Sourdough Breakfast Sandwich with Bacon and Cheese: Crispy, Cheesy, and Totally Satisfying

A breakfast sandwich sets the tone for the day. And this one? It starts strong. Crisp bacon. Melted cheese. A soft egg. All layered between two toasted slices of sourdough bread.

It’s savory, satisfying, and packed with flavor. You can eat it in your car. At your desk. Or slowly, with a cup of coffee. However you enjoy it, this sandwich checks every box.

Better yet? It’s quick, easy, and made with real ingredients. Let’s build the ultimate sourdough breakfast sandwich with bacon and cheese.

Ingredients (With Measurements)

This makes one large sandwich. You can easily scale it up.

For the Sandwich:

• 2 slices sourdough bread (about ½ inch thick)
• 2 slices thick-cut bacon
• 1 large egg
• 1 slice cheddar cheese (or cheese of choice)
• 1 tablespoon butter (for toasting)
• 1 teaspoon olive oil (for the egg)
• Salt and pepper to taste

Optional Add-ons:

• 1 tablespoon mayo or aioli
• 2–3 avocado slices
• Hot sauce or sriracha
• Tomato slices
• Arugula or spinach

Tools You’ll Need

• Frying pan or nonstick skillet
• Spatula
• Toaster or second skillet (for bread)
• Knife and small bowl
• Paper towel-lined plate (for draining bacon)

Step-by-Step Instructions

1. Cook the Bacon

Place the bacon in a cold skillet.

Turn heat to medium and cook until crisp, about 8–10 minutes.

Flip as needed. Then transfer to a paper towel-lined plate.

Set aside. Try not to eat it yet.

2. Toast the Sourdough

Wipe out the pan or use a clean skillet.

Add 1 tablespoon of butter. Melt over medium heat.

Place both slices of sourdough in the pan. Toast for 2 to 3 minutes per side until golden and crisp.

Remove from pan and set aside.

3. Fry the Egg

Add 1 teaspoon of olive oil to the same pan.

Crack in the egg and season with salt and pepper.

Fry until the white is set and the yolk is still a little runny, about 2–3 minutes.

Prefer your egg over hard? Flip and cook for another minute.

4. Melt the Cheese

Place the cheese slice over the egg during the last 30 seconds of cooking.

Cover the pan briefly with a lid or plate to help it melt.

Once melted, turn off the heat.

5. Assemble the Sandwich

Spread mayo or aioli on one slice of toasted sourdough, if using.

Place the egg and cheese on the bottom slice.

Top with bacon.

Add any extras like avocado, tomato, or greens.

Close with the top slice of bread.

Press gently, slice in half, and serve hot.

Why Sourdough Bread?

Sourdough has a chewy crust and mild tang.

It toasts beautifully. It holds up to eggs and cheese without falling apart.

It adds flavor, texture, and substance.

Look for bakery-style loaves. They’re sturdier than soft sandwich sourdough.

Best Cheese Choices

Cheddar is classic. Sharp, melty, and bold.

Other great options:

• Pepper jack for heat
• Swiss for nuttiness
• Gouda for richness
• American for ultimate melt

Pick one that melts easily and complements your bacon.

Frying the Perfect Egg

There’s no single “right” egg style. But here are your best options:

• Sunny-side up for a runny yolk
• Over easy for a slightly firmer center
• Scrambled for a soft, fluffy texture
• Folded omelet style for portability

Use a ring mold for a neat, round shape—or just go freeform.

Upgrades and Add-ons

Want to level it up? Try these:

• Add sliced avocado for creaminess
• Use maple-glazed bacon for sweetness
• Drizzle with sriracha for spice
• Add caramelized onions for depth
• Try truffle aioli for gourmet flair

The base is simple. The possibilities are endless.

Serving Ideas

This sandwich is perfect on its own.

But if you want sides, consider:

• A side of hash browns or tater tots
• Fresh fruit
• A green smoothie
• A hot coffee or cold brew

It also works well as brunch fare. Add a mimosa and you’re golden.

Make-Ahead Tips

Busy mornings? You can prep this in advance.

• Cook the bacon ahead of time
• Toast the bread and store in foil
• Scramble or bake the egg, then reheat
• Assemble, wrap, and refrigerate overnight

Reheat in the toaster oven or skillet. You’ll have a hot, crisp breakfast in minutes.

Storage and Reheating

To Store:

Wrap the sandwich tightly in foil. Refrigerate for up to 2 days.

To Reheat:

Use a toaster oven at 350°F for 8–10 minutes.

Or reheat in a skillet, flipping once.

Microwave works in a pinch, but the bread may get soft.

Print

FAQs

1. Can I use a different bread?

Yes. Try whole wheat, ciabatta, or even an English muffin. Just make sure it’s sturdy enough to hold the fillings.

2. Can I make it vegetarian?

Of course. Skip the bacon and add sautéed mushrooms, avocado, or a meatless patty. You’ll still get great flavor.

3. Is there a good dairy-free version?

Use vegan cheese and dairy-free butter or mayo. Plenty of plant-based options melt well and taste great.

4. What’s the best egg style for this?

Fried eggs are classic. But scrambled eggs are easier to reheat and less messy. Use what you like.

5. Can I bake the bacon?

Yes. Lay bacon on a baking sheet. Bake at 400°F for 15–20 minutes. No splatter, no flipping, and great results.

6. How do I keep the sandwich from getting soggy?

Use toasted bread. Don’t overload with sauce. Let the egg cool slightly before stacking.

7. Can I freeze this sandwich?

Yes. Assemble the sandwich, wrap tightly, and freeze. Reheat in the toaster oven at 375°F for 12–15 minutes.

8. What cheese melts the fastest?

American cheese melts fast and smooth. Mozzarella is stretchy. Cheddar melts slower but adds flavor.

9. Is sourdough bread healthy?

It can be. It’s fermented, easy to digest, and often lower in sugar than regular white bread. Look for whole-grain sourdough for extra benefits.

10. Can I make it in the air fryer?

Yes. Toast the bread separately. Reheat the egg and bacon at 350°F for 3–4 minutes. Assemble and air fry for 2 more minutes for extra crispness.