Bacon, Egg and Cream Cheese Breakfast Sandwich

The classic bacon, egg, and cheese sandwich is the easiest and quickest sandwich you can make. Make a restaurant-quality meal with toasted crusty ciabatta bread, crispy bacon, perfectly fried egg, and cream cheese herb spread.

Ingredients

• Ciabatta - Schar is my preferred brand for bacon, egg and cheese or any other breakfast sandwiches. And let me assure you, it tastes like any other ''normal'' ciabatta. You can’t tell the difference if it’s with gluten or not! Substitute with bagels, muffins, biscuits, brioche buns. Just make sure they are labeled gluten-free. 
• Oil for cooking - if using a nonstick pan you only need a little oil to fry the eggs or use bacon fat instead. For the vegan option, any vegetable oil will work including olive oil, peanut oil, coconut oil.
• Bacon - use thick-cut bacon strips or substitute with ham, sausage, deli-style meat, smoked salmon. For a Vegeterain/Vegan option, omit the bacon completely or use a vegan ''sausage'' or ''ham''.
• Lettuce - crunchy leaf lettuce such as Romaine or iceberg lettuce are the best for breakfast sandwiches.
• Garlic - use a small garlic clove and your common sense. Depending on your location, garlic flavor will vary and may be too strong. If not sure, use half of a garlic clove or ⅛ teaspoon of garlic powder instead.

Instructions

Let's make those bacon, egg and cheese sandwiches in just about 15 minutes!

Prep. Make the cheese spread by combining all ingredients and whisk with a fork until smooth and creamy. Set aside.

In a smaller nonstick pan over medium heat, cook bacon strips until crispy. Remove bacon from the pan and place it on a plate lined with paper towels to drain the excess oil. Set aside.

For the eggs use the same pan with bacon fat or if you prefer, clean the surface with a paper towel and melt butter or heat oil in the pan.

Crack egg into pan one at a time. Season with salt and pepper.

I prefer over-hard eggs, and for this, you’ll need to cook eggs for 3 minutes, or until white is completely set.

Flip with a slotted metal spatula and cook for 3-4 minutes more. See the recipe card notes for all other methods on how to fry an egg.

Optional step: Toast the mini ciabatta rolls last, either on a dry pan or oven.

For the oven, brush the ciabatta cut side up with olive oil and pop into the oven for few minutes until crispy golden brown. Don’t leave the bread unattended, it will burn fast.

Assemble the breakfast sandwiches by adding one thick layer of cream cheese spread on both ciabatta buns. 

Add more seasoning on top if necessary. 

Fill with chopped lettuce, fried egg, tomato slice, bacon. 

Enjoy warm!

Tips

• How to cook perfect eggs for a breakfast sandwich:

Sunny side up: In a smaller nonstick pan over medium heat, melt a generous tablespoon of butter/per one egg or heat vegetable oil. Once the pan is properly hot, crack egg into pan. Season with salt and pepper. Fry for 2-3 minutes preferably with a closed lid until the white part is completely set.

Over easy: In a smaller nonstick pan over medium heat, melt a generous tablespoon of butter/per one egg or heat vegetable oil. Once the pan is properly hot, crack egg into pan. Season with salt and pepper. Fry for 2-3 minutes preferably with a closed lid until the white part is set. Flip and cook for about 30 seconds more.

Over-medium: In a smaller nonstick pan over medium heat, melt a generous tablespoon of butter/per one egg or heat vegetable oil. Once the pan is properly hot, crack egg into pan. Season with salt and pepper. Fry for 2-3 minutes preferably with a closed lid until the white part is set. Flip and cook for about 1-2 minutes or until yolk is almost set.

Over-hard: In a smaller nonstick pan over medium heat, melt a generous tablespoon of butter/per one egg or heat vegetable oil. Once the pan is properly hot, crack egg into pan. Season with salt and pepper. Fry for 2-3 minutes preferably with a closed lid until the white part is set. Flip and cook for about 2-4 minutes or until yolk is completely set.

Serve the fried eggs with ciabatta sandwiches, wraps, toasts, croissants, with beans, with green salad and so much more.

Freezing and storing instructions

Sorry to say this, but ready-made bacon, egg, and cheese sandwiches don’t freeze well!

Option 1: However, if you assemble the ciabatta sandwiches without adding the cream cheese spread or toasting the bread you can freeze them for a few months tightly sealed in a plastic bag or food container.

When ready to use, thaw in the fridge until soft, pop in the oven until warmed, and until ciabatta becomes crispy and golden brown. Add a cream cheese spread layer and enjoy warm.

Option 2: If you have already assembled the ciabatta sandwiches then store them in the fridge (tightly sealed) for 2 days, but best consumed on the first day as the bread may become soggy from the cheese and the fillings. Basically, the longer you store these, the more your breakfast sandwich flavor will change.

Make ahead

You can definitely make these bacon, egg and cheese sandwiches ahead of time. Fry the bacon and eggs a day or two prior and warm up in the microwave or oven when ready to assemble the sandwiches. Proceed as per the recipe instructions.

Easy Breakfast Recipes

• Crispy Chicken Wrap
• Farmer's Casserole (Hashbrown Breakfast Casserole)
• Breakfast Casserole With Bacon (Strata)
• Healthy Pancake Cereal

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

More Chicken Recipes

Recipe

Bacon, Egg and Cream Cheese Breakfast Sandwich

Julia | The Yummy Bowl

The classic bacon, egg, and cheese sandwich is the easiest and quickest sandwich you can make. Make a restaurant-quality meal with toasted crusty ciabatta bread, crispy bacon, fried egg, and cream cheese herb spread.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Course Breakfast

Cuisine American

Servings 2 sandwiches

Calories 470 kcal

INGREDIENTS

  

1x2x3x

• 2 large and thin slices of tomato
• 4 strips Bacon, thick-cut
• 2 Eggs
• 2 leaves crunchy Lettuce
• 2 mini ciabatta rolls, gluten-free
• Oil or butter for cooking

Cream cheese spread

• 4 tablespoon cream cheese, softened
• 1 teaspoon Italian dried herb mix
• 1 small garlic clove, minced
• Salt to taste
• Pepper to taste
• ⅛ teaspoon of freshly squeezed lemon juice, optional

INSTRUCTIONS

 

• Make the cheese spread by combining all ingredients and whisk with a fork until smooth and creamy. Set aside.
• In a medium nonstick pan over medium heat, cook bacon strips until crispy. Remove bacon from the pan and place it on a plate lined with paper towels to drain the excess oil. Set aside.
• For the eggs use the same pan with bacon fat or if you prefer, clean the surface with a paper towel and melt butter or heat oil in the pan. Crack egg into pan one at a time. Season with salt and pepper. I prefer over-hard eggs, for this, you’ll need to cook eggs for 3 minutes, or until white is completely set. Flip with a slotted metal spatula and cook for 3-4 minutes more. See the recipe card notes for other types of cooked eggs.
• Toast the mini ciabatta last, either on a dry pan or oven. For oven, brush the ciabatta cut side up with olive oil and pop into the oven for few minutes until crispy golden brown. Don’t leave the bread unattended, it will burn fast.
• Assemble the breakfast sandwiches by adding one thick layer of cream cheese spread on both ciabatta buns.
• Add more seasoning on top if necessary.
• Add few leaves of lettuce, fried egg, tomato slice, bacon.
• Enjoy warm!

VIDEO

NOTES

How to cook perfect eggs:

Sunny side up: In a smaller nonstick pan over medium heat, melt a generous tablespoon of butter/per one egg or heat vegetable oil. Once the pan is properly hot, crack egg into pan. Season with salt and pepper. Fry for 2-3 minutes preferably with a closed lid until the white part is completely set. Remove from heat and place on a plate lined with a paper towel to drain the excess oil.

Over easy: In a smaller nonstick pan over medium heat, melt a generous tablespoon of butter/per one egg or heat vegetable oil. Once the pan is properly hot, crack egg into pan. Season with salt and pepper. Fry for 2-3 minutes preferably with a closed lid until the white part is set. Flip and cook for about 30 seconds more. Remove from heat and place on a plate lined with a paper towel to drain the excess oil.

 

Over-medium: In a smaller nonstick pan over medium heat, melt a generous tablespoon of butter/per one egg or heat vegetable oil. Once the pan is properly hot, crack egg into pan. Season with salt and pepper. Fry for 2-3 minutes preferably with a closed lid until the white part is set. Flip and cook for about 1-2 minutes or until yolk is almost set. Remove from heat and place on a plate lined with a paper towel to drain the excess oil.

 

Over-hard: In a smaller nonstick pan over medium heat, melt a generous tablespoon of butter/per one egg or heat vegetable oil. Once the pan is properly hot, crack egg into pan. Season with salt and pepper. Fry for 2-3 minutes preferably with a closed lid until the white part is set. Flip and cook for about 2-4 minutes or until the yolk is completely set. Remove from heat and place on a plate lined with a paper towel to drain the excess oil.

ADD YOUR OWN PRIVATE NOTES

Click here to add your own private notes.

NUTRITION

Calories: 470kcal

Tried this recipe?@theyummy_bowl and tag #theyummy_bowl! Thank you!

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.