Make a bacon, egg, and cheese sandwich for any meal of the day - breakfast, lunch, or dinner. It's a comfort food classic that's easy to prepare, filling, and hearty.
If you're anything like me, you'll agree that breakfast has some of the most delicious food offerings. Breakfast burritos and grits breakfast bowls are a few of my favorites. High on that list is this bacon, egg, and cheese sandwich.
Start your day with a hearty bacon, egg, and cheese sandwich, or B.E.C. for short. Crispy bacon, gooey cheese, and fluffy chive scrambled eggs are sandwiched between lightly toasted bread and a drizzle of spicy mayo.
Make breakfast for dinner for the family - it's a fun and easy weeknight meal idea. Bacon, egg, and cheese sandwiches can be served on their own or with some fresh fruit and hash browns for a complete meal.
Ingredients and substitutions
- Bread - Any sliced sandwich bread you have on hand works here. Soft white sandwich bread is a great choice. We'll be lightly toasting the bread to add a little crunchy texture to the sandwich.
- Bacon - You'll need cooked bacon for this recipe. Choose your favorite method and type of bacon. I like baking bacon on a sheet pan topped with a cooling rack to allow excess grease to drip off. Bacon could also be substituted with a cooked sausage patty or ham if desired.
- Eggs - A must for any bacon egg and cheese sandwich. We're making scrambled eggs today, but you could also make a fried egg instead.
- Chives - Add fresh and bright flavor to the scrambled eggs.
- Butter - Salted or unsalted butter works in this recipe. We're using a small amount to cook our scrambled eggs.
- Cheese - Any melty cheese works for a bacon, egg, and cheese sandwich - I prefer American cheese because it's extra melty and creamy. Other options include cheddar cheese or pepper jack cheese.
- Salt and pepper - Used to lightly season the scrambled eggs.
- Mayonnaise - The creamy base of our spicy mayo.
- Hot sauce - Use your favorite. We're mixing hot sauce into our mayo to make a spicy mayonnaise. Hot sauce can be omitted if desired.
Tips and tricks
- Time saver - Cook bacon ahead of time if you're planning on making breakfast sandwiches first thing in the morning. Store cooked bacon in the refrigerator and reheat for a few seconds in the microwave just before assembly.
- For the best scrambled eggs - Cook over medium-low heat. Allow eggs to set on the bottom for a few seconds, then gently pull your spatula across the pan to create curds. Use gentle motions, don't fuss to much with them, and don't overcook your eggs. This ensures your scrambled eggs turn out light and fluffy every time.
- Melt cheese on the eggs - Add the cheese to your eggs while still in the pan. This ensures your cheese gets nice and melty before assembling the sandwich.
- Lightly toast the bread - It adds a little crunch and texture to the sandwich. I've tried buttered and dry toast - I prefer dry. Buttered toast makes your hands greasy and we've already got plenty of moisture going on inside the sandwich.
Frequently asked questions
Yes, your sandwiches can be assembled and frozen for 1 month or more in ideal conditions. Allow ingredients to cool completely before assembling to avoid sogginess when thawed. To thaw, transfer to the refrigerator to thaw overnight.
Lightly cover and heat at 50% power in the microwave for 1 minute or more (times vary based on the wattage of your microwave). To reheat in the oven, preheat to 350 degrees Fahrenheit, cover with foil, and bake for 10 to 15 minutes. Reheating in the oven is great if you're looking to reheat multiple sandwiches at once.
Of course - this recipe is an example of how I like to make my favorite breakfast sandwich. Feel free to substitute the meat, change the cheese, or substitute chive scrambled eggs with a fried egg instead.
Serve your breakfast sandwich with hash browns, apple slices, fresh berries, roasted vegetables, potato chips, or a side salad.
Bacon, Egg, and Cheese Sandwich
- 12 slices cooked bacon
- 8 slices sandwich bread
- ¼ cup mayonnaise
- 2 teaspoons hot sauce
- 4 large eggs
- 1 tablespoon unsalted butter
- 2 tablespoons chopped chives
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 4 slices American cheese
- If you haven't yet, cook bacon according to package directions and set aside.
- Meanwhile, in a small bowl combine mayonnaise and hot sauce.
- Lightly toast bread, then spread one side of each slice with spicy mayonnaise. Lay bread mayonnaise-side-up for assembly. Top half of the bread slices with bacon and set aside.
- In a bowl, crack eggs and whisk to combine. In a nonstick skillet over medium-low heat, melt butter. When butter has melted, add eggs and sprinkle chives on top. As eggs begin to set on the bottom, pull a spatula across the pan to form egg curds. Gently pull and fold the eggs until no liquid remains.
- Remove from heat and season with salt and pepper. Separate eggs into four piles and top each with a slice of American cheese. Allow to melt for 1 minute.
- Place scrambled eggs on top of the bacon and top with remaining bread slices to form sandwiches. Serve immediately.
- Time saver - Cook bacon ahead of time and store in the refrigerator. Bacon can be reheated for a few seconds in the microwave just before assembly.
- To freeze - BEC sandwiches can be wrapped tightly in foil and frozen for 1 month or more in ideal conditions. To thaw, transfer to the refrigerator to thaw overnight.
- To reheat - Lightly cover and reheat at 50% power for 1 minute or more. Or, preheat oven to 350 degrees Fahrenheit and cook, covered in foil, for 10-15 minutes.