The breakfast sando that’s got it all! Toasted brioche smeared with herbed cream cheese, fluffy scrambled eggs, stacked with crispy bacon, microgreens and red onion topped with honey drizzle.

We call this one a treat or the weekender breakfast sammy because she’s not all that friendly with your waistline but she is absolutely delicious! It’s definitely a once in a while type meal for use and really all about combining things you wouldn’t normally put in your sandwich but are surprisingly really tasty. Therefore making it a little unique.

Prep your eggs as you would normally scramble them, and same goes for the bacon. Cook it to your licking. We listed off a few cream cheese options we think go well with this type of sandwich. Spread it how you like it. Are you team heavy or light when it come to your bagel??

We’ve paired our sandwich here with a brioche loaf, however you could use whatever bread you like or have on hand. Bagels would be great here too, especially some fresh, locally made.

We hope you enjoy this recipe! If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it on Instagram! We love to see what you come up with. #thecommunalfeast Follow along our social media account on instagram for quick videos on how our recipes come together!

Print Recipe

bacon n egger sando

Toasted brioche smeared with herbed cream cheese, fluffy scrambled eggs, stacked with crispy bacon, microgreens and red onion topped with honey drizzle.

Prep Time5 minutes mins

Cook Time15 minutes mins

Total Time20 minutes mins

Course: Breakfast

Author: the communal feast

Ingredients

• 2 sliced brioche loaf bread per sandwich
• cream cheese herb & garlic, chive, or jalapeños (your choice)
• red onion thinly sliced
• microgreens
• 1-2 slices bacon per sandwich cooked
• honey
• 4-6 eggs
• 1 TBS milk or water
• salt and pepper to taste
• 1 TBS butter

Instructions

• Whisk eggs with milk or water depending how you normally cook your eggs. Roughly 2 eggs per sandwich. Melt butter in a medium sized pan. Once melted, pour in the egg mixture. Cook on low stirring and scrambling gently with a silicone spatula, until large fluffy curds form and cooked through, about 3 minutes. Season with salt and pepper.
• To assemble the sandwich: spread a generous amount of cream on both sides of toasted bread. Layer the bottom with egg and top with bacon, onion, microgreens. Finish by drizzling honey.
• Enjoy!