Best Bacon Egg and Cheese Sandwich Recipe

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. I couldn’t resist finishing it 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!

If you love bacon and eggs as much as we do, be sure to check out these other great breakfast recipes:

• Bacon Egg and Cheese Breakfast Sliders
• Tater Tot Breakfast Casserole with Bacon and Sausage
• Broccoli and Bacon Quiche
• Mini Bacon Cheese Phyllo Quiches

Contents

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.

Equipment Needed

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.

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!

Serving Suggestions

Some of my favorite sides to serve with these breakfast sammies include:

• Crispy Hash Browns
• Fruit Salad
• Sweet Potato Fries
• Creamy Grits

Good Condiments

If you’re looking for a sauce to dip or spread on your egg bacon cheese sandwich, these are all great!

• Jalapeno Jelly
• Ketchup
• 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.

Printable Recipe Card

Want to Save This Recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

Save Recipe

Δ

Email

SAVE THIS!

By submitting this form, you consent to receive emails from BENSA

Best Bacon Egg and Cheese Sandwiches

Eliza Cross

Bacon egg and cheese sandwich is an easy breakfast made in a skillet on the stove with bread, cheese slices, eggs and crispy bacon. Great for brunch and holidays!

5 from 7 votes

Print Recipe Rate this Recipe Pin Recipe Save Recipe Saved!

Cook ModePrevent your screen from going to sleep.

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Bacon Breakfast Recipes

Cuisine American

Servings 1

Calories 719 kcal

Equipment

• small nonstick skillet with lid
• large nonstick skillet
• Cutting board
• Sharp knife

Ingredients

  

1x2x3x

• 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

Instructions

 

• 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.

Notes

To store: Cool sandwich 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.

ADD YOUR OWN PRIVATE NOTES

Click here to add your own private notes about this recipe. Nobody else will see them but you.

Whenever you come back to this recipe, you’ll be able to see your notes!

Nutrition

Calories: 719kcalCarbohydrates: 30gProtein: 34gFat: 51gSaturated Fat: 25gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 443mgSodium: 1719mgPotassium: 390mgFiber: 2gSugar: 5gVitamin A: 1450IUVitamin C: 0.1mgCalcium: 611mgIron: 4mg

Nutritional Information Disclosure

Keyword breakfast sandwich, eggs

Did you make this recipe? We love seeing what you made! Be sure to leave a review, and show us your bacon creations on Instagram! Tag us at @BensaBaconLovers!

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.

Save for Later

If you use Pinterest to save and share ideas, here’s a handy pin: