There’s something about a bacon, egg, and cheese sandwich that just makes everyone happy. It could be the crispy bacon, fluffy egg, and melted cheese that makes this breakfast dish so irresistible. Or maybe it’s because you can customize it however you’d like making this sandwich a go-to favorite!
Rise and shine, my loves! Today I bring you one of my favorite ways to start out the day, a bacon, egg, and cheese sandwich. My perfect combo is toasted bread, softly folded eggs, melted cheddar, crispy bacon, and doused in jam and hot sauce.
But maybe you want to switch a few things up, perhaps with runny eggs and bagel instead. I welcome all iterations, but the magic of this particular sandwich is in the spicy-sweet pairing of jam and hot sauce.
What You’ll Need
Let’s break down the key ingredients you’ll need to make this delicious bacon, egg, and cheese sandwich.
- Bacon: You can use beef, pork, or turkey bacon. Opt for beef bacon if you want something super flavorful and lower in cholesterol than pork!
- Eggs: I prefer to use lightly scrambled eggs for my bacon egg and cheese sandwich, but feel free to cook yours any way you like. Over easy eggs and fried eggs would work great too.
- Cheese: Cheddar cheese is the most popular breakfast sandwich cheese and the only one I usually choose but feel free to switch things up. American cheese, provolone, and pepper jack would taste delicious.
- Toasted Bread: Make sure to choose something sturdy and fresh to keep your sandwich from falling apart.
- Jelly or Jam: Either one will work; it’s just a matter of personal preference. I’m a sucker for the classics, so I typically go for grape or strawberry. It might sound strange, but trust me on this one. The sweetness beautifully balances out the rich, savory elements of the dish.
- Hot Sauce: A must if you’re a spicy food lover like me! Feel free to choose your favorite—you only need a few shakes to take this New York-style breakfast sandwich to the next level.
How To Make a Bacon Egg and Cheese Sandwich
To make the crave-worthy New York-style brunch dish of your dreams, follow the simple steps listed below and check out the recipe card at the bottom for exact measurements.
Step 1: Cook the Bacon
Preheat the oven to 400°F. Lay the bacon slices aluminum foil-lined baking sheet and bake until crispy and golden, and fat is rendered (see notes). Transfer bacon strips to a plate lined with paper towels.
Step 2: Scramble the Eggs
Crack the eggs in a bowl with salt and pepper and lightly beat them. In a nonstick skillet over medium heat, melt the butter. Pour the eggs into the skillet and allow them to sit undisturbed for 30 seconds.
When the edges start to firm up, use a spatula to fold the sides of the eggs into the center of the pan. Repeat folding in a long rectangle shape until eggs are no longer runny.
Step 3: Add the Cheese
Remove eggs from the heat and divide into two portions and add cheese over the top. Cover with lid for 1 minute to allow the cheese to melt.
Step 4: Assemble the Bacon Egg and Cheese Sandwich
Add butter and jelly to one side of toast. Place the cooked eggs on the toast and top with bacon. Sprinkle with hot sauce and close the sandwich with the second slice. Serve and enjoy!
Recipe Tips for the Best Bacon Egg and Cheese Sandwich
Here are some of my top tips to help you make the best-ever bacon egg and cheese sandwich:
- If you’re serving a crowd, cooking your bacon in the oven is way easier, so you can cook a lot at once. Baking time depends on thickness, but as a general rule of thumb, cook turkey or beef bacon for 15 minutes and pork bacon for 12 minutes in a 400°F oven.
- For the best buttered toast, heat a cast-iron skillet or heavy pan over medium-high heat and melt 1 tablespoon of butter. Place your bread in the buttered pan until golden, then add another tablespoon of butter and toast the bread for another minute on the other side.
- If you want to switch up the flavor profile, try swapping out the jelly for smashed avocado or homemade pesto sauce.
- Want to enjoy your bacon, egg, and cheese sandwich on the go? Wrap it in parchment paper, cut it in half, and wrap it again in aluminum foil. This will keep it warm for you until you reach your destination!
Make-Ahead and Storage Tips
I’ll be candid; this dish is best enjoyed when fresh. There’s nothing like a hot bacon, egg, and cheese sandwich fresh off the stove. That being said, I totally get that sometimes life has other plans.
To save some time, you can cook the bacon up to 24 hours in advance or prep the whole sandwich up to 1-2 days in advance. If you opt for the latter, I would recommend waiting to assemble the sandwich until the cooked ingredients have all cooled down to avoid getting the bread all soggy.
If you wind up with extra breakfast sandwiches, you can seal them in an airtight container or separate airtight storage bags and store them in the fridge for 2-3 days or in the freezer for up to 1 month.
Here are the answers to some of the most common questions about this bacon egg and cheese sandwich recipe:
Can I use a different kind of bread for this sandwich?
Of course. Any type of bread will work fine, as long as you choose something fresh and sturdy. The key is to choose bread that can hold all of your toppings without getting soggy or falling apart.
There’s nothing that ruins a great brunch quicker than the main course spilling out all over the plate. Some of my favorite choices include sourdough, ciabatta, English muffins, and everything bagels.
How many calories are in a bacon, egg, and cheese sandwich?
The exact amount of calories in this breakfast sandwich really depends on the type of bread that you use, but you can expect it to land between 350 and 500 calories.
Can I make this vegetarian?
Absolutely! To make your bacon, egg, and cheese sandwich vegetarian, all you have to do is swap out the beef bacon with tempeh or plant-based bacon alternatives. To go the extra mile and make it vegan, swap the cheese for dairy-free cheese and leave out the eggs. Try adding smashed chickpeas to your vegan breakfast sandwich for some extra protein.
Now it’s your turn!
The bacon, egg, and cheese sandwich is one of those classic breakfast dishes that just about everyone loves. It’s simple to make, customizable, and downright delicious. I’m sure you’ll love this recipe as much as I do!
If you enjoy the recipe, please share it with your friends and family. And don’t forget to give me some five-star love down below. And if you have any comments or questions, leave them below too, and I’ll be sure to get back to you as soon as possible.
- 4 slices beef bacon
- 4 slices bread toasted & buttered
- 1 ½ tablespoons unsalted butter divided
- 4 large eggs lightly beaten
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
- 2 slices cheddar cheese
- 4 tablespoons jelly or jam grape or strawberry
- 2 teaspoons hot sauce
- Preheat the oven to 400 degrees F. Lay the bacon slices aluminum foil lined baking sheet and bake until crispy and golden and fat is rendered (see notes). Transfer bacon strips to a plate lined with paper towels.
- Crack the eggs in a bowl with salt and pepper and lightly beat them. To a nonstick skillet over medium heat melt the butter. Pour the eggs into the skillet and allow eggs to sit undisturbed for 30 seconds. When the edges start to firm up, use a spatula to fold the sides of the eggs into the center of the pan. Repeat folding in the shape of a long rectagle until eggs are no longer runny. Remove eggs from the heat and divide into two portions and add cheese over the top. Cover with lid for 1 minute to allow the cheese to melt.
- Add butter and jelly to one side of toast. Place the cooked eggs on the toast and top with bacon. Sprinkle with hot sauce and close the sandwich with the second slice. Serve and enjoy!
- Bacon: Bake at 400 degrees F. Baking time depends on thickness but here are general starting times; beef bacon for 15 minutes; pork bacon for 12 minutes; turkey bacon 15 minutes.
- Toast: Heat cast iron or heavy pan, over medium-high heat and melt 1 tablespoon of the butter. Place 2 slices of bread down in the buttered pan until it turns golden, 1 to 2 minutes. Another tablespoon of butter to melt. Flip the bread and toast 1 minute on the other side. Remove and set aside.
*Nutrition information is a rough estimate.
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