Bacon Egg Breakfast Melt
A cheesy breakfast melt stacked with crispy bacon, scrambled eggs, and melty cheese on toasted bread.
- Prep Time: 10 min
- Cook Time: 15 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 4 slices thick-cut bacon
- 3 large eggs, lightly beaten
- ½ 1/4 cup milk
- ½ cup shredded cheddar cheese
- 4 slices sourdough bread
- 1 tablespoons butter
- ½ Salt and pepper to taste
- ½ Optional: 4 slices tomato or avocado for topping
Instructions
- Cook bacon in a skillet over medium heat until crisp. Transfer to paper towels; crumble.
- In a bowl, whisk eggs with milk, salt, and pepper.
- Pour some of the bacon fat in the skillet and scramble eggs over medium heat until just set; remove from heat.
- Butter one side of each bread slice. Toast buttered sides in a skillet until golden.
- Layer each sandwich: toasted bread (buttered side down), scrambled eggs, crumbled bacon, and cheddar cheese; top with second bread slice (buttered side up).
- Cook sandwiches in the same skillet over medium heat until cheese melts and bread is golden, flipping once.
Chef’s Pro Tips
- Use thick-cut bread for sturdiness.
- Cover the pan briefly to melt cheese faster.
- Add a tomato slice for brightness.
Nutritional Estimates
Per serving · 2 servings total
| calories | 540 |
|---|---|
| protein | 29g |
| carbohydrates | 28g |
| fat | 32g |
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