Quick Crispy Bacon and Fried Egg Breakfast Sandwich
A simple, quick, and delicious breakfast sandwich featuring crispy bacon, sunny side up eggs, and toasted English muffins. Perfect for busy mornings or on-the-go meals.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 4 thick-cut bacon strips
- 2 large eggs
- 2 English muffins, split
- 1 tablespoon unsalted butter
- Pinch of salt
- Freshly ground black pepper to taste
- Optional: slices of cheddar cheese
- Optional: a few leaves of arugula or spinach
- Optional: mayo or hot sauce
Instructions
- Heat skillet over medium heat. Lay bacon strips flat without overlapping and cook 4-5 minutes per side until crispy. Transfer to paper towel-lined plate to drain.
- Toast English muffins in toaster or under broiler until golden brown. Spread butter on each half after toasting if desired.
- Reduce skillet heat to medium-low. Add 1 tablespoon butter if needed. Crack one egg into a small bowl, then slide into skillet. Cook sunny side up 2-3 minutes until whites are set but yolk is runny. Season with salt and pepper. Repeat with second egg.
- Place one fried egg on bottom half of each toasted muffin. Add 2 strips of bacon on top. Add cheese slice if using to melt slightly. Add optional arugula or mayo/hot sauce if desired.
- Top with muffin halves and serve immediately while warm.
Notes
Cook bacon slowly over medium heat for best crispiness. Use bacon fat to fry eggs for extra flavor. Cover skillet with lid during last minute of egg cooking for less runny yolks. Assemble sandwich just before eating to avoid soggy muffins. Bacon can be cooked ahead and reheated.
Nutrition
- Serving Size: 1 sandwich
- Calories: 375
- Sugar: 2
- Sodium: 700
- Fat: 26.5
- Saturated Fat: 9
- Carbohydrates: 22.5
- Fiber: 2
- Protein: 20
Keywords: breakfast sandwich, bacon and egg sandwich, quick breakfast, crispy bacon, fried egg, English muffin sandwich