Bacon, Egg & Cheese English Muffin
This is an easy satisfying breakfast. There are a few steps involved albeit easy ones. Just be sure to have all your ingredients ready and assembly will be a breeze.
What you’ll Need to Make Bacon, Egg & Cheese English Muffin
How to Make Bacon, Egg & Cheese English Muffin
Start by placing all the ingredients on the counter.
First you will want to crisp the bacon. I use normally two slices of bacon per sandwich but you can also use three. Use the Perfectly Crisp Bacon recipe for this step. You can leave the strips long or cut them in half.
Next slice the English muffin and place in the toaster to desired setting. I normally toast it for three and a half minutes.
While the English muffin is toasting, heat a small pan on medium heat with 1/2 tsp of oil. Break one egg into a small bowl and beat it. Once the pan is preheated, pour in the egg.
Lower the heat slightly to medium-low. Allow the egg to set. Push the egg gently around. Turn over in the pan so that it cooks on both sides. Try to retain its round shape so that it sits well on the English muffin. Add a slice of cheese and cook on low until the cheese has melted.
Place one toasted half of the English muffin on a plate. Top with the egg & cheese. Top with bacon and serve with the other half of the English muffin on the side.
Add salt and pepper to taste.
Ingredients
- 1 egg
- 3 slices bacon crisped
- 1 slice cheese
- 1 english muffin split
- 1/2 tsp oil
Instructions
- Split the English muffin and toast it for about 3 and half minutes.
- While the English muffin is toasting, break one egg in a small bowl. Heat one half teaspoon of oil in a small pan on mediume heat. When the oil is hot, pour in one beaten egg.
- Allow the egg to set before pushing it around slightly. Turn over to cook on both sides. About 2-3 minutes.
- Add the slice of cheese. Allow it to melt. Another 2-3 minutes.
- Remove the egg and cheese combo to one half of the English muffin.
- Top with bacon. Add salt and pepper to taste.
- Serve hot.
Nutrition Information Disclaimer
Ginny’s Recipe Collection provides nutritional breakdowns for informational purposes only. The data on this site has not been evaluated and approved by the Food and Drug Administration (FDA). The data is calculated using an online 3rd party nutritional calculator. Therefore these figures should be considered as estimates only. Online calculators may yield different results based on their own nutritional fact databases and algorithms they use. Furthermore, varying factors such as product types, adjustment of seasonings, natural variation in produce, and the manner in which they are processed may affect the final nutritional information. To get the most accurate analysis, please consult a registered dietician.
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