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Bacon Egg Cheese Sandwich

Helen T. Patterson
A classic breakfast sandwich featuring crispy bacon, golden eggs, and melted American cheese stacked on soft rolls.
Protein-rich, filling, and quick to prepare, this recipe is perfect for busy mornings or a satisfying brunch with family.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast, Brunch
Cuisine American
Servings 4

Equipment

  • 2 Baking sheets
  • 2 wire racks
  • Aluminum foil (to line sheets)
  • Large nonstick skillet or griddle
  • Spatula
  • Parchment paper
  • Lid for skillet
  • Knife (for slicing rolls)

Ingredients
  

  • 8 slices thick-cut bacon
  • 4 large deli-style hard rolls
  • 4 teaspoons butter divided
  • 8 large eggs
  • 8 slices yellow American cheese
  • 4 teaspoons water for melting cheese
  • Salt to taste
  • Pepper to taste
  • Ketchup optional

Instructions
 

  • Prepare the Bacon: Preheat your oven to 400°F (200°C) and position the racks in the center. Line two baking sheets with aluminum foil and place wire racks on top.
    Lay the thick-cut bacon slices evenly across the racks, making sure they don’t overlap.
    Bake for 20–25 minutes, checking occasionally until the bacon reaches your preferred level of crispiness.
    Once done, carefully transfer to a plate and loosely cover with foil to keep warm.
  • Slice the Rolls: While the bacon is cooking, slice your hard rolls in half horizontally.
    Place each cut roll on a piece of parchment paper for easier handling and wrapping later.
    This step ensures each sandwich is neat and ready for assembly.
  • Cook the Eggs: Heat a large nonstick skillet or griddle over medium heat. Add 1 teaspoon of butter and let it melt completely.
    Crack two eggs into the pan and cook for about 2 minutes on one side until the edges start to set.
    Flip carefully; if you prefer over-easy eggs, gently break the yolks with a spatula.
  • Add the Cheese: Place two slices of American cheese on one of the eggs. Sprinkle 1 teaspoon of water into the pan and cover with a tight-fitting lid for 30 seconds.
    This creates gentle steam, melting the cheese evenly without overcooking the egg.
    Remove the lid and set the plain egg on the bottom half of the roll, then place the cheesy egg on top.
  • Assemble the Sandwich: Top the stacked eggs with two slices of crispy bacon.
    Season with salt and pepper to taste, and add ketchup if desired.
    Fold the parchment paper around the sandwich to keep it together.
    Repeat the same process for the remaining sandwiches.
  • Serve or Store: Cut the sandwiches in half while still wrapped in parchment paper for easy handling.
    Serve immediately for best flavor, or wrap in foil and store in a 300°F (150°C) oven until warm.
    These sandwiches are best enjoyed within 30 minutes of cooking but can be reheated gently for convenience.

Notes

  • Thick-cut bacon yields the crispiest texture; thin-cut bacon cooks faster, so adjust oven time accordingly.
  • Use soft, hearty rolls or deli-style buns for optimal sandwich structure; avoid overly dense bread.
  • For perfectly melted cheese, add a splash of water to the pan and cover briefly to steam the egg.
  • Season eggs lightly with salt and pepper before stacking for balanced flavor.
  • Ketchup is optional, but adds a tangy sweetness that complements savory bacon.
  • Parchment paper makes wrapping sandwiches easy and helps retain heat if serving later.
  • Sandwiches are best eaten fresh but can be reheated gently without losing texture.
  • Experiment with add-ons like avocado, spinach, or hot sauce for extra nutrition and flavor.