There’s something incredibly satisfying about starting the day with a Breakfast Burger with Bacon, Egg, and Cheddar Recipe that feels indulgent but is actually simple to pull off. I love this recipe because it combines all those classic morning flavors—crispy bacon, melty cheddar, and a perfectly cooked egg—into one handheld delight. It’s like your breakfast and burger cravings had a delicious baby. Whenever you need a breakfast that feels special yet hearty enough to keep you fueled, this burger steps up beautifully.

This recipe works especially well for weekend brunches or when you want to impress guests without spending hours in the kitchen. What makes the Breakfast Burger with Bacon, Egg, and Cheddar Recipe so worth trying is the mix of textures and flavors—sweet maple syrup in the patty mix, tangy whole grain mustard, and that spicy mayo hit with sriracha. Trust me, it’s a flavor combo you’ll find yourself craving again and again.

Ingredients You’ll Need

Each ingredient here adds its own magic to the Breakfast Burger with Bacon, Egg, and Cheddar Recipe. When you shop, look for fresh quality eggs and good cheddar cheese for the best taste, and choose thick-cut bacon if you can—it crisps up beautifully in the oven, giving that perfect crunch.

Bacon: Thick-cut works better for a satisfying crunch and to hold up on the burger.
Ground beef or turkey: I prefer lean ground beef for juiciness, but turkey is a lighter option that still tastes great.
Breakfast-style sausage: Adds nice seasoning and extra heft to the patty; remove casings if using links.
Pure maple syrup: A touch of sweetness that balances the savory flavors.
Whole grain mustard: Brings tang and texture that really wakes up the burger mix.
Garlic (minced): Fresh garlic gives a nice pungent depth without overpowering.
Kosher salt: Seasoning is everything; kosher salt dissolves well in the meat and brightens the flavor.
Ground black pepper: Freshly ground is best for a subtle spicy kick.
White cheddar cheese (freshly grated): Melts beautifully and adds sharp, creamy flavor.
Brioche burger buns or English muffins: I love brioche because it’s buttery and slightly sweet; English muffins add a fun texture twist.
Large eggs: Cooked just right – runny yolks take this burger to the next level.
Fresh arugula: A peppery, fresh bite that cuts through the richness.
Canola oil: Neutral oil for cooking the patties perfectly without sticking.
Mayo or plain Greek yogurt: For the creamy sauce base; Greek yogurt adds tang and lightness.
Sriracha: The spicy element that pairs amazingly with the mayo or yogurt.

Variations

I’ve played around a lot with the Breakfast Burger with Bacon, Egg, and Cheddar Recipe, and it’s so easy to customize. Whether you want it vegetarian-friendly or crave extra spicy heat, there’s room to make the burger truly yours.

Turkey Sausage Variation: I swap regular sausage for turkey sausage sometimes, and it still keeps that cozy breakfast vibe while being a bit leaner.
Avocado or sliced tomato: Adding fresh avocado or even tomato gives a creamy or juicy freshness that complements the bacon and cheddar nicely.
Spicy Upgrade: When I’m feeling bold, I double the sriracha in the sauce or add pickled jalapeños on top for that extra kick.
Vegetarian Version: Swap patties with thick portobello mushrooms or a veggie burger patty, and skip the bacon. It’s surprisingly satisfying!
Cheese Swaps: Tried smoky gouda or pepper jack for a new flavor twist that keeps things interesting.

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

Step 1: Crisp Up the Bacon Perfectly

Start by preheating your oven to 400°F and arrange bacon slices on a foil-lined baking rack. Baking the bacon on a rack lets the fat drip away, keeping it perfectly crispy without extra grease pooling around. Keep an eye after 12 minutes depending on your bacon’s thickness—you want golden and crunchy but not burnt. Once done, transfer to paper towels to soak up any remaining grease.

Step 2: Mix the Patty Ingredients Gently

In a large bowl, combine the ground beef or turkey with breakfast sausage, maple syrup, whole grain mustard, garlic, salt, and pepper. Be gentle—overworking the meat makes it tough. Just mix enough for even seasoning, then form six patties about 4½ inches across. I like to make a slight indentation in the center so they cook evenly without puffing up in the middle.

Step 3: Cook the Patties and Melt the Cheddar

Heat a skillet over medium-high and add a splash of canola oil to prevent sticking. Cook the patties for about 3 minutes on one side, then flip. Within the last minute or two, sprinkle on the grated white cheddar so it melts over the hot patty wonderfully. Use a lid or tent with foil if you want the cheese extra melty. The internal temperature should reach 165°F to ensure everything’s cooked safely.

Step 4: Toast, Fry the Eggs, and Prepare the Sauce

While the burgers finish up, toast your brioche buns or English muffins lightly to add a bit of crunch and prevent sogginess. Using the same skillet, cook your eggs however you like, but I always go for sunny side up or over easy to keep those gorgeous runny yolks that blend so well with the cheddar and bacon. Don’t forget the sauce: just mix mayo or Greek yogurt with sriracha for that creamy, spicy surprise on each bite.

Step 5: Assemble and Serve Immediately

Spread the spicy sauce on the bottom bun, layer fresh arugula for a peppery crunch, add your cheese-topped burger, crispy bacon, and the glorious fried egg. Top it off with the bun and serve right away to enjoy that melty cheese and runny yolk magic. Trust me, nothing beats biting into this combo warm from the stove.

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

The image shows six slices of raw meat with a mix of red and white fat layers, laid out in a fan shape on a white marbled surface. Around the meat are six white bowls or containers: one with salt, one with a golden sauce, one with raw ground meat, one with white sliced onions, one with fresh green leafy arugula, and a carton holding six white eggs. Each bowl contains a single ingredient, and the arrangement looks clean and organized. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a big fan of fresh arugula for its peppery bite, but sometimes I add a few thinly sliced red onions for brightness or a sprinkle of flaky sea salt to finish. A dash of extra sriracha on the top bun never hurts if you fancy a bit more heat.

Side Dishes

To complement this Breakfast Burger with Bacon, Egg, and Cheddar Recipe, I usually serve simple sides like crispy home fries or a fresh fruit salad. A lightly dressed green salad or roasted veggies also pairs nicely if you want to keep things a little lighter.

Creative Ways to Present

For a brunch party, I’ve set up a build-your-own burger bar with all the fixings laid out—various cheeses, bacon, avocado slices, spicy sauces, and greens. It’s fun, interactive, and lets everyone customize. You could also stack mini sliders instead of full-size burgers for a cute appetizer twist.

Make Ahead and Storage

Storing Leftovers

I store cooked patties in an airtight container in the fridge and find they’re best eaten within two days. Keep the bacon separate in paper towels to stay crispy and toast fresh buns when ready to serve again. I don’t recommend assembling the burger ahead — the bun can get soggy from the egg and sauce.

Freezing

If you want to prep patties ahead, you can wrap them tightly and freeze for up to a month. Thaw overnight in the fridge and bring to room temperature before cooking — it really helps with even cooking and keeps them juicy.

Reheating

To reheat leftover patties without drying them out, I pop them in a skillet over low heat with a splash of water, covering loosely to steam and warm through. Toast fresh buns and fry up new eggs for the best experience—leftover eggs just don’t reheat well, and you deserve that runny yolk!

FAQs

Can I make the Breakfast Burger with Bacon, Egg, and Cheddar Recipe vegetarian?

Absolutely! Swap the meat patties for grilled portobello mushrooms or veggie patties and omit the bacon. Adding extra cheese, avocado, or sautéed mushrooms will keep it flavorful and satisfying.
What’s the best way to cook the eggs for this burger?

I recommend sunny side up or over easy so the yolk stays runny and adds a creamy, rich texture that complements the burger’s saltiness and sharp cheddar beautifully.
Can I prepare parts of the burger in advance?

You can cook and store the patties and bacon in advance, but I suggest preparing the eggs and assembling the burgers fresh to avoid soggy buns and to enjoy the best textures.
What can I use if I don’t have brioche buns?

English muffins, regular burger buns, or even toasted bagels work well for this recipe. Just make sure to toast them lightly so they can hold up to the juicy burger and sauce.
How do I ensure the burger stays juicy and flavorful?

Mix the patty ingredients gently to avoid dense burgers, cook to the right temperature (165°F), and include the breakfast sausage for extra seasoning. Also, don’t press down the patties on the skillet—that squeezes out juices!

Final Thoughts

This Breakfast Burger with Bacon, Egg, and Cheddar Recipe has become one of my go-to ways to turn an ordinary morning into something special and comforting. It hits all the right flavor notes—crispy, savory, spicy, and creamy—all in one bite. I can’t recommend trying it enough, especially when you deserve a breakfast that feels both hearty and a little bit indulgent. So, give this recipe a shot—you’ll be glad you did, and I bet it’ll become a favorite in your kitchen too!