Recipe 35 · Breakfast
Thomas's Bacon, Egg & Cheese Breakfast Sandwiches
Crispy bacon, a fried egg and melty cheese on a toasted English muffin. The drive-thru has nothing on these.
Jump to recipe ↓Prep10 minutes
Cook15 minutes
Serves4 sandwiches
Nutritionabout 520 cal · 26g protein per sandwich
Let the cheese sit on the hot egg for a minute — it melts perfectly on its own.
How to make it
- Cook the bacon.. Lay the bacon in a cold skillet, then turn the heat to medium. Cook 8–10 minutes, flipping once, until crispy. Move to a paper-towel-lined plate.
- Fry the eggs.. Pour out most of the bacon grease, leaving a thin coating. Crack in the eggs, season with salt and pepper, and fry 3–4 minutes until the whites are set. Pop the yolks if you don't want them runny.
- Toast the muffins.. While the eggs cook, split the English muffins and toast them until golden.
- Build the sandwiches.. Butter the toasted muffins. On each bottom half, stack 2 slices of bacon, one fried egg and a slice of cheddar. The heat from the egg melts the cheese.
- Cap and serve.. Put the tops on and serve right away while everything is hot.
How to serve it
Great on their own, or with a side of fresh fruit. Add hot sauce if you like a kick.
Save the leftovers
Wrap tightly and refrigerate for up to 2 days. Reheat in a 350°F oven for 10 minutes.