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!
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.
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