Breakfast Sandwich

Nothing better than a classic bacon egg and cheese on a roll.  This recipe has a twist served on a toasted English muffin, with wilted spinach and a cheese sauce. It will become a favorite!

The classic bacon, egg and cheese in a sandwich.
Photo by Ivar A.
The classic bacon, egg and cheese in a sandwich.
The classic bacon, egg and cheese in a sandwich.

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

Ingredients

  • 4

    slices bacon, each slice cut in half and cooked to your liking

  • 4

    English muffins, lightly toasted

  • 1

    teaspoon olive oil

  • 4

    cups baby spinach, optional

  • 1

    tablespoon butter

  • 4

    eggs

  • 1

    tablespoon butter

  • 1

    tablespoon flour

  • 1

    cup milk

  • 1 1/2

    cup Velveeta, cut into small cubes

Directions

Heat olive oil in a large deep skillet over medium-high heat and saute spinach until slightly wilted. Set aside. Make cheese sauce: melt butter over medium-high heat in a medium saucepan. Stir in flour, then stir in milk. Simmer until it starts to thicken, about 3 to 4 minutes. Stir in Velveeta until melted. Set aside. Melt butter in a large skillet over medium-high heat until melted. Carefully crack eggs into skillet and cook until whites are just set. Gently flip over and cook for another 30 seconds. Remove to a plate so they are ready for you to assemble the sandwiches. Assemble sandwiches as follows: muffin bottom, spoonful of cheese sauce, spinach (if using), egg, bacon, another generous spoonful of cheese sauce, muffin top. Take a big bite as soon as possible!

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