Egg & BLT Breakfast Sandwich

Instructions:

1. In a skillet over medium heat, cook the bacon until crispy, about 6–8 minutes. Transfer to a paper towel-lined plate to drain.
2. Remove excess bacon grease from the skillet, then add butter or oil.
3. Crack eggs directly into the skillet for fried eggs, or whisk them first for scrambled. Cook until yolks are set (for fried) or until just softly set (for scrambled). Season with salt and pepper.
4. While the eggs cook, toast your English muffins or biscuits until golden and crisp.
5. If using, spread a thin layer of mayo or spicy aioli on the bottom half of each toasted muffin or biscuit.
6. Assemble the sandwich by layering lettuce, tomato slices, cheddar cheese, hot eggs, and bacon.
7. Cap with the top half of the muffin or biscuit.
8. Serve warm immediately, or wrap in parchment paper if you’re on the go.

Variations :

• Use turkey bacon or plant-based bacon for a lighter or vegetarian version.
• Swap cheddar for Swiss, pepper jack, or gouda depending on your flavor preference.
• Add sautéed onions or roasted red peppers for extra depth.
• Use arugula instead of lettuce for a peppery bite.
• Try a bagel or croissant instead of English muffins for a richer base.

Tips :

• Use freshly cooked eggs while still hot to help slightly melt the cheese.
• Toasting the bread ensures it holds up well against juicy tomatoes and creamy spreads.
• For meal prep, cook bacon and prep veggies ahead of time—just add eggs fresh in the morning.
• If packing for later, allow the eggs to cool slightly before assembling to prevent sogginess.