Bacon Egg And Cheese Sandwich
A delicious bacon, egg, and cheese sandwich on a buttery croissant. This will change your breakfast routine!
Servings: 2
Calories: 644kcal
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!
Notes
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