Bacon, Egg and Cheese Sandwich
The bacon, egg and cheese breakfast sandwich (aka B.E.C.) is an iconic classic, and here in New York, it’s practically a way of life.
![](https://joybauer.com/wp-content/uploads/2016/02/01_10BaconEggandCheeseSandwich_016crop-992x1024.jpg)
Sinking your teeth into a combination of scrambled eggs with melty cheese, and crispy bacon nestled between the halves of a soft and fluffy roll is nothing short of a magical experience. If you’d like to recreate this magic at home, and do so in a more joyful manner, here’s my approach: swap out the roll for an English Muffin, choose turkey or Canadian bacon, and channel your inner minimalist when it comes to the condiments.
The result: a warm, hearty and healthy morning sammie that’s packed with protein and satiating power. Get ready to rise and shine!
Check out my Frittata Muffins.
Bacon, Egg and Cheese Sandwich
Ingredients
- 1 whole-grain English muffin, halved
- Tomato slices
- 1 whole egg + 2 egg whites
- Ground black pepper to taste
- 1 slice Canadian bacon
- 1 slice ½ ounce cheddar cheese
- Ketchup or salsa, optional
Instructions
- Toast the English muffin. Top with the tomato slice.
- Coat a small skillet with nonstick oil spray and warm over medium heat.
- In a small bowl, whip together the egg and egg whites and pepper. Set aside.
- Add the Canadian bacon to the heated skillet and cook about 1 minute per side until it’s warmed. Place the bacon on top of the tomato slice.
- Add the eggs to the heated skillet and scramble. Continue to build your sandwich by placing the cooked eggs on the bacon, followed by the slice of cheese. Add a squirt of ketchup or a dollop of salsa, if desired.
- Top the sandwich with the second half of the English muffin.