Bacon Brie Breakfast Sandwiches

These breakfast sandwiches with crispy bacon and creamy melted brie are an upgraded tip-of-the-hat to the ones handed off at a drive-through window. Plus, they’re easy to make! Instead of cooking the eggs and bacon on the stove you bake them in the oven, which makes it easy to assemble four sandwiches at the same time. Make these bacon brie breakfast sandwiches for the weekend or keep them in the fridge for an easy grab and go breakfast. 
bacon brie breakfast sandwiches on parchment paper

Bacon Brie Breakfast Sandwiches

On a chilly-cold morning recently I finally got my act together and got to making some breakfast sandwiches. You see, it was two years ago (almost to the exact day) that I discovered an ingenious way to make breakfast sandwiches when a post called Healthy Freezer Breakfast Sandwiches (from Denise, aka meal-prep guru, who writes the blog Sweet Peas and Saffron) showed up in my inbox. At the time, as is my normal way, I proceeded to do nothing about it and let the idea rattle around in my mind for much longer than necessary.

The idea is a simple one: instead of cooking eggs on the stovetop and trying to arrange them into a shape that fits well on an English muffin (not to mention it’s really hard to do multiple sandwiches this way) you whisk the eggs, pour them into a baking dish and pop it in the oven to bake before cutting the cooked egg into circles that are just the right size for an English Muffin. This process makes it so easy to assemble several sandwiches at the same time whether you make them for a lazy Saturday morning breakfast or prep them ahead to have on hand for easy breakfasts during the week.

And, as a side note, I deleted a very old post for my original breakfast sandwich recipe on this here blog which I published in 2009 otherwise known as my dark-age of blogging. It was back when I was just getting started and only knew how to overcomplicate recipes and take crappy photos. The original breakfast sandwich iteration was a high-maintenance one suitable for anyone who lives a life of leisure with nothing better to do than eat grapes and make complicated breakfast dishes. So, today it’s out with the old and ridiculous breakfast sandwich and in with the new and upgraded time-friendly bacon brie breakfast sandwiches.

overhead photo of breakfast sandwiches being assembled

Some Ingredients You’ll Need

But first a note: I encourage you to check out Denise’s whole blog if you’re into smart meal planning, but especially her breakfast sandwiches if you want a healthified option. My version, while less than 500 calories per sandwich are more gourmet drive-through inspired. Think of them as a big step-up from what you might get at the golden arches.
  • And it starts with eggs. I whisked mine with some milk, salt and fresh chives before pouring it all into a small baking pan.
  • In the spirit of keeping things easy, I also cooked bacon in the oven alongside the eggs. Oven-cooked bacon yields several positive outcomes. First, no splattering pan of bacon fat on the stove, which makes for easy clean-up. Second, if you lay the strips flat they stay that way while they cook which makes it easy to layer them on the sandwiches. And third, there’s nothing better than the smell of bacon in the morning (or any time of day, really) regardless of how you choose to cook it. It’s my favorite kind of aromatherapy.
  • Once the eggs are cooked, use a glass approximately the same size as your toasted English muffins to cut them into circles. Doing it this way does leave you with some extra edge pieces, which I snacked on as I assembled the sandwiches. You could cut the eggs into squares if you don’t want to snack while you cook and aren’t bothered by the whole square eggs with round muffins issue, which reminds me of the “square peg, round hole” conundrum. I like things to match.
  • To assemble, place the egg on the English muffin, top it with a slice of bacon (which I broke in half after it was cooked), and sliced Brie. Pop them under the broiler just long enough to melt the cheese.
  • This whole baked eggs technique allows you to make four sandwiches at the same time. If you want to make them ahead, skip the broiler and wrap the sandwiches in plastic wrap. They’ll keep in the fridge for several days and just need 30ish seconds in the microwave when you need a grab and go breakfast.

overhead photo of open faced bacon brie breakfast sandwiches


Bacon Brie Breakfast Sandwiches

breakfast sandwiches

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These bacon brie breakfast sandwiches are an upgraded tip-of-the-hat to those ones handed off at a drive-through window. Borrowing a technique I learned from the blog Sweet Peas and Saffron, you bake whisked eggs in the oven (along with the bacon) which you then cut into to circles. It makes it so easy to make four sandwiches at the same time that you can serve right away or wrap up and keep on hand for an easy grab and go breakfast. And, as it is the way with a lot of things, feel free to customize these sandwiches to your taste, but I find the combo of salty and crispy bacon with the creamy melted brie cheese a decadent one.

  • Author: April @ Girl Gone Gourmet
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 4 sandwiches 1x
  • Category: Breakfast
  • Cuisine: American


  • 6 eggs
  • 1/4 teaspoon kosher salt
  • 1 tablespoon sliced fresh chives (see note)
  • 1/4 cup whole milk (see note)
  • 4 slices thick-cut bacon
  • 4 ounces sliced Brie cheese
  • 4 English muffins, toasted (see note)


  1. Preheat oven to 375°F. Spray an 8×8-inch baking pan with cooking spray. Place a baking rack on a sheet pan.
  2. In a medium-sized bowl, whisk the eggs, milk, salt and chives until well combined. Pour the eggs into the prepared baking pan.
  3. Place the bacon slices on the baking rack on the sheet pan. Place both the eggs and bacon in the oven. Bake the eggs for 20 minutes or until they are cooked through. Remove the pan from the oven and set them aside to cool while the bacon cooks another five minutes, or until it’s crispy
  4. Using a glass approximately the same diameter as the English muffins, cut out four circles. Place each on one slice of English muffin. You will have some extra egg from the edges which I happily snacked on while assembling the sandwiches. You can also cut the eggs into squares. Top with the bacon (I break my pieces in half) and the cheese.
  5. Turn the oven to broil. Place the sandwiches on a sheet pan (leave the tops off) and broil them until the cheese melts. Keep an eye on them as it will only take a couple of minutes and you don’t want them to burn. Top the sandwiches with the other English muffin halves.
  6. Serve the sandwiches or cool them and wrap them in plastic wrap and to keep in the fridge for up to four days. Reheat for 30 seconds or so in the microwave.


  • I love the combination of fresh chives and eggs, but you can also use fresh parsley, basil, or thyme. Use what you got!
  • I’m partial to whole milk these days, but feel free to use 2% if that’s what you have on hand. Or, if you’re feeling decadent, substitute heavy cream.
  • And if you’re feeling extra decadent, slather the toasted English muffins with butter while they’re hot before assembling the sandwiches.


  • Serving Size: 1 sandwich
  • Calories: 462
  • Sugar: 1.5g
  • Fat: 27.6g
  • Carbohydrates: 28g
  • Fiber: 1.6g
  • Protein: 23.7g

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Post, photos, and recipe updated from the archives. First published May 2009.

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