American Cuisine
Breakfast Sandwich
By Priya Ramesh, RecipeOK Test Kitchen
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The egg-and-cheese breakfast sandwich is arguably the most successful piece of American fast food architecture, migrating from bodega griddles and diner counters straight into the national breakfast rotation. Its ancestor is the diner-style egg sandwich, but the English muffin version got a major popularity boost once national fast food chains began selling variations of it in the 1970s, cementing the format of muffin-egg-cheese-meat as the default breakfast sandwich blueprint that home cooks now replicate on weekend mornings. What makes it endure is portability: everything is self-contained, eaten with one hand, and reheats reasonably well, which is why it's equally popular fresh off the skillet or wrapped in foil for a commute. The English muffin itself carries some culinary history of its own, developed from British griddle breads and popularized in the U.S. in the early 20th century for its unique nooks and crannies that are perfect for trapping melted butter. Frying the egg directly in the bacon grease left in the pan (rather than a fresh pan) is a small but meaningful technique that layers smoky, salty flavor into the egg itself, tying the whole sandwich together. Whether you like a runny yolk that seeps into every bite or a fully set egg for easier eating on the go, this sandwich is endlessly customizable while keeping its core identity intact: crisp muffin, melty cheese, savory meat, and a good egg.
Ingredients
Serves 2Instructions
- 1
Fry the bacon in a skillet over medium heat until crispy. Transfer to a paper towel, but leave a little fat in the pan.
- 2
Toast the English muffins. Butter them while warm.
- 3
In the same skillet, crack the eggs (use ring molds if you have them for perfect rounds). Break the yolk if desired or leave sunny side up.
- 4
Cook the eggs until whites are set. Flip and top each egg with a slice of cheese. Cook 1 more minute until cheese melts.
- 5
Assemble the sandwiches: Bottom muffin, egg with cheese, 2 slices of bacon, and top muffin.
- 6
Serve immediately.
- 7
Cook egg dish until it reaches an internal temperature of 160°F (71°C) on a food thermometer, per USDA guidance.
- 8
Cook whole-cut meat until it reaches an internal temperature of 145°F (63°C) on a food thermometer, per USDA guidance.
Chef's Tips
- ✦ Cook the eggs in the same skillet you used for the bacon, leaving a thin layer of fat behind — it infuses the eggs with smoky flavor and saves you a pan to clean.
- ✦ Use a round biscuit cutter or canning jar ring as a mold to keep the fried egg the same diameter as the English muffin so every bite has egg in it.
- ✦ Toast the English muffins until deeply golden, not just warm — a sturdier muffin holds up better against the egg yolk and won't turn soggy as quickly.
- ✦ Flip the egg and add the cheese immediately after flipping so residual heat melts it fully by the time the yolk reaches your preferred doneness.
Ingredient Substitutions
-
English muffins → biscuits or bagel thins
biscuits add richness, bagel thins cut calories
-
bacon → Canadian bacon or breakfast sausage patty
Canadian bacon is leaner, sausage adds a different spice profile
-
cheddar cheese → American or pepper jack cheese
American melts more smoothly, pepper jack adds heat
-
butter → margarine or olive oil
use a light hand since butter also carries flavor here
-
eggs → egg whites or a plant-based egg substitute
reduces cholesterol and fat; cook time may be slightly shorter
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Frequently Asked Questions
How do I keep the fried egg from sliding out of the sandwich? ▼
Use a round mold, like a biscuit cutter or mason jar lid, to shape the egg so it matches the diameter of the English muffin, and break the yolk slightly if you want it to set more firmly and stay put.
Can I make breakfast sandwiches ahead and reheat them? ▼
Yes — assemble and wrap sandwiches individually in foil or parchment, refrigerate for up to 3 days, and reheat in a 350°F oven for about 10 minutes or in the microwave for 60-90 seconds until warmed through.
What's the best cheese for a breakfast sandwich? ▼
Cheddar is classic for its sharp flavor, but American cheese melts more smoothly and evenly if you want that classic diner-style gooeyness.
Is it safe to eat a breakfast sandwich with a runny egg yolk? ▼
As long as the egg whites are fully set and the yolk is cooked to your preference using pasteurized eggs from a reliable source, a runny yolk is commonly considered safe for most healthy adults, though very young children, pregnant individuals, and immunocompromised people should opt for a fully cooked yolk.
