Breakfast Sandwich
A toasted English muffin loaded with a fluffy folded egg, crispy bacon, and melted American cheese.
Ingredients
- 2 piece English muffins · split in half
- 4 piece large eggs
- 2 tbsp milk
- 1/4 tsp kosher salt
- 1/8 tsp black pepper · freshly ground
- 1 tbsp unsalted butter
- 4 slice bacon
- 2 slice American cheese
Directions
- 1
Cook the bacon
Place the bacon slices in a large skillet over medium heat. Cook for 5 to 7 minutes, flipping once, until crispy. Transfer to a paper towel-lined plate and leave the bacon grease in the skillet.
- 2
Toast the muffins
While the bacon cooks, toast the English muffin halves until golden brown. Spread a little butter on the cut sides of the muffins if desired.
- 3
Scramble and fold the eggs
In a bowl, whisk the eggs, milk, salt, and pepper until combined. Melt the remaining butter in the skillet over medium-low heat. Pour in the egg mixture, letting it set slightly, then use a spatula to fold the edges toward the center until it forms a thick, folded rectangle.
- 4
Assemble the sandwiches
Divide the folded egg in half. Place one piece of egg on the bottom half of each toasted muffin, top with a slice of American cheese and two slices of bacon, then cover with the top muffin half.