Bacon and Egg Muffin Sandwich

English muffin sandwich with bacon strips and melted cheese on a white plate.

A classic bacon and egg muffin sandwich made with two eggs, crisp bacon, and melted American cheese on a toasted English muffin. An at-home take on the diner-style bacon, egg, and cheese breakfast sandwich.

Course Breakfast

Cuisine American

Cook Time 10

Total Time 10

Servings serving

Calories 669kcal

Author Diane Gail

Ingredients

1 sandwich size english muffin
1 tablespoon olive oil
2 large eggs
2 slices American cheese
3 slices cooked bacon

US Customary - Metric

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