Recipe courtesy of Tiffani Thiessen

B.E.G. Sandwiches (Bacon-Egg Griddle Sandwiches)

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  • Total: 20 min
  • Cook: 20 min
  • Yield: 4 servings
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4 slices applewood-smoked bacon

6 large eggs

2 tablespoons sour cream or heavy cream

8 slices cheddar cheese (about 6 ounces)

8 thick slices sourdough bread

2 tablespoons unsalted butter


  1. Cook the bacon on a griddle (or in a large skillet) over medium heat, turning occasionally, until crisp, 8 to 10 minutes.
  2. Meanwhile, whisk the eggs and sour cream in a medium bowl. Remove the bacon from the griddle and drain on paper towels; pour the fat into a small bowl and set aside.
  3. Add the egg mixture to the griddle and cook, stirring with a rubber spatula, until just set. Layer 1 slice of cheddar, some scrambled eggs, a piece of bacon and another slice of cheddar on each of 4 slices of bread. Top with the remaining bread.
  4. Return the bacon fat to the griddle; add the butter and let melt over medium heat. Place the sandwiches on the griddle, cover and cook until the bread is golden brown and the cheese melts, about 4 minutes per side.