American30 minutes or less
Bacon and Egg Roll
Crispy thick-cut bacon and fluffy folded eggs melted with sharp cheddar on a buttery, toasted brioche roll.
15 min2 servings
Ingredients
- 6 slice thick-cut bacon
- 4 piece large eggs
- 2 slice cheddar cheese
- 2 piece sandwich rolls Ā· Kaiser or brioche
- 1 tbsp butter Ā· softened
- salt Ā· to taste
- black pepper Ā· to taste
Directions
- 1
Cook the bacon
Cook the bacon in a large skillet over medium heat until crispy, about 6 to 8 minutes. Transfer to a paper towel-lined plate.
- 2
Cook the eggs
Whisk the eggs in a bowl. Melt the butter in the same skillet over medium heat. Pour in the eggs, let them set slightly, then fold into a single large patty and cut it in half.
- 3
Toast the rolls
Slice the rolls in half and spread butter on the cut sides. Toast them in the skillet until golden brown.
- 4
Assemble the rolls
Place a slice of cheese on the bottom half of each roll. Top with the egg patty halves, crispy bacon, and the top halves of the rolls.