Place the bacon strips in a pan over medium heat and cook until they begin to render and crisp up.
Lay the cheese slices directly on top of the cooking bacon.
Pour the beaten eggs evenly over the bacon and cheese.
Immediately place the two slices of bread side-by-side into the wet egg mixture. Allow the egg to cook until fully set.
Slide a spatula underneath and carefully flip the entire omelet over so the bread is now touching the pan. Fold any overhanging edges of the egg inward over the bread.
Layer the tomato slices and lettuce on one half of the sandwich.
Fold the sandwich in half to close it. Toast on both sides until the bread is golden brown and crispy.
Cook it hands-free.
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