The Best Breakfast Sandwich!

One of my favorite, favorite, favorite sandwiches is the classic bacon egg and cheese on a roll.  You know, the same one that is on every great diner menu you’ve ever seen, and I’ve also had some terrific ones at a few fancy restaurants as well.  And while I’ve done my own more exotic version of this sandwich, sometimes I just get a craving for the old classic.  With a few little modifications of my own…so here we go!

My first pet peeve about the bacon and egg sandwiches that you usually get at the diner is that you often have to pick between soft creamy egg and soft creamy cheese.  Either they put the cheese on after the egg and nuke it so that the cheese is melted but the egg is hard-cooked, or they put the cheese on and they DON’T melt it, so the egg is still soft but the cheese is not melted.  I want my egg soft and and my cheese melted, dang it!  So my first modification was to use a quick and easy cheese sauce instead of the usual slice of American or cheddar.  I had a hunk of Velveeta left over from the grilled cheese sandwich casserole I made a little while ago, and it melted up in two shakes with a little butter and flour.  Pet peeve number one solved!

My second issue is the roll that these often come on.  All that bread just seems to get in the way of the stars of the show, which are the bacon, the egg and the cheese.  So, I flipped over to an English muffin, which I toasted up just enough to have a little crispiness but so that it was still soft enough to bite into without it cracking.

Now, you’ll notice that there is a little spinach on this sandwich.  This is definitely a departure from the classic, but I had some spinach in my fridge, and it added a nice little balance to the salty bacon and cheese and the creamy egg.  You can have it or not have it, depending on whether you are a spinach person or not.  I’m a spinach person.

So!  Here’s the drill!  Make your bacon first so that’s all ready to go – I find that one piece cut in half is just the right amount per sandwich.  Then toast your English muffins so they are ready and waiting.  If you are having spinach, saute that up next – I use baby spinach and I cook it up with a teeny bit of olive oil right on the stovetop.  Next comes the cheese sauce, which takes about 5 minutes (and I know, this is a lot of pots and pans but I promise it is Worth It!).

Last but not last, cook up your eggs.  Over easy, which means cooking the egg in a little butter just until the white is turning white and solid, flipping it carefully and cooking the other side for about 30 seconds.  Now please assemble as follows:

1. Muffin bottom

2. A generous spoonful of spinach (optional!)

3. A spoonful of cheese sauce

4. Over-easy egg

5. Bacon (one slice cut in half)

6. A bigger spoonful of cheese sauce

7. Muffin top

And now please take a nice big bite as soon as humanly possible.  Take another.  Realize that that as great as this is for breakfast, there is no reason that you can’t make it again for lunch and dinner.  Be very happy.

The Best Breakfast Sandwich!

Yield: 4 sandwiches

The Best Breakfast Sandwich!


For Sandwiches
4 slices bacon, each slice cut in half and cooked to your liking
4 English muffins, lightly toasted
1 teaspoon olive oil
4 cups baby spinach (optional)
1 tablespoon butter
4 eggs
For Cheese Sauce
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 1/2 cup Velveeta, cut into small cubes


1. Heat olive oil in a large deep skillet over medium high heat and saute spinach until wilted. Set aside.
2. Make cheese sauce: melt butter over medium high heat in a medium saucepan. Stir in flour, then stir in milk. Simmer until it starts to thicken, about 3-4 minutes. Stir in Velveeta until melted. Set aside.
3. Melt butter in a large skillet over medium high heat until melted. Carefully crack eggs into skillet and cook until whites are just set. Gently flip over and cook for another 30 seconds. Remove to a plate so they are ready for you to assemble the sandwiches.
4. Assemble sandwiches as follows: muffin bottom, spoonful of cheese sauce, spinach (if using), egg, bacon, another generous spoonful of cheese sauce, muffin top.
5. Take a big bite as soon as possible!


Want a photo beside your name? Go to, sign up for a free account, and upload a photo. It's super easy!

  1. O-M-G! I need this in my belly!

  2. I like how you’ve approached this egg and cheese “situation” so methodically. Definitely makes for the ULTIMATE sandwich!

  3. armymum13 says:

    I have been making these a lot lately too…(having one right now at my desk@work! – no spinach though!) after making a batch of homemade English muffins (a la Michael Ruhlman…) Seriously as easy as pancakes to make…. (do the dough the night before and leave in the fridge overnight) it will look totally weird at the last step, but works perfectly & I did them free form – no rings…. i’ll have to try it with the cheese sauce…

  4. What a fabulous pic of this sandwich. I want one now! I make b & e on english muffins, but the idea of a cheese sauce has me drooling. I was chuckling at the optional spinich as that will be missing from sandwhich. Thanks for sharing…

  5. Only one way to describe this…perfect, just perfect!

  6. I can’t resist the sight of a runny egg, this sandwich looks incredibly tasty!


  1. […] See Full Recipe on […]

  2. […] Recipe and Photo credit goes to […]

  3. […] because I think they get thrown around a little too freely. But when I saw Framed Cooks’ Best Breakfast Sandwich recipe, I knew the title was well […]

  4. […] Get the recipe at Framed Cooks […]

Let's Talk!


Subscribe to FramedCooks

To subscribe in your favorite reader, copy this link: and paste it
into your reader's 'new feed' tool.

To receive new posts via email, enter your email here: