Toasted English muffins are the foundation here, crisped until golden at the edges for that perfect sturdy bite. Season generously and build layers of smoky, savory flavor stacked between the two halves for a filling, portable breakfast that's ready in minutes. The whole thing comes together in one skillet, keeping cleanup simple while you get a warm, satisfying sandwich with contrasting textures in every bite. It's the kind of quick morning build that reheats well too, so it's easy to prep ahead for busy weekdays. This one is a solid pick for a plant-based breakfast rotation, delivering all the comfort of a classic diner sandwich without missing a beat.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →2 servings
Toast the English muffin halves until golden and crisp at the cut edges.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
