Griddle Breakfast Sandwich (Printable)
Crispy bacon, fluffy eggs, and melty cheese stack on toasted English muffins for a hearty breakfast.
# What You'll Need:
→ Meats
01 - 8 slices bacon
→ Eggs & Dairy
02 - 4 large eggs
03 - 4 slices cheddar cheese
04 - 2 tablespoons milk
05 - 2 tablespoons unsalted butter
→ Breads
06 - 4 English muffins, split
→ Condiments & Seasonings
07 - 1 tablespoon mayonnaise
08 - 1 tablespoon unsalted butter, softened
09 - Salt and black pepper to taste
# How To Make It:
01 - Preheat a griddle to medium heat (350°F).
02 - Place bacon strips on the griddle and cook for 4-5 minutes per side until crispy. Transfer to paper towels to drain excess grease.
03 - While bacon cooks, whisk together 4 large eggs, 2 tablespoons milk, salt, and black pepper in a mixing bowl until well combined.
04 - Melt 2 tablespoons butter on the griddle. Pour in the egg mixture and scramble gently with a spatula until just set but still moist. Divide into 4 equal portions.
05 - Place English muffin halves cut side down on the griddle. Toast for 2-3 minutes until golden brown and lightly crisped.
06 - Spread mayonnaise or softened butter on toasted muffin halves if desired. Layer scrambled eggs, cheese slice, and 2 bacon strips on bottom half. Cover with top muffin half.
07 - For extra melty cheese, return assembled sandwiches to the griddle. Cover loosely with aluminum foil and heat for 1-2 minutes until cheese is melted.
# Expert Hints:
01 -
- Everything happens on one surface so cleanup is surprisingly minimal
- The griddle gives ingredients that restaurant-quality texture you can't get from a frying pan
02 -
- Don't overcrowd the griddle or everything will steam instead of getting that perfect sear
- Have your ingredients prepped and ready before you start cooking because everything happens fast once the griddle is hot
03 -
- Clean your griddle between batches with a paper towel to prevent burnt bits from sticking to eggs
- Let assembled sandwiches rest for 30 seconds before cutting so everything sets together