I love a good sandwich, especially these amazingly delicious and super easy Bacon Eggs and Cheese Croissant Sandwiches.

It is a comforting breakfast or you may eat it for brunch. Well, we prep it many times even for dinner. Wouldn’t you agree that sometimes breakfast for dinner hits the spot?

Just the other day before my oldest son, Aleks, went to work I made these sandwiches for him.

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It was a perfect meal to keep him full until lunchtime. He is on the winter break so he is home from college for one more week.

I like spoiling my kids with good homemade food. To be honest, I think I just love feeding people.

So, if you into making your own croissant, be my guest and made that buttery pastry. However, you can pretty much get them these days in any grocery store bakery.

I got a boxful of smaller or mini Croissant from Kroger’s brand private selection. They were great for these sandwiches. Additionally, it saves you so much time.

Anyhow, I do have many sandwich recipes so my blog that I know you will love. I must recommend one of my favourites, which is similar to this one just by using bagel.

Brunch Bagel Sandwich – egg, bacon, cheese, avocado and lettuce.

Saying that I love bagels is an understatement. I really enjoy nice bagels sandwiches and my family is exactly the same.

I know perfectly well that this sandwich is nothing new, but I wanted to have it on my blog as an idea.

You know when you come and search for sandwiches and you see these beauties. You instantly know that you are craving it.

Scramble some eggs, crisp up your bacon in the air fryer, add a few slices of cheese and you got yourself an amazing breakfast meal.

If you get inspired by my website to make Bacon, Eggs and Cheese Croissant Sandwiches, please tag me on Instagram.

@sandraseasycooking using hashtag #sandaseasycooking. Thank you so much in advance!

Yield: 1 Serving

Bacon Eggs and Cheese Croissant Sandwiches

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Bacon Eggs and Cheese Croissant Sandwiches are a perfect breakfast or brunch meal.

Prep Time 2 minutes

Cook Time 10 minutes

Total Time 12 minutes

Ingredients

• 2 slices of hardwood bacon
• 2 large eggs
• 1 teaspoon butter
• Pinch of salt and ground black pepper
• 1 tablespoon chives, optional
• 2 oz mild cheddar cheese, or any on hand
• 2 small croissants or one larger.

Instructions

1. Place bacon in the air fryer and crip it up for 10 to 12 minutes, depending on your taste, at 360 degrees Fahrenheit. You may also use bacon pre-set temperature on your air fryer. For oven baking: place bacon in the baking pan and bake for about 15 minutes at 350F or until it is crispy to your desire. *If you are baking in the oven, do not toss those drippings. Save them and you may make potatoes or chicken in it. So good!
2. Meanwhile, make eggs. Crack two eggs in the cup and add salt, pepper and chives which are optional. Mix until the eggs are smooth. Preheat your skillet or frying pan with a dab of butter and at the lower temperature cook eggs. You could make something like an omelette and fold with cheese before adding to your sandwich or you may make scrambled eggs and toss some cheese on top to melt. You have both useful methods below.
3. Now, open your Croissant just by slicing in half.
4. Add cheese eggs then slices of bacon on top.
5. You may heat it all together in the air fryer, microwave or oven for a couple of minutes or until Croissants are softer. Enjoy!

If you are heating sandwich in the air-fryer, use temp of 350F for 3-4 minutes. The time and results will depend on your air fryer.

If you are heating sandwich in the microwave, you will heat it for 20-30 seconds. The time and results will depend on your microwave.

If you are heating sandwich in the oven, you could preheat the oven to 375F, cover sandwiches with alum foil or similar and allow it to get sandwiches heated through for about 5-7 minutes. The time and results will depend on your oven.

Creamy scrambled eggs:

1. The moment the eggs hit the pan, use a heavy-duty silicone spatula to rapidly swirl in small circles around the pan until the eggs look slightly thickened and very small curds begin to form.
2. Then try changing from swirling in circles to making long sweeps across the pan so it could cook into larger curds. You may add a bit of shredded cheese on top and before adding in the sandwich.

Cheesy Omelette:

1. Once the pan is hot, pour in the combined mixture in the pan. Use a heavy-duty silicone spatula to gently move cooked egg in from the edge of the pan to the middle, creating curds.
2. Slightly tilt a skillet or a pan and rotate to make sure that any uncooked egg fills in any empty spaces that you just pulled in the middle.
3. When the surface of the egg looks wet but does not jiggle or look too uncooked when the pan is shaken, it is ready for the cheese or any other filling.
4. Add cheese on one side and fold the omelette in half with a spatula.
5. Slice in half and you can use one half of the sliced omelette for each sandwich.

Notes

Double or triple the ingredients if you going to make more than one serving. Salt and black pepper technically you will only need a generous pinch of both.

Did you make this recipe?

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Jellied Cranberry Sauce is not something that I was eating my whole life. My kids did have this sauce every Thanksgiving, for instance. My husband and I learned to enjoy it.

It is one of those dishes that both of us have not grown up with. It was rather strange to me that it was eaten with Thanksgiving Supper.

I must admit, we have never mixed sweet and savory together on one plate. At least not me. Although, cranberries are known well to go phenomenally with meat.

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I am still not able to combine it with my turkey or anything savory. Well, I just take a few tablespoons after a meal like a dessert or a palate cleanser.

It merely does not sit comfortably with my palate to mix it with other foods.

However, when it comes to side dishes, most people will agree that cranberry sauce at Thanksgiving dinner is a must.

With that being said, I really enjoy the taste, pleasant aroma, tartiness, sweetness and texture of cranberry sauce. Therefore, I have decided this year to develop jellied cranberry sauce.

Many people enjoy canned one, and I must say that it is really hard to replicate that stuff. I have tried it before, of course, many times when we were invited for Thanksgiving. However, we have never served it on our Thanksgiving table.

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My oldest son, Aleks, took upon himself to make his own. For the last 6 years, we have been traditionally hosting Thanksgiving dinners, and Aleks would make his famous cranberry sauce. It is very delicious, and everyone always enjoyed it.

My jellied version is incredible. I was wrangling with the idea if I should share this recipe because it is super easy. However, my blog got an EASY word in the title, so why not share it?

I understand that not everyone knows what they are doing in the kitchen. So I want to show future cooks and beginners how easy it is to pick up a pot or skillet and make food yourself.

Most of the time you got to use your instincts and taste buds, rather than sticking to the recipe, you know. Sample or taste the food, feel it, touch it, and see if you like it or not.

Even in my own house, I argue with my kids if something is seasoned enough. To me, it is perfect, but they always add extra salt. We all acquire unique tastes.

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Nevertheless, I hope you like this recipe. It does not take a rocket scientist to make it. Just follow simple guidelines and it will taste amazing.

Besides, you can make it in the glass container and serve it. I just thought it looked delightful when I made it in the large muffin tin. It seemed approachable since most people do have muffin or cupcake tins.

What was I thinking?! Well, In my defense it looked cute and it was not all that hard to take it out. Just dip the bottom in the hot water, take a butter knife and go around, then flip on the platter.

Garnish with extra oranges, fresh cranberries, and pomegranate. Perhaps, a few rosemary sprigs or any other similar herbs.

I made my own sugar cranberries. You just have to boil cranberries in one cup of water and 1/2 cup of sugar for 2-3 minutes. Take them out with the slotted spoon.

Allow them to cool down for 5 to 10 minutes, then dip into sugar. That’s it! A simple yet looks so decorative with cranberry sauce.

If you make my yummy Jellied Cranberry Sauce, this Thanksgiving or the next, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking. I would love to see your creations and share them with everyone.

Yield: Makes 3 1/2 cups

Jellied Cranberry Sauce

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Must have a Thanksgiving side dish!

Prep Time 10 minutes

Cook Time 10 minutes

Additional Chill Time 10 hours

Total Time 10 hours 20 minutes

Ingredients

• 12-ounce fresh or frozen cranberries, slightly thawed if frozen
• 1 1/2 - 2 cups of sugar
• 3 cups cold water
• 2- 1/4-ounce envelopes of unflavored gelatin (you may use other flavors if you wish)
• 1/4 cup orange juice
• zest of 1 orange
• 1 teaspoon allspice seasoning (it is a mixture of cinnamon, cloves, and nutmeg)

Instructions

1. Bring cranberries, sugar, and water to a boil in a heavy saucepan, stirring until sugar is dissolved, then reduce heat and simmer, partially covered, stirring occasionally, until all berries have burst, 6-10 minutes depending on your stove.
2. Start pouring into a fine-mesh sieve set over a bowl and let stand until all juices have drained through about 10 minutes or so. If necessary, press on solids until there is enough juice to measure 3 cups, then discard solids or use them for muffins or similar. If you like it chunky then I would just mash it very well.
3. Take one cup of drained cranberry juice out then stir together gelatin and let stand about 60 seconds to soften and dissolve. After it dissolves combine it with the rest of the cranberry juice mixture. Mix it well.
4. Pour cranberry sauce into a lightly oiled mold/s and chill, covered with plastic wrap, until firmly set, at least 10 hours. You may use mason jars, glass containers with the lid or a decorative mold/s.
5. To unmold, run the tip of a thin, preferably butter knife between the edge of mold and cranberry sauce. Tilt mold sideways and tap the side of the mold against a work surface, turning it, to evenly break the seal and loosen cranberry sauce. You may dip the mold of the container in the hot water to loosen it up on the bottom.
6. Now, keep mold tilted, invert a platter over mold, then invert cranberry sauce onto a platter. If you are using mason jars, you could get smaller jars and serve each jar per guest as a serving size.
   

Notes

Cranberry sauce can be refrigerated in the mold for up to 2 days.

If you are low carb, and on a sugar-free diet, please use sugar alternative sweeteners.

If you do not have allspice seasoning, just mix together an equal part of cinnamon, clove, and nutmeg.

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