The GüdDish Bacon, Egg and Cheese

We studied 118 recipes from around the world and combined the most dominant 12. Then we built the BEST!

Bacon, Egg and Cheese. The GüdDish.

Serves 4 sandwiches · 10–15 min prep · 30–40 min total · 5 steps

Ingredients

Ingredients for Bacon, Egg and Cheese Breakfast Sandwich
  • 8 slices thick-cut bacon
  • 8 large eggs
  • 4 English muffins, bagels, or hard rolls, split
  • 8 slices cheddar cheese, or 2 cups shredded cheddar
  • 4 tbs butter
  • 1 tsp ground black pepper
  • 1 3/4 tsp kosher salt

What the best recipes taught us

  • Pull the eggs while they are still soft. If you cook them until they look done in the pan, they will be dry on the sandwich.
  • Lay the cheddar on the eggs while they are still hot. If you wait, the cheese will not melt.

Method

  1. 1
    Eight bacon slices baking on a rack over a sheet
    8slices thick-cut bacon

    Heat the oven to 400°F. Set a rack over a baking sheet.

    Lay the bacon on the rack. Bake until crisp, 15 to 20 minutes.

    Drain on paper towels.

  2. 2
    New York hard rolls toasting in a skillet in butter
    4English muffins
    4tbsbutter

    Split the English muffins, bagels, or hard rolls.

    Toast the cut sides in a skillet in butter or a little bacon fat until golden.

    Set aside, cut side up.

  3. 3
    Soft scrambled eggs in a skillet, still glossy
    8 largeeggs
    13/4tspkosher salt
    1tspground black pepper

    In a bowl, beat the eggs with the salt and pepper.

    Scramble gently in a skillet in butter over medium heat until just set and still soft.

    Pull them early. They finish cooking on the hot bread.

  4. 4
    Cheddar melting on soft scrambled eggs in the skillet
    8slices cheddar cheese

    While the eggs are still hot, lay the cheddar on top so it softens.

    Cover the pan for a minute so the cheese melts.

  5. 5
    Bacon, egg, and cheese sandwich on toasted bread

    Build each sandwich: bottom bread, eggs and cheese, bacon, top bread.

    Press lightly so the stack holds.

    Wrap each sandwich in deli paper for a minute so the bread steams and the layers pull together. Serve hot.