Breakfast Sandwich
Jake Torres
@jaketorrescooks
Prep
5 min
Cook
10 min
Total
15 min
Servings
2
Difficulty
Easy
Let's cook
Crisp the bacon first
Cook the bacon until crisp and set aside, leaving the fat in the pan.
Toast the muffins in the fat
Toast the split muffins cut-side down in the bacon fat for 2 minutes until golden. This is a significant upgrade over a toaster.
💡Toasting in bacon fat costs nothing and makes the sandwich taste twice as good.
Cook the eggs in a ring
Pour the beaten eggs into a buttered ring mould or a small square pan over low heat, so they cook into a compact shape that fits the muffin.
Fold and melt
When just set, fold the egg into a square, lay the cheese on top, and cover for 30 seconds to melt.
Assemble hot
Stack muffin, egg, cheese, bacon, hot sauce, and lid. Press gently and eat immediately.
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📝 Tips, swaps, and make-ahead notes
For meal prep, cook a dozen eggs in a muffin tin at 350°F for 15 minutes, assemble the sandwiches, wrap in foil, and freeze. Reheat from frozen for 90 seconds in the microwave then 5 minutes in a hot oven to re-crisp.
- •Vegetarian: Fried halloumi or a hash brown in place of bacon.
- •Sausage: A flattened sausage patty instead of bacon.
- •Bagel or croissant: Both work; croissant needs no butter.
Nutrition & Safety
Calories
482kcal
Protein
24g
Carbs
32g
Fat
28g
⚠️ Allergen & Safety Note
This recipe contains egg, dairy and gluten. Nutritional values are estimates per serving and may vary based on the specific ingredients you use. If you have food allergies, please verify all ingredients before cooking.
AI-assisted content. Always verify instructions with trusted culinary sources.
Made by the Chew community
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