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Strawberry-Glazed Bacon, Brie and Arugula Breakfast Sandwich

Jessica Smith
Sweet, savory, decadent and topped with strawberry-glazed bacon, this is no ordinary breakfast sandwich.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Breakfast
Servings 2 servings


Strawberry Glazed Bacon:

  • 8 slices Bacon
  • 1 tsp Black Pepper
  • 2 tsp Brown Sugar
  • 1 Tbsp Balsamic Vinegar
  • 4 Tbsp Strawberry Preserves

Egg, Brie and Arugula Breakfast Sandwich:

  • 2 Sandwich Rolls
  • 2 oz Brie
  • 2 oz Arugula
  • 2 tsp Olive Oil
  • 1 Tbsp Cooking Oil I like grape seed oil
  • 2 Eggs


  • Heat oven to 400 degrees F.
  • Make glaze by whisking together black pepper, brown sugar, balsamic vinegar and preserves.
  • Line a baking sheet with foil. Top with an oven-safe cooling rack and spread bacon out on rack. Transfer bacon to oven and bake until nearly crisp, 20 to 25 minutes.
  • When bacon is nearly finished, remove from oven and brush with glaze. Return to oven and continue baking until crisp and caramelized, 5 to 7 minutes more.
  • While bacon finishes, slice sandwich rolls in half. Place rolls, cut-side up on a second sheet pan. Spread one side of each roll with brie and toast in the oven until brie is melted and roll is golden brown.
  • Toss arugula with olive oil and season with some salt and black pepper.
  • Heat cooking oil in a skillet. Crack eggs into heated oil and fry until cooked to your liking (I like them sunny-side up).
  • Assemble sandwiches by topping the melted brie side of the sandwich roll with bacon, arugula and a fried egg.