If you’re a fan of classic bacon and eggs, you are going to LOVE this bacon, egg and cheese sandwich!
Golden brown and melty, this grilled cheese sandwich is layered with perfectly cooked eggs and crispy bacon, and finished with a sprinkle of Parmesan cheese for extra flavor.
These sandwiches are great for on-the-go eating, and you can also make a batch to serve for brunch, holidays, and weekend breakfast. A Bacon Bloody Mary is the perfect accompaniment!
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If you love bacon and eggs as much as we do, be sure to check out these other great breakfast recipes:
- Tater Tot Breakfast Casserole with Bacon and Sausage
- Broccoli and Bacon Quiche
- Mini Bacon Cheese Phyllo Quiches
Why You’ll Go Hog Wild for This Recipe
Thick Sliced Bacon is the Star – Each sandwich features 3 strips of perfectly cooked, golden brown crispy bacon.
Easy Skillet Cooking: You don’t need any fancy equipment to make this recipe. Just layer the ingredients, cook in a hot frying pan, and you’ll be eating in no time!
Contrasting Flavors and Textures: You’ll love the pairing of tangy sourdough bread, melty mild cheese, velvety basted eggs, and crispy bacon!
Ingredients and Substitutions
From the top, here’s what you’ll need to make each delicious bacon sandwich:
1 tablespoon shredded Parmesan cheese – You can use grated Parmesan instead if that’s what you have on hand.
2 American cheese slices – I like American cheese for grilled sandwiches because it melts quickly and smoothly. You can also use Fontina, Havarti, Gouda or Colby cheeses, which tend to melt well.
3 strips crisply cooked bacon – I used extra-thick sliced applewood smoked bacon, but you can use regular sliced, unsmoked or smoked, uncured or cured; it’s up to you. Feel free to use more or less bacon depending on what you like.
2 eggs – I used large eggs for this recipe. Smaller or larger eggs will work fine, too.
1 1/2 tablespoons softened butter – salted or unsalted is fine, whichever you prefer!
2 slices bread – I used sourdough bread, but you can use your favorite bread.
Here’s what you’ll need to make this bacon cheese sandwich recipe:
- A small nonstick skillet with a lid – to cook the basted eggs.
- A large nonstick skillet – to grill the sandwiches.
- A cutting board – to build and cut the sandwich.
- A sharp knife – to cut it in half without crushing the ingredients.
Check out all of our Bacon Cooking Essentials in our Amazon Store!
Step by Step Instructions
Before you begin, you’ll need to cook some delicious BACON. Here are some of our favorite methods:
- Oven cooked bacon
- Skillet cooked bacon
- Microwaved bacon
- Grilled bacon
- Bacon cooked on a pellet grill
- Crock pot bacon
Here’s how to make the bacon egg grilled cheese sandwich:
STEP ONE | Arrange two slices of bread on a cutting board and spread with softened butter. Flip over. Cut two cheese slices in half and arrange on the bread.
STEP TWO | Arrange three strips of cooked, thick sliced bacon on top of one of the bread slices.
STEP THREE | Break two eggs in a small nonstick skillet over medium heat. Cook just until the edges of the eggs start to turn white and add 2 tablespoons water around the edges of the eggs.
Put the lid on, turn the heat down to medium-low, and cook until egg yolks are just set.
STEP FOUR | Slide the eggs onto the sandwich and put the top layer of bread on, cheese side down and buttered side up.
STEP FIVE | Heat a large nonstick skillet over medium heat and add the sandwich, buttered side down.
STEP SIX | Cook until golden brown, flip over, and cook the other side until golden brown and cheese is melted. Transfer to a work surface and sprinkle both sides with shredded Parmesan cheese.
STEP SEVEN | Cut in half and enjoy!
Some of my favorite sides to serve with these breakfast sammies include:
If you’re looking for a sauce to dip or spread on your egg bacon cheese sandwich, these are all great!
- Jalapeno Jelly
- Bacon Aioli
- Sriracha or your favorite hot sauce
- Honey Mustard
- Bacon Gravy
- Barbecue Sauce
- Hollandaise Sauce
How to Store and Reheat Leftovers
If you have a leftover sandwich, allow it to cool to room temperature, then tightly wrap it in plastic wrap or aluminum foil and refrigerate for up to 2 days. I prefer aluminum foil, because you can keep it wrapped in foil to reheat, which will help it stay crispy.
To reheat, preheat the oven to 350 degrees F. Put the foil-wrapped sandwich directly on the oven rack (or use a baking sheet if you prefer). Heat until hot, about 10 to 12 minutes.
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Printable Recipe Card
Best Bacon Egg and Cheese Sandwiches
- 2 slices bread
- 1 1/2 tablespoons softened butter
- 2 slices American cheese
- 3 strips crisply cooked bacon
- 2 eggs
- 2 tablespoons water
- 2 slices American cheese
- 1 tablespoon shredded Parmesan cheese
- Arrange two slices of bread on a cutting board and spread with softened butter. Flip over. Cut two cheese slices in half and arrange on the bread.
- Arrange three strips of cooked, thick sliced bacon on top of one of the bread slices.
- Break two eggs in a small nonstick skillet over medium heat. Cook just until the edges of the eggs start to turn white and add 2 tablespoons water around the edges of the eggs.
- Put the lid on, turn the heat down to medium-low, and cook until egg yolks are just set.
- Slide the eggs onto the sandwich and put the top layer of bread on, cheese side down and buttered side up.
- Heat a large nonstick skillet over medium heat and add the sandwich, buttered side down.
- Cook until golden brown, flip over, and cook the other side until golden brown and cheese is melted. Transfer to a work surface and sprinkle both sides with shredded Parmesan cheese. Makes 1 sandwich.
Got questions? Just ask! I’m happy to help.
If you post your creations on social media, tag #BENSABaconLovers so I can share! Thank you for your support. – Eliza
Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist, and any nutritional information should be used as a general guideline.
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