Breakfast & Brunch
This bacon egg and cheese McGriddle recipe transforms a breakfast classic into a smoky, cheesy masterpiece with crispy waffle bites and perfectly pulled cheddar. The secret lies in high-heat griddle techniques that create golden-brown waffle pockets while keeping the egg custardy and bacon crisp.
I developed this version after years of perfecting the balance between crispy edges and tender centers—it’s the kind of breakfast that turns lazy mornings into something special.
The magic happens when you layer crispy bacon, runny egg yolks, and melted cheddar between two perfectly cooked waffle bites. The griddle must stay hot enough to achieve that signature crispy texture while keeping the interior soft.
I’ve tested this recipe countless times, and the key is patience—letting the cheddar pull just enough to create those stringy, gooey strands that make it irresistible. This isn’t just a McGriddle; it’s a breakfast experience.
What you’ll end up with is a stack of golden, crispy waffle bites filled with smoky bacon, rich egg, and melted cheddar that pulls apart with every bite. The contrast of textures—crunchy waffle, creamy egg, and tender cheese—makes this dish impossible to resist.
It’s hearty enough for a weekend brunch but quick enough for a weekday morning when you need something satisfying.
Serve with a side of hash browns or a drizzle of maple syrup for the full diner experience. The combination of flavors and textures is what makes this recipe stand out—it’s comfort food elevated. Let’s get started on making your perfect McGriddle.
Ingredients for bacon egg and cheese mcgriddle
These crispy, cheesy, smoky ingredients come together for the ultimate breakfast masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Thick-Cut Bacon 🥓 | 6 oz | Thick-cut for crispy texture |
| Large Eggs 🥚 | 4 whole | Room temperature for even cooking |
| Sharp Cheddar Cheese 🧀 | 8 oz | Shredded, aged for best pull |
| Waffle Bites 🍞 | 12 pieces | Frozen, thawed according to package |
| Unsalted Butter 🧈 | 4 tbsp | For griddle coating |
| All-Purpose Flour 🌾 | ¼ cup | For dusting griddle |
| Salt 🧂 | ¼ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ⅛ tsp | Freshly ground preferred |
| Maple Syrup 🍯 | ¼ cup | For serving (optional) |
| Vegetable Oil 🫒 | ½ cup | For griddle maintenance |
| Butter Flavored Cooking Spray 🧈 | 1 spray | For griddle preheating |
The bacon is non-negotiable—thick-cut gives you that perfect crisp while keeping the inside tender. Oscar Mayer or Applegate are my go-tos, but any quality brand works. Shred the cheddar yourself (the pre-shredded kind has anti-caking agents that prevent proper melting). For the waffle bites, Frozen & Fresh or Kroger brands work great. Keep the eggs at room temperature for even cooking—they'll cook faster and more evenly. If you're worried about them breaking, crack them into a small bowl first.
No thick-cut bacon? Regular bacon cut into thirds lengthwise works in a pinch, but it won't crisp as well. Pre-shredded cheese? Add 1 tbsp milk powder to help it melt better. Running short on waffle bites? Mini pancakes or hash browns can substitute, though the texture won't be identical. The butter-flavored spray is key for that authentic diner taste—Misto or Pam both work. If you're feeling fancy, swap the maple syrup for brown sugar syrup or even a drizzle of bourbon caramel for an adult twist.
Thaw the waffle bites according to package instructions—usually overnight in the fridge. The bacon and cheese can be prepped ahead: cook the bacon, drain it, and store it in the fridge for up to 3 days. Shred the cheese and store it in a sealed container for the same timeframe. The eggs are best used fresh, but you can crack them into a bowl and store them in the fridge for 2 days. This recipe reheats beautifully—just pop it on the griddle for 2-3 minutes until the cheese is melted and the waffle bites are crispy again. Leftovers keep for 3 days in the fridge.
Why You'll Love This Recipe
- Breakfast in Minutes: I swear, this takes less time than waiting for coffee to brew. Cook the bacon first—it’s the only step that needs attention—then toss the eggs and cheese on top of the crispy waffle bites. By the time you’re pouring your first sip, plates are ready.
- Crispy, Salty, Melty Magic: That first bite? Crunchy bacon meets perfectly runny egg yolk, all hugged by sharp cheddar. The waffle bites stay crispy even when soaked in egg, and honestly, the combo of salty, sweet, and savory is my idea of breakfast perfection.
- Weeknight (or Weekend) Hero: Between us, this is the only thing I make when I’m too tired to think. It’s great for lazy mornings, post-gym fuel, or even a quick brunch when friends drop by. (Yes, even on a Tuesday night.) Just assemble, cook, and enjoy—no fancy plating required.
- Budget-Friendly Powerhouse: Thick-cut bacon and sharp chedddar might sound fancy, but they stretch further than you’d think. A single batch feeds two for breakfast or one for dinner, and leftovers reheat like a dream. My wallet—and my taste buds—thank me every time.
Step-by-step instructions for bacon egg and cheese McGriddle recipe
Here's how to make crispy, smoky waffle bites with perfectly pulled cheddar and golden eggs.
Cook the Thick-Cut Bacon to Crispy Perfection
Place the 6 oz thick-cut bacon in a cold skillet over medium-low heat. Cook undisturbed for 5 minutes until the edges start to curl and crisp. I like to use a fork to gently press down on the bacon during the first 3 minutes—this prevents it from curling and ensures even contact with the pan.
After 5 minutes, flip the bacon and continue cooking for another 4-5 minutes until it reaches medium doneness (you can adjust to your preference). The bacon should be deep golden brown with crispy edges and just a little bit of fat remaining. Transfer the cooked bacon to a paper towel-lined plate to drain excess fat, but leave the rendered fat in the pan—we'll use it later.
Prepare the Waffle Bites and Make the Egg Mixture
Thaw the 12 pieces waffle bites according to the package instructions, usually by microwaving for 30-45 seconds or following the manufacturer's directions. While they're thawing, crack the 4 whole large eggs into a bowl and whisk them lightly with a fork. Add the 0.25 tsp salt and 0.125 tsp black pepper, and whisk again until just combined.
In a separate small bowl, mix the 0.25 cup all-purpose flour with 1 tbsp unsalted butter, mashing it into a coarse crumb texture. This will help create a crispy coating on the waffle bites. Keep both mixtures at room temperature—they'll cook more evenly.
Preheat the Griddle and Cook the Waffle Bites
Spray the griddle with the butter flavored cooking spray and preheat it over medium heat for 3-4 minutes until it's hot. Lightly brush the griddle with 1 tbsp vegetable oil to prevent sticking. Add the thawed waffle bites in a single layer and cook for 2-3 minutes per side until they're golden brown and slightly crispy.
Transfer the cooked waffle bites to a plate and keep them warm. Now, return the griddle to medium heat and add 1 tbsp unsalted butter to the remaining bacon fat. Sprinkle the flour-butter mixture evenly over the griddle, tilting to coat the entire surface. Let it cook for 1 minute until lightly browned—this creates a crispy base for the eggs.
Assemble the McGriddles with Eggs and Cheese
Working quickly, pour the whisked eggs evenly over the griddle, spreading them into a thin, even layer. Immediately sprinkle 2 oz sharp cheddar cheese over each of the 4 waffle bites, dividing it evenly. Let the eggs cook undisturbed for 1-2 minutes until the edges start to set and the cheese begins to melt.
Carefully flip the waffle bites and egg mixture using a spatula, then add another 2 oz sharp cheddar cheese on top of each. Cook for another 1-2 minutes until the eggs are fully set and the cheese is melted and slightly crispy on the edges. The cheese should pull slightly when you lift the spatula—this is what makes these McGriddles so delicious.
Serve with Maple Syrup and Enjoy
Transfer the assembled McGriddles to a serving plate and let them rest for 1 minute to set. Serve immediately with the crispy bacon on the side and a drizzle of 0.25 cup maple syrup for that classic touch. Each bite should deliver a perfect combination of crispy waffle bites, creamy eggs, smoky cheddar pulls, and smoky bacon.
Here's the thing—don't skip the syrup. It balances the richness of the cheese and eggs with a touch of sweetness that ties everything together. If you're feeling adventurous, you can even add a sprinkle of black pepper on top for a little kick.
Pro Tips For Making Bacon Egg And Cheese Mcgriddle
- CRISP THE BACON FIRST: I learned this the hard way—cooking bacon on the same griddle as the eggs leads to a greasy mess. Render the bacon until it’s fully crisp (about 8-10 minutes), then drain it on paper towels twice to soak up excess fat. That extra step keeps your waffle bites from turning soggy.
- USE COLD EGGS: Sounds weird, but it works: crack cold eggs directly onto the griddle over medium-low heat. The slow, even cook prevents rubbery whites and runny yolks—no flipping required. (Yes, even if you’re impatient like me.)
- SHRED CHEESE FINE: Sharp cheddar melts unevenly if it’s in big chunks. Pulse it in a food processor for 3-4 seconds until it’s a fine, crumbly texture—this guarantees every bite is gooey, not chewy. (Your future self will thank you.)
- PREHEAT THE GRIDDLE HOT: Skip the "warm it up" step—crank the griddle to high for 5 minutes until it’s screaming hot. This sears the waffle bites instantly, locking in crispness while the eggs cook. (Does it look weird? Yes. Does it work? Every single time.)
Health benefits of this recipe
Protein Powerhouse
This breakfast combo packs a serious protein punch with 20 grams per serving—thanks to the eggs and bacon. The 4 large eggs provide all nine essential amino acids for muscle repair, while the 6 oz thick-cut bacon adds flavorful, high-quality protein.
I've found that this protein level keeps me full for hours, making it perfect for busy mornings. 💪
Cheese Benefits
The 8 oz sharp cheddar delivers 20% of your daily calcium and 15% of vitamin A per serving, supporting bone health and vision. The cheese also contains conjugated linoleic acid (CLA), a compound linked to reduced inflammation.
I always opt for sharp cheddar because it melts beautifully and adds that signature cheesy pull.
Healthy Fats
Don't let the bacon fool you—the thick-cut variety contains monounsaturated fats that support heart health when consumed in moderation. The eggs provide vitamin D and choline, crucial for brain function.
I balance the richness by using maple syrup sparingly—just ¼ cup—to keep added sugars in check while still enjoying the sweet contrast.
Balanced Breakfast
This recipe offers a perfect balance of macronutrients: protein from eggs and bacon, carbohydrates from the waffle bites, and healthy fats from the cheese and butter. The combination helps stabilize blood sugar levels, preventing mid-morning energy crashes.
I've tested this with different cheeses and found that sharp cheddar provides the best flavor without overpowering the other ingredients.
Meal Prep Advantage
You can prep components ahead of time to maintain nutritional benefits. Cook the bacon in advance and store it in the fridge for up to 3 days. Shred the cheese and keep it in an airtight container for the same duration.
The eggs are best used fresh, but you can crack them into a bowl and store them in the fridge for 2 days. This makes assembling the McGriddles a quick process while keeping the meal nutritious. ✨
Nutrition facts
Frequently asked questions
Can I make this recipe without a griddle?
Use a non-stick skillet or griddle pan over medium heat. The key is maintaining even heat distribution—just keep the pan hot enough to crisp the waffle bites while preventing the eggs from overcooking. A cast-iron skillet works best for that authentic texture. If your pan isn't big enough, cook the waffle bites first, then assemble the eggs and cheese in batches.
How do I get the cheese to pull perfectly?
Use sharp cheddar (not pre-shredded) and cook it over medium-high heat for just 1-2 minutes per side. The cheese should melt until it's gooey but not fully liquid. For extra pull, sprinkle a pinch of flour over the cheese before flipping—it creates a crispy barrier that helps the cheese stretch beautifully.
Can I make this recipe ahead of time?
Prep components separately: cook the bacon and store it for 3 days, shred the cheese and refrigerate, and thaw the waffle bites. Assemble the McGriddles fresh for best texture, but you can reheat them on the griddle for 2-3 minutes to restore crispiness. The eggs are best used fresh, but you can whisk them ahead and store them in the fridge for 2 days.
What's the best cheese substitute if I don't have cheddar?
Try Monterey Jack (melts smoothly) or Gruyère (adds nutty depth). Avoid mozzarella—it won't pull like cheddar. For a smoky twist, swap in pepper jack. If you're vegan, use dairy-free cheddar shreds and add 1 tsp nutritional yeast for a cheesy flavor. Always shred your own for best results!
Why did my waffle bites get soggy?
Overcooking the eggs or keeping the griddle too hot can make the waffle bites lose their crispiness. Cook the eggs over medium heat and flip the McGriddles quickly—don't press down with the spatula. Also, ensure your waffle bites are fully thawed before cooking. For extra crispiness, reheat them on the griddle for 30 seconds before assembling.