The classic deli-style breakfast sandwich with a perfectly fried egg and crispy bacon
Bacon, Egg & Cheese Breakfast Sandwich
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Servings
1
1 sandwich
Difficulty
Easy
Cost
Budget
$
Bacon, Egg & Cheese Breakfast Sandwich
The classic deli-style breakfast sandwich with a perfectly fried egg and crispy bacon
★4.6(17)
This no-frills bacon, egg, and cheese breakfast sandwich stacks crispy bacon, a perfectly fried egg, and melted American cheese on a toasted Kaiser roll. Simple, satisfying, and ready in 15 minutes.
5m
Prep Time
10m
Cook Time
15m
Total Time
1
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Every great city has its version of the bacon, egg, and cheese. In New York, it comes on a roll with saltpepperketchup said as one word. In the South, it might be on a biscuit with pimento cheese. No matter where you are from, this sandwich is universal comfort food.
This recipe nails the essentials: thick-cut bacon cooked until crisp but not brittle, an egg fried in the bacon fat with lacy, golden edges and a runny yolk, and American cheese melted so perfectly it drapes over everything like a warm blanket. It is five ingredients and fifteen minutes of pure breakfast bliss.
Ingredients
- 3 slices thick-cut bacon
- 1 large egg
- 1 slice American cheese
- 1 Kaiser roll or brioche bun, split
- Kosher salt and black pepper to taste
- Hot sauce or ketchup (optional)
Instructions
- 1
Cook the bacon in a large skillet over medium heat until crispy, about 4 to 5 minutes per side. Transfer to a paper towel-lined plate. Reserve the bacon fat in the skillet.
- 2
Reduce heat to medium-low. Crack the egg into the bacon fat. Season with salt and pepper. Cook until the white is set and the edges are golden and lacy, about 2 to 3 minutes for a runny yolk, or flip and cook 30 seconds more for over-easy.
- 3
Place the cheese slice on top of the egg during the last 30 seconds of cooking. Cover the pan to help it melt.
- 4
While the egg cooks, toast the split Kaiser roll cut-side down in a separate skillet or toaster until golden.
- 5
Stack the bacon on the bottom bun. Top with the cheesy egg. Add hot sauce or ketchup if desired. Close the sandwich and serve immediately.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve alongside fresh fruit and your favorite morning beverage
Pair with crispy bacon or sausage links for a hearty start
Substitutions
BaconTurkey bacon or sausage patty
Turkey bacon is leaner. A sausage patty creates a different but equally classic sandwich.
Kaiser rollEnglish muffin or croissant
English muffin adds crunch; a croissant adds buttery richness.
American cheeseCheddar or pepper jack
Adds more flavor but will not melt as smoothly.
Tips & Storage
Pro Tips
Cook the egg low and slow in the bacon grease for maximum flavor.
American cheese is not optional — its meltability is the whole point.
For a bodega-style sandwich, add salt, pepper, and ketchup without asking.
Press the sandwich gently before eating to let the yolk run into the roll.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Wrap in foil and reheat in a 350°F oven for 5 minutes if necessary, though the egg will cook through.
Nutrition Facts
Per serving (1 sandwich) · 1 servings
Calories480
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein22g
Carbohydrates28g
Fat32g
Fiber1g
Sugar3g
Sodium920mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is the best bread for a breakfast sandwich?
- A Kaiser roll or soft brioche bun is classic. English muffins and bagels are also excellent.
- Can I use a different cheese?
- You can, but American cheese has superior melting qualities. Sharp cheddar or pepper jack are good alternatives.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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