American
Bacon Egg and Cheese Sandwich
Thin-cut bacon and eggs share a 10-minute cook so the English muffins do not sit around and toughen. The cheddar melts from the heat of the egg, not from a long broil, so it softens more than it browns.
- Prep
- 8 min
- Cook
- 10 min
- Total
- 18 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- The bacon fat greases the egg pan, so you do not need extra butter.
- Cheddar melts on the egg instead of needing a separate toast step.
- Two bacon slices per sandwich keep the portion even across four plates.
- English muffins hold the yolk better than soft sandwich bread.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Warm a large skillet over medium and lay in the thin-cut bacon in a single layer.
- 2
Cook the bacon, turning once, until the fat renders and the edges crisp, about 6 to 8 minutes, then set it on a plate.
- 3
Split and stack the English muffins so they are ready; leave them untoasted if the pan time is already tight.
- 4
Pour off all but a thin film of bacon fat, crack in the eggs, and season them with salt and pepper.
- 5
Cook the eggs about 2 minutes, until the whites set, covering the pan briefly if the tops stay glassy.
- 6
Lay cheddar on each egg for a few seconds so it softens, then build each sandwich with an English muffin, egg, cheddar, and 2 slices of bacon.
Pro tips
- Thin-cut bacon is what makes the 10-minute cook realistic; thick slices will not finish in time.
- Use a second skillet for the eggs if the bacon pan is crowded.
- A cover melts the cheddar without a broiler.
Easy substitutions
- Sharp cheddar
- American cheese
- English muffins
- Sandwich rolls
- Thin-cut bacon
- Turkey bacon
Storage and reheating
Storage
Refrigerate assembled sandwiches for up to 2 days, wrapped so the muffins do not dry out.
Reheating
Reheat in a covered skillet over medium-low heat until the egg is hot and the bacon fat glistens again.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 430
- Protein
- 24 g
- Carbs
- 28 g
- Fat
- 24 g
- Fiber
- 1 g
Moderate · Stovetop
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From the kitchen
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Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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