Target: 6 × 4 inches · landscape

Bacon, Egg, and Cheese Breakfast Sandwich

25 min · 4 sandwiches

Ingredients

□ 4 English muffins

□ 8 slices thick-cut bacon

□ 4 large eggs

□ 4 slices sharp cheddar cheese

□ 1 tbsp unsalted butter

□ 1/4 tsp kosher salt

□ 1/8 tsp freshly ground black pepper

1. Heat oven to 400 F. Bake bacon on parchment for about 14 minutes, rotating the pan once, until crisp.

2. Toast split muffins cut side up. Melt butter in a medium-low skillet and shape eggs with rings or a spatula.

3. Season and griddle eggs until whites set; flip, top with cheddar, and cover until melted and yolks are set.

4. Overlap bacon, muffin, and egg prep; hold eggs warm if batching. Layer bacon under egg and assemble just before serving.

Cook’s note: Keep toasted muffin halves cut side up and separate until the hot egg and bacon are ready.