Better-than-a-Bodega Bacon Egg and Cheese Sandwich

Upgrade a classic with my take on the bodega Bacon Egg and Cheese Sandwich. Made with soft and fluffy brioche buns, crispy bacon, perfectly cooked eggs, and melty cheese, this breakfast sandwich brings all the flavor of a New York deli favorite to your own kitchen. Once you taste it, you might only go back to your local bodega to pet their cat.

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A really good Bacon Egg and Cheese Sandwich is an essential element of East Coast breakfast culture, especially at New York City bodegas and New Jersey delis. They are often wrapped in foil and handed over hot, with everything melting together and becoming one.

This sandwich starts with a soft homemade brioche bun, crispy bacon, a fried egg with a runny yolk (for me), or over-medium (for The Boy), and always with a slice of American cheese, although sometimes I use sharp white cheddar, which takes me back to the cute little coffee shop across from our family bookstore in Hood River, Oregon.

Why you'll love this recipe

• Nostalgic - Reminds you of a classic bodega bacon, egg and cheese, but better - and at home in your pajamas.
• Customizable - Cook your egg and choose your cheese the way you like.
• Hearty - Bacon, egg, and cheese on a brioche bun makes the most satisfying breakfast in my book.
• Freezer Friendly - Prep ahead and reheat for busy mornings.
• Bodega Flavor - Big breakfast flavor with real ingredients and no street corner rush.

Ingredients & Substitutions

The photo below shows what you'll need to make this sandwich. I'll walk you through the key ingredients and what you can use if you need to make a swap.

• Brioche Buns - Soft, rich, and slightly sweet, these hold everything together without falling apart. A store-bought brioche or a sturdy sandwich roll will also work. But of course, my homemade brioche rolls are the best choice.
• Bacon - Thick-cut bacon is best for texture and flavor, but use what you have on hand. You can also change the protein as you see fit; scrapple, your favorite regional ham, or even go no protein. If you wish to commit a sin against humanity, you can even use pork roll or Taylor ham - depending on where you are in New Jersey and how much you hate me.
• Eggs - Fried to your preference. You can also use a scoop of scrambled eggs if you like.
• American Cheese - Melts easily and gives the sandwich that classic bodega taste. You can also use cheddar (my fave), Swiss, or provolone. Pepper jack is also amazing.
• Butter or Oil - For toasting the buns and frying the eggs.
• Salt and Pepper - Just a pinch for seasoning the eggs.

See recipe card below for a full list of ingredients and measurements.

Variations

Make it your own with these easy changes:

• Double Egg - Go full New York bodega and add a second egg, or make my cottage cheese eggs for a natural protein boost.
• Coffee Shop Style - Sharp cheddar and a griddled slice of tomato give it that cozy café flavor, just like I used to get from Ground Coffee Shop in Hood River.
• Spicy - Add hot sauce or a spicy aioli for a little morning kickstart.
• Change the Bread - Try it on a bagel, English muffin, or my overnight focaccia.
• Pork Roll Egg and Cheese - Use seared pork roll instead of bacon if that's your thing (it ain't mine). The boy insists the sandwich below is the superior choice, but he's been known to be wrong before.

Bodega Lingo: The first question is, do you want a BEC - SPK or BEC - SP? In New York and New Jersey that means do you want your bacon egg and cheese with salt pepper and ketchup or with just salt and pepper? Here's what I have to say about that - I don't even wanna smell your ketchup. Eat your sandwich downwind from me. That goes for The Boy too. Get out of here. (I will tolerate a little mayo.)

Quick Recipe Video

Step-by-Step Instructions

This recipe is simple and easy to follow. Just take it step by step and you'll have breakfast ready in no time.

Step 1: I like to cook bacon in the oven, and then warm it up in the pan just before cooking my egg. Then I throw some pork roll in for The Boy even though I hate it. I guess I love the boy more than I hate pork roll.

Step 2: Slice open your brioche buns, or bread of choice. Have I mentioned my homemade brioche buns are the best for this? They are 😍

Step 3: Toast them in a pan heated to medium high heat. Brioche buns are made with butter, so you probably don't need any extra fat, but if you wanna leave a little bacon grease in the pan for toasting I won't be mad at that.

Step 4: Fry your egg in the same pan so it has the flavor of the salty meat to season it. Add a little extra salt and pepper if you like. Use a spatula to flip it over and cook for another 10 or 15 seconds. If you like your yolk cooked, pop the yolk with a fork and let it cook a little bit longer.

Step 5: Add your cheese as soon as you flip over your egg so that it starts to melt immediately. If you would like it to melt more, place a lid on the pan for 15 or 20 seconds.

Step 6: Place your cheesy egg on top of the bottom bun and the bacon (or pork roll 😖).

Step 7: Place the top on the sandwich. For a true bodega experience, wrap this in foil and let it steam for about five minutes so that everything binds together.

Step 8: Slice in and stare at the beauty of your sandwich for just a minute. I mean look at it.

Enjoy! Take a bite and savor the moment. I like my egg cooked over-easy so that when the yolk breaks it makes a sauce for the whole sandwich, but it's not so yolky that my hands get messy.

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