Breakfast Burger with Bacon, Egg, and Cheddar Recipe

There’s something magical about biting into a warm, juicy breakfast burger first thing in the morning. This Breakfast Burger with Bacon, Egg, and Cheddar Recipe brings together all your favorite breakfast flavors with the satisfying heartiness of a burger. Whether you’re hosting a weekend brunch or just craving a seriously indulgent start to your day, this recipe hits every note – crisp bacon, melty cheddar, a perfectly cooked egg, and a burger patty that’s seasoned just right.

I love how versatile this burger is. It’s a real game-changer when you want something beyond the usual eggs and toast but still crave that morning comfort food vibe. Plus, it’s easier to make than you’d think, and sharing it with friends or family always feels like a treat. I’m excited to walk you through my favorite way to pull together this Breakfast Burger with Bacon, Egg, and Cheddar Recipe so you can enjoy it any day!

Ingredients You’ll Need

Each ingredient in this Breakfast Burger with Bacon, Egg, and Cheddar Recipe plays a special role — from the savory meats to the tangy mustard and melty cheddar. Shopping for fresh, quality items will really make your burger shine.

• Bacon: I prefer thick-cut for that perfect crispiness and chew balance.
• Lean ground beef or turkey: Lean beef gives a juicy, classic burger flavor; turkey is a lighter option I often use.
• Breakfast-style sausage: Adds a herby, savory note that pairs beautifully with maple syrup in the mix.
• Pure maple syrup: Just the right touch of sweetness that complements the salty meats.
• Whole grain mustard: Adds tang and texture to the patties; look for one with visible mustard seeds.
• Minced garlic: Fresh garlic amps up the savory depth; avoid pre-minced for the best flavor.
• Kosher salt and black pepper: Your basic seasonings that bring all the flavors together.
• White cheddar cheese: Freshly grated melts nicer than pre-shredded and has a lovely mild sharpness.
• Brioche buns or English muffins: Brioche gives rich softness, but English muffins add a charming crunch.
• Large eggs: The star of any breakfast burger, cook them to runny yolks if you can—I find it adds unbeatable richness.
• Fresh arugula: Adds a peppery bite that cuts through the richness.
• Canola oil: Neutral and great for searing without burning.
• Mayo or plain Greek yogurt: Either works great for a creamy base in the spicy sauce – I usually go yogurt for tang.
• Sriracha: Just enough heat to wake up your taste buds without overpowering.

Variations

I love experimenting with this Breakfast Burger with Bacon, Egg, and Cheddar Recipe — it’s so adaptable! Don’t hesitate to tweak it to your tastes or dietary needs.

• Vegetarian Variation: Swap the beef and sausage for a black bean or plant-based patty. I tried this once with spiced black beans, and it was surprisingly hearty.
• Seasonal Veggies: Add sautéed mushrooms or caramelized onions for extra flavor layers—these become a staple for me in fall.
• Spicy Kick Up: Mix some chipotle powder into the patty mix or add jalapeños to the sauce when I’m craving heat.
• Cheese Swap: If cheddar isn’t your favorite, Swiss or pepper jack melt beautifully too.
• Egg Style: Try poached eggs instead of fried for a softer texture that still delivers that luscious yolk.

How to Make Breakfast Burger with Bacon, Egg, and Cheddar Recipe

Step 1: Crisp the Bacon Perfectly

Start by preheating your oven to 400°F and lining a baking sheet with foil — it saves cleanup later! I like using a wire rack on the sheet so the bacon crisps evenly without sitting in grease. Bake the bacon for about 15 minutes, but watch closely near the end to avoid burning. Once crisp, drain the slices on paper towels and set aside. This is hands-off and gives you beautifully crunchy bacon every time.

Step 2: Mix the Flavorful Patty

In a large bowl, gently combine the ground meats with maple syrup, mustard, garlic, salt, and pepper. Take care not to overwork the mix—less handling means juicier burgers. When your patty mix looks well blended, shape into six patties roughly 4½ inches wide; I use my palm and gentle pressure. This size fits brioche buns nicely and cooks evenly.

Step 3: Cook Burgers and Melt the Cheese

Heat your skillet over medium-high and add a splash of canola oil. Place patties in the pan and sear 3 minutes on one side, then flip and cook 3-4 minutes more until internal temp hits 165°F. Sprinkle each patty with freshly grated white cheddar during those last minutes and cover the pan to help cheese melt perfectly. Transfer burgers to a plate and cover loosely to keep warm.

Step 4: Toast Buns and Cook Eggs

While burgers cook, toast brioche buns or English muffins lightly—just enough to add a bit of crunch and prevent sogginess. Using the same skillet, and some of the burger drippings if you like, cook eggs over medium heat. Sunny side up or over easy with runny yolks works best. Watching those edges bubble gently gives me a perfect runny yolk every time.

Step 5: Assemble with Sauce and Fresh Greens

Mix mayo or Greek yogurt with Sriracha until smooth for a spicy creamy sauce that brightens the burger. Spread some on the bottom bun, then add fresh arugula for peppery crunch, your cheese-melted burger, crispy bacon slices, and top it with your perfectly cooked egg. Cap it with the other bun half and get ready to enjoy a breakfast game changer.

How to Serve Breakfast Burger with Bacon, Egg, and Cheddar Recipe

Garnishes

I like to keep it simple but fresh. A handful of arugula adds just the right peppery bite, but sometimes I throw on thin slices of avocado or a few tomato slices for extra freshness. Pickled jalapeños work beautifully if you want a touch of tangy heat. A sprinkle of flaky sea salt on the egg yolk is my little secret for added richness.

Side Dishes

This breakfast burger pairs wonderfully with crispy breakfast potatoes or a side of fruit salad to keep things light. On a weekend brunch, I often serve it with roasted sweet potatoes or a simple green salad with lemon vinaigrette. If you’re feeling indulgent, onion rings are an epic accompaniment that everyone loves.

Creative Ways to Present

For special occasions, I’ve stacked mini versions of this burger on skewers for a fun brunch platter. Another favorite is serving the burger open-faced with a drizzle of sriracha mayo on top of the egg and sprinkling microgreens for a fancy touch. Wrapping the burger tightly in parchment paper makes it portable for outdoor breakfasts or picnics.

Make Ahead and Storage

Storing Leftovers

I usually store leftover burger patties in an airtight container in the fridge, and they keep well for up to 2 days. When reheating, I recommend warming the patties gently in a skillet or microwave to maintain juiciness. Keep the cooked bacon and sauce stored separately so they don’t make the buns soggy.

Freezing

For freezer-friendly prep, shape and wrap uncooked patties individually in plastic wrap and freeze in a zip-top bag for up to one month. Thaw them slowly in the fridge overnight before cooking to maintain texture. This has saved me on busy mornings when I still want a gourmet breakfast with minimal effort.

Reheating

Reheat the patties in a skillet over medium heat to restore some of that fresh-cooked flavor and melt any extra cheese you want to add. I avoid microwaving if possible to keep the texture intact. Toast fresh buns and fry new eggs to recreate that just-made feeling for leftovers.

FAQs

Final Thoughts

This Breakfast Burger with Bacon, Egg, and Cheddar Recipe feels like a weekend hug on a plate to me. It’s hearty, packed with flavor, and flexible enough to become your go-to breakfast or brunch star. If you’re tired of the same old morning routine, give this a try—you’ll love how the savory, sweet, and spicy elements come together. Trust me, once you make this, it’s going to be one of those recipes you keep coming back to and sharing with your people.

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