Homemade Bacon, Egg, and Cheese Breakfast Sandwiches
Homemade Bacon, Egg, and Cheese Breakfast Sandwiches
Ingredients
For the Sandwiches
- 12 strips bacon, thick-cut
- 4 eggs, large
- 1/4 teaspoon salt, to taste
- 1/4 teaspoon black pepper, freshly ground, to taste
- 4 English muffins, split
- 4 slices American cheese
- cooking spray, as needed
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper. Arrange the bacon strips in a single layer on the prepared baking sheet.
⏱️ 5 min•🌡️ 400
- 2
Lightly spray a 4-cup muffin tin with cooking spray. Crack one egg into each muffin cup. Season each egg with a pinch of salt and freshly ground black pepper.
⏱️ 3 min
- 3
Place both the baking sheet with bacon and the muffin tin with eggs into the preheated oven. Bake for 12 to 15 minutes, or until the bacon is crispy and the egg whites are fully set and yolks are firm. The bacon and eggs should cook concurrently.
⏱️ 15 min•🌡️ 400
- 4
While the bacon and eggs are cooking, lightly toast the split English muffins until golden brown. Once cooked, carefully remove the bacon and egg patties from the oven.
⏱️ 5 min
- 5
To assemble each sandwich, place one slice of American cheese on the bottom half of a toasted English muffin. Top with one cooked egg patty, then layer 2-3 strips of crispy bacon. Place the top half of the English muffin to complete the sandwich.
⏱️ 5 min
- 6
Individually wrap each assembled sandwich tightly in parchment paper. For immediate consumption, store in the refrigerator. For longer storage (up to 1 month), place the wrapped sandwiches in a freezer-safe bag and store in the freezer.
⏱️ 2 min
- 7
To reheat a refrigerated sandwich, microwave for 45 seconds, keeping the parchment paper on. For a frozen sandwich, microwave for 1 1/2 to 2 minutes, or until heated through, adjusting time as needed.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Bacon, Egg, and Cheese Breakfast Sandwiches
Ingredients
For the Sandwiches
- 12 strips bacon, thick-cut
- 4 eggs, large
- 1/4 teaspoon salt, to taste
- 1/4 teaspoon black pepper, freshly ground, to taste
- 4 English muffins, split
- 4 slices American cheese
- cooking spray, as needed
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper. Arrange the bacon strips in a single layer on the prepared baking sheet.
⏱️ 5 min•🌡️ 400 - 2
Lightly spray a 4-cup muffin tin with cooking spray. Crack one egg into each muffin cup. Season each egg with a pinch of salt and freshly ground black pepper.
⏱️ 3 min - 3
Place both the baking sheet with bacon and the muffin tin with eggs into the preheated oven. Bake for 12 to 15 minutes, or until the bacon is crispy and the egg whites are fully set and yolks are firm. The bacon and eggs should cook concurrently.
⏱️ 15 min•🌡️ 400 - 4
While the bacon and eggs are cooking, lightly toast the split English muffins until golden brown. Once cooked, carefully remove the bacon and egg patties from the oven.
⏱️ 5 min - 5
To assemble each sandwich, place one slice of American cheese on the bottom half of a toasted English muffin. Top with one cooked egg patty, then layer 2-3 strips of crispy bacon. Place the top half of the English muffin to complete the sandwich.
⏱️ 5 min - 6
Individually wrap each assembled sandwich tightly in parchment paper. For immediate consumption, store in the refrigerator. For longer storage (up to 1 month), place the wrapped sandwiches in a freezer-safe bag and store in the freezer.
⏱️ 2 min - 7
To reheat a refrigerated sandwich, microwave for 45 seconds, keeping the parchment paper on. For a frozen sandwich, microwave for 1 1/2 to 2 minutes, or until heated through, adjusting time as needed.
⏱️ 1 min