Medium heat for bacon and eggs

Notes:

  1. Cheese Options:
    You can use any cheese you like for this sandwich. Cheddar and American are classic choices, but you can also try Swiss, pepper jack, or even a creamy goat cheese for a different flavor profile. Feel free to experiment with different combinations!
  2. Egg Options:
    If you prefer your eggs cooked differently, you can fry or poach them instead of scrambling them. A fried egg with a runny yolk can add extra richness to your sandwich, or a poached egg will provide a delicate, soft texture.
  3. Bread Options:
    While English muffins are a popular choice for breakfast sandwiches, you can use any bread you like—bagels, croissants, or even a toasted brioche bun would work beautifully for this recipe. The key is to make sure the bread is sturdy enough to hold up to the eggs and bacon.
  4. Add-Ins:
    Customize your sandwiches with extra ingredients like sautéed onions, avocado slices, spinach, or tomatoes for added flavor and texture. These additions can elevate the sandwich and make it even more filling.
  5. Make Ahead:
    If you’re preparing these sandwiches for a crowd or want to make them ahead of time, you can cook the bacon and eggs in advance and store them in the refrigerator. When you’re ready to serve, simply reheat the eggs and bacon in the microwave or on the stovetop, toast the bread, and assemble the sandwiches.

Storage and Leftovers:

  • Refrigeration:
    If you have any leftovers, store the cooked eggs, bacon, and bread separately in the fridge. The sandwich components will last up to 2 days in the refrigerator. When ready to enjoy, reheat the components and assemble the sandwich fresh.
  • Freezing:
    You can freeze the cooked bacon and eggs separately (without the bread) for up to a month. Reheat them in the microwave or on the stovetop before assembling your sandwich.

Nutritional Information (per sandwich):

  • Calories: 450-500 calories (depending on the bread and cheese)
  • Carbohydrates: 35g
  • Protein: 25g
  • Fat: 25g
  • Fiber: 2g
  • Sodium: 700-900mg (depending on bacon and cheese)

Conclusion:

These Bacon, Egg, and Cheese Sandwiches are a breakfast favorite for a reason! They’re simple to make, packed with flavor, and offer the perfect balance of crispy bacon, creamy eggs, and melty cheese. Whether you’re enjoying them on a lazy Sunday morning or making them for a weekend brunch, they’re sure to become a regular part of your breakfast rotation. Try them with your favorite bread and cheese, and feel free to get creative with add-ins!

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