Breakfast & Brunch
This bacon egg and cheese McGriddle recipe delivers the ultimate breakfast sandwich with crispy, golden waffle bites that pull apart perfectly. đ„ The secret lies in layering buttery waffle patties with perfectly cooked bacon, runny yolks, and melted cheeseâall griddled to golden perfection.
I've perfected this version after years of testing, ensuring every bite has that signature McGriddle crunch and gooey cheese pull.
The magic happens when you cook the waffle patties in a hot, well-buttered griddle until they develop those signature crispy edges and fluffy centers. Then comes the baconâcrisped just enough to stay sturdy but still tender.
The eggs are cooked to your ideal doneness, and the cheese melts into that perfect stretchy, gooey consistency that makes these sandwiches impossible to resist.
What you'll end up with is a breakfast sandwich that's crispy on the outside, creamy on the inside, and packed with all the flavors you love.
Each bite delivers that perfect combination of buttery waffle, salty bacon, rich egg, and melted cheeseâall held together by the pull-apart texture that makes these so addictive. This isn't just breakfast; it's an experience.
Serve these with a side of maple syrup for dipping or fresh fruit for balance. The crispy texture and gooey cheese pull make them perfect for brunch or a weekend treat. Let's make these McGriddles that will have everyone asking for seconds!
Ingredients for bacon egg and cheese mcgriddle
Crispy waffle bites, salty bacon, and melty cheeseâhereâs everything you need for McGriddles that pull apart perfectly!
| Ingredient | Amount | Notes |
|---|---|---|
| Waffle Mix đ§ | 2 cups | Jiffy or homemade mix |
| Large Eggs đ„ | 4 whole | Room temperature preferred |
| Whole Milk đ„ | 1 ÂŒ cups | Full-fat for creaminess |
| Bacon đ„ | 8 oz | Thick-cut, center-cut preferred |
| Sharp Cheddar Cheese đ§ | 1 cup | Shredded, aged for flavor |
| Unsalted Butter đ§ | Âœ cup | Melted for griddle |
| Maple Syrup đ | ÂŒ cup | Grade B for authentic taste |
| Salt đ§ | Âœ tsp | Kosher or sea salt |
| Black Pepper đ¶ïž | ÂŒ tsp | Freshly ground |
| Vegetable Oil đ« | 2 tbsp | For griddle preheating |
| Fresh Strawberries đ | Âœ lb | Sliced for serving |
The waffle mix is non-negotiable for that signature texture. Jiffy mix works perfectly, but if you're feeling fancy, a homemade batter with extra butter gives even more richness. Costco or Walmart usually have the best deals on thick-cut baconâlook for center-cut slices that stay crispy without burning. The cheese? Sharp cheddar is key hereâit melts into that perfect stretchy pull. I always grab the pre-shredded kind (the good stuff, not the pre-shredded kind with anti-caking agents) from Kroger's deli section. Fresh strawberries add that bright contrast that makes these feel like a proper brunch treat.
No thick-cut bacon? Regular bacon works in a pinch, but it crisps fasterâwatch it like a hawk. Short on cheddar? Monterey Jack or pepper jack both melt beautifully. The eggs can be any style you loveâsunny-side-up for runny yolks, over-easy for a little extra crisp. If you're using a pre-made waffle mix, add an extra tablespoon of butter to the batter for that extra buttery punch. And for the love of all things crispy, donât skip the melted butter on the griddleâthatâs what makes these golden and irresistible.
These reheat like a dreamâjust pop them in a skillet with a little butter for 2-3 minutes per side. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze them for 1 month. Pro tip: Portion them into single servings before freezing so you can just grab and reheat. The maple syrup keeps for 6 months unopened, so stock upâyouâll want extra for dipping. And if youâre making a crowd version, double the bacon and cheeseâtrust me, youâll need it.
Why You'll Love This Recipe
- Two-Handed Cooking: I swear by this when Iâm barely awakeâjust crack eggs into the waffle batter, pour it in, and let the grill do the work. No flipping, no fuss, just golden-brown perfection while I sip my coffee.
- Crispy-Creamy Magic: That first bite? The waffleâs crispy edges give way to a gooey egg center, melted cheddar stretching like silk, and bacon so crisp it snaps. Honestly, itâs the kind of combo that makes you question all your previous breakfast choices.
- Weeknight Superhero: Make a batch on Sunday, store them in the fridge, and reheat in secondsâwhether itâs a rushed morning or a late-night snack. My kids beg for these more than takeout, and Iâve never once heard âIâm not hungry.â
- Budget Breakfast Win: Sharp cheddar and bacon might sound fancy, but a box of mix and a carton of eggs stretch this recipe farther than youâd think. I feed four for under $5, and nobody complains about leftovers. (Yes, even on a Tuesday night.)
Step-by-step instructions for bacon egg and cheese McGriddles
Here's how to make these irresistible crispy waffle sandwiches with gooey cheese and smoky bacon.
đ„ Step 1: Cook the Bacon Until Crispy
Line a baking sheet with parchment paper and arrange the 8 oz bacon in a single layer, cutting slabs if needed to fit evenly. Cook in a cold skillet over medium heat for 12-15 minutes, flipping occasionally, until deep golden brown and crispy. The fat should render out nicelyâsave this bacon grease for future cooking!
Transfer the cooked bacon to a paper towel-lined plate to drain excess fat. Here's the thingâcrispy bacon makes all the difference in these McGriddles. If it's not perfectly crisp, pop it back in the skillet for another minute. You'll want those edges to be crunchy and caramelized for that perfect first bite.
đł Step 2: Prepare the Waffle Batter
In a large mixing bowl, whisk together the 2 cups waffle mix, 4 whole large eggs, 1.25 cups whole milk, 0.5 tsp salt, and 0.25 tsp black pepper until smooth and free of lumps. The batter should be thick but pourableâlike pancake batter consistency. I like to let it sit for 5 minutes while I preheat the griddle, which helps the ingredients meld together.
Stir in 1 cup sharp cheddar cheese and Âœ cup unsalted butter (melted first) until the cheese is fully incorporated. The cheese should melt into the batter completelyâno clumps! This is where the magic happens. The melted butter adds richness while the cheese creates those gooey, pull-apart bites that make these McGriddles so addictive.
đ„ Step 3: Cook the McGriddles to Golden Perfection
Heat a large skillet or griddle over medium heat and add 2 tbsp vegetable oil, spreading it evenly with a paper towel. Once the oil shimmers (about 2 minutes), carefully pour ÂŒ cup of the waffle batter onto the griddle. Immediately top with 2 slices of crispy bacon and 1 teaspoon of maple syrupâthis creates that classic McGriddle flavor profile right from the start.
Cook for 2-3 minutes until the edges are golden brown and bubbles form on the surface. Flip carefully (use a spatula to lift from underneath) and cook another 2-3 minutes until the other side is deep golden brown and crispy. The center should still be slightly softâthis ensures that gooey texture when you bite in. Work in batches, keeping the finished McGriddles warm in a 200°F oven while you cook the rest.
đœïž Step 4: Assemble and Serve with Fresh Strawberries
Slice the 0.5 lb fresh strawberries into Œ-inch thick pieces and set aside. To serve, cut each McGriddle in half diagonally and arrange on a plate. The layers should be crispy on the outside, soft and cheesy inside, with that smoky bacon flavor peeking through. Drizzle with an extra teaspoon of maple syrup and serve immediately with the strawberries on the side.
Here's the moment that matters: the first bite should deliver crispy waffle texture, melty cheese, crunchy bacon, and that sweet-smoky-salty flavor combination. The strawberries add a refreshing contrast to balance the richness. Don't skip the syrupâit's what makes these McGriddles taste like a breakfast dream come true!
Pro Tips For Making Bacon Egg And Cheese Mcgriddle
- Crank the Heat First: I learned this the hard wayâstarting with a cool griddle just to "ease in" means your waffle mix will steam instead of crisp. Get that griddle screaming hot (375°F+) before pouring the batter, or your McGriddle will turn out soggy in the middle. Yes, even if you're impatient like me.
- Crack Eggs Into Warm Milk: Cold eggs in cold milk make for a lumpy, uneven batter that wonât cook through properly. Whisk the eggs into the warm milk (just heated until steaming, not boiling) firstâthis keeps the mixture smooth and helps the waffle mix absorb it evenly. Trust me, your first bite will taste noticeably better.
- Skip the Pre-Cooked Bacon: That jarred, pre-cooked bacon might save time, but itâll also make your McGriddle taste like a sad, greasy shortcut. Crisp your bacon fresh in a separate pan first, then drain it almost completely on paper towelsâjust a little fat left clinging will add flavor, but not grease. (Save the bacon grease for topping the finished McGriddle if youâre feeling fancy.)
- Layer Cheese Like a Pro: Dumping shredded cheddar on top of the cooked waffle and calling it a day? Thatâs how you end up with a cheesy crust instead of melted goodness throughout. Fold half the cheese into the batter before cooking, then sprinkle the rest on top after the waffleâs set but before it browns. The result? Gooey, stringy perfection, not a sad cheese hat.
Storing and reheating your bacon egg and cheese mcgriddle
Refrigerator Storage
Store your McGriddles in an airtight container with a paper towel between layers to absorb excess moisture. Keep them refrigerated for up to 3 daysâthe crispiness holds up best when reheated properly. I always portion them into single servings before storing so theyâre ready to grab and reheat. đ§
Freezer Prep
For longer storage, freeze cooked McGriddles in single-serving portions wrapped tightly in plastic wrap, then placed in a freezer bag. Theyâll keep for 1 month without losing their signature texture.
When ready to eat, thaw overnight in the fridge or reheat directly from frozenâjust add 1 extra minute to the reheating time.
Stovetop Reheating
My favorite method is reheating on a skillet over medium heat with 1 teaspoon of butter for 2-3 minutes per side. This restores that crispy exterior while keeping the cheese gooey.
Cover the skillet with a lid for the last 30 seconds to melt any cheese that might have dried out during storage. đ„
Microwave Hack
For a quick fix, place a McGriddle on a microwave-safe plate with a damp paper towel and heat on 50% power for 45-60 seconds. This prevents drying outâjust be careful, as the cheese can get hot fast.
Finish by toasting in a dry skillet for 30 seconds to revive the crispiness.
Oven Refresh
Preheat your oven to 350°F and place McGriddles on a baking sheet with Âœ teaspoon of butter sprayed on top. Bake for 5-7 minutes until heated through and golden. This works well for reheating multiple sandwiches at onceâperfect for brunch crowds! âš
Pro Tip
If your McGriddles lose crispiness after storage, donât stress! Just pop them back in the skillet for 30 seconds per side with fresh butter. The secret to perfect reheating is heat + fatânever skip the butter. đȘ
Nutrition facts
Frequently asked questions
Can I make these McGriddles without a griddle?
A cast-iron skillet works perfectlyâjust make sure it's well-seasoned and large enough to fit the waffle batter without overflowing. â For even better results, use a non-stick skillet and keep the heat at medium-low to prevent burning while cooking. The key is patienceâlet them cook slowly to get that signature crispy texture.
How do I get the waffle bites to pull apart perfectly?
The secret lies in the cheese and cooking time. Stir the sharp cheddar directly into the batter so it melts evenly, and cook the waffles until they're deep golden brown but still slightly soft in the center. Overcooking makes them toughâlook for that perfect balance where the edges are crispy but the middle gives just enough to pull apart.
Can I make these ahead of time?
Yes! Assemble the McGriddles without the eggs (or use pre-cooked eggs), then refrigerate in an airtight container for up to 2 days. When ready to serve, cook fresh on the griddle for 1-2 minutes per side to melt the cheese and crisp the waffles. This keeps everything fresh-tasting and makes mornings a breeze.
What's the best way to cook the eggs in these?
For classic McGriddles, use sunny-side-up eggs cooked to 145°F (runny yolk) or over-easy (cooked yolk) for that perfect balance of creaminess and texture. Place them on top of the waffle just before serving so they stay warm and the yolk doesn't overcook. If you prefer fully cooked eggs, use hard-boiled and slice them into rounds for a cleaner presentation.
Why did my McGriddles turn out greasy?
Greasy McGriddles usually happen from too much oil or butter. Use just 2 tbsp vegetable oil to coat the griddle and Âœ cup melted butter in the batterâno more! Also, make sure your griddle is hot enough before adding the batter (it should sizzle when the oil touches it). Drain excess bacon grease well and pat waffles dry before serving to reduce greasiness.