Red Meat Allergy Friendly English Muffin Breakfast Sandwich
Total time20 min
Prep time5 min
Cook time15 min
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Learn more →Ingredients
2 servings
- 2 english muffins, split
- 4 strips bacon
Chef's tipCook it like regular bacon. It's leaner and releases little fat, so add a splash of oil to the pan if needed. - 2 large eggs
- 2 slices cheddar cheese
Chef's tipShred it and warm it gently; dairy-free cheddar melts best baked into a dish. - 1 tbsp unsalted butter
- salt and pepper, to taste
Instructions
- 1
Toast the English muffin halves until golden and crisp at the cut edges.
- 2
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. Transfer to a paper-towel-lined plate and pour off all but about 1 tsp of the drippings.
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