Start your morning with a bold, flavour-packed breakfast! Crispy bacon, caramelised onions, and a hint of maple and BBQ sauce come together for the ultimate savoury-sweet combo.
This Pork Egg Roll Soup has all the bold, crave-worthy flavours of your favourite takeout classic — now in a cozy bowl that’s ready in just 30 minutes.
Bacon and Onion Breakfast Sandwiches
Ingredients
- 8 strips thick-cut bacon diced
- 1 red onion halved and thinly sliced
- 3 Tbsp maple syrup
- 2 Tbsp good quality barbecue sauce
- 1/2 tsp chili powder
- 6 eggs
- 2 tablespoons milk
- 1/2 tsp ground black pepper
- 4 slices cheddar cheese
- 4 buns lightly toasted, if desired
- tomato slices
Method
- Place a medium pan on the stove and heat on medium-high heat. Once hot, add bacon and cook it for approximately 5 minutes.
- Next, add onion to the pan and continue to cook for 5 minutes, stirring occasionally.
- Add syrup, barbecue sauce and chili powder, stir well to incorporate, reduce to medium heat and continue to cook for 5 minutes.
- While the bacon mixture cooks, preheat oven to low broil and whisk together eggs, milk, and pepper in a medium bowl.
- Use a second medium pan on medium-high heat to scramble eggs. Use a large spoon to transfer scrambled eggs into 4 equal portions to a baking sheet.
- Spoon bacon and onion mixture evenly on top of the egg portions, top with cheese slices and place in oven until cheese has melted, about 3-4 minutes.
- Remove from oven and transfer to toasted buns, place tomato slices on top, and serve.
