3 Bacon strips
1/3 Cup shredded Mexican blend cheese (or the flavor of your choice, a square of cheese is ok, too)
3 Teaspoons butter
Dash of salt and pepper to taste
1 English muffin
Remove the bacon from your refrigerator and allow it to warm to room temperature for ten minutes. Preheat a frying pan or skillet over medium heat. Put the bacon in the pan and form a single layer. Turn the bacon as it fries. Do not discard the bacon grease. It makes a crispier bacon. When both sides of the bacon are dark brown and it’s crispy. Put it on a plate lined with paper towels to drain off the bacon grease.
Never leave a pan with bacon cooking in it. This is how house fires can start.
Preheat small frying pan at just under medium heat. Beat egg in a bowl until smooth. Put a pat of butter in the frying pan and coat the bottom of the pan. Pour in the egg and use your spatula to make a shape similar to the muffin size and shape. Do not hard scramble the egg, just make a circle of cooked egg. When the egg is cooked through, sprinkle the cheese on the egg and put a lid on the pan. Let the cheese melt, takes about a minute;
Lightly toast the muffin halves then butter them. Place egg and cheese on muffin half, top with bacon, and put the second muffin half on top. Your egg, cheese and bacon English muffin sandwich is ready to serve.
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