Griddled B.E.C.

Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Cooking Method: Griddle

Cuisine: American

Courses: Breakfast, Brunch

Difficulty: Beginner

Servings: 1

Best Season: Suitable throughout the year

Description

A bacon, egg, and cheese sandwich on the griddle is the ultimate breakfast classic with a sizzling twist. Crispy strips of bacon cook to perfection alongside fresh cracked eggs, their edges golden from the hot griddle. While the bacon and eggs sizzle, buttered bread or a soft roll toasts right on the surface, soaking up all that flavor. Melted cheese ties it all together, creating a gooey layer that hugs the eggs and bacon. Quick, hearty, and satisfying, this griddle-made sandwich is everything you love about breakfast in one handheld bite. Perfect for mornings at home, tailgates, or fueling up before a busy day!

Ingredients

2 eggs
1 ciabatta roll
2 strips of bacon
2 slices of cheese
mayonnaise
Lumber Jack Seasoning (Blackstone Brand)

Instructions

1
1. Lay strips of bacon on cold griddle. Turn on heat, set to medium-low.
2
2. Add mayonnaise to inside of roll and place down on griddle to toast.
3
3. Cook bacon to desired crispiness and set aside. Crack eggs onto griddle and season.
4
4. Once roll is toasted, flip over and keep warm. Add slice of cheese to bottom of roll and add slices of bacon.
5
5. Cook eggs thoroughly and stack on top of each other on roll. Add other slice of cheese on top and top with roll top.

Keywords: breakfast, eggs, sandwich