Bacon Egg Breakfast Sandwich

Crispy bacon, fried egg, and cheese on a toasted bun.

Serves 2 easy 5 min prep · 12 min cook breakfast Priced at Food 4 Less - Hammond Shopping Center

$29.14 estimated ingredients

Ingredients

bacon — 6 slice Store item: Jimmy Dean Premium Bacon Hickory Smoked

$4.99
eggs — 2 each Store item: Kroger® Grade A Large White Eggs

$8.89
buns — 2 each Store item: Private Selection® Brioche Buns Extra Large

$2.99
cheese — 2 slice Store item: Tillamook Cream Cheese Brick

$3.99
butter — 1 tbsp Store item: Kroger® Salted Butter Sticks

$3.29
ketchup (optional) — 2 tbsp Store item: Heinz Mayo & Ketchup Mayochup Sauce

$4.99

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How to prepare

About this recipe

Bacon Egg Breakfast Sandwich stacks crispy bacon, a runny-yolk egg, and melted cheese on a toasted bun—a handheld diner-style breakfast perfect for busy mornings. This breakfast recipe serves 2 and is rated easy difficulty. Plan about 5 minutes of prep and 12 minutes of cooking.

What you will need ready

6 slice bacon
2 eggs
2 buns
2 slice cheese
1 tbsp butter
2 tbsp ketchup (optional)

Step-by-step

Lay 6 slice bacon in a cold large skillet in a single layer. Turn heat to medium and cook slowly, turning occasionally, until evenly crisp—about 8–10 minutes.
Transfer bacon to paper towels to drain. Pour off excess fat, leaving about 1 tablespoon in the pan.
Split 2 buns and toast cut-side down in the same pan over medium heat 1–2 minutes until golden. Use 1 tbsp butter if the pan looks dry.
Fry 2 eggs in the bacon fat or butter over medium heat sunny-side up or over easy so the yolk stays soft.
Season eggs lightly with salt and pepper while they cook.
Place a slice of 2 slice cheese on the bottom bun half while it is still warm so the cheese begins to melt.
Layer 3 bacon strips per sandwich, then top with a fried egg.
Add 2 tbsp ketchup if using, then cap with the top bun.
Press gently and serve immediately while bacon is crisp and the egg is warm.
Wrap in parchment for eating on the go—the yolk may run.

Serving

Serve with hash browns or fruit. Wrap leftovers in foil and refrigerate up to 1 day; reheat in a toaster oven.

Cook tips

Start bacon in a cold pan for the most even crisping and less splatter.
Toast buns in bacon fat for extra flavor—watch so they do not burn.
Over-medium eggs are easier to eat in a sandwich than very runny yolks.
Blot bacon well so the sandwich is not greasy.