Griddle Breakfast Sandwich (Printable)
Crispy bacon, fluffy eggs, and melty cheese stacked on toasted English muffins for a hearty morning meal.
# What You'll Need:
→ Meats
01 - 8 slices bacon or turkey bacon
→ Eggs & Dairy
02 - 4 large eggs
03 - 4 slices cheddar or American cheese
04 - 2 tablespoons milk
05 - 2 tablespoons unsalted butter
→ Breads
06 - 4 English muffins, split
→ Vegetables & Condiments
07 - 1 tablespoon mayonnaise
08 - 1 tablespoon unsalted butter, for spreading
09 - Salt and black pepper to taste
# How to Make It:
01 - Heat griddle to medium temperature.
02 - Place bacon strips on hot griddle and fry until crispy, approximately 4–5 minutes on each side. Transfer to paper towels to drain excess grease.
03 - Whisk eggs with milk, salt, and pepper in mixing bowl until well combined.
04 - Melt 2 tablespoons butter on griddle. Pour egg mixture onto surface and scramble gently until just set, being careful not to overcook. Divide cooked eggs into 4 equal portions.
05 - Place English muffin halves cut side down on griddle and toast until golden brown and crispy.
06 - Spread mayonnaise or softened butter on toasted muffin halves if desired. Layer scrambled eggs on bottom half, add cheese slice, then top with 2 bacon strips. Cover with muffin top.
07 - For melted cheese, place assembled sandwiches back on griddle, cover loosely with aluminum foil, and heat for 1–2 minutes until cheese is fully melted.
# Expert Advice:
01 -
- Everything happens on one surface so cleanup is basically nonexistent
- The griddle gives English muffins this incredible crunch you cant get from a toaster
- These reheat beautifully for busy weekday mornings
02 -
- Do not overcrowd the griddle or everything will steam instead of getting crispy
- Let the finished sandwiches rest for about 30 seconds before cutting so the cheese sets slightly
03 -
- Warm your plates in the oven so everything stays hot until serving time
- Butter the English muffins all the way to the edges for maximum golden crunch