Diner-Style Breakfast Sandwich
A classic American diner breakfast sandwich with a griddled roll, fluffy folded egg, melted American cheese, and crisp bacon or sausage. Quick, filling, and built for make-at-home consistency with simple techniques.
The diner breakfast sandwich is a small lesson in American short-order cooking: hot griddle, fast timing, and smart assembly. Once you understand how steam helps set a tender egg and how cheese melts best under gentle heat, you can replicate that counter-top magic at home. Think of this recipe as a reliable blueprint you can customize with bacon, sausage, or ham without losing the classic feel.
Total Time
17 min
Prep Time
5 min
Cook Time
12 min
Servings
2
Ingredients
Sandwiches
- •2 Kaiser rolls or sturdy hamburger buns, split
- •2 large eggs
- •2 slices American cheese
- •4 slices bacon (or 2 breakfast sausage patties)
- •1 tbsp unsalted butter, divided
- •2 tbsp milk or half-and-half (optional, for a softer egg)
- •1/4 tsp kosher salt, plus more to taste
- •1/8 tsp black pepper
Optional classic add-ons
- •2 tsp mayonnaise or softened butter (for the roll)
- •2–4 tomato slices
- •A few leaves iceberg lettuce
- •Hot sauce or ketchup, to serve
Instructions
- 1
Cook the bacon (or sausage): Set a skillet or griddle over medium heat. Cook bacon until crisp, 6–10 minutes, turning as needed; transfer to a paper towel–lined plate. If using sausage patties, cook until browned and cooked through, about 3–4 minutes per side. Pour off excess fat, leaving a thin film in the pan.
- 2
Toast the rolls diner-style: Add 1/2 tbsp butter to the pan over medium-low. Place rolls cut-side down and toast until golden, 2–3 minutes. Transfer to a plate.
- 3
Make a tender folded egg: In a bowl, whisk eggs with milk (if using), salt, and pepper until very smooth. Add remaining 1/2 tbsp butter to the pan over medium-low. Pour in the eggs and let them sit for 15–20 seconds, then use a spatula to gently push the edges toward the center, tilting the pan so uncooked egg flows outward.
- 4
Steam-set and melt: When the eggs are mostly set but still slightly glossy on top, fold the egg into a rectangle roughly the size of the roll (fold in thirds or in half, depending on your pan). Place 1 slice of American cheese on top. Add 1 tbsp water to the pan (away from the egg), immediately cover with a lid, and steam for 20–30 seconds to finish cooking the egg and melt the cheese.
- 5
Assemble: Place the cheesy egg on the bottom half of each roll. Add bacon (2 slices per sandwich) or a sausage patty. Close with the top roll. Add mayo/butter, tomato, lettuce, or condiments if desired. Serve hot.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.