Bacon Egg & Cheese Before Nags Head

Hubs and I are work horses (no pun intended).  We like to be financially stable (ok that one I meant).  I put in over 40 at the stable most weeks and work 2 part time jobs and the man works 6 days a week.  Owning and running a landscape maintainence company is hard work!  Oh and did I mention I also have dinner on the table when he gets home?  But that part's not work for me, it's my release.  That being said, Sundays we both have off together and it happens to be the one day I cook breakfast.  Breakfast sandwiches are easy, quick, and versatile.  Try english muffins, bagels, biscuits... you name it.  Today we indulged in bacon, egg and cheese on toasted english muffins before we headed for a day trip to Nags Head, NC.  I cooked at a few places that served breakfast and I really think that the trick is in the assembly because let's face it,  the ingredients themselves are pretty basic.  The rain held off and the clouds helped to hold back the humidity at the beach.  It was a beautiful drive and we both can't wait to go back.  The restauraunts served the freshest seafood and the quaint beach shops were so much fun to browse through.  If you get the opportunity to go, make sure you hit Corolla and check out the wild horses:)  We prefer mayo to spread on our sandwiches and do the runny thing with our eggies but definitely cook it to your taste.

Bacon, Egg & Cheese Breakfast Yummy

Bacon, Egg & Cheese Breakfast Muffin Sandwiches

1 english muffin, toasted
3 slices cooked to your liking bacon
1 slice american cheese
1 over medium fried egg
Couple tablespoons mayo or butter

Lay the muffin on the plate with nooks facing up.  Spread each with either mayo or butter.  Lay the slice of cheese on the top piece then bacon on top of that when the bacon is done being cooked to help slightly melt the cheese.  When the egg is done cooking, place immediately on the bacon and cover with the other half of muffin.  Flip the sandwich and serve.