Bacon Egg and Cheese Sandwich
User Reviews
5
Bacon Egg and Cheese Sandwich
Description
The Bacon Egg and Cheese Sandwich starts with baking thick-cut bacon in the oven on wire racks to achieve even crispiness without excess grease. The eggs are cooked on a hot nonstick surface with butter, allowing for sunny-side or over-easy styles. Melted American cheese layered between the eggs delivers creamy richness that contrasts with the crispy bacon. The deli-style hard rolls provide a substantial base that holds the fillings well without becoming soggy. Salt and black pepper season the eggs, while ketchup offers an optional condiment for additional flavor.
Assembled hot and wrapped in parchment, these sandwiches are best eaten shortly after preparation to maintain textural contrasts between the crispy bacon and soft eggs. They can be reheated in the wrapping at low oven temperature to preserve moisture. The sandwiches make a convenient meal for breakfast or a filling lunch.
Bake thick-cut bacon for 20-25 minutes at 400°F to get a crispy texture; thinner bacon requires less time around 12-15 minutes.Use New York-style deli rolls or any preferred soft, sturdy roll; seeded or unseeded options work fine.Wrap sandwiches in parchment and eat within 30 minutes or reheat wrapped in a 300°F oven to preserve texture and warmth.
Ingredients
- 8 lices Bacon see notes below, thick-cut
- 4 large deli-style hard rolls see notes below
- 4 teaspoons butter divided
- 8 large egg
- 8 lices American cheese yellow
- 4 teaspoons water for melting cheese
- salt to taste
- black pepper to taste
- ketchup optional, to taste
Instructions
- Preheat the oven to 400f and arrange racks in the center. Cover 2 baking sheets with foil then place wire racks on top. Evenly spread thick-cut bacon out onto wire racks and bake for 20-25 minutes or until crispy and done to your liking.
- Once the bacon is finished set aside and cover with foil to keep warm. Slice the 4 rolls in half and arrange each cut roll on a large piece of parchment paper for easy wrapping.
- Heat a large nonstick pan or flat griddle to medium heat, then add a teaspoon of butter. Crack 2 eggs and cook for 2 minutes on one side then flip. If you want the egg yolks cracked, break it with the edge of a spatula or leave it alone for an over-easy egg sandwich.
- Place two slices of cheese on only one of the eggs.
- Sprinkle a teaspoon of water into the pan, then cover with a tight-fitting lid. Remove lid after 30 seconds and place the egg without cheese onto the roll's bottom. Place the egg with cheese on top. Top with bacon, salt, pepper, and ketchup then wrap in parchment paper. Wipe pan of any remaining water then repeat the same cooking process for the next three sandwiches.
- After all 4 sandwiches are cooked, cut in half through the paper and wrap in foil to keep warm or serve right away. Enjoy!
Notes
- Bake thick-cut bacon for 20-25 minutes at 400°F for optimal crispness; thinner bacon should be monitored closely and cooks faster.
- New York-style deli rolls work best but any preferred roll or bread can be substituted.
- To keep sandwiches fresh, consume within 30 minutes of cooking or reheat wrapped in a 300°F oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 490 kcal
% Daily Value*
| Calories | 490kcal | 25% |
| Carbohydrates | 5.2g | 2% |
| Protein | 44.9g | 90% |
| Fat | 31.7g | 49% |
| Saturated Fat | 13.4g | 67% |
| Cholesterol | 443mg | 148% |
| Sodium | 1600mg | 67% |
| Potassium | 210mg | 4% |
| Sugar | 5g | 10% |
| Calcium | 226mg | 23% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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