Start by choosing, warming, and buttering your bread. We like buttermilk biscuits but would let thick-cut white bread or a chewy ciabatta roll slide.
Then, cook your bacon (thick-cut if you have it) until it’s nice and crispy. Then, set it aside on a wire rack to drain (don’t use a paper towel — the bacon can get soggy).
You can use slices of cheese, but we like melting shredded cheddar cheese onto each piece of the bread — it guarantees perfectly-melted cheesy-goodness in every bite.
(Credit: Flickr/Roxanne Ready)
If you’ve been eating your bacon, egg, and cheese sandwiches with scrambled eggs or a fried egg, you’ve been missing out — make an over-easy egg. When you bite into the sandwich the yolk will break and cover the bacon and bread.
(Credit: Flickr/Frank Harris)
Don’t forget to throw a little hot sauce on your sandwich before you close it.
(Credit: Flickr/Michael Saechang)
And, if you can handle it, dip the entire sandwich into pancake batter and fry it in hot oil like this ham and cheese sandwich… breakfast perfection!
(Credit: Flickr/Jocelyn & Cathy)
Kristie Collado is The Daily Meal's Cook Editor. Follow her on Twitter @KColladoCook.