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, cooked
- 2 eggs
- 2 tablespoons blueberry pomegranate preserves
- 2 pieces of American cheese sliced in half
- 1 tablespoon fresh rosemary chopped
- 2 tablespoons butter
- salt & pepper
- In a saucepan over medium heat, combine the blueberry pomegranate preserves, rosemary, and 1 tbsp butter. Simmer for 5-10 minutes, stirring occasionally. Remove from heat and allow to cool.
- Meanwhile, heat a non-stick skillet on medium-high heat with 1 tbsp of butter. Crack the eggs into the pan and fry until the white part has set, about 3-5 minutes.
- Place one slice of cheese on the bottom half of each croissant. Place the croissants in the toaster for 2-3 minutes, just enough to melt the cheese.
- Spoon the preserves over the cheese, then add the bacon and fried egg. Place the top half of the croissant over the sandwich and enjoy!