I’m definitely a smoothie girlie at heart, but I’m also always down for a savory breakfast. Especially if it involves a breakfast sandwich. And even better when it’s my Bacon, Egg, and Cheese Breakfast Sandwich for a Crowd.
Is there anything better than kicking off the weekend with a classic BEC sammie?
As much as I appreciate a good weekday routine, there’s just something about taking it slow on the weekends, cooking and enjoying one of life’s simple pleasures.
A SANDWICH WORTH SHARING
Equal parts delicious and satisfying, this is definitely a sandwich worth sharing.
Hence the name: Bacon, Egg, and Cheese Breakfast Sandwich for a Crowd. Perfect for any time you have house guests, are on vacation or holiday, or spending time with family and friends, this is the easiest, and tastiest, breakfast to impress.
However, this isn’t your average bacon, egg and cheese sandwich. My version includes pesto and eggs with chives because we’re all about elevating the flavor even when it’s an easy-to-make meal.
Protein-packed and filled with flavor, I’m confident this is a breakfast sandwich you’ll be making on repeat. It’s giving gourmet while keeping it simple. Hard yes!
SAVORY, SLIGHTLY-INDULGENT AND NUTRIENT-FILLED
Although this is a deliciously savory, yet slightly-indulgent breakfast, doesn’t mean we’re skimping out on getting our nutrients in. As a registered dietitian, I love finding ways to incorporate better-for-you ingredients without sacrificing taste. And this recipe is a great example of that.
Let’s start with the bacon, because, yum.
While it sometimes gets a bad rap, bacon is actually a good source of protein and B vitamins, as well as minerals like selenium and phosphorus. Not to mention, it adds the best salty, crunchy taste and texture. It comes down to choosing a high-quality, organic and no-sugar added bacon over one that’s over-processed with unnecessary sugars and additives.
Ok, by now we all know a lot of the benefits of the superfood that is eggs. They’re often even referred to as “nature’s vitamin”. Eggs contain vitamins A, D, E, and a range of B vitamins, as well as healthy fats and minerals like choline, iron, and all nine amino acids, which makes them a complete protein.
In this recipe, the eggs are cooked in ghee with salt, pepper and chopped chives for extra flavor and a vitamin C boost. And honestly, I don’t know if I’ll ever make eggs any other way from now on.
A BREAKFAST SANDWICH THE CROWD WILL GO WILD FOR
I love this sandwich recipe for so many reasons, but what brings it all together is the pesto and arugula. Hear me out.
Pesto, whether homemade, or store-bought, can be filled with antioxidants and a rich source of nutrients when made with better-for-you ingredients. Plus, it adds a bright and herbaceous color and taste to an already delish classic.
Arugula is the best addition to sneak in some greens, both for color and health. An excellent source of more nutrients like potassium, folate and vitamins C and K, it adds a nice, peppery bite.
Assemble all of these delicious ingredients together on some fluffy-but-toasty fresh focaccia or ciabatta bread, with some melty goat cheddar cheese, and prepare to enter foodie heaven.
Wasn’t kidding when I said it’s giving gourmet, while keeping it simple. The crowd will go wild for this one.
Make my Bacon, Egg, and Cheese Breakfast Sandwich for a Crowd for this weekend’s Easter brunch with the fam (or anytime, for anyone), and let me know what you think!
INGREDIENTS YOU’LL NEED:
For the Bacon:
- Thick-cut, no sugar added bacon (I prefer Applegate organic, no sugar added)
For the Eggs:
- Pasture-raised eggs
- Water
- Kosher salt
- Freshly ground black pepper
- Ghee
- Fresh chives
For the Sandwich:
- Fresh focaccia or ciabatta bread
- Prepared pesto
- Goat cheddar cheese slices
- Baby arugula
HOW TO MAKE MY BACON, EGG, AND CHEESE BREAKFAST SANDWICH FOR A CROWD
For the Bacon:
Line two baking sheets with parchment paper and set one aside.
Add the bacon to one of the baking sheets and transfer to the oven on the middle rack. Turn the oven to 400. Bake until the bacon is crisp, about 18-20 minutes.
Remove from the oven and transfer the crispy bacon to a paper towel lined plate. Set aside until you’re ready to assemble the sandwich. Keep the oven at 400.
To Assemble, Part One:
With a serrated knife, carefully cut the focaccia loaf (or ciabatta bread) in half, opening the loaf up like a book.
Transfer the top side of the focaccia/ciabatta to the prepared baking sheet, crust side down. Layer on the goat cheese slices, covering the entire surface of the bread.
Transfer to the oven and bake until the bread is slightly crisp and the cheese is melted and bubbly, about 5 minutes. Remove from the oven.
Add the other half of the focaccia loaf/ciabatta bread to the baking sheet, crust side down. Spread the pesto across its surface, ensuring the pesto gets to all the edges and corners.
Transfer back to the oven and bake for an additional 3 minutes until the pesto is fragrant and the cheese on the other half of the bread is totally melted. Set aside.
For the Eggs:
While the bread is toasting, make your eggs. In a medium bowl, add the eggs, water, salt, and black pepper. Whisk well until pale yellow and fluffy.
Heat a medium, non-stick skillet over medium-low heat. Once hot, add the ghee.
Once the ghee has melted, add the eggs. Cook slowly, letting the eggs cook undisturbed for about 30 seconds, then start pushing the sides in towards the middle with a silicone spatula. Once the eggs are almost done, stir in the chives and remove from the heat. Set aside.
To Finish Assembling:
To the side with the cheese, add the bacon slices in three vertical rows, pressing down slightly so they stick to the melted cheese. You want to arrange the bacon this way so that when you cut the sandwich, you get bacon in each piece (a must!).
To the side with the pesto, add the scrambled eggs, spreading out evenly. Top the eggs with a handful of arugula.
Carefully add the cheese and bacon side on top of the egg and pesto side, pressing down gently. Using a serrated knife, cut the sandwich into 4-6 pieces, depending on your desired sandwich size. Alternatively, you can cut the sandwich into 5 pieces, and then cut those in half to make 10 mini sandwiches. Enjoy!
RECIPE SUBSTITUTIONS & QUESTIONS
I love this recipe because of how customizable it is to fit different tastes and dietary preferences. I’m lactose-intolerant so I use a goat cheddar cheese, which tastes great, but you can of course sub for regular cheddar or any preferred sliced cheese.
Same goes for the pesto. If you’re looking for a dairy-free homemade pesto recipe, one of my go-to’s is the one I use in my Loaded Chicken Pesto Panini. Option to sub the nutritional yeast in the recipe for grated parmesan if you’d like. If buying store-bought, aim for one that uses minimal and ideally organic ingredients, and extra virgin olive oil instead of the more inflammatory oils.
I prefer to use organic, no sugar added bacon, but feel free to swap for turkey bacon, or your breakfast meat of choice. Omit the chives in the eggs if preferred. And last but definitely not least, I recommend a fresh focaccia loaf or ciabatta bread but you can also use a gluten-free bread if needed.
SHOP THIS RECIPE:
WHAT IS THE BEST WAY TO COOK BACON?
While it’s definitely an option to cook bacon on the stovetop, I generally prefer and recommend cooking it in the oven, at 400. I like cooking it this way so you won’t have to constantly turn it (or deal with the splatters of grease) and it “fries” flat rather than curl up, which makes it especially easier when adding to a sandwich.
IS BACON, EGG, AND CHEESE HEALTHY?
Enjoying a BEC sammie like this Bacon, Egg, and Cheese Breakfast Sandwich for a Crowd can certainly be part of a balanced diet. IMO, it’s all about reading labels and making the best choice available to you. In this case, opting for organic and pasture-raised eggs and bacon, no sugar added, to ensure you’re getting the highest quality protein. Try your best to choose a bread, and pesto, that’s made with as little ingredients possible, and organic cheese.
LOVE THIS BACON, EGG, AND CHEESE SANDWICH? HERE’S MORE BREAKFAST AND EGG-BASED RECIPES TO TRY:
High-Protein Blender Banana Oat Pancakes
High-Protein Breakfast Burrito
Click here to watch the reel I made of this recipe 🙂
Bacon, Egg, and Cheese Breakfast Sandwich for a Crowd
Ingredients
For the Bacon:
- 6 slices thick-cut, no sugar added bacon
For the Sandwich:
- 1 loaf fresh focaccia or ciabatta bread
- 1/4 cup prepared pesto
- 6 slices goat cheddar cheese
- 1 large handful baby arugula
For the Eggs:
- 6 large pasture-raised eggs
- 1 tablespoon water
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons ghee
- 2 tablespoons chopped fresh chives
Instructions
For the Bacon:
- Line two baking sheets with parchment paper and set one aside.
- Add the bacon to one of the baking sheets and transfer to the oven on the middle rack. Turn the oven to 400. Bake until the bacon is crisp, about 18-20 minutes.
- Remove from the oven and transfer the crispy bacon to a paper towel lined plate. Set aside until you’re ready to assemble the sandwich. Keep the oven at 400.
To Assemble, Part One:
- With a serrated knife, carefully cut the focaccia loaf (or ciabatta bread) in half, opening the loaf up like a book.
- Transfer the top side of the focaccia/ciabatta to the prepared baking sheet, crust side down. Layer on the goat cheese slices, covering the entire surface of the bread.
- Transfer to the oven and bake until the bread is slightly crisp and the cheese is melted and bubbly, about 5 minutes. Remove from the oven.
- Add the other half of the focaccia loaf/ciabatta bread to the baking sheet, crust side down. Spread the pesto across its surface, ensuring the pesto gets to all the edges and corners.
- Transfer back to the oven and bake for an additional 3 minutes until the pesto is fragrant and the cheese on the other half of the bread is totally melted. Set aside.
For the Eggs:
- While the bread is toasting, make your eggs. In a medium bowl, add the eggs, water, salt, and black pepper. Whisk well until pale yellow and fluffy.
- Heat a medium, non-stick skillet over medium-low heat. Once hot, add the ghee.
- Once the ghee has melted, add the eggs. Cook slowly, letting the eggs cook undisturbed for about 30 seconds, then start pushing the sides in towards the middle with a silicone spatula. Once the eggs are almost done, stir in the chives and remove from the heat. Set aside.
To Finish Assembling:
- To the side with the cheese, add the bacon slices in three vertical rows, pressing down slightly so they stick to the melted cheese. You want to arrange the bacon this way so that when you cut the sandwich, you get bacon in each piece (a must!).
- To the side with the pesto, add the scrambled eggs, spreading out evenly. Top the eggs with a handful of arugula.
- Carefully add the cheese and bacon side on top of the egg and pesto side, pressing down gently. Using a serrated knife, cut the sandwich into 4-6 pieces, depending on your desired sandwich size. Alternatively, you can cut the sandwich into 5 pieces, and then cut those in half to make 10 mini sandwiches. Enjoy!
I actually made my own gluten-free ciabatta loaf for this. That touch of water & cooking the eggs in ghee are the way to go💯 I’m obsessed- hits every taste bud & packed with good, clean nutrition. Total winner, my go-to girl😘
P.S. Made your Tagalongs and used Olivia’s shortbread cookie recipe to bake small rounds to set them up- perfection👌