Classic Bacon Egg and Cheese Sandwich

Cook the Bacon

Lay the bacon strips in a single layer in a large skillet over medium heat.

Cook the bacon for 4 minutes until the bottom side is browned.

Flip each strip with tongs and cook another 3 to 4 minutes until crispy.

Transfer the bacon to a paper towel-lined plate to drain.

Toast the Rolls

Spread softened butter evenly on the cut sides of each roll.

Place the rolls cut-side down in the same skillet over medium heat.

Toast for 1 to 2 minutes until golden brown, then transfer to a clean plate.

Scramble the Eggs

Crack all 6 eggs into a medium bowl.

Add the milk, salt, and pepper to the bowl.

Whisk vigorously until the yolks and whites are fully combined and slightly frothy.

Melt 1 tablespoon of butter in the skillet over medium-low heat.

Pour the egg mixture into the skillet.

Let the eggs sit undisturbed for about 20 seconds until the edges just begin to set.

Gently push the eggs from the edges toward the center with a spatula.

Continue folding slowly every 15 to 20 seconds until eggs are just barely set and still glossy.

Remove the skillet from the heat immediately — the eggs will finish cooking from residual heat.

Melt the Cheese

Lay one slice of American cheese over the top of the scrambled eggs in the skillet.

Cover the skillet with a lid for 30 seconds until the cheese melts.

Assemble the Sandwiches

Spread mayonnaise on the top half of each toasted roll.

Divide the cheesy scrambled eggs evenly among the bottom halves of the rolls.

Lay 2 strips of bacon on top of the eggs on each sandwich.

Press the top half of the roll down firmly and serve immediately.