Bacon and Tomato Fried Egg Sandwiches with Horseradish Mayo

Bacon and Tomato Fried Egg Sandwiches with Horseradish Mayo


"Breakfast sandwiches with bacon, eggs over easy, cheese and tomato get an extra kick with horseradish mayo."
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28 m servings 651 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 651 kcal
  • 33%
  • Fat:
  • 47.6 g
  • 73%
  • Carbs:
  • 28.4g
  • 9%
  • Protein:
  • 28 g
  • 56%
  • Cholesterol:
  • 237 mg
  • 79%
  • Sodium:
  • 1167 mg
  • 47%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.


  • 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.



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 ma...

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...

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 :)

I used the basil mayonnaise option which took this sandwich outside-the-box. The basil was such a a nice complement that the next time, I'll just use plain mayo and layer fresh basil leaves on ...

Nothing gourmet about this recipe but sure fits the bill for a hearty weekend breakfast. Simple to make with common ingredients. I love the variations possible in the sauce. We used American ...

Egg sandwich with all the fixin's - just the way I like it! The horseradish mayo was a nice addition. I served this on a toasted Slimwich® for a delicious, filling breakfast.