Bacon and Egg Muffin Sandwich (Diner Style at Home)
This bacon and egg muffin sandwich is a straightforward take on the classic bacon, egg, and cheese breakfast sandwich, built on a toasted English muffin. Two eggs, crisp bacon, and melted cheese come together in a familiar, from-scratch breakfast that’s easy to make at home.
Make the king of breakfast sandwiches at home
I’ve made and served so many of these sandwiches over the years that I could put one together in my sleep. In every kitchen I’ve worked in, this bacon, egg, and cheese has always been the most popular sandwich on the menu — the combination of salty bacon, savory eggs, and creamy melted cheese just works, every time.
If you like building out a solid breakfast sandwich lineup at home, there are other great recipes on the blog worth trying too. An easy sausage egg grilled cheese gives you that buttery grilled bite, while a homemade open faced breakfast sandwich and an easy croque madame sandwich shifts the format into a fork-and-knife style build.
The English muffin is the traditional choice here, but this sandwich works just as well on other breads. Make it on a few slices of easy rustic whole wheat bread or artisan style no knead bread if that’s what fits your mood. You can also cut the filling in half and stack it onto small batch slider buns from scratch for a smaller version of the same sandwich.
Recipe ingredients
- English muffin: Use a full sandwich-size English muffin here — this build uses two eggs and a full portion of bacon, so you need the larger base to support it.
- Bacon: Choose a good-quality bacon; thicker-cut slices are preferred for a meatier bite and better texture.
- Eggs: Farm fresh eggs are recommended for their deep orange yolks and richer flavor. They are cooked over well in this recipe, but you can prepare them however you prefer. Use my diner style eggs guide to cook them exactly the way you like every time.
- American cheese: This is the classic choice because it melts evenly over the eggs, but any of your favorite cheeses can be substituted.
See the recipe card for full information on ingredients and quantities.
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How to make a bacon and egg muffin sandwich
Step 1: Split the muffin and toast both halves to a golden brown so the cut sides are crisp and ready to hold the filling.
Step 2: Add olive oil to a skillet and warm it over medium-low heat.
Step 3: Crack the eggs into the skillet and let them cook undisturbed until the whites are fully set and firm.
Step 4: Turn the eggs gently to avoid breaking the yolks, then continue cooking the second side.
Step 5: Keep the eggs in the skillet until they are fully set all the way through, including the yolks. Lay one slice of cheese on each egg and let it melt over the surface.
Step 6: Place the eggs onto the bottom half of the English muffin, top with the bacon, then close with the top half of the muffin and serve right away.
Top tips
- Cook the eggs in bacon grease if preferred: Swap the olive oil for a small amount of rendered bacon fat for a deeper, more bacon-forward flavor.
- Control your heat: Keep the skillet at a steady medium-low — too much heat will overcook the eggs on the outside before they’re set all the way through.
- Keep your egg shape tight: If the whites start to spread too far, nudge them back toward the yolk early so they stay compact enough to stack cleanly.
- Melt the cheese fully: Let it melt all the way so it turns soft and creamy over the eggs instead of staying firm.
- Build while everything is hot: Assemble the sandwich as soon as the eggs come off the skillet so the cheese stays fully melted and the layers settle together properly.
Other recipes you’ll love
If you loved this breakfast sandwich recipe, give these other great sandwich recipes a try too!
Egg BLT Croissant Sandwich (Classic BLT with Egg)
Eggs Benedict with From Scratch Hollandaise
Old-Fashioned Egg Salad (Simple & Classic)
Crispy Buffalo Chicken Sliders (Bold & Spicy)
Loose Meat Sliders (Midwestern Style Ground Beef Sandwich)
Grilled Teriyaki Chicken Sliders (Bold & Juicy)
Bacon and Egg Muffin Sandwich
Ingredients
- 1 sandwich size english muffin
- 1 tablespoon olive oil
- 2 large eggs
- 2 slices American cheese
- 3 slices cooked bacon
Instructions
- Split the English muffin and toast until golden brown.
- Add olive oil to a skillet and heat over medium-low.
- Crack eggs into the skillet and cook until whites are fully set.
- Turn carefully and cook until yolks are fully set.
- Place one slice of cheese on each egg and melt.
- Place eggs on the bottom half of the muffin, add bacon, and close with the top half.
Notes
- Use a full-size English muffin: This sandwich uses two eggs and a full portion of bacon, so the larger muffin holds the layers properly.
- Cook eggs in bacon grease if preferred: Replace the olive oil with a small amount of rendered bacon fat for added flavor.
- Cook eggs to your preference: The yolks can be cooked fully through as written, or left slightly soft if preferred.
- Choose your cheese: American melts evenly, but cheddar, provolone, or any of your favorite cheeses can be used as substitutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
