The Best Breakfast Sandwich

Why we love this recipe

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 while I’ve done my own more exotic version of this sandwich, sometimes I just get a craving for the old classic.  And while you would think the old classic would be pretty straightforward.

But no. I have some issues to discuss.

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!

My second issue is the big old 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 set about changing the way I make my breakfast sandwiches (and yes, you can leave out the spinach if you want to) and now I have complete and total breakfast sandwich happiness!

Ingredients you need

Ingredient notes and substitutions

• Velveeta: Yep, I insist. It’s the very very best melting cheese and one of the things that makes this sandwich rock.
• Spinach: This is totally optional. I love spinach in everything, but you can either skip it, or swap it out for a couple of thin slices of tomato – also scrumptious.
• Eggs: I tend to use extra large eggs for pretty much anything I am cooking, but any size you have in your fridge will work.

See the recipe card for full information on ingredients and quantities and nutritional information.

Here’s how to make this recipe

STEP 1: 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.  And I always make this sandwich with my beloved recipe for cornmeal brown sugar bacon. But regular bacon is just fine as well!

STEP 2: Then split and toast your English muffins so they are ready and waiting. 

STEP 3: 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.

STEP 4: 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!). Melt up a little butter and flour and milk, and then stir in some cubed Velveeta until it is melted. Yes, you have to use Velveeta. Some things just NEED it.

STEP 5: 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. 

STEP 6: 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.

Want to round out your meal?

This breakfast sandwich is pretty much a complete meal on its own! But if you want to take it to the next level, try this method for making absolutely perfect fried eggs. And this recipe for brown sugar bacon is insanely good in this sandwich.

And how about a lovely cup of fresh mint tea on the side?

Other breakfast sandwiches we love!

Looking for more breakfast inspiration? Here is our complete collection of breakfast and brunch recipes!

Could you leave us some stars?

If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.

The Best Breakfast Sandwich

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Here’s the recipe for the best breakfast sandwich EVER. Crispy bacon, melty cheese, creamy egg all on a buttered English muffin…spinach optional!

• Author: Kate Morgan Jackson
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

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
• 6 ounces Velveeta, cut into small cubes

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Instructions

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!

Notes

• • Velveeta: Yep, I insist. It’s the very very best melting cheese and one of the things that makes this sandwich rock.

• • Spinach: This is totally optional. I love spinach in everything, but you can either skip it, or swap it out for a couple of thin slices of tomato – also scrumptious.

• • Eggs: I tend to use extra large eggs for pretty much anything I am cooking, but any size you have in your fridge will work.

Updated (and made even more delicious!) from a previously published Framed Cooks post!