Bacon, Egg And Cheddar Breakfast Sandwiches On English Muffins

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 20 min · Pork · high-protein

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Ingredients

• 2 English muffins
• 4 large eggs
• 6 slices bacon
• 2 oz, sliced sharp cheddar
• 1 1/2 tbsp butter
• 4 oz frozen shredded hash browns
• 1/2 tbsp canola oil
• 1 tsp each salt and black pepper

Method (tap to check — screen stays awake)

1. Lay the bacon in a cold skillet and cook over medium 8 to 10 minutes, turning once, until the strips are stiff and the fat has rendered clear; drain on a rack.
2. Fry the hash browns in the canola oil over medium-high, pressing into a flat cake, 4 minutes per side, until the crust is brown and lifts in one sheet.
3. Split and toast the English muffins, then butter the cut faces while they are still hot.
4. Wipe the bacon pan, melt the remaining butter, and crack the eggs in; season and cook over medium 3 minutes for set whites and a still-runny yolk, or flip and go 1 minute more for firm.
5. Lay cheddar over the eggs in the last 30 seconds and cover the pan so it melts without overcooking the yolk.
6. Stack two eggs, three bacon slices, and the melted cheddar on each muffin bottom.
7. Cap with the muffin tops and serve with the hash browns cut into wedges.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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