Breakfast & Brunch
This bacon egg and cheese McGriddle recipe delivers the iconic McDonald's breakfast sandwich at home—crispy tortilla shells hugging melty cheddar, perfectly cooked bacon, and a runny yolk that ties everything together.
The secret lies in cooking the bacon just right, preheating the griddle to achieve that signature crisp, and assembling the sandwich in the correct order to prevent sogginess. I've perfected this recipe after countless trial runs, and it never fails to impress.
The beauty of making McGriddles at home is controlling the quality of every ingredient. You'll use thick-cut bacon for maximum flavor, a high-quality tortilla that crisps beautifully, and sharp cheddar cheese that melts into a gooey blanket around the egg.
The key technique is cooking the bacon until it's crispy but not burnt, then keeping it warm while you prepare the rest of the sandwich. This ensures every bite has that satisfying crunch and smoky flavor.
What you'll end up with is a sandwich that's crispy on the outside, tender on the inside, and packed with all the flavors you love from the restaurant version.
The tortilla shell should be golden brown and slightly crispy, while the egg remains runny in the center, creating that perfect balance of textures and temperatures. Each bite delivers a mix of smoky bacon, creamy cheese, and rich egg yolk that makes this breakfast sandwich irresistible.
These McGriddles are perfect for weekend brunches, a hearty breakfast before a day of activities, or even a late-night snack. You can also customize them with different cheeses, add avocado for extra creaminess, or swap the bacon for turkey bacon for a lighter option.
Let's get started on making these at home!
Ingredients for bacon egg and cheese mcgriddle
Crispy bacon, runny yolks, and melty cheese—these are the stars of your homemade McGriddle feast.
| Ingredient | Amount | Notes |
|---|---|---|
| Thick-Cut Bacon 🥓 | 8 oz | Cooked crispy, drained on paper towels |
| Large Eggs 🥚 | 4 whole | Freshly cracked, room temperature |
| Sharp Cheddar Cheese 🧀 | 4 oz | Shredded, block preferred |
| Butterflake Bisquick Tortilla Mix 🍞 | 1 box | For homemade tortillas |
| All-Purpose Flour 🌾 | 1 cup | For homemade tortillas |
| Milk 🥛 | ½ cup | For homemade tortillas |
| Unsalted Butter 🧈 | 2 tbsp | For griddle cooking |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Vegetable Oil 🫒 | 2 tbsp | For griddle |
| Maple Syrup 🍁 | ¼ cup | Optional for serving |
The bacon makes or breaks this. Thick-cut is non-negotiable—thinner slices burn before they crisp. I grab mine from Costco or the butcher section at Kroger because those pre-packaged grocery store slices are too thin. Cook it until it's golden and crispy, then keep it warm in a 200°F oven while you prep the rest. The tortillas need to be golden brown with just a hint of crisp—Butterflake Bisquick is the secret here, but if you're making them from scratch, use all-purpose flour and don't skip the milk. The cheese? Sharp cheddar from a block, freshly shredded—pre-shredded gets clumpy and melts poorly.
No thick-cut bacon? Double up on regular bacon and cook it an extra minute to compensate. Running out of Bisquick? Panko breadcrumbs mixed with flour works in a pinch, but the texture won't be identical. Fresh eggs are best, but room-temperature eggs crack easier. The tortillas can be made ahead and reheated in a dry skillet for 30 seconds per side—just don't let them get soggy. If you're feeling fancy, swap the cheddar for Monterey Jack or add a slice of avocado for extra creaminess. And yes, you can use turkey bacon if you're watching calories, but trust me on the full-fat version.
Bacon stays crispy for about 10 minutes in the oven, so don't get ahead of yourself. Tortillas reheat beautifully—just pop them in a 350°F oven for 5 minutes if you're making these ahead. The assembled McGriddles keep for 2 days in the fridge, but they're best eaten fresh off the griddle. Pro tip: Double the batch and freeze extras—wrap them tightly in foil and reheat in a skillet for 2-3 minutes per side. Syrup on the side, please—it'll just make them soggy.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe because it’s literally one pan, one spatula, and zero dishes. The bacon cooks right in the skillet, the tortilla mix puffs up like a dream, and you’re left with a golden, crispy masterpiece—no flipping or fussing required.
- Crispy-Cheesy Obsession: That sharp cheddar melts into gooey perfection while the edges stay crisp, and the thick-cut bacon adds a smoky punch. Honestly, the first bite makes me question why I ever ate plain eggs—this is next-level breakfast comfort.
- Breakfast or Brunch Hero: Make a batch on Sunday, wrap them up, and you’ve got grab-and-go meals for the week. Or serve them warm at a brunch spread—my kids beg for these on lazy weekends, and my partner sneaks seconds when he thinks I’m not looking.
- Budget Breakfast Win: Thick-cut bacon and sharp chedddar might sound fancy, but this recipe stretches ingredients smartly. A single pack of bacon feeds four, the tortilla mix is a pantry staple, and leftovers reheat like a dream—no sad, rubbery textures here.
Step-by-step instructions for bacon egg and cheese McGriddles
Here's how to make crispy, golden tortillas with perfectly runny yolks and melty cheese—every time.
Cook the Bacon Until Crispy
Place the 8 oz thick-cut bacon in a cold skillet over medium heat. Cook for 12-15 minutes, flipping occasionally, until the bacon is deep golden brown and crispy. The fat should render out generously—this is what we'll use later to cook our tortillas.
Transfer the cooked bacon to a paper towel-lined plate and drain for 2 minutes. Reserve 2 tablespoons of the bacon fat in the skillet—you'll need it for cooking. If you don't have enough, add 1 tablespoon vegetable oil to the reserved fat. This crispy bacon adds the perfect salty crunch to our McGriddles.
Make the Homemade Tortillas
In a large bowl, whisk together the 1 cup all-purpose flour, 0.5 cup milk, 2 tablespoons unsalted butter (melted), 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Mix until a soft dough forms—it should be slightly sticky but hold together when pressed. If it's too dry, add 1 teaspoon milk at a time.
Turn the dough onto a lightly floured surface and divide it into 4 equal portions. Roll each portion into a 6-inch circle, about ⅛-inch thick. Keep the unrolled tortillas covered with a damp towel while you work to prevent drying. The dough should be pliable but not sticky—if it sticks, dust your rolling pin and surface with a little more flour.
Cook the Tortillas in Bacon Fat
Heat the reserved bacon fat in a clean skillet over medium heat until it shimmers but doesn't smoke. Cook one tortilla for 1-2 minutes per side, until golden brown and crispy with a few small bubbles forming. You want them to be lightly browned but still tender—overcooking will make them tough.
Transfer the cooked tortilla to a plate and keep it warm in a 200°F oven while you cook the remaining tortillas. Repeat with all 4 tortillas, adding more bacon fat or vegetable oil as needed to prevent sticking. The crispy texture is key—this is what makes these McGriddles so satisfying.
Assemble and Cook the Egg and Cheese Filling
Crack the 4 whole large eggs into a bowl and whisk lightly—just until the yolks and whites are combined. Season with a pinch of salt and pepper. In a separate bowl, combine the 4 oz shredded sharp cheddar cheese with the cooked bacon, cutting the bacon into ¼-inch pieces for even distribution.
Place one tortilla on a plate and top with ¼ of the egg mixture, then sprinkle with 1 oz cheese and 2 pieces of bacon. Fold the tortilla in half, pressing gently to seal the edges. Repeat with the remaining tortillas, eggs, cheese, and bacon. The filling should be generous but not overflowing—you want room for that runny yolk magic.
Cook the Assembled McGriddles to Perfection
Heat a clean skillet over medium-low heat and add 1 tablespoon vegetable oil. Cook one McGriddle for 2-3 minutes per side, pressing down lightly with a spatula, until the tortilla is deep golden brown and the cheese is fully melted. The edges should be crispy, and the yolk should still be slightly runny when you cut into it.
Transfer the McGriddle to a plate and repeat with the remaining 3 McGriddles, keeping them warm in the 200°F oven until ready to serve. For extra indulgence, drizzle with ¼ cup maple syrup on the side—it pairs perfectly with the salty, cheesy, crispy goodness. Serve immediately while the tortillas are warm and the yolks are still liquid gold.
Pro Tips For Making Bacon Egg And Cheese Mcgriddle
- CRISP THE BACON FIRST: Cook the thick-cut bacon until it’s almost done—just a little flexy in the middle. That way, it finishes perfectly in the mcgriddle without turning rubbery or greasy. I learned this the hard way when I tried to save time by cooking it all the way through first.
- SHRED CHEESE FINE: Use a box grater or pulse in a food processor for sharp cheddar—big chunks melt unevenly and make your mcgriddle look messy. A fine, even layer melts faster and sticks better to the tortilla mix. (Yes, even if you’re in a hurry.)
- DON’T OVERMIX THE BATTER: Stir the Bisquick and flour just until combined—lumpy is fine, but don’t go for smooth. Overmixing makes the mcgriddle dense instead of light and crispy. I used to fret about lumps, but now I embrace them.
- LOW AND SLOW FINISH: After flipping, drop the heat to medium-low for the last 30 seconds. This lets the cheese melt fully without burning the edges while keeping the inside warm. High heat here = sad, rubbery cheese.
Regional styles of bacon egg and cheese mcgriddle
Southern Comfort
The McGriddle originated in the South, where breakfast sandwiches are a beloved tradition. In Texas, you’ll find variations using thick-cut Texas-style bacon and pepper jack cheese instead of cheddar, adding a spicy kick. The tortillas are often brushed with a little butter before cooking for extra richness.
I’ve even seen diners in Tennessee swap the egg for a scrambled egg filling, keeping the crispy tortilla shell but adding fluffier texture. 🌶️
Midwest Twist
In the Midwest, McGriddles are often made with whole wheat tortillas or sourdough bread instead of the classic Bisquick mix. The filling might include Swiss cheese for a milder flavor, and applewood-smoked bacon becomes a staple in states like Wisconsin and Michigan.
I remember trying a version in Chicago where the tortilla was brushed with maple syrup before cooking—it added a caramelized sweetness that balanced the salty bacon perfectly.
West Coast Fusion
On the West Coast, health-conscious adaptations are common. In California, you’ll find avocado slices or goat cheese replacing cheddar, and turkey bacon or tempeh bacon for a lighter option. The tortillas might be made with almond flour or coconut flour for a gluten-free twist.
I once saw a Los Angeles diner serve a spicy chipotle aioli on the side—dipping the McGriddle in the sauce added a smoky, tangy contrast that took it to the next level. 🌿
Northeast Classic
The Northeast sticks closest to the original, but with regional twists. In New York, you’ll find sharp white cheddar and crispy pancetta instead of bacon, while Massachusetts diners prefer maple-glazed bacon for a sweet-savory balance.
The tortillas are often buttery and flaky, almost like a cross between a biscuit and a tortilla. I’ve also seen Boston versions with a drizzle of brown butter on top—it’s decadent but worth the extra effort.
Breakfast Sandwich Evolution
Beyond regional styles, the McGriddle has inspired global adaptations. In Japan, you might find a version with soft-boiled eggs, shredded mozzarella, and teriyaki-glazed bacon. Meanwhile, Mexico has its own take: quesadilla-style McGriddles with Oaxaca cheese, chorizo, and salsa verde.
The key is keeping the crispy shell and runny yolk intact while experimenting with flavors—whether that’s smoky chipotle, herby goat cheese, or sweet caramelized onions. 🌎
Nutrition facts
Frequently asked questions
Can I use store-bought tortillas instead of homemade?
For convenience, use large flour tortillas (like Mission or La Tortilla Factory) that are about 8-10 inches in diameter. Cook them in the reserved bacon fat over medium heat for 1-2 minutes per side until golden brown and crispy. Just be sure to preheat your skillet well to get that signature McGriddle crunch.
How do I keep the egg from leaking out when I fold the tortilla?
Press the folded edges firmly with a spatula to seal them, or use toothpicks to hold the tortilla together while cooking. For extra security, spread a thin layer of refrigerated biscuit dough along the folded edge before closing—it acts like a glue and prevents leaks. The egg should stay contained if you fold it snugly.
What's the best way to reheat leftover McGriddles?
Reheat in a skillet over medium heat for 2-3 minutes per side until the tortilla is crispy again. For extra crispiness, place them under a broiler for 30-60 seconds while watching closely to avoid burning. Microwaving makes them soggy—always use dry heat for best results.
Can I make these ahead of time?
Yes! Assemble the McGriddles (without cooking) and refrigerate for up to 24 hours. Cook them fresh when ready—this prevents sogginess. For freezing, wrap each one tightly in foil and freeze for up to 1 month. Thaw overnight in the fridge, then reheat in a skillet as directed.
What's the secret to getting that perfect runny yolk?
Use room-temperature eggs and cook them over medium-low heat for just 2-3 minutes in the assembled sandwich. The tortilla acts like a protective shell, keeping the yolk warm while the edges crisp. If your yolk sets too quickly, lower the heat slightly and cook for less time.