First of all—thank you for being here. Seriously. Whether you’re stumbling in at 7 AM looking for a quick breakfast idea or browsing late at night, dreaming of the perfect savory bite to start your morning, I appreciate you stopping by! Today, I’m sharing a breakfast recipe that’s become a ritual in our kitchen: the Ultimate Egg and Bacon Sandwich. It’s crispy, creamy, fluffy, melty, buttery—basically everything you want in a morning bite.
This sandwich is my go-to when I want to start the day strong but also treat myself (and my family!) to something comforting and deeply satisfying. And the best part? It takes only 15 minutes from start to finish.
Why You’ll Fall in Love with This Breakfast Sandwich
It’s the little luxuries…
There’s something wildly satisfying about biting into a warm sandwich where crispy bacon meets fluffy scrambled eggs, all wrapped up in buttery toasted bread. Add a hint of Dijon mustard, melty cheddar, and the light tang of mayo? It’s anything but boring!!
Reasons to Love This Recipe:
- Quick & Easy: 15 minutes, one pan, minimal cleanup!
- Customizable: Change up the cheese, bread, or add extras like avocado or sautéed spinach.
- Comfort Food Heaven: It’s the breakfast sandwich of your dreams—warm, crispy, rich, and flavorful.
What Does It Taste Like?
Oh, let me try to do this justice:
Imagine biting through golden-toasted sourdough, the slight tang of Dijon mingling with creamy mayo… then BOOM—the crunch of perfectly crisp bacon, followed by those soft, seasoned eggs and a gooey slice of melted cheddar. The textures and flavors just melt together in the most delicious way. It’s savory, a bit tangy, a touch smoky, and perfectly balanced.
Why This Sandwich Works for Your Mornings
- High in protein to keep you full until lunch.
- Totally customizable—vegetarian? Swap bacon for grilled mushrooms.
- Kid-approved (just tone down the mustard if they’re not fans).
- Great as a grab-and-go option for busy mornings.
Ingredients Ultimate Egg and Bacon Sandwich
Here’s everything you’ll need for 1 perfect sandwich:
- 2 slices of thick-cut bread (brioche, sourdough, or your favorite)
- 2 large eggs
- 4 strips of crispy bacon
- 2 tablespoons butter
- 1 slice cheddar cheese
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 teaspoon chives (optional, for garnish)
Tools You’ll Need
- Nonstick or cast-iron skillet
- Mixing bowl (for eggs)
- Spatula
- Bread knife
- Paper towels (for draining bacon)
Ingredient Swaps & Additions
I promised you versatile, and here’s proof!
Swap it out:
- Use turkey bacon or veggie bacon if you don’t eat pork.
- Try Monterey Jack or pepper jack instead of cheddar.
- Use sour cream in place of mayo for a tangy twist.
Add it in:
- A slice of avocado or tomato.
- A dash of hot sauce or sriracha.
- Caramelized onions or a handful of arugula.
How to Make the Ultimate Egg and Bacon Sandwich
Step-by-Step Instructions
- Cook the bacon
In a skillet over medium heat, cook the bacon until crispy. Drain on paper towels. - Scramble the eggs
In a bowl, whisk eggs with salt and black pepper. Melt 1 tbsp butter in the same skillet. Scramble eggs gently over medium-low heat until soft and fluffy. Set aside. - Toast the bread
Add the remaining 1 tbsp of butter to the skillet. Toast both slices of bread until golden on both sides. - Assemble
Spread mayonnaise and Dijon mustard on one slice of bread. Layer scrambled eggs, cheddar cheese, and crispy bacon on top. - Close it up
Place the second slice of bread on top. Press gently, slice in half, and garnish with chives if desired. - Serve immediately and enjoy!
What to Serve With It
- A side of fresh fruit or a smoothie for a lighter breakfast.
- Hash browns, roasted potatoes, or a green salad for a heartier brunch.
- A hot mug of coffee or an iced latte on the side? Chef’s kiss.
Tips for Making the BEST Breakfast Sandwich
- Low and slow for eggs = extra fluffy!
- Use thick-cut bread so it doesn’t fall apart under the gooey goodness.
- Don’t skip the mustard—it adds a lovely zing that cuts through the richness.
- Pre-cook bacon in batches and refrigerate or freeze to make mornings even easier.
Storage & Reheating
- Refrigerate any leftovers for up to 2 days in an airtight container.
- Reheat in a toaster oven or skillet for best results (avoid the microwave if possible—it’ll make the bread soggy).
- Make-ahead tip: Cook the bacon and eggs the night before and assemble in the morning for quick prep!
Frequently Asked Questions
Can I make this sandwich ahead of time?
Yes! You can prep all the components and quickly reheat/assemble in the morning.
What’s the best bread for this sandwich?
Sourdough or brioche hold up best. Thick slices = less sogginess.
Can I use fried eggs instead of scrambled?
Absolutely! Just keep the yolk soft for extra deliciousness.
Is it freezer-friendly?
You can freeze it, but the texture of scrambled eggs changes. Best enjoyed fresh or refrigerated for 1–2 days.
Final Thoughts
This Ultimate Egg and Bacon Sandwich is everything a morning should be: warm, filling, flavorful, and just a little indulgent. It’s simple enough for weekdays but special enough for lazy weekend brunches. I truly hope it becomes part of your breakfast rotation like it has in mine.
If you loved this recipe, don’t forget to leave a review, save it to Pinterest, and tag your sandwich photos! I’d LOVE to see how you made it your own. 💛
Craving More Breakfast Magic?
Check out these next:
- Peach & Cream Cheese Croissant Bake
- Savory Peach Bacon Toast
- Peach Pancakes with Honey Butter Syrup
Nutritional Information (per serving)
- Calories: 450 kcal
- Protein: 22g
- Fat: 34g
- Carbohydrates: 18g
- Fiber: 1g
- Sugar: 3g
- Sodium: 850mg
