Smoked from the open fire and sandwiched between bannock, our Canadian Breakfast Sandwich is made with Canadian pork, eggs, and melty cheddar cheese
The perfect start to any activity is ensuring you start your day with a well-rounded, protein, and hearty breakfast, and there is no better dish to serve in our great Canadian landscape than our great Canadian Breakfast Sandwich. Smoked from the open fire and sandwiched between bannock, our Canadian Breakfast Sandwich is made with Canadian pork, eggs, and melty cheddar cheese.
Chef Sous Chef
Recipe Card
The Great Canadian Breakfast Sandwich
Sandwiched between bannock, our Canadian Breakfast Sandwich is made with Canadian pork, eggs and melty Cheddar Cheese from Prince Edward Island.
Servings: 6 servings
Ingredients
- 12 slices Cheddar Cheese
- 2 tablespoon dijon mustard
- 6 large eggs
Bannock
- 1 ½ cups all purpose flour
- 1 tablespoon baking powder
- 2 tablespoon butter
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- 1 egg
- ¼ cup milk
- 2 tablespoon oil for frying
Sausage Patties
- 1 lb ground pork or sausage
- 2 tablespoon maple syrup
- ½ teaspoon fresh ground black pepper
- ¼ teaspoon salt
Instructions
- Combine the flour, baking powder, sugar, and salt in a bowl. Cut in the butter with a fork or knife until the flour is in pea-sized pieces. Mix in the egg and ¼ cup milk. Mix together until it forms a dough and add more milk if needed. Divide into 6 pieces .
- In a large skillet, heat oil to medium-high heat. Once the oil is hot, fry the bannock until golden brown, about 3 minutes. Flip and fry the other side until golden brown. Set aside and keep warm until ready to use.
- Mix together the pork or sausage, maple syrup, ground pepper and salt. Form into six ¼” thick patties. Using the same skillet as the bannock, cook the sausage patties until brown and caramelized on both sides. Keep warm until you assemble the sandwiches.
- Again, using the same skillet, fry your as desired. We prefer over-easy eggs but scrambled or sunny side up is a great alternative.
- Assemble the sandwiches by cutting the bannock in half. Spread with dijon mustard. Place an egg on the bottom, then sausage, and 2-3 slices of Avonlea Clothbound Cheddar Cheese. Place in broiler or covered skillet until the cheese melts. Garnish with greens of your choice.
Nutrition
Calories: 614kcal | Carbohydrates: 33g | Protein: 32g | Fat: 39g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.04g | Cholesterol: 303mg | Sodium: 817mg | Potassium: 403mg | Fiber: 1g | Sugar: 7g | Vitamin A: 685IU | Vitamin C: 1mg | Calcium: 435mg | Iron: 4mg
Additional Information
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Maggie says
The bannock was off the charts and made for an amazing sandwich. Way better than any fast food breakfast sandwich!
Chef Sous Chef says
Thanks Maggie! Yes the bannock is amazing.
Dawn - Girl Heart Food says
There is nothing like cooking and eating outside - simply the BEST! Love that breakfast sandwich! I could eat that for dinner too 😉
chefsouschef says
Thanks Dawn!
Amanda says
LOOOOOOVE! I adore it when people take cooking outside! Breakfasts are particularly difficult over the open fire but you two knocked it outta the park!
chefsouschef says
Thanks Amanda! We love being able to cook in the great outdoors.