Classic Bacon, Egg, and Cheese Breakfast Sandwich Recipe

Classic Bacon, Egg, and Cheese Breakfast Sandwich Recipe

Elevate your breakfast game with this mouthwatering bacon, egg, and cheese sandwich. Featuring a crispy bacon weave, perfectly cooked bodega-style eggs, and gooey American cheese, all nestled in a toasted bulky roll. This BEC is the ultimate comfort food that will kickstart your day!

The classic bacon, egg, and cheese sandwich is a beloved breakfast staple for good reason. It’s the perfect combination of protein, fat, and carbs that satisfies cravings and fuels your morning. Our recipe takes this iconic sandwich to new heights with some clever techniques and careful attention to detail.

The Secret to an Irresistible BEC

What makes a truly great bacon, egg, and cheese sandwich? It’s all about balance and precision. Here are the key components that set our BEC apart:

  • Crispy bacon weave for maximum coverage and crunch
  • Perfectly cooked bodega-style eggs
  • Melty American cheese (inside and out)
  • Toasted bulky roll for the ideal bread-to-filling ratio

Let’s break down each element to see how they come together to create sandwich perfection.

Bacon Weave: The Foundation of Flavor

Our bacon weave technique ensures you get crispy, salty goodness in every bite. By weaving six slices of bacon into a square, we create a sturdy base that won’t fall apart as you eat. Baking the weave results in evenly rendered fat and uniform crispiness.

Placing the bacon weave at the bottom of the sandwich provides a satisfying textural contrast. As you bite through the soft roll and pillowy eggs, you’re rewarded with a delightful crunch.

Bodega-Style Eggs: The Heart of the Sandwich

Our egg technique mimics the style perfected by NYC bodega cooks. By partially scrambling the eggs on the griddle, we create a thin sheet with varying textures. This method yields firmer eggs that hold together well and don’t squish out of the sandwich.

The key is to leave the eggs slightly streaky and avoid over-mixing. This creates pockets of distinct yolk and white textures for a more interesting eating experience. We also skip adding any dairy to the eggs, as it’s unnecessary for this style.

Cheese: Double the Melty Goodness

American cheese is the undisputed champion of melty, gooey sandwich cheese. Its ability to stay creamy and emulsified when heated makes it perfect for our BEC. We use two slices for maximum cheesy impact:

  1. One slice folded into the center of the eggs
  2. A second slice melted on top

This double-cheese approach ensures you get that satisfying cheese pull with every bite.

The Perfect Bread: Toasted Bulky Roll

After extensive testing, we found that a kaiser roll or New England bulky roll provides the ideal structure for our BEC. These rolls offer a slight richness and pillowy texture while still being sturdy enough to hold up to the fillings.

We take it a step further by toasting the cut sides of the roll in rendered bacon fat. This adds flavor and creates a barrier to prevent sogginess.

Optional Extras: Customize Your BEC

While purists might argue against condiments, we believe a light spread of mayonnaise adds a touch of creaminess that ties everything together. Feel free to experiment with hot sauce, ketchup, or your favorite sandwich spread to make this BEC your own.

The Wrap: A Critical Final Step

Don’t underestimate the importance of wrapping your BEC. This step ensures the cheese melts fully and the interior steams slightly, creating that signature deli-style texture. Use foil to wrap your sandwich for the best results.

Why Make This BEC at Home?

While you could grab a quick BEC from your local deli, making it at home allows you to perfect each component to your liking. Plus, there’s something deeply satisfying about crafting the ultimate comfort food with your own hands. Master this recipe, and you’ll never settle for a mediocre breakfast sandwich again!

Bacon, Egg, and Cheese Sandwich Recipe


  • 6 slices thick-cut bacon (about 6 ounces; 170g)
  • 1 tablespoon (14g) unsalted butter
  • 2 large eggs (110g)
  • 2 slices American cheese
  • Kosher salt and freshly ground black pepper
  • 1 kaiser roll or bulkie roll
  • 1 tablespoon mayonnaise, optional


  1. Preheat oven to 400°F (205°C). Line a baking sheet with foil. Cut 3 bacon slices in half crosswise.
  2. Create a bacon weave on the baking sheet: lay 3 whole slices side-by-side, then weave the 6 half-slices perpendicular to form a square pattern.
  3. Bake bacon for 25-35 minutes until crisp. Transfer to a paper towel-lined plate, reserving the rendered fat. Once cooled, cut the bacon weave into 2 equal squares.
  4. Beat eggs in a bowl until just combined but still streaky. Melt butter in a 10-inch nonstick skillet over medium heat. Add eggs, tilting the pan to spread evenly. Cook, gently pushing edges toward the center, until nearly set but still slightly wet on top.
  5. Reduce heat to low. Place one cheese slice in the center of the eggs. Fold the edges over to create a square packet. Flip, add the second cheese slice on top, cover, and cook until cheese melts. Season with salt and pepper.
  6. Heat 1 tablespoon of reserved bacon fat in the skillet. Toast each bread half cut-side down until golden brown, about 60-90 seconds per side.
  7. To assemble: Spread mayonnaise on both toasted bun halves if desired. Place bacon squares on the bottom bun, top with the egg-cheese packet, and add the top bun. Gently press to adhere.
  8. Wrap the sandwich in foil and let sit for up to 5 minutes before serving.

Recipe Notes

This recipe was developed using a kaiser or bulkie roll, but feel free to use your preferred bread. The recipe can be scaled up to make multiple sandwiches. Consider cooking the egg-cheese squares while the bacon finishes if making more than one. The lack of salt in the eggs is intentional, as the bacon provides plenty of savory flavor.

Make-Ahead and Storage

The bacon weave can be shaped, covered, and refrigerated raw overnight.

Nutrition Facts (per serving)
1560 Calories
106g Fat
60g Carbs
88g Protein
Nutrition Facts
Servings: 1
Amount per serving
Calories 1560
% Daily Value*
Total Fat 106g 135%
Saturated Fat 39g 194%
Cholesterol 645mg 215%
Sodium 4370mg 190%
Total Carbohydrate 60g 22%
Dietary Fiber 3g 12%
Total Sugars 3g
Protein 88g
Vitamin C 0mg 0%
Calcium 724mg 56%
Iron 7mg 38%
Potassium 1240mg 26%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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