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
- 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)
Instructions
- 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.
- 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.
- 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.
- 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
