Description

A quick, restaurant-quality breakfast sandwich featuring fluffy scrambled eggs, sharp cheddar cheese, and perfectly crispy bacon cooked using a water-boil method, all served on a toasted English muffin or bagel.

Ingredients

Scale

8 slices thick-cut bacon (240g)
4 large eggs
2 tablespoons whole milk
1/4 teaspoon salt
Pinch of black pepper
1 tablespoon butter
2 English muffins or 1 large bagel, split
2 slices sharp cheddar cheese (40g)
Optional: Avocado or salsa

Instructions

Place bacon slices in a single layer in a large skillet and add 1/2 cup of water. Turn heat to medium-high.
Boil until water evaporates (3-4 minutes), then fry bacon in its own fat, flipping occasionally, until crispy (2-3 minutes). Transfer to a paper towel-lined plate.
While bacon cooks, split and butter the English muffins or bagel halves. Toast in a toaster or toaster oven until golden brown.
Wipe out skillet, leaving about 1 teaspoon of bacon grease. Heat over medium-low.
Whisk eggs with milk, salt, and pepper. Pour into the pan and stir constantly with a spatula, folding eggs over themselves until just set but still slightly wet.
Remove eggs from heat immediately to prevent overcooking.
Assemble sandwich: Place cheese on bottom bun, top with scrambled eggs, crumble bacon over eggs, and add optional toppings like avocado or salsa.
Place top bun on and press gently. Serve immediately.

Notes

The secret to crispy bacon is boiling it in water first to render fat gently without burning. For eggs, use low heat and constant stirring to keep them fluffy and creamy. Toast the buns well to prevent sogginess. You can prep the bacon and toast the buns ahead of time for faster morning assembly.

Prep Time: 10 minutes
Cook Time: 5-7 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 sandwich
Calories: 450
Sugar: 3
Sodium: 800
Fat: 28
Saturated Fat: 10
Carbohydrates: 30
Fiber: 2
Protein: 25

Keywords: breakfast sandwich, crispy bacon, fluffy eggs, quick breakfast, egg and cheese, bacon recipe, morning meal