The Four Best Ways to Make an Egg-and-Cheese Sandwich, According to Our Food Editors

Our food editors agree that an egg-and-cheese sandwich is a great reason to get out of bed, but they each have a version of the classic they swear by. Here, they share their go-to ways to combine cheese and egg in bread. Depending on the editor, there may or there may not be meat involved, and the finished dishes might even contain greens! Whether you're team bagel or buttery roll, crispy bacon or plant-based protein, the last step is the same: Devour immediately.

First a couple of general tips: For minimal cleanup, fry sausage patties or bacon in a non-stick skillet, then transfer to a plate while you cook your eggs in the same pan. American cheese is the deli go-to, but any melty kind, such as cheddar or provolone, will work in these sandwiches.

Greg Lofts's Sesame-Bagel Sammy

Cooking the eggs over medium-high heat in plenty of butter is Greg's trick to a light, fluffy omelet. To make your own sandwich at home, start by melting a knob of butter in a small nonstick skillet over medium-high heat. Whisk two eggs with a pinch of kosher salt, then add them to skillet and cook, stirring occasionally. When the eggs are almost set, fold them in half, then in half again in the other direction. Top your omelet with one cooked sausage patty and two Velveeta slices, then cover and cook until the cheese is just melted. Sandwich in a split, lightly toasted sesame bagel and serve. "If a bagel sounds too dense, a croissant is equally amazing," Greg adds.

Sarah Carey's Ham-and-Rye Special

This fried-egg wonder is a fixture on Sarah's family road trips. Butter a side of two slices rye bread, then heat the bread, buttered-sides down, in a nonstick skillet over medium-low until crisp before transferring to a plate. Increase the heat to high and add a knob of butter, then crack one egg on one side, add a ham slice on other, and season your egg. Cook, flipping both once, until the egg is set and the ham is golden. Place your ham and one slice of Swiss cheese on the egg, then cover and cook until melted. Transfer everything to your bread, add ketchup and hot sauce, sandwich, and serve.

Lauryn Tyrell's Meatless Sausage Sliders

Bite-size King's Hawaiian buns make these breakfast sandwiches a hit with her kids. Melt a knob of butter in a small nonstick skillet over medium heat. Whisk one egg with a pinch of salt, then add to skillet and cook, stirring often, until the egg is just set. Meanwhile, place two split King's Hawaiian rolls on a baking sheet, top each half with grated cheddar cheese, and broil until melted. Divide cooked egg between rolls; top each with one cooked Beyond Breakfast plant-based-sausage patty and hot sauce (optional). Close and serve.

Riley Wofford's Bacon on a Roll

Sometimes Riley goes green; just toss garlicky sautéed kale or spinach in with the egg. Cook two slices of bacon in a nonstick skillet over medium heat until crisp, then transfer to paper towels but leaving the fat in the pan. Add one egg to the skillet, season, and cook until then white is just set. Next, flip the egg and cook for 30 seconds more before transferring to a plate. Remove and discard the fat from skillet, then split one soft Portuguese roll, layer bottom with one slice of American cheese, bacon, egg, and another cheese slice. Close and heat in skillet over medium-low, covered, flipping once, until cheese is melted, one to two minutes. Serve.

Food Styling by Greg Lofts; Prop Styling by Suzie Myers