Quick and Easy Bacon, Egg and Cheese Recipe

Difficulty: Easy
Servings: 1 portion
Total Time: 10 minutes
Nutritional Info Per Serving: Calories 677, Total Fat 43 g, Saturated Fat 17 g, Carbohydrates 32 g, Dietary Fiber 3 g, Sugar 5 g, Protein 38 g, Cholesterol 448 mg, Sodium 1150 mg

2 large eggs
2 tablespoons whole milk
Kosher salt and freshly ground black pepper
1 teaspoon vegetable oil
2 slices sharp Cheddar cheese, about 1 ounce (refer to Cook's Note)
2 slices cooked bacon (refer to Cook's Note)
2 slices toasted white bread or 1 kaiser roll, split

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In a small bowl, whisk together the eggs, milk, a pinch of salt, and a few cracks of black pepper until well combined. Heat the vegetable oil in a medium non-stick skillet over medium-low heat.
Pour the egg mixture into the hot pan and allow it to cook undisturbed for about one minute until the edges begin to set. Using a spatula, gently push the cooked edges toward the center, tilting the pan so uncooked egg flows to the edges. Once the eggs are nearly set after approximately four minutes, arrange the cheese slices down the center. Carefully fold the sides of the egg over the cheese to form a neat rectangular package. Flip and cook for an additional 30 seconds to melt the cheese thoroughly.
Assemble your sandwich by layering the bacon on one toast slice, topping it with the warm folded egg, and finishing with the second toast slice. Serve immediately while hot.

Cook's Note: Customize your cheese selectionAmerican, provolone, Monterey Jack, pepper jack, or Swiss all work beautifully. For a gourmet twist, substitute crispy pancetta for the bacon. To prepare pancetta, arrange slices on a foil-lined baking sheet and place in a cold oven set to 375F, baking for about 10 minutes until crispy and browned. Drain on paper towels before using.