Griddle Breakfast Sandwich (Printable)
Hearty morning sandwich with crispy bacon, fluffy eggs, and melted cheese on toasted English muffins.
# What You'll Need:
→ Meats
01 - 8 slices bacon (or turkey bacon for lighter option)
→ Eggs & Dairy
02 - 4 large eggs
03 - 4 slices cheddar cheese (or American cheese)
04 - 2 tablespoons milk
05 - 2 tablespoons unsalted butter
→ Breads
06 - 4 English muffins, split
→ Vegetables & Condiments
07 - 1 tablespoon mayonnaise (optional)
08 - 1 tablespoon unsalted butter (for spreading)
09 - Salt and black pepper, to taste
# Directions:
01 - Preheat a griddle to medium heat.
02 - Add the bacon strips and cook until crispy, about 4–5 minutes per side. Remove and drain on paper towels.
03 - While bacon cooks, whisk together eggs, milk, salt, and pepper in a bowl.
04 - Melt 2 tablespoons butter on the griddle. Pour the egg mixture onto the griddle and gently scramble until just set. Divide into 4 portions.
05 - Toast English muffin halves, cut side down, on the griddle until golden brown.
06 - To assemble, spread mayonnaise or butter on each muffin half if desired. Place a portion of scrambled eggs on the bottom half, top with a slice of cheese and 2 bacon strips. Cover with the top half of the muffin.
07 - For extra melty cheese, return assembled sandwiches to the griddle, cover loosely with foil, and heat for 1–2 minutes.
# Expert Tips:
01 -
- The griddle cooks everything evenly so you get consistent results every time
- Assembly line style means all components finish hot together, no cold eggs here
02 -
- Work in batches if your griddle is small rather than overcrowding the surface
- Cheese melts best when eggs are still hot from the griddle
03 -
- Pat bacon with paper towels after cooking to prevent soggy muffins
- Let assembled sandwiches rest for one minute before cutting