Start your day off on the right foot with my easy Sourdough Breakfast Sandwich recipe! Made with just 10 ingredients in little more time than it takes to scramble your eggs, this homemade bacon, egg, and cheese sandwich is tastier (and cheaper!) than anything you can get on the road.
Even if you don’t eat it until dinnertime, delicious breakfast food is always in style. From my custardy quiche and fluffy brioche french toast to my creamy overnight oats and protein-packed cottage cheese toast, there’s no shortage of brunch ideas to make the first meal of your day the very best.
And while whipping up a short stack of sourdough flapjacks is a fun endeavor when friends are around, sometimes I want a simple, satisfying meal that will keep me fueled up until lunch or beyond. That’s where this sourdough bread breakfast sandwich comes into play!
Between the crusty exterior and stretchy crumb of homemade bread, soft & fluffy eggs, salty, crunchy bacon, melty sharp cheddar, pepper-flecked aioli, and peppery greens, this sourdough egg sandwich isn’t messing around. It honestly tastes like something you’d get at a high-end brunch spot, but it’s so easy to make at home!
⭐ Why You’ll Love This Sourdough Breakfast Sandwich Recipe
This cheesy bacon egg sandwich is a classic breakfast recipe that’s sure to satisfy. I mean, who doesn’t love a good bodega-style BEC? And when you add homemade sourdough bread to the mix, things only get tastier.
Aside from being a quintessentially delightful way to start your day, this bacon, egg, and cheese sandwich recipe is also:
- Quick & Easy - It only takes a few minutes longer than scrambling a few eggs, but feels decidedly more special.
- Made With Only 10 Ingredients - And they’re all super easy to find at any grocery store.
- Hearty & Satisfying - With 3 eggs, 2 slices of bacon, a serving of greens, plus bread and cheese, this sourdough breakfast is anything but dainty. One of these bacon, egg, and cheese sandwiches is enough to crush even the gnarliest hunger and keep you charged up all day long.
- Budget-Friendly - Buying an equivalent bacon egg cheese sandwich at a local breakfast joint is likely to set you back $10 or more. This homemade version costs just a fraction of that, especially if you make your own loaf!
🍴Ingredients
- Sliced Sourdough Bread - The fresher, the better. If you’re making your own, consider opting for a batard loaf shape for more evenly-sized slices.
- Unsalted Butter - Feel free to swap in salted butter if needed, but remember to cut back on how much added seasoning you put in the eggs. You can also use vegan butter if you’re dairy-free!
- Bacon - Use any variety of bacon you like, and cook it until your preferred level of doneness. I’m a fan of bacon that’s shatteringly crispy, but if floppy bacon is your jam, go for it!
- Eggs - Scrambling up farm-fresh eggs feels like a serious act of self-care. That said, feel free to use eggs from a carton or even egg whites if you prefer.
- Peppercorns - A generous crack of freshly ground pepper gives this cheesy egg and bacon sandwich a more grown-up appeal.
- Mayonnaise - Feel free to use either your preferred store-bought brand (e.g. Best Foods/Hellmans) or swap in homemade.
- Lemon Juice - Fresh tastes far superior to bottled, so reach for real lemons if it’s possible.
- Greens - I’m having a real moment with microgreens right now (they’re so pretty!), but you’re also welcome to use peppery arugula or watercress, tender baby spinach, or even colorful mixed greens if you prefer.
- Sharp White Cheddar - I personally feel like American cheese is an abomination, so I reach for what I consider the strongest antithesis! Feel free to swap in the melty cheese slices of your choice.
- Salt & Pepper - Because basic seasoning belongs on everything savory.
⏲️ Substitutions & Variations
While I don’t think you need to mess with the flavorful perfection of this bacon, egg, and cheese breakfast sandwich, there are tons of ways you can make it your own. Here are a few ideas to get you started:
- Vegetarian Breakfast Sandwich - Omit the bacon for a plain egg and cheese sandwich, or swap in your favorite meat-free alternative.
- Dairy-Free Breakfast Sandwich - Use vegan butter and omit the cheese or use a plant-based alternative.
- Grilled Egg & Cheese Sandwich - Give your sourdough breakfast sandwich the panini treatment by brushing on some butter or mayo on the outside of your bread and griddling the assembled sandwich until golden and crispy.
- Turkey Bacon, Egg, & Cheese - If you’re a pork-free family, try swapping in turkey bacon instead!
- Different Bread - While sourdough is undeniably delicious, there are tons of other carby options for your breakfast sandwiches. Try using craggy english muffins, soft focaccia, everything-flavored rolls, tender biscuits, or thick, Texas toast slices of brioche.
- Different Cheese - Swap in mild colby, dill-flecked havarti, smoked gouda, or fiery pepperjack for an easy twist on the OG.
📖 Step by Step Instructions
Step 1: Make Peppercorn Aioli. Combine the ground peppercorns, mayonnaise, and lemon juice in a small bowl. Mix well until the black pepper is evenly distributed throughout the mayonnaise and set the aioli aside.
Step 2: Toast Bread Place the bread slices on the preheated grill or grill pan and cook for about 1-2 minutes per side or until lightly browned.
Step 3: Scramble Eggs Meanwhile, crack your eggs and cream into a small bowl and whisk them together with a fork and cook.
Step 4: Assemble Layer aioli, greens, followed by bacon, scrambled eggs, sharp cheddar and the second sourdough slice before cutting in half and serving.
👩🏻🍳 Expert Tips
- Keep your sourdough bread fresh by following my best tips for storing homemade bread. And perhaps you prefer to use a buttery croissant or brioche bread for the sandwich? Have at it!
- The best way to soft scramble eggs is by starting in a cold non-stick pan. I also suggest adding a splash of water or milk to the eggs before adding them to the pan, as the added steam helps to keep the curds soft. Heat over medium low and stir continuously with a silicone spatula to get lovely, tiny curds of soft scrambled deliciousness!
- Make extra black pepper aioli — you’ll want to put it on everything! (Seriously. Sandwiches, french fries, potato chips — everything.) It will keep well in the fridge for up to a week.
- Try adding some additional protein! For the ultimate breakfast sandwich, cook slices of ham and over-easy eggs on a large nonstick skillet over medium heat, then layer them between real sourdough toast with a slice of American cheese and crispy bacon.
💭 Recipe FAQs
The perfect way to kickstart your day is by preparing a hearty breakfast sandwich. I might be biased, but any variety of homemade sourdough definitely tops the list for me! (If you want some more tips on how to choose the best bread for any application, I wrote a whole post about it. 😉) Then, on a baking sheet, toast slices of bread with olive oil, then top one side of each slice with Swiss cheese, scrambled eggs, and slices of bell peppers, ensuring a balanced serving of food and general nutrition advice.
Oh heck yeah! Aside from this BEC sandwich, there are tons of sourdough breakfast recipes to choose from: sourdough french toast, roasted tomato tartine, egg and cheese toast, toasted cinnamon raisin sourdough with homemade nut butter, nutella, and/or jam… the options are basically endless!
These sourdough breakfast sandwiches are best served fresh, but if you have any leftovers, you can wrap them tightly in foil (or place in an airtight container) and keep in the fridge for up to a day.
If you opt to keep the greens off until you serve, you can also freeze the breakfast sandwiches for easy grab-and-go breakfasts. To serve, remove from the freezer, wrap in a damp paper towel, and zap in 60-second increments until warmed though, then tuck in a handful of greens and dig in!
More Breakfast Recipes You’ll Love
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Sourdough Breakfast Sandwich
Equipment
- Skillet
- Place
Ingredients
- 2 slices Bacon
- 2 Tablespoons Cracked peppercorn aioli, 1 tablespoon peppercorns ground + ½ cup mayonnaise + 1 teaspoon lemon juice
- 2 Sourdough bread slices
- 1 tablespoon Unsalted butter, softened
- 3 Eggs
- ¼ cup Greens
- 2 slices Sharp white cheddar
- Sprinkle Cracked Pepper
Instructions
- Preheat your oven to 375F to cook the bacon. Line a baking sheet with parchment and place the bacon slices individually on the baking sheet. Bake for 15-17 minutes or until lightly browned.2 slices Bacon
- In a small bowl, combine the ground peppercorns, mayonnaise, and lemon juice. Mix well until the black pepper is evenly distributed throughout the mayonnaise and set the aioli aside.2 Tablespoons Cracked peppercorn aioli
- Preheat your cast iron pan or the pan of your choosing to medium-high heat.
- Lightly spread each side of the sourdough bread slices with butter. Place the bread slices on the preheated grill or grill pan and cook for about 1-2 minutes per side or until lightly browned.2 Sourdough bread slices, 1 tablespoon Unsalted butter
- Add a nonstick skillet onto the stove at medium heat.
- Meanwhile, crack your eggs and cream into a small bowl and whisk them together with a fork.3 Eggs
- Pour the eggs into the pan and immediately start swirling and mixing the eggs with a spatula while they begin to cook. Continue this process until you start to see larger, egg curds form - this should take about one minute.
- Once the eggs have started to set, remove your pan from heat and give the eggs another stir. The eggs will continue to cook slightly even after removing from the heat.
- Lay out the grilled sourdough bread slices on your work surface. On one side of each bread slice, spread the prepared black pepper aioli.
- Layer greens, followed by bacon, scrambled eggs, pepper, sharp cheddar and the second sourdough slice before cutting in half and serving.¼ cup Greens, 2 slices Sharp white cheddar, Sprinkle Cracked Pepper
Video
Notes
👩🏻🍳 Expert Tips/Expert baking tips
- Keep your sourdough bread fresh by following my best tips for storing homemade bread.
- The best way to soft scramble eggs is by starting in a cold non-stick pan. I also suggest adding a splash of water or milk to the eggs before adding them to the pan, as the added steam helps to keep the curds soft. Heat over medium low and stir continuously with a silicone spatula to get lovely, tiny curds of soft scrambled deliciousness!
- Make extra black pepper aioli — you’ll want to put it on everything! (Seriously. Sandwiches, french fries, potato chips — everything.) It will keep well in the fridge for up to a week.
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