Before you cook
Background Recipe story & origin
The American breakfast sandwich evolved from New York City delis and bodegas serving working-class customers who needed portable morning meals. The format—fried egg, crispy bacon, melted American cheese, on a roll or English muffin—became standard by the mid-20th century. McDonald's Egg McMuffin (1972) nationalized the format. Bodega breakfast sandwiches remain a New York institution, made to order on griddles with local dialect ('baconeggandcheese' as one word). Regional variations exist: New Jersey pork roll, Southern biscuit sandwiches, bagel versions.
Before you start Equipment you'll need
- skillet — Provides even heat for frying eggs and cooking bacon until crispy and golden
Ingredients
Instructions
Unlock Grouped Step Actions
Plus members get tap-to-check action steps and live ingredient swaps for this recipe.
-
Crisp the bacon
Cook bacon until crispy. Drain on paper towels.
-
Cook the eggs
Fry eggs in butter to desired doneness. Toast muffins. Layer: muffin bottom, cheese, bacon, egg, muffin top. Serve hot.