A quick and satisfying breakfast ready in just 15 minutes! These open-faced English muffins are topped with crispy bacon, perfectly runny eggs, and melted cheese.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 12 open-faced sandwiches
Ingredients
- 6 English muffins, split
- 1 pack thick-cut bacon
- 12 large eggs
- 12 slices cheese(your choice)
- Salt and freshly ground black pepper, to taste
Equipment Needed
- Large skillet
- Spatula
- Sheet pan(cookie sheet)
- Paper towels(for bacon)
- Oven Preheated to 425 F
Instructions
- Cook the Bacon:
- Place bacon strips in a cold large skillet
- Heat over medium heat and cook until crispy, about 8-10 minutes
- Transfer to paper towels to drain
- Break each slice in half
- Toast the English Muffins:
- Split English muffins in half
- Lay out on a sheet pan
- Bake in preheated oven for 5 min(or until desired darkness)
- Cook the Eggs:
- Pour out most of the bacon grease, leaving about 1 tablespoon
- Crack eggs into the same skillet
- Cook until whites are set but yolks are still runny, about 3-4 minutes
- Season with salt and pepper
- Assemble:
- Place one piece of cheese on each toasted muffin half
- Top with 2-3 bacon piece halves
- Slide one egg onto each muffin
- Top with fresh cracked pepper
- Serve immediately while hot
- If you’re like me, drown it in hot sauce
Recipe Notes
- Choose thick-cut bacon for better texture
- English muffins can be toasted in advance
- Experiment with different cheese varieties
Storage Instructions
Best served fresh. If needed, store assembled sandwiches without the egg for up to 1 day in the refrigerator. Reheat in a toaster oven and add fresh eggs when ready to serve.
