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There is no better way to start the day than with a bacon, egg, and cheese sandwich. If you need a real breakfast ahead of a busy day had a late night out, or need a substantial breakfast you can take on the go, the BEC is the answer. (Ask any New Yorker.) And, yes, it’s the perfect antidote for a hangover, should that be the situation. This is the quick and easy BEC sandwich you can make for your family for breakfast, or hey, maybe even for lunch or dinner. Fast, inexpensive, satisfying, and easy.

You’ll also want to check out my Breakfast Bagel Sandwich and the Breakfast Biscuit Sandwich — similar but different, and other excellent breakfast sammie choices.

Woman holding a Classic Bacon, Egg and Cheese Sandwich.

The Classic Bacon, Egg, and Cheese Sandwich: This is the BEC breakfast (or lunch or dinner) sandwich we all dream about, that perfect combo of simple ingredients.

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  • Roll of choice – The perfect breakfast sandwich is made on a roll. I love ciabatta rolls, but you can use any rolls you like. Make sure to toast the bread with a bit of butter for extra crunchy deliciousness.
  • Butter
  • Bacon – You can fry it up in the pan, as directed below, or cook your bacon in the oven.
  • Eggs
  • Cheese – Choose from cheddar, Havarti, Monterey Jack, Pepper Jack, or good old American — any cheese you like will work.
  • SrirachaTo taste. This is optional but highly recommended.
The Classic Bacon, Egg and Cheese Sandwich on plate.


I like the classic BEC just the way it is (New York Style), but you can feel free to play!

  • You can use sliced bread instead of a roll if you prefer.
  • Add a slice of tomato, avocado, and/or onion if you like.
  • You can also just sub in a toasted bagel for the roll in this sandwich.

How to Make a Bacon, Egg, and Cheese Sandwich

  1. Toast the rolls: The step of toasting the rolls in the pan with a bit of butter makes all the difference, so try not to skip that.
  2. Cook eggs: When you are cooking the eggs you are thinking more along the lines of an omelet, letting the eggs firm up on the bottom and lifting the sides so the runny eggs can run underneath. But you know what? If you want to scramble the eggs and add the cheese towards the end, you do that. Perfection is hardly the goal here — the eggs are going into a sandwich, for heaven’s sake.
Cooking scrambled eggs in blue pan on stove.
  1. Add cheese: Sprinkle over the cheese and fold over the sides so you have a rectangular-ish omelet. I used Havarti, but Cheddar, American cheese, Monterey Jack, and Pepper Jack are all good options.
Woman sprinkling cheese over eggs in a pan and folding an omelet.
  1. Cut into roll-sized pieces: Transfer the omelet to a cutting board and cut it in half. This will make the eggs a good size to fit on the rolls.
Cutting omelet with knife and placing on toasted baguette for sandwich.
  1. Fit and place the bacon: Add the bacon, tearing or cutting it so it fits on top of the eggs (though a piece of bacon sticking outside of an egg sandwich is pretty blissful).
Woman placing bacon on a BEC sandwich.
  1. Top and serve: Unless you just hate spiciness, you really should add a squiggle of hot sauce over the top. For me, it makes the sandwich.
Squirting hot sauce and cutting a bacon, egg, and cheese sandwich.


Are bacon, egg, and cheese sandwiches a New York thing?

I didn’t realize how much of a New York thing a bacon, egg, and cheese (more accurately pronounced as one word: baconeggandcheese) sandwich was. You can get them in delis and bodegas all around the city and also at the many breakfast carts stationed on NYC corners. Sometimes this sandwich is also referred to as BEC or “deli-style.”

Many New Yorkers start their day with a BEC, picked up on the way to work. It’s also worth noting that it’s thought of as the ultimate hangover cure, and if you wake up feeling a little worse for the wear, a bacon, egg, and cheese sandwich will help you get your groove back. That’s a fact.

What to Serve With Bacon, Egg, and Cheese Sandwich

Truth? A bacon, egg, and cheese needs nothing more than a cup of coffee and maybe the New York Times.

Woman holding two halves of a Classic Bacon, Egg and Cheese Sandwich, dripping with cheese.

More Quick and Easy Sandwich Recipes

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The Classic Bacon, Egg and Cheese Sandwich

5 from 3 votes
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 2 Sandwiches
A New York-style BEC is the perfect way to start your day and couldn't be easier to make at home. This is the sandwich we all crave, somehow both simple and magical all at the same time.


  • 2 ciabatta rolls
  • 4 teaspoons unsalted butter (divided)
  • 4 slices bacon
  • 4 large eggs
  • Kosher salt and freshly ground pepper (to taste)
  • ½ cup grated Havarti (or other cheese)
  • Sriracha or other hot sauce (to taste)


  • Slice the rolls in half horizontally. Heat a heavy pan, such as cast iron, over medium-high heat and melt 2 teaspoons of the butter. Place the roll cut sides down in the pan, and let the halves sizzle until the bottoms turn golden, 1 to 2 minutes. Remove and set aside.
  • Place the bacon in the pan over medium-high heat and cook until it is crispy, about 4 minutes on each side. Remove the bacon to a paper towel-lined plate, pour off any fat left in the pan, and (carefully; that pan is hot!) use a wad of paper towels to wipe out the inside of the pan.
  • Crack the eggs in a bowl and lightly beat them with the salt and pepper. Melt the remaining 2 teaspoons of butter in the pan. Pour in the eggs, and as the bottom sets, use a spatula to lift up the edges of the eggs and let the uncooked eggs run underneath. When the bottom is almost cooked but the top is still slightly wet sprinkle over the cheese. Let the eggs cook for another minute, then fold the sides of the eggs over the middle, so that it takes on a rectangular omelet shape. Slide the omelet out of the pan onto a cutting board and cut in half, so that each piece takes on a similar shape to the ciabatta rolls.
  • Place the cooked eggs on the bottom of the browned roll. Place the bacon on top of the eggs, give it all a loving squirt of Sriracha or other hot sauce, and cover with the top of the roll.
  • Serve the sandwich warm, and take 10 minutes out of your day and read the paper, and think of this moment warmly all week.


I like the classic BEC just the way it is (New York Style), but you can feel free to play!
  • You can use sliced bread instead of a roll if you prefer.
  • Add slice of tomato, avocado and/or onion if you like.
  • You can also just sub in a toasted bagel for the roll in this sandwich.


Calories: 711kcal, Carbohydrates: 28g, Protein: 36g, Fat: 50g, Saturated Fat: 24g, Cholesterol: 430mg, Sodium: 1138mg, Potassium: 248mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1194IU, Calcium: 408mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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