Mushroom, Bacon & Egg Patty Melts

Instead of burger night, serve this hearty, inside-out sandwich and you'll satisfy your hungriest eater!

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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2 tsp / 10 ml	vegetable oil
8 oz / 227 g	sliced mushrooms
1/3 cup / 75 ml	thinly sliced red onion
1	garlic clove, minced
2 tsp / 10 ml	each Worcestershire sauce and Dijon mustard
Pinch	each dried thyme, salt and pepper
4	EGG Bakes! Cheddar, Mushroom and Bacon Quiche
2 tbsp / 30 ml	softened butter
4	brioche-style or regular hamburger buns
8 slice	Cheddar or Swiss cheese, divided
8	cooked bacon (optional)

Sauté mushrooms and onion in the vegetable oil in large skillet(s) for 10 minutes or until golden. Stir in garlic, Worcestershire, Dijon, thyme, salt and pepper; cook, stirring often, for 2 to 3 minutes or until fragrant.
Meanwhile, heat Egg Bakes! Quiche according to package directions (in batches as needed).
Butter buns. Place one bun-half buttered-side-down on a griddle or in a large nonstick skillet. Layer bun as follows: 1 slice cheese, bacon (if using), warm quiche, 1/4 of the mushroom mixture and remaining cheese. Cap with bun-half, buttered-side-up. Repeat with remaining ingredients to make 4 sandwiches.
Grill, pressing firmly with spatula or grill press for 1 to 2 minutes per side or until toasted and cheese is melted.

Replace the Egg Bakes! Cheddar, Mushroom & Bacon with Egg Bakes! Spinach, Ricotta & Caramelized Onion or Garden Vegetable flavours.

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Enjoy the flavours of a savoury breakfast with our deliciously cheesy, sautéed mushrooms and bacon quiche.

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Add a teaspoon of baking soda to the water before boiling, to make hard cooked eggs easier to peel.