Imagine a soft brioche bun surrounding melty cheese, thick cut Canadian bacon or a savory sausage patty topped with the creamiest scrambled eggs you’ve ever had, finished with caramelized onions and the perfect hint of flavor and heat in a swipe of sriracha mayo…these beauties are easy to make and assemble a bunch at a time or two at a time — whatever floats your breakfast sammie boat! And what if you could FREEZE them and have a quick, perfect breakfast to-go?!

I’ve come to love breakfast sandwiches without the tough texture of an English muffin and the too-much-bread-ness of a biscuit.

But on these beauties, the brioche just kinda gently hugs all these soft, warm breakfast-y flavors and is just right. Try it and see what I mean.

I found this recipe whilst searching for ideas for my daughter to put in her freezer to grab after her upcoming baby is born. I plan to make her Best Breakfast Burrito filling that she can freeze as well as experimenting with other protein rich options (Peanut Butter Power Cookies have been a win!), but these make an epic breakfast, brunch, or brinner any old day of the week as well!

It takes minutes to make each layer and then you just assemble and eat — or freeze! So let’s start. I’m going to give you the estimated amounts for four sandwiches and you adjust from there.

• The caramelized onions take the longest so to 2 T. butter, add one large, thinly sliced onion and turn your burner temp to low. I love my small cast iron for this because it helps hold that heat for the 30 or so minutes you need to make your spicy onions transform into soft, golden ribbons of deliciousness. Sprinkle with salt to taste and a bit of pepper and let these just cook, stirring occasionally, until they are beautifully golden brown and soft. If you’re in a bit of a hurry, you can add in a Tablespoon of brown sugar and some a Tablespoon of balsamic vinegar to cut your cook time about in half.

• While your onions are doing their thing, warm or cook your meat for 4. I have used breakfast sausage (my personal favorite) that I shaped into patties and cooked to temp, as well as thickly sliced Canadian bacon. Ham or thick-sliced bacon would also be sammie perfection, so use what you have — just get it warm or cooked.

• Next, mix up your mayo. Even if you’re not a fan of spicy things, please give this a try. My sweet man is a fan of neither sriracha or mayo and had to admit, this gave just the right *something* to the sandwich. 1/4 c. mayo plus 1-2 T. sriracha. Mix and taste to get to your liking.

• Cheese. You need a big ol’ slice. I debated on this one, but went with American because it just always wins. I thought maybe smoked cheddar or gouda — Swiss would even be delicious. This ones up to you.
• Now, get a big surface area like parchment or a cutting board and start prepping to assemble. Buns, mayo, cheese, meat — all can get ready for the last two parts.

Let’s talk eggs. I’m usually a fan of an over-easy on a sandwich. There’s just nothing like that warm yolk dripping over everything and tying it all together. But, for ease of freezing, you need the perfect, soft and buttery scrambled eggs. It took me a lot of cooking videos and practice to decide scrambled eggs were worth eating so take the time to do them right. The biggest key is to not overcook them into dry yuck. And I promise you, the right spices help everything! I love, love, love this Capitol Hill Seasoning for my eggs. It’s the perfect blend of salt, pepper, dill, and a couple spices you will LOVE to have on hand for breakfast or to add to butter for your bread!

• So, start with a cold, non-stick pan (I use ceramic). To it add 2 T. butter and crack 6 eggs into the cold pan. Turn the heat on to medium-low and grab a spatula to start breaking up the eggs and stirring. Stay close by and stir often JUST until the eggs are like a runny scramble. This is where you want to be prepared to take them off the heat within seconds. The minute they are no longer runny, get them off the burner and stir in another Tablespoon of butter or a bit of sour cream or even heavy cream just to add some softness. Don’t let them dry and remember that eggs keep cooking in the pan so work quickly! Shake in your Capitol Hill Seasoning to your liking or add salt and pepper and maybe some chives or dill. Add this loveliness to the top of your sandwich and then top with your beautifully soft onions and there you have it. The ultimate Brioche Breakfast Sandwich.

• To freeze, wrap each cooled sandwich in foil and then put them into a plastic freezer bag that you’ve clearly marked. You can let these thaw overnight (at least 12 hours) in your fridge and then put the tin foil packet right into your oven on a baking sheet and warm at 350 degrees for 15-20 minutes or until fully heated through. Times may vary depending on the meat you used, and I’m just going to tell you, it’s going to look flatter than this pic below, but it will taste just as good as fresh.

Brioche Breakfast Sandwiches

 

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Prep time

40 mins

Total time

40 mins

 

A soft brioche bun surrounding melty cheese, thick cut Canadian bacon or a savory sausage patty topped with the creamiest scrambled eggs you've ever had, finished with caramelized onions and the perfect hint of flavor and heat in a swipe of sriracha mayo.

Alison: That Which Nourishes

Serves: 4 sandwiches

Grocery List

• 4 fresh brioche buns
• 1 large onion
• 2 T. unsalted butter
• Meat of your choice -- 4 thick slices of Canadian bacon or ham, 1 lb. sausage made into 4 patties, or 8 slices of bacon
• ¼ c. mayo
• 1-2 T. sriracha sauce
• 4 slices of cheese (I used big slices of American for this pic)
• 6 eggs
• 3 T. butter, divided
• salt and pepper at many stages of the recipe
• Optional ingredients (see post):
• chives
• dill
• Capitol Hill seasoning
• cream
• sour cream
• balsamic vinegar
• brown sugar

Here's how...

1. The caramelized onions take the longest so in a large skillet, add 2 T. butter and one large, thinly sliced onion and turn your burner temp to medium-low.
2. Sprinkle with salt to taste and a bit of pepper and let these just cook, stirring occasionally, until they are beautifully golden brown and soft.
3. Warm or cook your meat for 4. I have used breakfast sausage (my personal favorite) that I shaped into patties and cooked to temp, as well as thickly sliced Canadian bacon. Ham or thick-sliced bacon would also be sammie perfection, so use what you have -- just get it warm or cooked.
4. Next, mix up your mayo: ¼ c. mayo plus 1-2 T. sriracha. Mix and taste to get to your liking.
5. Now, get a big surface area like parchment or a cutting board and start prepping to assemble. Buns, mayo, cheese, meat so far.
6. Eggs. Start with a cold, non-stick pan (I use ceramic). To it add 2 T. butter and crack 6 eggs into the cold pan. Turn the heat on to medium-low and grab a spatula. Stay close by and stir often JUST until the eggs are like a runny scramble. This is where you want to be prepared to take them off the heat within seconds. The minute they are no longer runny, get them off the burner and stir in another Tablespoon of butter or a bit of sour cream or even heavy cream just to add some softness. Don't let them dry and remember that eggs keep cooking in the pan so work quickly! Shake in your seasoning to your liking or salt and pepper with chives. Add the eggs to the top of your sandwich and then top with your beautifully soft onions.
7. To freeze, wrap each cooled sandwich in foil and then put them into a plastic freezer bag that you've clearly marked. You can let these thaw overnight (at least 12 hours) in your fridge and then put the tin foil packet right into your oven on a baking sheet and warm at 350 degrees for 15-20 minutes or until fully heated through. Times may vary.

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