Ina Garten Bacon Egg & Cheddar Sandwich

Ina Garten’s Bacon Egg & Cheddar Sandwich is made with thick-cut applewood-smoked bacon, extra-large eggs, sharp white Cheddar, English muffins, and ripe Hass avocado. This delicious sandwich recipe creates a tasty breakfast that takes about 15 minutes to prepare and can serve up to 2 people.

This Bacon, Egg & Cheddar Sandwich Recipe Is From Modern Comfort Food Cookbook by Ina Garten

Ingredients Needed:

• 2 slices thick-cut applewood-smoked bacon, such as Nodine’s
• Good olive oil
• 4 extra-large eggs
• 2 tablespoons whole milk
• Kosher salt and freshly ground black pepper
• 4 tablespoons grated sharp white Cheddar, divided
• 2 fork-split sandwich-size English muffins
• ½ ripe Hass avocado, pitted, peeled, and thinly sliced

How To Make Bacon, Egg & Cheddar Sandwich?

1. Cook the bacon: Heat a large (30 cm / 12-inch) sauté pan over medium heat. Add the bacon and cook for 5 to 7 minutes, turning occasionally, until nicely browned. Transfer to a plate lined with paper towels and set aside.
2. Prepare the egg bowls: Brush two small microwavable bowls (about 10 cm / 4 inches in diameter) generously with olive oil. In a separate bowl, beat together the eggs, milk, ½ teaspoon salt, and ¼ teaspoon pepper. Pour half of the egg mixture into each oiled bowl.
3. Cook the eggs: Microwave the eggs on high for 30 seconds, then stir gently with a fork to combine cooked and uncooked parts. Continue microwaving in 30-second intervals, stirring in between, until eggs are puffed and nearly cooked through. Sprinkle 15 g (1 tablespoon) Cheddar into each bowl and microwave for an additional 30 seconds to melt the cheese and finish cooking the eggs.
4. Toast the muffins: While the eggs are cooking, toast the English muffins until nicely browned.
5. Assemble the sandwiches: Place the bottom half of each toasted muffin on a plate. Layer half of the avocado slices on each and sprinkle with salt and pepper. Break the bacon strips in half and place two halves on each sandwich. Slide the eggs, cheese-side up, onto the bacon, and sprinkle the remaining 15 g (1 tablespoon) Cheddar on each sandwich. Add more salt and pepper if desired.
6. Finish and serve: Cover with the top half of each toasted muffin and serve hot.

Recipe Tips:

• Cook the bacon until crispy but not burnt: For the best flavor and texture, cook the bacon until it’s crispy, but keep an eye on it so it doesn’t burn.
• Stir the eggs while microwaving: To get fluffy eggs, stir them every 30 seconds while microwaving. This ensures they cook evenly without drying out.
• Toast the muffins until golden brown: A well-toasted English muffin adds the perfect crunch to your sandwich. Don’t under-toast them, or the sandwich might feel too soft.
• Use ripe avocado: Make sure the avocado is ripe for the best creamy texture. A slightly underripe avocado won’t blend well with the other ingredients.
• Add cheese at the right time: Sprinkle cheese on the eggs just before they’re fully cooked to get that perfect melted texture without overcooking the eggs.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover Bacon, Egg & Cheddar Sandwich cool to room temperature. Then, wrap it tightly in plastic wrap or place it in an airtight container. Store it in the fridge for up to 2 days.
• Reheat: Preheat the oven to 180°C (350°F). Wrap the sandwich in foil and place it on a baking sheet. Heat for about 10-12 minutes or until warmed through.

Nutrition Facts

Serving Size: 1 sandwich (252g)

• Calories: 599
• Total Fat: 30g
• Saturated Fat: 11g
• Cholesterol: 390mg
• Sodium: 990mg
• Potassium: N/A
• Total Carbohydrate: 57g
• Dietary Fiber: 2g
• Sugars: 7g
• Protein: 29g

Try More Ina Garten Recipe:

• Ina Garten Apple Cinnamon Dutch Baby
• Ina Garten Creamed Spinach & Eggs
• Ina Garten Croissants With Smoked Salmon
• Ina Garten Easy Eggs In Purgatory