🍳 Bacon, Egg, and Cheese Breakfast Sandwiches Two Ways!
/Alright, breakfast lovers — this one’s for the campers, the early risers, and the backyard foodies who know that the best mornings start with the sound of sizzling bacon.
Today, we’re cooking Bacon, Egg, and Cheese Breakfast Sandwiches — two ways:
🥞 One with pancakes for that sweet-meets-savory perfection.
🧇 The other with toasted English muffins for that golden crunch.
The Story Behind the Recipe
There’s something about cooking breakfast outdoors that just hits different. The smell of bacon drifting through the campsite, the eggs frying up next to your coffee — it’s pure happiness in the morning air.
This recipe was born on one of those chilly sunrise camping trips. The griddle was fired up, bacon was popping, and we couldn’t decide between pancakes or muffins… so we made both. Turns out, there’s no wrong choice when everything’s cooked on the Blackstone.
Why You’ll Love This Recipe ❤️
🥓 Two Styles, Same Comfort: Sweet pancakes or toasty muffins — pick your favorite.
🍳 Crispy Meets Creamy: Bacon, over-easy eggs, and melted cheese perfection.
🔥 Griddle Simplicity: One surface, two variations, no stress.
🏕️ Campsite Ready: Easy cleanup, quick prep, big flavor.
🥐 Customizable: Add avocado, sausage, or switch up your cheese.
Bacon, Egg, and Cheese Sandwich Campground Style
🕒 Prep Time: 15 min 🔥 Cook Time: 15 min ⏳ Total Time: 30 min 🍽 Serves: 4
Ingredients
2 cups Krusteaz Pancake Mix
1½ cups Water
4 Tbsp Butter
6 Slices Center-Cut Thick Bacon
6 Large Eggs
Optional: Cheese, Avocado, or your favorite toppings
Instructions
1️⃣ Mix the Batter
Whisk pancake mix and water until just combined — don’t overmix. Let it rest while you heat the griddle so the batter relaxes for fluffier pancakes.
2️⃣ Fire Up the Griddle
Set your Blackstone Griddle to medium heat, around 350°F (177°C). Even heat is key for perfect pancakes, crispy bacon, and golden muffins.
3️⃣ Pancake Round-Up
Drop some butter on the griddle and pour the batter into circles about the size of an English muffin. Flip once bubbles slow down and cook for another minute. You’ll need two pancakes per sandwich.
4️⃣ Bacon Time
Lay the bacon strips down and cook until crispy (or however you like it). Once done, move them to the cooler side of the griddle or a plate lined with paper towels.
5️⃣ English Muffin Toast
Wipe down excess grease, add a pat of butter, and toast those English muffins cut-side down until golden brown and slightly crisp.
6️⃣ Eggs on Deck
Crack the eggs directly onto the griddle with space in between. Season with salt and pepper.
Cook until the whites are firm but the yolks are still a little runny — or longer if you like them fully set.
7️⃣ Build It Your Way
Stack it up!
Sweet & Savory: Pancake → Bacon → Egg → Pancake → Maple drizzle (optional).
Classic Crunch: English Muffin → Cheese → Bacon → Egg → Top Muffin Half.
Slice in half and serve hot. That’s a campsite breakfast worth waking up for.
Additional Tips 💡
🔥 Fresh Is Best: High-quality bacon and fresh eggs make all the difference.
🍯 Sweet Twist: Add a little maple syrup between your pancake layers for that perfect sweet-salty contrast.
🧀 Melt the Cheese: Toss a metal dome or lid over your sandwich for 30 seconds to melt cheese perfectly.
🥚 Even Heat: Rotate items on the griddle if you notice hot spots.
☕ Serve Hot: Keep finished sandwiches warm on a wire rack in a 200°F oven if cooking in batches.
Why This Recipe Works
This recipe captures that campground breakfast magic — sizzling bacon, runny yolk, and golden edges — all made right on the griddle.
Cooking everything on one surface keeps the timing simple and the cleanup easy. The pancakes give you that cozy sweet-and-savory vibe, while the muffins add a crispy, traditional breakfast bite.
Two styles, one killer breakfast.
FAQ Section
Q: Can I use a different type of bread?
A: Absolutely! Bagels, croissants, or even thick toast work great.
Q: How do I keep my eggs from spreading out?
A: Crack them gently and give them space — or use egg rings for perfect circles.
Q: Can I make this without a griddle?
A: Yep, a large cast-iron skillet works fine — just manage the heat evenly.
Q: What cheese works best?
A: American for creamy melt, cheddar for sharpness, or Swiss for a rich kick.
Q: How do I keep sandwiches warm?
A: Place them on a baking sheet in a 200°F oven until everyone’s ready to eat.