Bacon Egg and Cheese

In High School, I often took a morning break to head out to a local bagel shop for a bacon egg and cheese.

Years later, I’m quite familiar with the notion that you need to burn off as many calories as you consume to maintain your weight.  Portions, nutrition, and quality of food help.  I’m a big fan of farm shares / CSA programs like The Good Food Collective.  You support local farmers, get delicious and nutritional food, experience new flavors, and often have little time or room for unhealthy options.

That being said, the occasional indulgence won’t spoil your efforts to stay healthy, so enjoy this bacon egg and cheese at least once.



  • 5 Eggs
  • 6 Extra thick strips of bacon
  • 2 Kaiser rolls
  • 2-4 slices of good cheddar
  • 2 slices of aged provolone
  • Salt and pepper to taste

Get everything out and set the oven to 350.  Set kaiser rolls on a baking sheet, inside-up with Provolone on one side, cheddar on the other.  Whisk the eggs together with salt and pepper to taste, set aside.

Cook the bacon according to directions.  2 minutes before the bacon is ready, pull the rolls in the oven.  Remove bacon, remove some of the grease.  Pour eggs into pan, cook as desired.  I let mine set a bit, folder it over a few times into shapes that would hold and fit in a sandwich.  Remove rolls from oven.

Place egg on the bottom rolls, press bacon into cheese on top of rolls.  Break up the bacon to avoid bacon loss.  Press sandwich together and enjoy!

Serves two.  Don’t bother thinking about the nutritional content.  Go for a run before or well after you eat this.

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