Bacon, Egg & Cheese Breakfast Sandwiches on the Blackstone Griddle

Betty whips up the ultimate breakfast sandwich with creamy eggs, crispy bacon, and melted cheese on a perfectly toasted English muffin. She slow-cooks the bacon, whisks the eggs with cream and garlic powder, and finishes it all with a touch of chives and spicy ketchup. Try this crowd-pleaser at home and make breakfast the best part of your day!

Bacon, Egg & Cheese Breakfast Sandwiches: https://blackstoneproducts.com/blogs/recipes/bacon-egg-cheese-breakfast-sandwiches

Ingredients
6 eggs
6 tbsp heavy cream
8 slices bacon
4 English muffins
1 tsp garlic powder
Salt and pepper, to taste
4 slices American cheese
1 tbsp butter
1 tbsp chopped chives

Directions
1. Set your griddle to low heat and place the bacon on it to cook slowly. Flip the bacon every couple of minutes until it reaches your desired level of crispiness. While the bacon is cooking, split the English muffins and toast both sides on the griddle. Set them aside once toasted.

2. In a bowl, whisk together the eggs, heavy cream, and garlic powder until well blended.

3. When the bacon is done, remove it from the griddle but leave the grease. Add the butter to the bacon grease and let it melt. Slowly pour the egg mixture onto the griddle and gently stir to scramble. Season with salt, pepper, and chopped chives. You can either mix the American cheese into the eggs while they scramble or place the slices directly onto the toasted English muffins.

4. To assemble, layer the scrambled eggs, cheese, and bacon onto the English muffins. Add more chives or your favorite condiments if desired. Serve warm and enjoy!

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