Anyone who’s anyone loves a good bacon egg and cheese sandwich, aka BAE. You can find them at most restaurants that offer breakfast, but nothing beats the satisfaction of making yourself a mouthwatering homemade breakfast sandwich.
Most bacon egg and cheese sandwiches are made on a bagel, but I made this one on a croissant. I personally really enjoy a light, flaky, buttery croissant more than anything and they really knock this breakfast sandwich out of the park.
The blueberry preserves, bacon, and rosemary are the perfect sweet and savory combination and I’m a big fan of that sweet and savory combo!
For this recipe, I used blueberry pomegranate preserves, but you can substitute them for another one of your favorite preserves like blackberry or fig.
Bacon Egg And Cheese Sandwich
- 2 croissants, sliced in half lengthwise
- 2 pieces thick cut bacon
- 2 eggs
- 2 tablespoons blueberry pomegranate preserves
- 2 pieces of American cheese sliced in half
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon butter
- 1 tablespoon olive oil
- salt & pepper