Cover Image for Bacon English Muffin Breakfast Sandwich

Bacon English Muffin Breakfast Sandwich

Prep TimePrep Time: 30 mins
Recipe YieldYield: 12 Servings
Last Updated

The Bacon English Muffin Breakfast Sandwich features a hearty combination of crispy bacon, fluffy scrambled eggs, and melted cheddar cheese, all nestled between two perfectly toasted English muffin halves. This delicious creation offers a satisfying blend of savory flavors and textures that make for a delightful and filling breakfast experience.


  • 12 English Muffins
  • 1.5 pounds bacon
  • 12 large eggs
  • 12 cup milk
  • salt and pepper to taste
  • 12 cheddar cheese slices
  • 4 tablespoons butter, melted


  1. Slice each English muffin in half lengthwise and place open faced and set aside.
  2. Crack all the eggs into a large bowl, pour in milk, and season with salt and pepper to taste, scramble and set aside.
  3. Fry the bacon in a large skillet over medium-high heat until fully cooked. Remove from pan and place on a paper towel. Remove excess bacon grease and set aside.
  4. Place back 2 tablespoons of the bacon grease back into the skillet and scramble eggs over medium heat until cooked over medium.
  5. Butter each side of the English muffins. Divide the bacon and eggs over the bottom side of each English muffin. Top with a slice of cheese and place the top of the English muffin on top.


To Freeze: Wrap each sandwich in plastic wrap and place in a freezer-safe bag for up to 2 months.

To Cook: For best results, thaw in the fridge overnight. Cook for 1 minute in the microwave or in the oven at 350 F (177 C) for 10-15 minutes.

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