Breakfast isn’t just for morning anymore. These bacon, egg, and cheese breakfast sandwiches are easy and filling enough to be enjoyed for any meal of the day.
Bacon, egg, and cheese breakfast sandwiches will always remind me of my childhood. My mom has made hundreds of these in the last twenty years for me, my siblings, and an endless array of friends. She can crank them out at an unbelievable speed.
J and I hadn’t been dating long when, as an admirer of all things breakfast, he fell in love with these breakfast sandwiches. They’ve been a stable meal in our home ever since we got married.
Of course we love the obvious: crisp bacon, perfectly-cooked eggs, and melted cheese, all sandwiched between the buttered nooks and crannies of a toasted English muffin. We also love that these guys can be prepared in about 15 minutes. We use whole wheat English muffins and, when we want to be even healthier, we’ll skip the bacon.
We rarely eat them for breakfast; for us, they’re the perfect easy, filling weeknight meal. I love them served with sliced fruit and fresh home fries. They’d be perfect with store-bought hashbrowns, too.