Crispy Bacon Egg & Cheese Breakfast Sandwiches

Serves 4 · 10 min prep · 25 min cook

Ingredients

• 8 slices thick-cut bacon
• 4 large eggs
• 4 English muffins
• 4 sharp cheddar cheese slices
• 2 tbsp salted butter
• 2 tbsp mayonnaise
• 1 tsp hot sauce
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp chopped chives or green onion

Instructions

1. 1Preheat the oven to 400°F. Line a rimmed baking sheet with foil and arrange the bacon slices in a single layer without overlapping. Bake for 15–18 minutes until deeply browned and crisp at the edges.
2. 2While the bacon cooks, stir together the mayonnaise and hot sauce in a small bowl; set aside. Split the English muffins and lightly butter the cut sides.
3. 3Transfer cooked bacon to a paper-towel-lined plate to drain. Carefully pour off most of the bacon fat from the sheet pan, leaving a thin film, or wipe a large nonstick skillet with reserved fat.
4. 4Toast the buttered English muffins cut-side down in a dry skillet over medium heat for 2–3 minutes until golden and fragrant, or toast in a toaster until crisp. Keep warm.
5. 5Heat the bacon-fat skillet over medium-low. Crack in the eggs and season with salt and pepper. Cook sunny-side up or over-easy for 2–3 minutes until whites are fully set but yolks are still jammy; cover the pan for the last 30 seconds if you want firmer whites.
6. 6In the last 30 seconds of egg cooking, lay a cheddar slice over each egg so it just begins to melt from residual heat.
7. 7Spread the spicy mayo on the bottom half of each English muffin. Stack bacon slices, one cheesy egg, and a sprinkle of chives. Cap with the muffin top and press gently.
8. 8Serve immediately while the cheese is stretchy and the bacon is still shatter-crisp. For meal prep, wrap cooled sandwiches in foil and reheat at 350°F for 10–12 minutes.