Crispy strips of bacon get rendered right in the skillet, then a couple of eggs cook low and slow in those savory drippings until the whites set and the yolk turns out exactly how you like it. A slice of sharp cheddar melts over the top under a quick lid-cover, turning gooey and rich in under a minute. Bacon, egg, and cheese stack together into a satisfying, protein-packed breakfast that comes together in one pan and under fifteen minutes. The layering technique here ā crisping the bacon first, then using those drippings for the eggs ā is what gives this sandwich its deep, smoky flavor in every bite. It's a straightforward, low FODMAP-friendly way to start the day without sacrificing that classic diner-style breakfast sandwich experience.
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Learn more ā2 servings
Lay the bacon strips in a large skillet over medium heat and cook, turning once, until the fat is rendered and the strips are crisp, about 6ā8 minutes total. Transfer to a paper-towel-lined plate and pour off all but about 1 tsp of the drippings from the skillet.
While the bacon cooks, toast the English muffin halves until golden at the cut edges.
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