Bacon, Egg, and Cheese Sandwich

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.

Prep Time 5

Cook Time 10

Total Time 15

Servings sandwiches

Author Heather

Ingredients

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

Instructions

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.

Notes

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.

Nutrition