Let’s Talk About Bacon, Egg and Cheese Sandwiches
Okay, so you know those mornings where you wake up and just need something hearty to face the world? Honestly, bacon, egg and cheese sandwiches have saved me from many a breakfast meltdown. I still remember the first time I tried making one—burned the toast, dropped an egg on the floor, and nearly set off the smoke alarm. Classic, right? But now it’s practically muscle memory. Plus, I’ve convinced myself that if you use a really good, crusty roll, it’s basically health food. (Let me have this!)
Why You’ll Love This Sandwich
I make these when I’m in a hurry and need breakfast to stick to my ribs. My family goes absolutely bonkers for them—especially if I let the cheese get all melty and gooey. Sometimes I make these for dinner too, because, why not? Breakfast for dinner is the best, though the clean-up is a bit of a faff. Also, if you ever need to impress a hangry teenager (or partner), this is the ticket. My only gripe was figuring out how to not burn the bacon, but once I stopped cooking it on high, problem solved. Well, most of the time anyway.
What You’ll Need (And What You Can Swap)
- Bacon (I use thick-cut, but my cousin swears by back bacon—both are good. Turkey bacon works in a pinch, though it’s not quite the same)
- Eggs (I usually go for large, but if all you’ve got are mediums, just add an extra if you want)
- Cheese (Cheddar’s my go-to; Swiss if I’m feeling posh. Pretty much any melty cheese works, and my gran always insisted on Kraft Singles, but honestly, anything that melts is fine)
- Sandwich buns or bread (Crusty rolls, English muffins, or even a couple slices of whatever’s about to go stale—once I even used a bagel and it worked a treat!)
- Butter (for toasting the bread, though I’ve skipped it when I was out, and it’s still good)
- Salt and pepper (just a pinch—I always forget the pepper until the end, not sure why)
How I Actually Make These Sandwiches
- Cook the bacon. Fry it in a pan over medium heat—it’ll take around 5-7 minutes. Watch it though, or you’ll have bacon charcoal (which, if you like, go for it). Sometimes I bake bacon in the oven on a rack at 200°C/400°F for about 15 mins—less mess, but more waiting. I sneak a piece while it’s cooling. Who doesn’t?
- Toast the bread. Butter the insides and toast them in the same pan, if you can be bothered. If I’m in a rush (or lazy), I chuck them in the toaster. Crusty rolls are my fave, but this is where you do you.
- Cook the eggs. Crack as many eggs as you need into the pan (I do two per sandwich when I’m extra hungry). Scrambled, fried, or a weird hybrid if you’re distracted—doesn’t matter. I like mine fried with runny yolks, but the kids demand them cooked through. Don’t worry if the whites get a bit crispy on the edges; that’s flavor!
- Add the cheese. This is the fun bit. Right after the eggs are almost done, slap on a slice of cheese so it melts. Sometimes I’ll cover the pan for a minute to get that good gooey melt. If you forget, just microwave the whole sandwich for 15 seconds later. Actually, I find it works better if you add the cheese when the eggs are just set.
- Assemble. Pile bacon, eggs, and cheese onto your toasted bread. Smush the top down a bit; I like to let the cheese ooze out the sides. Sprinkle with salt and pepper. If it looks messy, you’re doing it right.
Bits and Bobs I’ve Learned (Notes)
- If you cook everything in one pan, there’s less washing up. But the flavors mingle, so your eggs might taste a bit bacon-y (not a bad thing in my book).
- I tried making these with egg whites only. It was…fine. But not the same.
- Don’t skimp on the cheese. Once I tried being “healthy” and used half a slice. Never again.
- And, if your bread’s a bit stale, a quick spritz of water before toasting sort of revives it.
Stuff I’ve Tried (and Some That Flopped)
- Add avocado—surprisingly good, especially with a dash of hot sauce.
- Spinach—looks healthy, tastes fine, but gets a bit soggy.
- Sriracha mayo—just mix a bit of sriracha with mayo and spread on the bread. It’s a game changer, unless you don’t like spicy stuff.
- Waffles for bread—didn’t love this. Wouldn’t recommend unless you’re feeling wild.
Gear I Use (But You Can Improvise)
- Non-stick frying pan—makes life easier, but any pan will do. I’ve even used a camping stove (not ideal, but possible if you’re desperate or outdoorsy).
- Spatula—for flipping eggs and bacon. In a pinch, I’ve used a butter knife. Risky, but it worked. Once.
- Toaster—or just use the pan. Heck, I’ve toasted bread over a gas flame with tongs. Not saying you should, just… you could.
How Long Do These Keep?
Stored in the fridge, they’ll last a day or two wrapped in foil or an airtight box, but honestly, in my house, they never last more than a day! The bread gets a tad soggy if left overnight, but a quick toast fixes it. I think these taste better the next day, actually—if you can resist eating them all in one go.
How I Like to Serve Them
I usually serve these with a mug of strong tea (builder’s brew) and sometimes a handful of cherry tomatoes. My family likes ketchup on the side; I’m more of a hot sauce person. If it’s brunch, I’ll throw in some hash browns or even leftover roasted spuds. Oh, and if you’re feeling fancy, a quick green salad makes you look like you’ve got your life together.
Things I Learned the Hard Way (Pro Tips)
- I once tried rushing the eggs on high heat and ended up with rubber discs. Don’t do that—low and slow for eggs, always.
- If you forget to butter the bread before toasting, just do it after. Not the end of the world, but it’s messier.
- I occasionally try multi-tasking, but I always regret it because the bacon burns. So, try to focus (or accept charcoal bacon).
Quick FAQ (Real Questions From Friends & Family)
- Can I make these ahead? Yep, but they’re best fresh. If you’re making for a crowd, keep the cooked bacon and eggs warm in the oven at low temp. Assembled ones get soggy in the fridge, though.
- What’s the best cheese? Cheddar’s my fave, but honestly, use what you have. American cheese melts beautifully. Even mozzarella once when I ran out—worked okay!
- Can I skip the bacon? Of course, but then it’s just egg and cheese. Still good, but not the sandwich. You could use veggie bacon, though I don’t love it.
- Eggs over hard or runny? Totally up to you! I go runny for myself, but the rest of the family is team “no ooze.”
- Where do you get your bread? Local bakery when I can, otherwise just the supermarket. If you want to try making your own rolls, check out this homemade bread bowl recipe—makes excellent sandwich rolls.
- Any good bacon brands? I usually grab what’s on sale, but I like Oscar Mayer or local farm stuff. If you want to read more about bacon types, Serious Eats does a great guide here.
And just as a quick aside: I once tried making a “healthier” version with spinach, egg whites, and low-fat cheese. It was…not a hit. The dog wouldn’t even try it. So, sometimes you just have to go classic. Enjoy, mate!
Ingredients
- 8 slices of bacon
- 4 large eggs
- 4 slices of cheddar cheese
- 4 sandwich rolls or English muffins, split and toasted
- 2 tablespoons butter
- Salt and black pepper to taste
- 2 tablespoons milk
- 1 tablespoon chopped chives (optional)
Instructions
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1Cook the bacon in a large skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain.
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2In a bowl, whisk together eggs, milk, salt, and black pepper. Melt butter in a nonstick skillet over medium heat, then pour in the egg mixture.
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3Gently scramble the eggs until just set. Remove from heat.
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4Place a slice of cheddar cheese on the bottom half of each toasted roll or muffin. Top with scrambled eggs, bacon, and chives if using.
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5Cover with the top half of the roll or muffin. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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