Bacon, Egg, and Cheese with Strawberry Jam

This bacon, egg, and cheese sandwich isn’t your average breakfast sandwich–it’s made even better as a sweet and savory combo using a toasted cinnamon raisin bagel and some strawberry jam! If you ever have trouble choosing something sweet or something savory for breakfast, this sweet and salty combo will become your new favorite go-to breakfast!

Disclosure: This post contains affiliate links, which means I receive a small commission if you make a purchase through one of my links – at no cost to you! I appreciate your support that helps me keep my blog running.

Bacon, Egg, and Cheese with Jam on a Cinnamon Raisin Bagel

I PROMISE you, these flavors really go together! It’s like a breakfast version of a Monte Cristo, which is typically made with Swiss cheese, ham, and raspberry jam. Don’t knock the cinnamon raisin bagel til you try it! The cinnamon raisin bagel and bacon combination tastes like candied bacon. If you like McDonald’s cult classic McGriddle, then you’ll love how the flavors meld in this twist on a classic bacon, egg, and cheese.

Why you’ll love this bacon, egg, and cheese sandwich

• Make in one skillet: No need for multiple pans or toasters. Just cook your bacon in the skillet, toast the bagel in the bacon fat, and cook the eggs in the remainder of the bacon fat! Easy cleanup!
• Sweet & savory combo: You don’t have to choose between sweet or savory for breakfast. When you have this sandwich, you can half both!
• Great recipe for one: Just making breakfast for yourself? No problem! This recipe is written for one serving, perfect for cooking for one.

• Eggs: Scramble two beaten eggs.
• Bacon: Use thick-cut bacon for the best breakfast sandwich. I get my bacon from Butcherbox!
• Cheese: There is nothing like a Kraft Single on this sandwich! You can also use cheddar if you prefer.
• Jam: Strawberry jam is best, but you can use raspberry instead.
• Bagel: Trust me, a cinnamon raisin bagel is what you want for this breakfast sandwich!

How to make a sweet and savory breakfast sandwich

1. Cook the bacon. Cook bacon in a skillet on the stovetop and save the grease!
2. Toast the bagel. Toast the open sides of the bagel directly in the bacon grease in the skillet.
3. Scramble the eggs. I like to cook the eggs in whatever is left of the bacon fat. Pour the eggs into the skillet on medium heat and lift the edges of the eggs in the pan as it starts to solidify to allow uncooked egg to drip into the skillet to cook. Fold the egg in half, then in half again to create a folded omelette-style egg.
4. Assemble the bagel. Spread jam on one side of the bagel, then add bacon, egg, a slice of American cheese, and the other half of the bagel.
5. Wrap in parchment paper. Wrap the sandwich in parchment paper and cut it in half. This prevents the sandwich filling from spilling out of the bagel.

Equipment

• Large skillet
• Spatula
• Tongs
• Parchment paper

Bacon, Egg, Cheese, and Strawberry Jam | A Sweet & Salty Breakfast Sandwich

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: NICOLE.DIMASCIO
• Prep Time: 5
• Cook Time: 15
• Total Time: 20 minutes
• Yield: 1 1x
• Category: Breakfast
• Cuisine: American

Print Recipe

Pin Recipe

---

Description

An incredible twist on a classic bacon, egg, and cheese. You’ll love this sandwich if you enjoy sweet & savory combinations. The cinnamon raisin bagel and strawberry jam adds the perfect amount of sweetness to balance out the saltiness of the bacon.

---

Ingredients

Scale 1x2x3x

• 2 slices thick-cut bacon
• 1 cinnamon raisin bagel, cut in half
• 2 eggs, beaten
• Pinch of salt & pepper
• 1 tbsp strawberry preserves
• 1 slice American cheese (I use Kraft)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Cook the bacon. Place bacon into a cold skillet. Turn on the heat to medium-high. Cook the bacon to your desired crispiness. Remove from the pan and reduce heat to medium. Do not clean the pan.
2. Toast the bagel. Toast the bagel directly in the bacon fat in the skillet for about 1-2 minutes. Remove from the skillet and set aside.
3. Cook the eggs. Add the beaten eggs directly into the skillet. Do not scramble or move the eggs around in the pan. Once the eggs start to solidify, lift up the edges of the eggs and tilt the pan so that the uncooked egg pours into the skillet to cook. Once most of the egg is cooked, fold the eggs in half, then in half again. Turn the heat to low and cover the skillet to finish cooking the eggs, about 1 minute.
4. Assemble the sandwich. Spread strawberry preserves onto on side of the bagel. Add the bacon, then the folded egg, and the slice of cheese. Top with the other half of the bagel. Wrap in parchment paper, then cut in half and enjoy!

Notes

• I find that cooking the eggs more like an omelette instead of scrambling them is better for the structure of the sandwich.
• You can use sausage for this recipe instead of bacon! I prefer turkey sausage because it’s not as greasy as pork sausage.
• You can wrap this sandwich in foil and reheat it later! Store it in the refrigerator until ready to reheat, then heat in the oven at 350ºF for 10 minutes.

Nutrition

• Serving Size: 1 sandwich
• Calories: 550
• Sugar: 19.1 g
• Sodium: 3465.7 mg
• Fat: 17.6 g
• Carbohydrates: 63.8 g
• Protein: 32.4 g
• Cholesterol: 399.7 mg