Print

The Best Breakfast Sandwich

The best breakfast sandwich on a plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

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

Ingredients

Scale

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

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.

Find it online: https://www.framedcooks.com/the-best-breakfast-sandwich/