Bacon Egg Cheese Sandwich

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Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 2
Calories: 682kcal

Ingredients

Sandwich

  • 6 slices Bacon
  • 2 tsp Extra-virgin olive oil
  • 4 Eggs
  • 2 slices American cheese
  • 4 slices White bread

Cherries

  • 2 cups Fresh cherries washed

Salted Caramel Iced Coffee

  • 1 cup Coffee
  • 1 cup Milk
  • 2 TBSP Caramel sauce
  • 1/4 tsp Flaky sea salt
  • 2 tsp Sugar more if needed
  • Ice cubes
US Customary - Metric

Instructions

  • Place the bacon in a large skillet over medium heat. Cook on both sides until golden brown and crisp.
  • Brew the coffee then refrigerate.
  • Heat the oil in a non-stick pan over medium heat. Crack the eggs into the pan. Cook until the whites of the eggs are firm. Gently flip over and top with cheese to melt.
  • Once the bacon is cooked, set aside on paper towels to drain any excess grease.
  • Toast the bread. Arrange the bacon and eggs onto the bread and cut the sandwich in half.
  • Fill a glass with ice and pour coffee over top. Mix in milk and caramel. Sprinkle with sea salt. Add sugar if needed.
  • Serve the sandwich with cherries and iced coffee.

Nutrition

Calories: 682kcal | Carbohydrates: 26g | Protein: 23g | Fat: 54g | Saturated Fat: 16g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 387mg | Sodium: 727mg | Potassium: 684mg | Fiber: 0.5g | Sugar: 20g | Vitamin A: 1152IU | Vitamin C: 113mg | Calcium: 213mg | Iron: 2mg

Bacon Egg Cheese Sandwich

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Servings 2
Calories 682 kcal

Ingredients
 
 

Sandwich

  • 6 slices Bacon
  • 2 tsp Extra-virgin olive oil
  • 4 Eggs
  • 2 slices American cheese
  • 4 slices White bread

Cherries

  • 2 cups Fresh cherries washed

Salted Caramel Iced Coffee

  • 1 cup Coffee
  • 1 cup Milk
  • 2 TBSP Caramel sauce
  • 1/4 tsp Flaky sea salt
  • 2 tsp Sugar more if needed
  • Ice cubes

Instructions
 

  • Place the bacon in a large skillet over medium heat. Cook on both sides until golden brown and crisp.
  • Brew the coffee then refrigerate.
  • Heat the oil in a non-stick pan over medium heat. Crack the eggs into the pan. Cook until the whites of the eggs are firm. Gently flip over and top with cheese to melt.
  • Once the bacon is cooked, set aside on paper towels to drain any excess grease.
  • Toast the bread. Arrange the bacon and eggs onto the bread and cut the sandwich in half.
  • Fill a glass with ice and pour coffee over top. Mix in milk and caramel. Sprinkle with sea salt. Add sugar if needed.
  • Serve the sandwich with cherries and iced coffee.

Nutrition

Calories: 682kcalCarbohydrates: 26gProtein: 23gFat: 54gSaturated Fat: 16gPolyunsaturated Fat: 17gMonounsaturated Fat: 17gTrans Fat: 0.1gCholesterol: 387mgSodium: 727mgPotassium: 684mgFiber: 0.5gSugar: 20gVitamin A: 1152IUVitamin C: 113mgCalcium: 213mgIron: 2mg
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