Bacon, Egg and Cheese Breakfast Sandwich

Name: Bacon, Egg and Cheese Breakfast Sandwich
Prep time: 8 min
Cook time: 17 min
Total time: 25 min
Yield: 2 servings
Cuisine: American
Ingredients: 6 slices (170 g) thick-cut bacon slices, cold, straight from the fridge; 4 large (200 g) large eggs, cracked into a bowl; 1 tablespoon (15 ml) whole milk; kosher salt, a pinch, to taste; black pepper, freshly ground, to taste; 4 slices (84 g) sharp cheddar cheese, thinly sliced, about ⅛ inch (3 mm) thick (or 1 cup shredded); 2 rolls (120 g) Kaiser rolls, split horizontally; 2 tablespoons (28 g) unsalted butter, at room temperature

From the MyKitchenBank Kitchen

A deli-style classic: crisp pan-fried bacon, soft-scrambled-style folded eggs, melty sharp cheddar, and a butter-toasted Kaiser roll. Everything cooks in one skillet, so the eggs pick up a little bacon flavor.

Prep: 8 min
Cook: 17 min
Total: 25 min
Makes: 2 sandwiches

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Steps

Before you start

Take the eggs out of the fridge 10 minutes ahead if you can; they cook more evenly.
Have everything within reach: once the eggs go in, the sandwich comes together in about 3 minutes.
Slice or grate the cheese first so it is ready to melt.
Use a skillet with a lid or a large baking sheet to trap steam for melting the cheese.

1
Prep the station
- Whisk the eggs, milk, a pinch of salt and several grinds of pepper in a small bowl for about 30 seconds until no streaks of white remain.
- Split the Kaiser rolls and spread ½ tablespoon (7 g) of the butter on the cut sides of each roll, using 1 tablespoon (14 g) total.
- Set the remaining 1 tablespoon (14 g) butter aside.
- Line a plate with paper towels.
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Ready when: Eggs are a uniform pale yellow with no visible white.
Tip: Go easy on salt since bacon and cheddar are both salty.
2
Start the bacon
- Lay the bacon in a cold 12-inch skillet in a single layer, slightly overlapping only if needed.
- Set over medium heat and cook, turning every 2 minutes with tongs, for 8 to 10 minutes.
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Ready when: Bacon is deep golden-brown, the fat is rendered, and the slices are crisp at the edges but still slightly flexible.
Tip: Starting in a cold pan renders the fat slowly so the bacon crisps instead of curling and burning.
3
Drain the bacon
- Transfer the bacon to the paper towel-lined plate.
- Pour off all but about 1 teaspoon of the fat from the skillet into a heatproof container (do not pour it down the drain).
- Wipe the pan lightly with a paper towel if there are dark bits.
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Ready when: Bacon rests on the towels; the pan holds only a thin film of fat.
Tip: Keep the pan hot but not smoking for the next step.
4
Toast the rolls
- Return the skillet to medium heat.
- Place the rolls buttered side down in the pan, working in batches if needed, and toast for 1 to 2 minutes.
- Remove to a cutting board, toasted side up.
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Ready when: Cut sides are golden-brown and crisp to the touch.
Tip: Watch closely; buttered bread goes from golden to burnt quickly.
5
Cook the eggs
- Reduce the heat to medium-low and add the remaining 1 tablespoon (14 g) butter.
- When it foams and stops sizzling, pour in the eggs.
- Let them sit for 20 seconds until the edges set, then gently push the edges toward the center with a spatula, tilting the pan so uncooked egg flows outward, for about 1½ minutes.
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Ready when: Eggs form a loose, mostly set sheet with a slightly wet, glossy surface.
Tip: Low heat keeps the eggs tender rather than rubbery.
6
Fold and melt cheese
- Fold the egg sheet into quarters, or into a square roughly the size of the rolls.
- Lay the cheddar slices on top, break the bacon slices in half and place on the roll bottoms for now, then cover the pan with the lid for 45 to 60 seconds off the heat or on low.
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Ready when: Cheese is fully melted and slumping over the egg; eggs are set throughout with no liquid (160°F/71°C).
Tip: If you only have shredded cheese, mound it on the egg so it melts evenly.
7
Assemble and serve
- Cut the egg and cheese stack in half with the spatula.
- Place one half on each roll bottom over the bacon (3 slices per sandwich), top with the roll tops, press gently, and cut in half with a serrated knife if you like.
- Serve immediately.
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Ready when: Sandwich is hot, the cheese is gooey, and the roll is crisp on the inside.
Tip: Eat while hot; the toasted roll softens within about 10 minutes.

Good to know

Tips

Start the bacon in a cold pan for even rendering and flatter, crispier slices.
Cook the eggs over medium-low heat; high heat makes them dry and rubbery.
Slice the cheese thin so it melts fully in under a minute.
Double the recipe by cooking the bacon in two batches and the eggs in two separate rounds, keeping finished bacon warm in a 200°F (95°C) oven.

Make ahead

Cook the bacon up to 3 days ahead and refrigerate. Reheat in a skillet over medium heat for 1 minute per side. For grab-and-go sandwiches, assemble fully, wrap in foil, and refrigerate or freeze (see storage).

Storage & reheating

Best eaten immediately. Assembled sandwiches keep wrapped in the fridge for up to 2 days; reheat unwrapped from the fridge in a 350°F (175°C) oven for 10 minutes, or microwave wrapped in a paper towel for 45 to 60 seconds. Freeze wrapped tightly for up to 1 month; thaw overnight in the fridge, then reheat. Do not leave at room temperature more than 2 hours.

Substitutions

Kaiser rolls → Brioche buns, English muffins, or a bagel. Toast the same way; English muffins are smaller, so fold the eggs more tightly.
sharp cheddar cheese → American cheese, provolone, or pepper jack. American melts the smoothest; use the same number of slices.
thick-cut bacon slices → Pork sausage patties or turkey bacon. Turkey bacon is leaner, so add 1 teaspoon of oil to the pan; cook sausage to 160°F (71°C).
unsalted butter → Reserved bacon fat for toasting the rolls. Gives a smokier flavor; use about 1 teaspoon per roll half.