Griddle Breakfast Sandwich (Printable)
Crispy bacon, fluffy eggs, and melty cheese on toasted English muffins cooked on a griddle for perfect breakfast satisfaction.
# What You’ll Need:
→ Meats
01 - 8 slices bacon
→ Eggs & Dairy
02 - 4 large eggs
03 - 4 slices cheddar cheese
04 - 2 tablespoons milk
05 - 2 tablespoons unsalted butter
→ Breads
06 - 4 English muffins, split
→ Vegetables & Condiments
07 - 1 tablespoon mayonnaise
08 - 1 tablespoon unsalted butter
09 - Salt and black pepper to taste
# How-To Steps:
01 - Preheat a griddle to medium heat.
02 - Add the bacon strips and cook until crispy, about 4-5 minutes per side. Remove and drain on paper towels.
03 - Whisk together eggs, milk, salt, and pepper in a bowl.
04 - Melt 2 tablespoons butter on the griddle. Pour the egg mixture onto the griddle and gently scramble until just set. Divide into 4 portions.
05 - Toast English muffin halves, cut side down, on the griddle until golden brown.
06 - Spread mayonnaise or butter on each muffin half if desired. Place a portion of scrambled eggs on the bottom half, top with a slice of cheese and 2 bacon strips. Cover with the top half of the muffin.
07 - For extra melty cheese, return assembled sandwiches to the griddle, cover loosely with foil, and heat for 1-2 minutes.
# Expert Advice:
01 -
- The griddle gives everything that diner quality texture you cant get from a regular frying pan
- These sandwiches reheat beautifully if you wrap them in foil making them perfect for meal prep
02 -
- Don't overcrowd the griddle when cooking the bacon or it will steam instead of crisp up
- Scrambled eggs continue cooking after you remove them from heat so take them off slightly underdone
03 -
- Keep the cooked bacon on a paper towel lined plate in a warm oven while you finish everything else
- Use the bacon grease to toast the English muffins for incredible flavor