There’s nothing like the smell of sizzling bacon and a perfectly fried egg in the morning—it’s my ultimate wake-up call. This breakfast sandwich with bacon and egg has saved me on countless rushed mornings when I needed something hearty but didn’t want to sacrifice flavor. It’s the kind of meal that makes you pause for just a second before taking that first bite, because, wow, it’s that good. Simple ingredients, minimal effort, and maximum satisfaction—that’s what makes this sandwich a staple in my kitchen. Whether you’re racing out the door or enjoying a slow weekend brunch, this recipe never disappoints.
Why You’ll Love This Breakfast Sandwich with Bacon and Egg
Trust me, this isn’t just any breakfast sandwich—it’s the kind of meal that makes you actually look forward to mornings. Here’s why:
- Quick & Easy: Ready in 15 minutes flat—perfect for those “I hit snooze too many times” mornings.
- Customizable: Swap the cheese, add avocado, or drizzle hot sauce—make it yours!
- Crazy Filling: That crispy bacon and runny yolk combo keeps you full till lunch (no mid-morning snack attacks!).
- One-Pan Wonder: Cook the bacon and fry the egg in the same pan—less cleanup, more savoring.
Seriously, it’s the little things—like that buttery toast crunch—that make this sandwich a game-changer.
Ingredients for Breakfast Sandwich with Bacon and Egg
Here’s the beauty of this sandwich—you probably have most of this stuff in your fridge right now! The magic is in the simplicity:
- 2 slices bacon (thick-cut if you’re feeling fancy—it gets extra crispy!)
- 1 large egg (fried sunny-side-up for that glorious runny yolk, or scrambled if you prefer)
- 2 slices bread (I’m partial to sourdough, but use whatever’s on hand)
- 1 tbsp butter (for frying the egg and giving the bread that golden toast)
- 1 slice cheese (optional—cheddar melts like a dream, but skip it if you’re keeping it light)
- Salt & pepper (don’t you dare forget to season that egg!)
See? Nothing fussy—just good, honest ingredients that turn into something spectacular.
How to Make Breakfast Sandwich with Bacon and Egg
Okay, let’s get cooking! This sandwich comes together in minutes, but there’s a little art to getting everything just right. Follow these steps, and you’ll be biting into breakfast heaven before you know it.
Step 1: Cook the Bacon
Grab your favorite skillet—cast iron works wonders here—and crank it to medium heat. No oil needed; bacon brings its own fat to the party! Lay those strips flat (they’ll shrink, so don’t overcrowd). Listen for that satisfying sizzle! Flip after 3-4 minutes when the edges curl and turn golden. Cook another 2-3 minutes until crispy but not burnt (you want a slight bend, not a snap). Transfer to a paper towel-lined plate—this soaks up excess grease so your sandwich doesn’t get soggy.
Step 2: Fry the Egg
Keep that glorious bacon grease in the pan (flavor bomb alert!) and add ½ tbsp butter for extra richness. Crack your egg right in—hear that crisp? For sunny-side-up: let it cook untouched until whites set but the yolk stays jiggly (about 2 minutes). Cover with a lid for 30 seconds if you like the whites fully cooked. Prefer scrambled? Whisk the egg first, pour it in, and gently stir with a spatula until fluffy. Either way, season with salt and pepper the second it hits the pan!
Step 3: Assemble the Sandwich
Toast your bread lightly—just enough for crunch. Now layer like a pro: bread, cheese (if using—let the residual heat melt it slightly), bacon (break it to fit if needed), then that gorgeous egg right on top. Crown it with the second slice of bread, press gently (the yolk will ooze into every nook—yes!), and slice diagonally because, let’s be real, everything tastes better in triangles.
Tips for the Best Breakfast Sandwich with Bacon and Egg
Want to take your sandwich from good to “Oh my gosh, how did you make this so perfect?” Here are my hard-earned secrets:
- Drain that bacon grease: Let cooked bacon rest on paper towels—it keeps your bread from getting soggy and lets the crispiness shine.
- Toast the bread twice: A quick pre-toast before assembling prevents sogginess, especially with runny yolks!
- Season in layers: A pinch of salt on the egg while cooking, another tiny sprinkle on the bacon—it makes every bite pop.
- Butter both sides: For golden, crispy toast, butter the outsides of the bread before a quick press in the pan (like a grilled cheese!).
Little touches make all the difference—especially when you’re half-awake!
Variations for Your Breakfast Sandwich with Bacon and Egg
Once you’ve mastered the classic, try these easy twists to keep things exciting:
- Turkey bacon or ham: Lighter but still packed with flavor—great for when you want that salty kick without the guilt.
- Avocado smash: Spread ripe avocado on the toast before layering—it adds creaminess and pairs perfectly with the runny yolk.
- Spicy kick: A drizzle of sriracha mayo or a sprinkle of red pepper flakes wakes up every bite.
- Veggie boost: Toss in a handful of baby spinach or sliced tomato for freshness and crunch.
The best part? No rules—just delicious experimentation!
Serving Suggestions
This breakfast sandwich shines on its own, but oh, the possibilities! Pair it with a tall glass of fresh-squeezed OJ for that classic diner vibe, or crispy hash browns when you need extra comfort. For weekend brunch? Add a mimosa—you’ve earned it.
Storage and Reheating
If you’ve got leftovers (rare, I know!), store the bacon, egg, and bread separately—trust me, no one wants a soggy sandwich revival. When reheating, pop everything in a toaster oven just until warm and crispy. Avoid the microwave unless you love rubbery eggs (yikes!).
Nutrition Information
Here’s the scoop on what you’re biting into—but remember, these numbers can change based on your bread choice or extras like cheese. Per sandwich (my classic version): roughly 350 calories, 20g fat (8g saturated), and 15g protein. Not too shabby for a meal that tastes this indulgent!
Frequently Asked Questions
Can I make this breakfast sandwich ahead of time?
Absolutely! Cook the bacon and fry the eggs in advance, then store them separately in the fridge. When you’re ready, just reheat the bacon in a pan or toaster oven and assemble with fresh toast—it’ll taste just-made!
What’s the best bread for this sandwich?
I swear by sourdough for its sturdy crunch, but honestly, anything works! English muffins add nooks for yolk-catching, while brioche makes it extra indulgent. Just avoid super-soft bread—it can’t handle the juicy yolk and bacon grease.
How do I keep the yolk from making the bread soggy?
Two tricks: toast the bread extra crispy, and let the bacon drain well on paper towels first. If you’re really worried, scramble the egg instead—still delicious!
Can I use turkey bacon?
Of course! It won’t get quite as crispy, but it’s a great lighter option. Just cook it in a tiny bit of oil since it’s leaner than pork bacon.
Try this recipe tomorrow morning—then tell me in the comments how you made it your own!
Print
Irresistible 15-Minute Breakfast Sandwich with Bacon and Egg
- Total Time: 15 mins
- Yield: 1 sandwich 1x
- Diet: Low Lactose
Description
A quick and hearty breakfast sandwich with crispy bacon and a perfectly cooked egg.
Ingredients
- 2 slices of bread
- 2 slices of bacon
- 1 large egg
- 1 slice of cheese (optional)
- 1 tbsp butter
- Salt and pepper to taste
Instructions
- Cook bacon in a pan until crispy, then set aside.
- In the same pan, melt butter and fry the egg to your preferred doneness.
- Toast the bread slices lightly.
- Layer the bacon, egg, and cheese (if using) between the bread slices.
- Serve warm.
Notes
- Use whole wheat bread for a healthier option.
- Add avocado or tomato for extra flavor.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 200mg
Keywords: breakfast sandwich, bacon and egg, quick breakfast
