Vegetarian Classic Breakfast Sandwich (Egg, Cheese, Bacon)

Total time20 min

Prep time5 min

Cook time15 min

Vegetarian Classic Breakfast Sandwich (Egg, Cheese, Bacon)

Golden, toasted English muffins cradle a perfectly cooked egg with a set white and a yolk just the way you like it, all draped in a slice of cheddar melted until gooey. It's the kind of breakfast sandwich that comes together in one skillet and delivers that classic diner-counter satisfaction — buttery, cheesy, and ready in minutes. Swap in your favorite plant-based or veggie bacon alternative and you've got a stack that hits every note of the original: crisp, savory, salty, and rich. This one's a solid choice for a vegetarian morning when you want something hearty and familiar without any fuss. Serve it hot off the skillet for the best melt and the best crunch on that toasted muffin.

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Ingredients

2 servings

4 strips bacon
MorningStar Farms Meatless Bacon Strips Plant Based Protein Original - 5.25 Oz Lightlife Smart Plant-Based Bacon Morning Star Farms Veggie Morningstar Farms, Veggie Breakfast, Veggie Bacon Strips, Vegetarian
MorningStar Farms Thick Cut Applewood Black Pepper Vegetarian Bacon Strips
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Chef's tip
Cook it only until crisp, adding a little oil to the pan - vegetarian bacon cooks much faster than pork bacon and can scorch. If the recipe simmers or bakes the bacon further, set it aside and stir it back in near the end.
2 english muffins, split
1 tsp unsalted butter
2 large eggs
salt and pepper, to taste
2 slices cheddar cheese
Chef's tip
Shred it and warm it gently; dairy-free cheddar melts best baked into a dish.

Instructions

1
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 6–8 minutes total. Transfer to a paper-towel-lined plate and pour off all but about 1 tsp of the drippings from the skillet.
2
While the bacon cooks, toast the English muffin halves until golden at the cut edges.

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