Bacon and Tomato Fried Egg Sandwiches with Horseradish Mayo

Bacon and Tomato Fried Egg Sandwiches with Horseradish Mayo

Clorox(R) Disinfecting Wipes 0

"Breakfast sandwiches with bacon, eggs over easy, cheese and tomato get an extra kick with horseradish mayo."

Ingredients 28 m {{adjustedServings}} servings 651 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 651 kcal
  • 33%
  • Fat:
  • 47.6 g
  • 73%
  • Carbs:
  • 28.4g
  • 9%
  • Protein:
  • 28 g
  • 56%
  • Cholesterol:
  • 237 mg
  • 79%
  • Sodium:
  • 1128 mg
  • 45%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Cook bacon until crisp in a large skillet. Remove and drain on paper towels. Reserve 2 tablespoons bacon drippings in skillet.
  2. Break eggs into skillet with bacon drippings. Sprinkle with salt and pepper. Reduce heat to low; cook eggs for 3 to 4 minutes or until whites are completely set and yolks start to thicken. When whites are set, turn eggs over and cook 1 minute more.
  3. [Cleaning tip: Once the stove top is cool, wipe up any oil splatters with Clorox(R) Disinfecting Wipes*. Rinse hands once complete.]
  4. Place 4 slices of bread on a cutting board. Top with cheese, tomato slices, bacon, and fried eggs. Spread the remaining four bread slices with mayonnaise mixture; place on sandwiches.
  5. For Horseradish Mayo: Combine mayonnaise, horseradish, lemon juice, and garlic powder in a small bowl; set aside until ready to use.
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  • Variations:
  • Chipotle Mayo: Stir together 1/2 cup mayonnaise with 2 teaspoons chopped canned chipotle in adobo sauce.
  • Basil Mayo: Stir together 1/2 cup mayonnaise with 1 tablespoons snipped fresh basil, 1 teaspoon lemon juice and dash of salt.
  • Pesto Mayo: Stir together 1/2 cup mayonnaise with 2 tablespoons basil pesto.
  • *Use as directed. For surfaces that may come in contact with food, a potable water rinse is required.
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Reviews 6

  1. 6 Ratings


Wow - now this is an egg sandwich! My husband could live on these every morning and this was a nice way to change it up a bit. I opted for sourdough bread as that's what I had on hand. But no matter what type of bread you use it's bound to be good. I opted to use the "Basil-Mayo" variation which proved to be a nice compliment to the tomatoes. This made for a great breakfast, but honestly I would eat this any time of day!


Have been making these for years. My favorite is to use cheddar and fresh sourdough. On chilly days, after putting the sandwich together, I put it back in the pan to toast the bread and melt the cheese. **UPDATE** 10/21/14 I used the dressing on thin sliced roast beef (warmed) on toasted spiral rye bread, with melted sharp cheddar. Oh em gee!!!! Delish!!


This is delicious! It's a little time consuming for breakfast but makes a good weekend breakfast or maybe a better lunch or dinner. You WILL have garlic breath after eating this :)