Win the morning with this savory, protein-rich, drippy Breakfast Sandwich with bacon and avocado.
The breakfast sandwich, or the B.E.C. (bacon, egg, and cheese), is a true New York classic. I have enjoyed this handheld breakfast my whole life, and I still make it (with the occasional variation) anytime my family visits from out of state. You can throw it together quickly and take it with you on a busy day, and it’ll certainly fill you up for hours.
The humble breakfast sandwich is said by some to have originated in London in the 1800s. It was popular among the working class for its convenience and heartiness. Made with common, often inexpensive breakfast ingredients like bread, eggs, cheese, and meat, it gained popularity in the United States after the Civil War.
You will love this breakfast sandwich recipe because it is delicious, filling, and simple. It also can be easily modified to your liking. For starters, choose how you like your eggs prepared. I love Over-Medium Eggs. They are a tad runny, but won’t make a huge mess when you bite into the sandwich. When I am making these for a crowd, Scrambled Eggs are the easiest. Toast the English muffins while you whip up the eggs, cover in butter, and add the cheese right away to ensure proper melting. Then, build your sandwich with either bacon or avocado, or both! The flavors and consistencies work together perfectly.
What Else Can I Add To My Breakfast Sandwich?
Aside from switching up your cheese, meat, and eggs, this breakfast sandwich was made to be personalized. I love adding maple syrup to mine; the sweetness is perfect with this savory sandwich. Some people add hot sauce, salt and pepper, or a fruity jam. This one restaurant serves it with bacon jam—SO good. You can also elevate your breakfast sandwich with Homemade Guacamole instead of plain avocado.
How to make ahead and store
While this breakfast sandwich is best when it’s fresh, you can make certain elements ahead of time. Fry up your bacon up to 5 days before you make the sandwich, and store it in the fridge in an airtight container or a ziplock bag. When you’re ready to make the sandwich, fry up your egg, reheat the bacon in the air fryer until crispy, toast the muffin, and assemble the sandwich. If you have leftovers, you can store your assembled breakfast sandwich in the fridge for up to 2 days, wrapped in parchment and placed in an airtight container.
To reheat, I recommend opening the sandwich, removing the avocado, and air-frying the sandwich open-faced at 350°F for 5-7 minutes. You can also reheat it open-faced in the oven at 350°F for 10-15 minutes, until the muffins are toasted and the cheese is melted.
Serving Suggestions
This breakfast sandwich is a complete meal on its own, but can also be part of a larger breakfast. I always serve these with a fresh Fruit Salad, or something heartier like a Corn and Mango Salad. If you want to get creative, skip the bread and enjoy your eggs and cheese in between two waffles. Go for these amazing Hash Brown Waffles, Blueberry Paleo Protein Waffles, or these Gluten-Free Waffles.
Ingredients
- 4 English muffins halved
- Butter for toasting muffins
- 4 large eggs
- Kosher salt and pepper to taste
- 4 slices cheddar cheese
- 4 slices cooked bacon
- Mashed avocado optional
Instructions
- Butter the English muffins and toast them until golden brown.
- Fry the eggs to your liking, and season with salt and pepper.
- Place a slice of cheese on each muffin bottom, top it with a cooked egg, and add a slice of bacon. If using mashed avocado, spread it on the inside face of the top muffin, then place the top muffin on the bottom half of the sandwich. Serve hot.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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