Easy Bacon Egg And Cheese Sandwich

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easy bacon egg and cheese sandwich

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.

easy bacon egg and cheese sandwich
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5 from 1 vote

Bacon Egg And Cheese Sandwich

A delicious bacon, egg, and cheese sandwich on a buttery croissant. This will change your breakfast routine!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course
Cuisine: American
Servings: 2
Calories: 644
Author: Jordan

Ingredients

  • 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

Instructions

  • 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!
If you tried this recipe, please leave a review letting me know how it was!

Notes

Keywords: Breakfast sandwich

Nutrition

Calories: 644kcal | Carbohydrates: 30g | Protein: 19g | Fat: 50g | Saturated Fat: 21g | Cholesterol: 262mg | Sodium: 968mg | Potassium: 227mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1065IU | Vitamin C: 1.4mg | Calcium: 265mg | Iron: 2.2mg
Nutrition information is approximate and was calculated using a recipe nutrition label generator.
Tried this recipe?I’d love to see your dish, mention @jzeats or tag #jzeats!

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4 Comments

    1. They’re my favorite thing to eat on a Sunday morning!