Buckeye Breakfast Sandwich

Table of Contents

The Ultimate Buckeye Breakfast Sandwich Recipe: A Hearty Morning Feast

There’s a certain magic to a breakfast sandwich that’s built to truly satisfy. It’s not just about quelling morning hunger; it’s about creating a moment of pure, unadulterated comfort. This Buckeye Breakfast Sandwich recipe is my tribute to that feeling. It was born on a crisp, lazy Sunday when a craving for something more substantial than cereal collided with my Midwestern roots. I wanted the hearty, savory punch of a classic Ohio delicacy, reimagined for the breakfast table. The result? A warm, melty, gloriously messy masterpiece that turns the first meal of the day into a celebration.

Why You’ll Love This Sandwich

It’s Unforgettably Satisfying: The combination of crispy fried bologna, a soft-yolked egg, and sharp cheddar cheese creates a depth of flavor and texture that keeps you full and focused all morning.
It Comes Together in Minutes: From skillet to plate in under 15 minutes, this recipe is a practical solution for busy mornings that doesn’t sacrifice an ounce of quality.
It Feels Like a Warm Hug: There’s a nostalgic, comforting quality to this sandwich that feels both familiar and special, like a diner-style breakfast made with a little extra love.
It’s Customizable: Easily adapt the ingredients to suit your taste or what you have on hand, making it your new go-to breakfast blueprint.

I’ll never forget the first time I made this for my nephew, a card-carrying picky eater whose diet seemed to consist solely of plain pasta and chicken nuggets. He eyed the sandwich with deep suspicion, its runny yolk threatening his world of beige foods. With a sigh of theatrical reluctance, he took a bite. The silence that followed was profound, broken only by a soft, “Wow.” He finished the entire thing and then asked if I could make another one next weekend. It was a quiet victory, proving that this sandwich has a way of winning over even the toughest critics.

What Makes It Special

The magic of this sandwich lies in the synergy of its simple, high-quality components.

Lebanon Bologna: This isn’t your standard deli bologna. It’s a smoked, fermented sausage with a distinctive tangy and slightly sweet flavor that becomes wonderfully crispy at the edges when fried.
The Sunny-Side-Up Egg: Cooking the egg just until the white is set and the yolk is still gloriously runny creates a rich, natural sauce that melds everything together.
Sharp Cheddar Cheese: Its bold, tangy flavor cuts through the richness of the egg and bologna, adding a layer of complexity and that perfect melt-in-your-mouth quality.
Homemade Dill Mayonnaise: This isn’t just a spread; it’s a flavor catalyst. The fresh, herbal notes of dill cut through the savory elements and brighten every single bite.

Making It Happen

Let’s build this beautiful breakfast creation. Begin by whipping up your secret weapon: the dill mayonnaise. Simply stir the fresh dill into the mayonnaise, season with a pinch of salt and a crack of black pepper, and set it aside. This little rest allows the dill flavor to permeate the creamy base, transforming it into something truly special.

Now, heat a large non-stick skillet over medium-high heat. Once it’s nice and hot, lay your slices of Lebanon bologna in the pan. You’ll hear that satisfying sizzle as they fry. Let them cook for a minute or two on each side until the edges curl and become delightfully crisp. Remove them from the skillet and set them aside on a plate.

Reduce the heat to medium. It’s time for the eggs. Carefully crack them into the same skillet, taking care not to break those precious yolks. Season them with a little salt and pepper, then cover the skillet with a lid. This traps the steam, gently cooking the tops of the whites while leaving the yolk soft and runny. They’ll need about 4 minutes.

While the eggs work their magic, pop your bread into the toaster until it’s golden and crisp. As soon as it’s ready, spread a generous layer of your dill mayonnaise on four slices of toast—these will be the tops of your sandwiches.

Just as the egg whites are set but the yolks are still jiggly, place a slice of sharp cheddar cheese on each egg. Turn off the heat and quickly replace the lid. The residual heat in the pan will gently melt the cheese and finish cooking the eggs to perfection.

Now for the fun part: assembly. Start with a plain slice of toast. Top it with a slice of the crispy fried bologna, followed by the cheesy, sunny-side-up egg. Crown your creation with the mayonnaise-slathered toast slice, spread-side down. Gently press together, then slice it in half diagonally. That moment when the knife breaks the yolk and it begins to cascade into the layers of the sandwich is pure breakfast theater.

You Must Know

Don’t Skip the Lid: Covering the eggs is non-negotiable for achieving firm whites and a runny yolk without flipping.
Quality Bread Matters: A sturdy, good-quality wheat bread holds up to the juicy ingredients without getting soggy.
Embrace the Mess: This is a joyfully messy sandwich. Have napkins ready and lean over your plate for the first, glorious bite.
Let the Dill Shine: If using dried dill, use only 1/3 teaspoon as it’s more potent than fresh.

Serving It Right

This Buckeye Breakfast Sandwich is a hearty meal all on its own, but it pairs beautifully with a handful of crisp potato chips for crunch or a simple side of fresh fruit like orange slices or berries to balance the richness. For a drink, a classic glass of cold milk is a nostalgic pairing, while a robust cup of black coffee or a tangy glass of orange juice cuts through the savory flavors perfectly.

Make It Different

Gluten-Free: Use your favorite gluten-free bread.
Spicy Kick: Add a few dashes of hot sauce to the mayonnaise or a slice of pepper jack cheese instead of cheddar.
Protein Swap: Not a bologna fan? Try a slice of baked ham or Canadian bacon. For a vegetarian version, a thick, pan-fried slice of a hearty vegetable like a portobello mushroom cap works wonderfully.
Herb Twist: Swap the dill for fresh chives or a teaspoon of whole-grain mustard in the mayonnaise.

Storing and Reheating Your Sandwich

This sandwich is truly best enjoyed immediately. However, if you have leftovers, you can store the components separately in airtight containers in the refrigerator for up to a day. Reheat the bologna and egg gently in a skillet over low heat. The sandwich does not freeze well due to the egg.

Success Tips

For the absolute best results, start with your eggs at room temperature; they cook more evenly. Make sure your skillet is properly preheated before adding the bologna to get those perfectly crisp edges. And finally, be patient while the eggs cook with the lid on—peeking too often will release the valuable steam that cooks the top of the egg.

Frequently Asked Questions

Can I use a different type of bologna?
Yes, you can use traditional bologna, but the unique, tangy flavor of Lebanon Bologna is what gives this sandwich its authentic Buckeye character.

What if I don’t like runny yolks?
No problem! Simply cook the eggs a minute or two longer with the lid on, or flip them to cook them over-easy or over-hard before adding the cheese.

Can I make the dill mayonnaise ahead of time?
Absolutely. You can prepare it a day in advance and store it covered in the refrigerator. The flavors will have even more time to meld.

My cheese isn’t melting. What did I do wrong?
Make sure you place the cheese on the egg while it’s still in the hot skillet and immediately cover it with the lid. The trapped heat is what melts the cheese. Using thinly sliced or pre-shredded cheese (which contains anti-caking agents) can also help.

What’s the best way to toast the bread for multiple sandwiches?
Using a standard toaster is fine for one or two, but for a batch, arrange the bread on a baking sheet and toast it under your oven’s broiler for a minute or two per side. This keeps your hands free to manage the skillet.

Recipe Card

Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Category: Breakfast
Difficulty: Easy
Cuisine: American
Yield: 4 sandwiches

Ingredients

8 slices wheat bread
4 large eggs
4 thick slices Lebanon Bologna
4 ounces sharp cheddar cheese, sliced
1/4 cup mayonnaise
1 teaspoon fresh dill, finely chopped
Salt and black pepper, to taste

Instructions

In a small bowl, combine the mayonnaise and fresh dill. Season with a pinch of salt and pepper. Set aside.
Heat a large non-stick skillet over medium-high heat. Once hot, add the Lebanon bologna slices and fry for 1-2 minutes per side, until crispy at the edges. Remove and set aside.
Reduce heat to medium. Crack the eggs into the skillet, being careful not to break the yolks. Season with salt and pepper. Cover the skillet and cook for about 4 minutes, or until the egg whites are set but the yolks are still runny.
While the eggs cook, toast the bread until golden brown. Spread 4 slices of toast with the dill mayonnaise; these will be the tops of the sandwiches.
When the eggs are nearly done, place a slice of cheddar cheese on each egg. Turn off the heat and replace the lid for 30-60 seconds to melt the cheese.
To assemble, place a slice of plain toast on a plate. Top with a slice of fried bologna, followed by a cheesy egg. Finish with a mayonnaise-spread slice of toast, spread-side down. Slice in half and serve immediately.

Notes

Allergy Info: Contains eggs, wheat, milk, soy (in mayonnaise).