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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!

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Rate this recipe 4.1/5 (40 Votes)


  • 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


Servings 4
Preparation time 15mins
Cooking time 30mins


Step 1

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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