Description
This Easy Jalapeño Bacon Breakfast Sandwich is loaded with crispy bacon, a cheesy fried egg, and fresh jalapeño slices stacked inside a toasted English muffin. It is fast, bold, and flavor-packed—perfect for busy mornings or a quick weekend breakfast idea.
Ingredients
Scale
- 1 English muffin, split and toasted
- 2 slices bacon
- 1 large egg
- 1 slice cheddar or pepper jack cheese
- 3–5 thin jalapeño slices, seeds removed for less heat
- 1 tablespoon mayonnaise or breakfast spread
- 1 teaspoon butter or oil for frying
- Pinch of salt
- Pinch of black pepper
Instructions
- Cook the Bacon: Place bacon in a cold skillet and cook over medium heat until crispy, flipping as needed. Remove and set aside on paper towels.
- Toast the English Muffin: Toast both halves until crisp and golden. Set aside.
- Fry the Egg: Add butter or oil to the skillet, crack in the egg, and cook until the whites set. Flip for a firmer yolk if desired. Season with salt and pepper.
- Melt the Cheese: Add the cheese slice on top of the egg. Cover the pan for 30–60 seconds to melt it.
- Prep the Jalapeños: Slice the jalapeños thinly, removing seeds for a milder flavor.
- Assemble: Spread mayonnaise on both muffin halves. Layer bacon, cheesy egg, and jalapeño slices. Close the sandwich.
- Serve: Press lightly and enjoy warm, or wrap for an on-the-go breakfast.
Notes
For extra heat, use pepper jack cheese or add hot sauce. For a lighter version, use turkey bacon or avocado instead of mayonnaise. Bacon can be cooked ahead for meal prep, but the egg and muffin are best made fresh.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 550
- Sugar: 3g
- Sodium: 1050mg
- Fat: 34g
- Saturated Fat: 12g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 215mg