Bacon Egg and Cheese Sandwich

Ingredients

• 4 slicesbeef bacon
• 4 slicesbread, toasted and buttered
• 21 g (1½ tablespoons), dividedunsalted butter
• 4 largeeggs, lightly beaten
• 2.5 ml (½ teaspoon)kosher salt
• 2.5 ml (½ teaspoon)ground pepper
• 2 slicescheddar cheese
• 60 ml (4 tablespoons)grape or strawberry jelly or jam
• 10 ml (2 teaspoons)hot sauce

Instructions

1. 1

   Bake the bacon

   Preheat the oven to 200°C (400°F). Arrange the bacon on a foil-lined baking sheet and bake until crisp and golden, with the fat rendered. Transfer the slices to a plate lined with paper towels.

2. 2

   Cook the eggs

   Put the eggs in a bowl with the salt and pepper and beat lightly. Melt the butter in a non-stick frying pan over medium heat, then pour in the eggs and leave them undisturbed for 30 seconds. Once the edges begin to set, fold them towards the centre with a spatula; repeat, shaping the eggs into a long rectangle, until they are no longer runny. Take the pan off the heat, divide the eggs into two portions, and top each with a slice of cheese. Cover the pan for 1 minute so the cheese melts.

3. 3

   Build the sandwiches

   Spread butter and jelly on one side of the toast. Put the cooked eggs on the toast and add the bacon. Sprinkle with hot sauce, close each sandwich with a second slice of toast and serve.

What is a bacon, egg and cheese sandwich?

This is an American breakfast sandwich built around eggs, bacon and cheese between slices of bread. The combination is a familiar diner-style choice, and this version gives it a sweet-and-spicy twist with jam and hot sauce.

Beef bacon brings a savoury, crisp element, while folded eggs and cheddar make the filling soft and rich. Toasted bread helps hold it all together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 644 calories, 30g protein, 56g carbs, 33g fat.

The bread and jam provide much of the carbohydrate, while butter and bacon contribute a substantial share of the fat. Eggs, beef bacon and cheddar supply most of the protein. Add fresh fruit or vegetables alongside the sandwich for a more balanced plate.

Choosing the ingredients

Beef bacon: Bake it until crisp and let it drain on paper towels so excess rendered fat does not make the sandwich greasy.

Jam and sauce: Grape or strawberry jam brings sweetness, while hot sauce adds a sharp, spicy contrast. Use either jam option and adjust the amount of hot sauce to suit your taste.

Bread and cheese: Toasted bread offers structure, and cheddar melts over the warm eggs. Keep the toast ready before assembling so the cheese can go straight from the covered pan into the sandwich.

Folding the eggs

Let the beaten eggs sit in the buttered pan for 30 seconds before folding. Once the edges start to firm, bring them towards the centre in repeated folds, aiming for a long rectangle that fits the bread.

Take the pan off the heat when the eggs are no longer runny, then cover it for 1 minute with the cheese on top. The residual heat melts the cheddar without needing to keep cooking the eggs.

Getting the textures right

The bacon should be crisp and golden, while the eggs should be set but still tender. Watch the eggs as they cook: fold them as soon as the edges firm up and remove them from the heat once no liquid egg remains.

Toasted bread gives the filling a firmer base, and draining the bacon helps keep that toast from softening too quickly.

Timing the components

The recipe takes 20 minutes in total, so get the oven heating and bacon started first. While the bacon cooks, beat the eggs and have the toast and toppings ready.

Cook the eggs and melt the cheese just before assembly. This keeps the bacon crisp and lets the cheddar soften over the warm eggs.

Serving ideas

Serve the sandwiches straight away while the eggs and cheese are warm. A simple side of fresh fruit or sliced tomatoes can add a fresh contrast to the rich filling.

For a more substantial breakfast, serve with breakfast potatoes. Keep extra jam or hot sauce on the side for anyone who wants a sweeter or spicier bite.

Recipe notes & tips

• Line the baking sheet with foil to make the rendered bacon fat easier to handle.
• Drain the bacon on paper towels before adding it to the toast.
• Use a non-stick pan and keep the heat at medium for the eggs.
• Shape the eggs into a rectangle roughly suited to the bread as you fold them.
• Cover the pan for the full minute to help the cheddar melt.
• Assemble just before serving to keep the toast from getting soggy.

Variations

• Try another jam: Use a different sweet fruit preserve in place of grape or strawberry.
• Change the cheese: Swap cheddar for another cheese that melts well.
• Adjust the heat: Use less hot sauce for a milder sandwich or more for extra kick.
• Use different bread: Choose another sliced bread and toast it before assembling.
• Add fresh tomato: Layer sliced tomato into the sandwich for a fresh, juicy contrast.

Common mistakes to avoid

• Overcooking the bacon: Check it as it bakes and take it out once crisp and golden.
• Leaving the eggs too long: Fold them when the edges begin to set and remove them once they are no longer runny.
• Skipping the bacon drain: Rest the slices on paper towels so excess fat does not soak into the bread.
• Adding cheese too late: Put it on the eggs as soon as they are divided, then cover the pan for 1 minute.
• Assembling too early: Build the sandwiches just before serving to preserve the toast's texture.

How to store

These sandwiches are best eaten freshly assembled. If needed, refrigerate leftover cooked bacon and eggs in separate airtight containers and use within 3–4 days; reheat until steaming hot and assemble with fresh toast. Avoid storing assembled sandwiches with jam on the bread, as it can become soggy.

Frequently asked questions