Canadian Bacon Breakfast Sandwich

The best breakfast sandwich

Canadian Bacon Breakfast Sandwich

We are back with another breakfast sandwich! I love making these breakfast sandwiches because they reheat well and they are packed with so much flavor from the grilled onions, Canadian bacon, and soft scrambled eggs. Let’s make it!

Notes

• Butter: The secret to the best scrambled eggs is butter. You only need about 1 Tbsp of butter, enough to coat the pan. This helps the eggs hold together and stay soft and fluffy instead of sticking to the pan.

• Spatula: A rubber spatula is my go-to for soft scrambled eggs. This allows you to get a clean swipe when you push the eggs around, ensuring they cook evenly.

• Heat: Cook the eggs at a medium-low heat. Eggs cook fast. Too hot of a temperature and the eggs will be dry or browned at the bottoms. For soft scramble, we want to cook them slow, so they don’t lose their moisture and fluffiness.

• Brioche buns: My favorite brioche buns are the ones from Whole Foods – they’re soft and buttery, perfect for this breakfast sandwich. You can use a bagel or bread of your choice, but brioche is preferred for that soft, pillowy texture.

• Cheese: I prefer American cheese because it melts so well and adds a creamy texture to the egg, but you can use any cheese of your choice!

• Pan: Use a non- stick pan to prevent eggs from sticking to make cleanup easier.

• Bacon cooking method: If cooking bacon using the oven method, don’t preheat your oven. Starting with a cold oven ensures that the fat will slowly render, leading to a perfectly crispy bacon.

• Storage: These sandwiches hold up well for meal prep. Store them in the fridge for up to 3 days, and reheat in the microwave for a quick breakfast on busy mornings.

Recipe

Servings: 4 Sandwiches

Ingredients

Spicy Mayo

• ¼ Cup ketchup

• ½ Cup mayo

• 1 Tbsp sriracha (adjust based on spice level)

Breakfast Sandwich

• 2 Tbsp butter, divided

• 8 large eggs

• 2 Tbsp milk

• 2 Tbsp finely chopped chives

• 4 slices cheddar cheese

• 8 pieces Canadian bacon, cooked

• 1 yellow onion, finely sliced

• 4 brioche buns

• Salt & pepper, to taste

Instructions

1. Prepare Spicy Mayo: In a small bowl, mix mayo, ketchup, and sriracha together. Store in the fridge while you prepare the rest of the sandwich. The longer it sits, the better it gets.

2. Cook the Canadian bacon: Choose your preferred method

   1. Air Fryer: Cook bacon at 350°F for 7 minutes for softer bacon, or 8-10 minutes for crispier bacon.

   2. Oven: Place bacon on a parchment-lined baking sheet. Start with a cold oven, set to 400°F, and bake for about 20 minutes or until crispy.

   3. Stove method: In a cold skillet, place bacon in a single layer. Turn the skillet to medium heat and cook. Flip the pieces often to promote even browning until they reach desired crispiness (9-12 minutes)

      

3. Make the Soft-Scrambled Eggs:

   1. Whisk together eggs, milk, salt, and pepper in a bowl

   2. In a large nonstick pan over medium low heat, melt 1 Tbsp of butter

   3. Pour in the egg mixture and slow stir in a circular motion until curds begin to form.

   4. Add cheese slices and continue stirring until the eggs are slightly set, but still looks moist.

4. Grill the onions:

   1. Wipe the egg pan clean with a paper towel.

   2. Add 1 Tbsp butter and heat the pan over medium-low heat

   3. Add the sliced onions and cook slowly until they are browned and sweet. The slower they cook, the sweeter they become

5. Assemble the sandwich

   1. Divide the scrambled eggs into four portions and place one portion on each bun.

   2. Top with Canadian bacon, grilled onions, and chives

1. Meal prep Tips:

   1. For meal prep, assemble the sandwich without the mayo. Wrap in parchment paper and store in the fridge for up to 3 days.

   2. To reheat, microwave the sandwich for up to 3 days. Add spicy mayo before serving.