The bacon, egg and cheese sandwich is a bodega staple, prized for its simplicity. But the beloved breakfast item is getting pricey, as the cost of eggs climbs. The United Bodegas of America is cutting the price by cutting a corner: using liquid egg substitute to make the classic sandwiches.

NYC bodegas are turning to liquid eggs to maintain affordability of bacon, egg, and cheese sandwiches. As egg costs skyrocket, switching to liquid eggs saves money, reducing the price of sandwiches from $6 to $4.

The group says the decision highlights the essential role bodegas play in society.