This little beauty is the second addition to my breakfast sandwich series and it is my husbands favorite. Crispy bacon, a cheesy folded omelette style egg and some baby greens on a sweet, tender brown bread roll. The bacon, egg and cheese part is pretty straight forward, but the bread is what makes this one special.
If you haven’t made a breakfast sandwich on a bread that leans a little sweet then you are in for something special today.
Let’s get started…
If you are starting to get overwhelmed at the thought of baking your own bread for these sandwiches, stick with me for another few minutes here.
Let me start by saying that these rolls are really easy to make. Very light hand kneading, no special skills or ingredients required. If you want to give it a try (you can do it… you can do it!!), check out my recipe here.
But… if you don’t want to bake your own bread, most bakery sections in most grocery stores have something similar. A roll thats soft with a little sweet note. My grocery store actually sells CheeseCake Factory brown rolls and they would work great here!
Moving onto the bacon and eggs…
Preheat your oven to 400 degrees and place 2 slices of thick cut bacon (per sandwich planned) onto a parchment lined baking sheet. I am making 4 sandwiches today, so I cooked up 9 slices of bacon…. 8 for the sandwiches and 1 for me and the dogs.
Bake the bacon in a 400 degree oven until it is nice and crisp. This usually takes 12-14 minutes in my oven.
While the bacon is cooking, place a large skillet over medium heat and add your favorite non-stick spray or a very thin layer of neutral oil.
Whisk an egg per sandwich in a small bowl and season with salt and black pepper. When the skillet is warm, add the whisked eggs, cover the skillet and let them cook undisturbed until they are mostly set. Carefully flip the eggs and add some shredded or sliced cheese (I added some thin sliced green onion too!) over the top.
Turn the heat off and fold the eggsbringing a third over the middle and then folding the other third over top, sort of like you are folding an envelope. Use the end of your spatula to cut the folded eggs into quarters.
It’s now time to assemble our sandwiches.
Slice your rolls in half and add a slice of your favorite cheese on the bottom half. I am using sharp Vermont cheddar and it was perfect. Add your folded egg over the sliced cheese while it is still nice and warm. Brake your crispy bacon in half and add a few pieces to each sandwich.
Top with baby greens and the top piece of the roll and you are good to go…
These sandwiches are salty, cheesy, a little sweet, a little crisp and a little creamy. They are everything a great breakfast sandwich should be and they are great the day you make them and just as good 3 days later.
If you are looking for a wonderful breakfast sandwich with great texture and well balanced flavors then you should definitely give these breakfast sandwiches a try. You are going to be so glad that you did…
Bacon Egg & Cheese on Sweet Brown Bread Rolls
Ingredients
- thick cut bacon
- eggs
- cheese, sliced
- baby arugula
- sweet brown bread rolls
- salt and black pepper
Instructions
- Make a batch of sweet brown bread rolls or grab some at your local grocery store bakery
- Preheat your oven to 400 degrees
- Layer 2 thick slices of bacon per sandwich on a parchment lined baking sheet and bake in a 400 degree oven until crisp (12-14 minutes)
- Place a skillet over medium heat, grease with your favorite non-stick spray or neutral oil and cook your eggs to your liking
- Slice your rolls in half and assemble the sandwiches by layering crisp bacon, a slice of your favorite cheese, your cooked egg and some baby greens
- Enjoy warm or wrap in parchment paper, place into an airtight container and chill until ready to enjoy
- Reheat in the parchment paper either in a 350 degree oven or in a microwave
Reader Interactions