Cheesy Breakfast Sandwich with Eggs and Bacon – High Protein

I love breakfast – and though I’m usually having something sweet, this quick and easy Breakfast Sandwich is good enough to make it instead of my beloved oatmeal. It brings together eggs, bacon, and cheese – the perfect breakfast combo – and it’s also high in protein and full of comforting flavors.

What makes this sandwich special is its gourmet twist: a little blue cheese. I personally love using a French blue cheese for an extra rich flavor, but any variety you like will work just as beautifully. And if you prefer something more classic, simply swap the blue cheese for a second slice of cheddar – I promise, it’s delicious either way.

Serve your breakfast sandwich with fresh fruit and a cup of coffee (or tea) – or whatever your heart desires for breakfast. Bon appétit!

Ingredients for 1 Sandwich

• 2 slices sourdough bread or toast
• 2 eggs
• 2 slices bacon
• 1 slice cheddar
• Same amount of blue cheese (such as Gorgonzola or Roquefort), or a second slice of cheddar
• Salt
• Pepper

Recipe

1. Crack the eggs into a bowl and whisk them with a pinch of salt and a few grinds of pepper. Set aside.
2. Preheat a non-stick pan over medium-high heat. Once hot, add the bacon and fry for 2-3 minutes per side, until browned and crispy. Remove from the pan and reduce the heat to medium-low.
3. Optionally, place the bread slices in the pan for a moment, outer side down, to soak up some of the bacon fat. Then remove and set aside.
4. Pour the whisked eggs into the pan, keeping the heat on medium-low to medium. There should be enough bacon fat left in the pan to prevent sticking, but you could add some butter if necessary.
5. Immediately place the bread slices on top of the eggs, with their bottom sides facing each other.
6. Use a spatula to gently push any excess egg from the edges toward the bread. Alternatively, you can fold in the edges later.
7. Once the eggs are set, carefully flip everything so the bread is now facing the pan.
8. Place the cheddar and blue cheese on one of the bread slices, then top with the crispy bacon and a few grinds of pepper.
9. Fold the omelette in half to form a sandwich, tucking in any excess edges. Press down lightly.
10. Continue to toast over medium heat for 1-2 minutes per side, or until the bread is golden brown and the cheese has melted.
11. Serve the Breakfast Sandwich warm with fresh fruit like berries, orange slices, or grapefruit.

Notes:

• Swap the blue cheese for a second slice of cheddar or goat’s cheese.
• Vegetarian? Skip the bacon or use a plant-based alternative.

Nutritional information:

• Calories: 540 kcal
• Protein: 31 g
• Fat: 34 g
• Carbs: 24 g
• Fiber: 2-3 g