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Bacon Egg and Cheese

The NYC breakfast staple

Bacon Egg and Cheese


  • 8 slices thick-cut bacon

  • 4 large deli-style rolls (or bagels)

  • 4 teaspoons butter

  • 8 large eggs

  • 8 slices yellow American cheese

  • salt and pepper to taste


  1. Preheat the oven to 400 degrees F and arrange racks in the center. Cover 2 baking sheets with foil then place wire racks on top. Evenly spread thick-cut bacon out onto wire racks and bake for 20-25 minutes or until crispy and done to your liking.

  2. Once the bacon is finished set aside and cover with foil to keep warm.

  3. Slice the 4 rolls in half and arrange each cut roll on a large piece of parchment paper for easy wrapping.

  4. Heat a large nonstick pan or flat griddle to medium heat, then add a teaspoon of butter. Crack 2 eggs and cook for 2 minutes on one side then flip. If you want the egg yolks cracked, break it with the edge of a spatula or leave it alone for an over-easy egg sandwich.

  5. Place two slices of cheese on only one of the eggs.

  6. Place the egg without cheese onto the roll's bottom. Place the egg with cheese on top.

  7. Top with bacon, salt, pepper and ketchup

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