Copycat Jack in the Box Bacon Sourdough Scrambler Recipe

There’s something nostalgic about sourdough bread sizzling in a skillet. I remember grabbing the Bacon Sourdough Scrambler on sleepy road trips, still half in pajamas, the kind of mornings when your coffee cup fogs the windshield and the radio hums some low song you can’t quite place. It wasn’t fancy. Just warm, buttery, eggy comfort. That soft scramble tucked into crispy edges, bacon curling up at the sides. It hit like a hug in sandwich form.

This copycat Jack in the Box Bacon Sourdough Scrambler brings that vibe right back, no drive-thru needed. With fluffy eggs, hickory bacon, gooey American cheese, and that iconic square sourdough toast, it’s shockingly close to the real thing. Better, even. Because now your kitchen smells like diner mornings, and your sandwich is still hot when you sit down.

How to Make Copycat Jack in the Box Bacon Sourdough Scrambler

Start with thick-cut sourdough and give it a golden toast in butter, just enough to crisp the outside while keeping that diner-style softness. Scramble your eggs low and slow until they’re fluffy, then press them into a round mold to get that signature sandwich shape. Crisp up some hickory-smoked bacon (two strips, not skimping), and grab a couple of slices of good old American cheese. Layer it all up: toasted bread, melty cheese, fluffy eggs, crispy bacon, more cheese, and a final crown of sourdough. Let it sit in a hot pan for a quick melt, and boom, you’re holding breakfast in both hands. Tastes like a roadside stop, minus the paper wrapper and drive-thru wait.

Nutrition Facts (per sandwich, estimated)

• Calories: 430–460
• Total fat: 28 g
• Saturated fat: 12 g
• Carbs: 26 g
• Protein: 21 g
• Sodium: 880 mg

Values depend on your bread, bacon, and cheese brand. This range mimics the original sandwich’s official listing.

Ingredients

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2 sandwiches

• 4 slices square sourdough bread
• 4 large eggs
• 2 teaspoons milk or water
• 4 strips hickory-smoked bacon
• 4 slices American cheese
• 1–2 tablespoons softened butter
• Pinch of salt and black or white pepper

Optional extras:

• Dash of garlic salt for the bread
• A dollop of butter on hot eggs for that golden sheen

Tools You’ll Need

• Nonstick skillet
• Silicone spatula
• Ring mold or metal biscuit cutter (3.5–4 inches wide)
• Sheet pan or toaster oven
• Wire rack or plate lined with paper towel
• Butter knife or pastry brush

Instructions

Step 1: Cook the bacon

Lay the bacon strips in a cold skillet and turn the heat to medium. Let them cook slowly until crisp around the edges but still chewy in the center. Drain on a paper towel or rack. Reserve about a teaspoon of bacon fat for the eggs.

Step 2: Toast the sourdough

Butter one side of each slice of bread. Place butter-side down on a hot skillet or griddle. Toast until golden brown on the outside but still soft enough to bend without cracking. Set aside. This soft-yet-toasty texture is key to nailing the drive-thru vibe.

Step 3: Scramble the eggs

In a bowl, beat the eggs with milk or water and a pinch of salt. Pour into a lightly greased nonstick pan over low heat. Stir slowly with a spatula, forming soft curds. Cook just until barely set and glossy.

Step 4: Shape the eggs

Divide the scramble into two portions. Press each into a lightly greased ring mold for 30 seconds to firm up the shape. This step mimics the uniform patty look of the original.

Step 5: Build the sandwich

On the toasted side of the bottom sourdough slice, layer:

• 1 slice American cheese
• 1 egg puck
• 2 strips bacon
• 1 more slice American cheese
• Top with the second sourdough slice (toasted side down)

Step 6: Melt and finish

Place the sandwich back in the pan over low heat. Cover with a lid and heat for 30–60 seconds until the cheese melts slightly. Remove and serve warm.

Tips for the Best Copycat

• Don’t skip the double cheese, it’s crucial for that gooey, rich center.
• Pressing the eggs into a mold gives them structure and keeps the sandwich tidy.
• Toast the bread just until golden. If it’s too crispy, you’ll lose that signature soft chew.
• Store-bought sourdough often has a thick crust. Trim the corners slightly if it’s overpowering the filling.
• Reheat leftovers (if you have any) wrapped in foil at 300°F for 10 minutes.

What to Serve With

Classic breakfast pairings:

• Hash brown patties: Just like the Jack combo. Crispy, golden, and perfect for dipping in ketchup or hot sauce.
• Hot drip coffee: The strong, no-nonsense kind. Black or with a splash of cream. It balances the richness of the sandwich.
• Orange juice: A cold glass of pulp-free OJ adds brightness and that unmistakable fast-food breakfast nostalgia.

Savory extras:

• Pan-fried tomatoes: Lightly salted and seared until juicy and caramelized. Great for balance.
• Sliced avocado: Adds creamy contrast and turns this into a mini brunch moment.
• Pickled jalapeños: For those who love a spicy kick without changing the sandwich structure.

Sweet counterpoints:

• Maple-dipped French toast sticks: Because bacon and syrup belong together.
• Mini cinnamon rolls or sticky buns: A soft, sugary pairing to round out the salty, cheesy sandwich.
• Fruit cup: Strawberries, grapes, and melon keep things light and fresh.

Variations

Sausage Scrambler
Swap bacon for a cooked breakfast sausage patty. Same melt, same build. It’s the other menu twin and just as satisfying.

Extra cheesy
Add a third slice of cheese in the middle, between the eggs and bacon. Use pepper jack for a tiny kick.

Vegetarian version
Leave out the bacon and add sautéed spinach or grilled mushrooms. You still get the richness from cheese and eggs, minus the meat.

Hot honey twist
Drizzle a little hot honey on the bacon before stacking. That sweet-salty-spicy combo is unreal.

Double decker
Feeling bold? Stack two full scramblers into one monster breakfast melt. Use a toothpick to keep it upright.

Make-ahead brunch tray
Scramble eggs and toast sourdough ahead. Layer sandwiches, wrap in foil, and reheat in a low oven for guests.

Ingredient Substitutes

Sourdough bread
Original: Square sourdough slices
Substitutes: Rustic sandwich bread, ciabatta slices, or regular white bread (won’t be the same, but still works)

Eggs
Original: Fresh large eggs
Substitutes: Liquid eggs, carton scrambled egg mix, or egg whites for a lighter version

Bacon
Original: Hickory-smoked bacon
Substitutes: Turkey bacon, veggie bacon, or skip entirely and add smoked paprika to the eggs

American cheese
Original: Classic yellow American
Substitutes: Cheddar slices, Colby Jack, or vegan cheddar if dairy-free

Butter
Original: Salted butter
Substitutes: Margarine, mayo (for toasting), or a neutral oil with a dash of garlic powder

Milk or water for eggs
Original: Splash of milk
Substitutes: Cream (for richer scramble), oat milk, or just water

Ring mold
Original: 3.5 to 4 inch metal ring
Substitutes: Tuna can with top and bottom removed, or use a silicone egg ring

Honest Review

After a few tries tweaking the egg thickness and toast level, this version really gets close to the Jack in the Box original. The eggs come out soft and pillowy, the bacon has that perfect smoky crunch, and the double layer of melted American cheese hits that salty-satisfying fast food note. The buttered sourdough seals the deal, crispy on the outside, chewy in the middle, just like the real thing.

Is it exactly like Jack in the Box? Not quite. Their griddle setup probably toasts the bread more evenly and keeps everything warmer in the hold. But taste-wise? It’s pretty spot on. You get that same cozy, drive-thru breakfast feeling, just without the plastic tray and paper bag.

If you’ve ever missed this sandwich between promos or just wanted to skip the line and stay in your kitchen slippers, this copycat delivers. Honestly, I might even like it more homemade. You control the bacon level (read: double it) and the eggs are always fresh. It’s a keeper.