Filled with bacon, cheese and an array of vegetables, this sourdough breakfast sandwich is a great way to start the day! Hearty and satisfying, it comes together in a matter of minutes and only uses one skillet.
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I love all things breakfast and brunch. From baked oatmeal or a stack of pancakes to huevos rancheros or frittata, if you want to make plans with me on a Sunday morning that doesn't involve brunch and coffee, it's going to be a no. It's not personal.
And though there are all sorts of delicious breakfast foods, a classic bacon and egg sandwich is hard to beat.
Especially when it is made on thick slices of rustic sourdough bread (garlic bread is also better on sourdough). And when that sourdough bread is toasted to perfection in the same pan as you cooked the bacon.
And it has tomato. And melted white cheddar. Oh, and did I say bacon?
Honestly, I don't mean to toot my own horn, but this sourdough breakfast sandwich is next level delicious (as is sourdough stuffing).
Make it for yourself on a lazy weekend morning, close your eyes and pretend you are at your favorite boutique brunch shop.
It's that good. But it's cheaper and only takes a matter of minutes to make. And you can stay in your pajamas, just saying.
The Ingredients
- Sourdough- Use your favorite sourdough bread or feel free to use a different bread instead. You could also make this on an English muffin or bun. If the bread you are using is very large, slice it in half and just use one slice.
- Bacon- I prefer to use thin-cut bacon but thick cut will work as well. You could also sub in a turkey bacon. But since we are using the bacon grease to cook the eggs, you will need to use some butter or oil as turkey bacon is less greasy.
- Eggs- A key part of our bacon and egg sourdough sandwich.
- White Cheddar- Another melty cheese will work but I do love the sharp flavor of white cheddar in these.
- Tomato + Microgreens- For freshness, texture and flavor! You can leave them off or sub in different veggies such as arugula or spinach for the microgreens and roasted red peppers in place of the tomato.
The Method
1. Cook the bacon. In a large skillet over medium low heat, add the bacon and cover to cook for 10-15 minutes until crispy.
Remove to a plate lined with paper towels and drain the grease into a heat safe dish.
2. Toast the bread. If the slices of sourdough are large, slice it in half. Place the slices in the pan that you just cooked the bacon in to toast on each side for 1-2 minutes until very lightly browned. Remove to a plate.
3. Cook the eggs. Add 1-2 teaspoons of bacon grease back to the pan. Crack the egg into the grease and break the yolk.
Allow to cook for about 1 minute, covered and then use a spatula to fold and shape it to the approximate size of the bread. Place the inside of one slice on the egg and allow to cook for an additional 1-2 minutes until almost cooked through.
4. Melt the cheese. Carefully, slip the egg and bread over and place the cheese on top of the egg. Cover and cook for an additional 1-2 minutes on low.
5. Assemble. Meanwhile, on the inside of the second slice of bread, top with the sliced tomato, microgreens and bacon.
Then place the cheese/egg bread overtop.
6. Serve.
Leftovers and Storage
This breakfast sandwich is best eaten immediately after making so I recommend enjoying it fresh. However, here are some tips if you want to make it ahead or have leftovers.
To Store: Allow to cool on a wire rack for 15-20 minutes so that it doesn't get soggy and then store in an airtight container in the refrigerator for up to 2 days. You can also freeze it for up to a month though I do find that the egg makes the bread a bit soggy with thawing.
To Reheat: Reheat your sourdough breakfast sandwich in a toaster oven for 4-5 minutes (for best results) or in the microwave until heated through.
Make it Your Own
- Use a Different Meat- Switch out the bacon for ham, breakfast sausage or leave the meat off for a vegetarian sandwich. If you are making it without bacon, you can use butter (which adds great flavor) or avocado oil for toasting the bread and cooking the eggs.
- Switch up the Cheese- Try making this with gouda, Pepper Jack, regular cheddar or goat cheese (my personal fave) instead.
- Cook Your Eggs Differently- If you would like, you can try making this sandwich with scrambled eggs or without breaking the yolk.
- Switch up the Veggies- In addition to or in place of the vegetables included in the recipe card, you can try including:
- Avocado (mash it up and spread it on the bread before adding the tomato/bacon)
- Caramelized Onions
- Sautéed Spinach (or try this Sautéed Spinach Pasta)
- Roasted Red Peppers
- Sundried Tomatoes
- Add a Spread- I love a good spread on a sandwich and a breakfast sandwich is no exception. Try adding:
Serving Ideas
If you're wondering what to serve with a breakfast sandwich, any side you like with sandwiches or that you like with breakfast goes!
- Potatoes: Hashbrowns, roasted potatoes or even fries would all be great.
- Fruit: Try serving it with some fresh fruit such as sliced banana, pineapple or berries or with a fruit salad.
- Salad: Sandwiches and salads are a delicious pairing. Try this breakfast sandwich with a Mixed Berry Spinach Salad.
- Yogurt: A bowl of Greek yogurt with some nuts and berries or a granola parfait is always a welcome breakfast side (I see it as breakfast dessert).
- Baked Goods: Blueberry muffins and banana bread complement almost any brunch.
Tips for the Best Breakfast Sandwich
- Place the Bread on the Almost Cooked Egg- This is my secret for assembling breakfast sandwiches that don't fall apart. The egg cooks into the nooks and crannies of the sourdough bread, helping them to stick together.
- Melt the Cheese- Adding the cheese to the top of the egg (the opposite side of the bread) and allowing it to melt in the pan further helping the sandwich to hold together. Also, ooey gooey melted cheese > not melted cheese.
- Save the Bacon Grease- For extra flavor, I highly recommending reserving the bacon grease to cook the eggs and toast the sourdough- it is so tasty!
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Recipe Card
Sourdough Breakfast Sandwich
Ingredients
- 1 slice sourdough (or 2 if small)
- 2 slices bacon
- 1 egg
- 1 oz white cheddar cheese about 1 slice or ¼ cup shredded
- ½ tomato sliced
- ¼ cup micro greens such as alfalfa sprouts
Instructions
- In a large skillet over medium low heat, add the bacon and cover to cook for 10-15 minutes until crispy. Remove to a plate lined with paper towels and drain the grease into a heat safe dish.
- If the slices of sourdough are large, slice it in half. Place the slices in the pan that you just cooked the bacon in to toast on each side for 1-2 minutes until very lightly browned. Remove to a plate.
- Add 1-2 teaspoons of bacon grease back to the pan. Crack the egg into the grease and break the yolk. Allow to cook for about 1 minute, covered and then use a spatula to fold and shape it to the approximate size of the bread. Place the inside of one slice on the egg and allow to cook for an additional 1-2 minutes until almost cooked through
- Carefully, slip the egg and bread over and place the cheese on top of the egg. Cover and cook for an additional 1-2 minutes on low.
- Meanwhile, on the inside of the second slice of bread, top with the sliced tomato, micro greens and bacon. Then place the cheese/egg bread overtop.
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