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Playing How To Make English Muffin BEC (Bacon, Egg & Cheese) Burgers with Tomato Jam | Rachael Ray

Rach shares a delicious burger-breakfast sandwich mash-up that’s great for for breakfast, lunch or dinner.  

Rach's Pro Tip: The tomato jam will keep 10 days to 2 weeks in fridge. Serve leftovers with soft cheese and crackers, on hot dogs or in sandwiches.

You can get Rach's go-to English muffins here.

For a healthy twist on the classic Bacon, Egg & Cheese breakfast sandwich, check out this recipe, or try a French Toast version inspired by the egg sandwich that went viral on TikTok.


For the Tomato Jam:
  • 2 pounds Roma tomatoes, cored and chopped — leave skins intact 
  • ½ cup light brown sugar
  • 1 jalapeño or red chili pepper, seeded and finely chopped
  • 1 tablespoon fresh ginger, grated or minced
  • 2 cloves garlic , minced or grated
  • 1 teaspoon granulated onion
  • 1 teaspoon ground cumin
  • About 1 teaspoon teaspoon salt
  • ½ teaspoon ground cayenne, or 1 teaspoon cayenne hot sauce
  • ¼ teaspoon smoked cinnamon or ground cinnamon 
  • ⅛ teaspoon ground clove or allspice
For the BEC (bacon, egg & cheese) Burgers:
  • 6 slices meaty bacon, halved for 12 short-cut slices total
  • 1½ pounds ground sirloin/beef (80/20%) or equal amounts ground beef and bulk breakfast sausage combined
  • Salt and pepper
  • ½ tablespoon canola or olive oil
  • 8 ounces sliced or shredded cheddar cheese
  • 4 medium eggs
  • About 4 teaspoons butter for eggs
  • 4 English muffins, sandwich size or thick specialty muffins of choice, lightly toasted
  • Sliced pickles, to serve
  • Finely chopped white onion, to serve
  • Finely chopped iceberg lettuce, to serve


Serves: 4


For the tomato jam, bring chopped tomatoes to a boil in medium saucepot. Add light brown sugar, pepper, ginger, garlic, granulated onion, ground cumin, salt, cayenne, cinnamon and clove or allspice. Reduce heat to low and simmer 1 hour stirring frequently or until the consistency of jam. Transfer to a jar with a tight lid and let cool before refrigerating.

For the BEC (bacon, egg & cheese) burgers, preheat oven to 375˚F and bake bacon to very crisp on slotted pan or wire rack-lined baking sheet for 15 to 18 minutes. 

Season beef; if using a combination of beef and sausage, do not season the sausage. Form 4 patties of all beef or beef and sausage with edges a little thicker than center of patties for even cooking.

Heat a large cast iron skillet over medium-high heat for burgers. Add a drizzle of oil and cook patties about 6 minutes, turning after 3 to 4, top with cheese to melt, remove to plate.

Heat a small nonstick skillet over medium heat or 2 small skillets if you have 2, with a dab of butter and add an egg, season with salt and pepper and cover, cook egg to medium or well, remove to plate and repeat.   

Assemble: toasted English muffin bottom with pickles, onions and lettuce, cheeseburger, egg, 3 short slices of crisp bacon across egg, tomato jam slathered all over English muffin top.