This bacon egg and cheese cranberry sauce breakfast sandwich is the perfect addition to your morning routine. There is so much flavor packed into this sandwich you’ll be wondering why you haven’t been making it your whole life.
If you’re like me, when you’re super hungry in the morning, sometimes you can’t decide between wanting to eat something savory, or something sweet.
This bacon, egg, and cheese cranberry sauce breakfast sandwich solves that problem!
We’ve got the best of both savory and sweet with some salty bacon, savory eggs, and melted cheese, with a tangy cranberry sauce and fresh greens.
Cranberry sauce isn’t just for the holidays, it’s an easy-to-make–or purchase pre-made from the store–tart and sweet sauce to have on hand all year.
Trust me, you’ll wake up extra early to devour this bacon, egg, and cheese cranberry sauce breakfast sandwich!
Craving something a little more classic? Try this turkey egg and cheese sandwich!
Table of Contents
Ingredients for bacon egg and cheese cranberry sauce breakfast sandwich
- Marble rye bread – Earthy and dense marble bread is perfect to hold this sandwich together
- Butter – Our fat of choice for our sandwich
- Cheddar cheese – Cheddar cheese is sharp and tangy, and melts beautifully.
- Cranberry sauce – Sweet and tart, this provides the perfect sweet/savory balance in our sandwich.
- Bacon – Bacon is meaty and gives us a salty crunch!
- Eggs – Eggs are perfect for a breakfast sandwich, extra protein, and are extra delicious.
- Spinach – Baby spinach gives the sandwich a fresh, green bite.
Different proteins
I’ve used bacon here, but feel free to use your favorite breakfast protein!
Turkey bacon, breakfast sausage, Canadian bacon, ham, or your favorite soy-based breakfast meat would do wonderfully here.
The options are endless!
Make it your way
There are so many options for this bacon egg and cheese cranberry sauce breakfast sandwich.
Not a fan of marbled rye?
No worries! Feel free to substitute with an English muffin, sourdough, white bread, or any gluten-free bread.
Is cheddar not your fav?
Switch it out for provolone, swiss, Colby Jack, or American!
Ran out of baby spinach?
Don’t fret! Arugula is a perfect substitute, and it’ll give us an extra peppery bite.
Storage and leftovers
You could assemble this sandwich the night before, wrap it in plastic wrap and parchment paper and store it in the refrigerator.
When you’re ready to heat it up, simply remove the wrappings and place it on a microwave-safe dish for 2-3 minutes or until heated thoroughly. (But keep in mind the bread will no longer be toasted and crispy).
More breakfast sandwich recipes
- Craving something sweet? Try my Maple Doughnut Breakfast Sandwich
- Want something cheesy? Try my Canadian BLT Grilled Cheese
- Looking for the ultimate game-changer? Try my Ultimate Breakfast Sandwich
Bacon Egg and Cheese Cranberry Sauce Breakfast Sandwich
Equipment
Ingredients
- 2 slices marble rye bread
- 2 tablespoon unsalted bread
- 2 tablespoons cranberry sauce
- 4 slices white cheddar cheese
- 4 crispy slices cooked bacon
- 2 overhard cooked eggs
- 1/4 cup packed baby spinach leaves
Instructions
- Lay out your bread and butter on one side of each slice with 1 tablespoon of butter.
- Flip the bread over and spread 1 tablespoon of cranberry sauce on each slice of bread.
- Lay 2 slices of cheese on top of each slice of bead overtop the cranberry sauce.
- On one slice layer the bacon, eggs, and spinach over the top the cheese.
- Top with the other slice of bread making sure that both buttered sides of the bread are on the outside.
- Add a large pan (or Griddler) and set over medium heat.
- When the pan is hot add to the sandwich, cook until golden, flip, and cook on the other side until golden. Try not to cook too fast because you want to make sure the cheese has time to melt so the sandwich is nice and warm.