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Brioche Breakfast Sandwich

Prep Time 10 minutes
Cook Time 15 minutes
Servings 2
Calories 771kcal

Ingredients

Brioche Breakfast Sandwich

  • 4 slices Bacon chopped
  • 2 Brioche buns
  • 2 TBSP Unsalted butter
  • 4 Eggs
  • 1 TBSP Crème fraîche or heavy cream optional, for soft scrambled
  • Salt to taste
  • Black pepper to taste
  • ¼ cup Cheddar cheese or Gruyère cheese shredded, optional
  • 2 TBSP Scallions chopped

Fruit

  • 1 cup Fresh fruit (berries, melon, or citrus segments), washed and prepared as needed

Orange Juice

  • 16 oz Orange juice cold
US Customary - Metric

Instructions

  • Prepare all ingredients as listed above.
  • Cook the bacon: Place bacon in a cold nonstick skillet. Turn heat to medium and cook until crispy. Transfer to a paper towel-lined plate. Leave about 1 tsp bacon fat in the pan.
  • Toast the brioche: In the same pan (or a clean skillet), melt half the butter over medium heat. Toast brioche until golden brown on the cut sides or both sides, 1–2 minutes per side. Remove and set aside.
  • Make the soft scrambled eggs: Crack eggs into a cold saucepan. Whisk to break up yolks. Add remaining butter and place over low to medium-low heat. Stir constantly with a spatula, lifting off heat if it cooks too fast. Cook until just set but still creamy, about 3–4 minutes. Remove from heat. Stir in crème fraîche or cream (if using). Season with salt and black pepper. Mix in cheese and scallions if desired.
  • Assemble the sandwiches: Layer scrambled eggs and bacon onto the bun. Top with the other brioche half.
  • Serve the brioche breakfast sandwiches with fruit and orange juice

Nutrition

Calories: 771kcal | Carbohydrates: 65g | Protein: 27g | Fat: 45g | Saturated Fat: 20g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 401mg | Sodium: 739mg | Potassium: 851mg | Fiber: 3g | Sugar: 36g | Vitamin A: 1855IU | Vitamin C: 118mg | Calcium: 252mg | Iron: 4mg