Bacon, Egg, and Cheese English Muffin Sandwich

Why You’ll Love This Recipe

• Classic diner flavors in 15 minutes with ingredients you already know and love.
• Perfectly crispy bacon, a just-set fried egg, and melty American cheese in a toasty English muffin.
• Customizable heat level with a simple dab of hot sauce.
• Great for busy mornings, brunch, or a satisfying breakfast-for-dinner.

Grocery List

• Produce: Chives (optional, for garnish)
• Dairy: American cheese slices, unsalted butter, large eggs
• Pantry: English muffins, bacon, hot sauce, kosher salt, black pepper

Full Ingredients

For One Sandwich

• 1 English muffin, split
• 2 slices bacon
• 1 large egg
• 1 slice American cheese
• 1 teaspoon unsalted butter
• 1/2 teaspoon hot sauce (plus more to taste)
• Pinch kosher salt
• Pinch freshly ground black pepper

Optional (Nice-to-Haves)

• 1 teaspoon thinly sliced chives, for garnish
• 1 teaspoon bacon drippings, for toasting muffin in the pan (instead of butter)

Step-by-Step Instructions

Step 1: Preheat and prep

Place a nonstick or cast-iron skillet on the stove over medium heat; the surface should be about 350°F/175°C. Line a plate with paper towels for the bacon. Split the English muffin so it is ready to toast. If you prefer broiler toasting, set your oven to Broil on High (about 500°F/260°C). Alternatively, use a toaster.

Step 2: Cook the bacon until crispy

Lay the bacon into the cold skillet (starting cold renders more fat and yields flatter slices). Cook, turning occasionally, until deeply golden and crisp, 6–8 minutes total. Transfer bacon to the prepared plate to drain. Pour off excess drippings, leaving the pan lightly filmed. Keep the skillet over medium heat.

Step 3: Toast the English muffin

Toast the muffin until the cut sides are evenly golden: 1–2 minutes on a sheet pan under the broiler, or 2–3 minutes in a toaster. For extra flavor, you can warm the cut sides of the muffin briefly in the skillet with 1 teaspoon bacon drippings, 30–45 seconds. Set aside, cut sides up.

Step 4: Fry a just-set egg

Add the butter to the skillet. When melted and foamy (about 10 seconds), crack in the egg. Season with a pinch of salt and pepper. Cook until the edges are lightly crisp and the white is mostly opaque, 60–90 seconds. For a just-set top and a still-tender yolk, place a lid on the pan for 30–60 seconds; remove the lid when the white loses its translucence.

Step 5: Melt the cheese

Lay the American cheese slice directly onto the egg. Turn off the heat and cover the pan again for 10–15 seconds to melt the cheese until glossy and drapey. If you prefer, you can melt the cheese on the muffin under the broiler for 10–15 seconds instead.

Step 6: Build the sandwich

Spread or dab 1/2 teaspoon hot sauce onto the bottom muffin half. Stack the bacon evenly on top, then slide the cheesy egg over the bacon. Cap with the top muffin half. Press gently to help the cheese adhere. Sprinkle with chives if using, and serve right away while hot and crisp.

Pro Tips

• For a neat, round egg, use a 3-inch egg ring or a cleaned tuna can with top and bottom removed; oil the ring lightly first.
• Starting bacon in a cold pan helps it render slowly and crisp evenly without curling.
• Covering the egg briefly sets the top without overcooking the yolk, creating that perfect just-set texture.
• To keep the sandwich hot for the road, wrap tightly in foil; the trapped steam will finish melding cheese and muffin.
• Want extra melty goodness? Return the assembled sandwich to the warm skillet and cook 20–30 seconds per side.

Variations

• Spicy kick: Use pepper jack instead of American and swap the hot sauce for sriracha or a smoky chipotle sauce.
• Maple-bacon: Drizzle 1 teaspoon warm maple syrup over the bacon before stacking for a sweet-salty twist.
• Different carrier: Try a toasted brioche bun, bagel, or biscuit in place of the English muffin.

Storage & Make-Ahead

This sandwich is best made and eaten immediately. For partial prep, cook bacon up to 4 days ahead and refrigerate in an airtight container; re-crisp 2–3 minutes in a 375°F/190°C oven or 30–60 seconds in a skillet. Split and pre-toast muffins up to 1 day ahead. If assembling ahead, note that a fried egg will continue to cook when reheated and may firm up. Reheat a wrapped sandwich at 350°F/177°C for 8–10 minutes (or in a toaster oven) until hot and melty. For freezer meal prep, it is better to use folded scrambled eggs rather than fried; wrap tightly and reheat at 350°F/177°C for 15–20 minutes.

Nutrition (per serving)

Approximate values: 410 calories; 24 g fat; 26 g carbohydrates; 22 g protein; 2 g fiber; 1,050 mg sodium.