I love experimenting in the kitchen, especially when it comes to combining unexpected flavors and creating unique dishes. One of my favorite cooking techniques is wrapping things in bacon. There’s just something magical about that crispy, smoky goodness that elevates any dish.

And when you take that idea and apply it to the concept of sushi, you get a breakfast creation that is truly extraordinary: bacon wrapped breakfast sushi.

Now, I have to confess, I’m a firm believer in breakfast for dinner. So, after a day spent battling a hangover, I mustered up the energy to whip up a delicious breakfast feast, even though it was already 7pm.

Hungry People, trust me when I say that this recipe is worth it at any time of the day!

To make this breakfast sushi, you’ll need to gather some ingredients that will bring together all the flavors you crave in a morning meal. I filled mine with a medley of breakfast deliciousness, and to make it even heartier, I decided to prepare some crispy hash browns as an additional topping and side dish.

Because let’s face it, hash browns make everything better.

Here’s What You’ll Need

Thick-cut bacon: Wraps the breakfast sushi, providing a smoky, crispy flavor and texture.
Eggs: Scrambled and spread on the bacon weave, adding a creamy and savory element.
Sweet onion: Sautéed with butter to bring a mild, caramelized flavor to the scrambled eggs.
Avocado: Sliced and arranged on the bacon weave, offering a creamy and buttery taste.
Sliced ham: Adds a savory and meaty component to the breakfast sushi.
Butter: Used for sautéing the onions, cooking the eggs, and adding richness to the dish.
Garlic powder: Enhances the flavor of the scrambled eggs with a subtle garlic taste.
Sriracha: Mixed with cream cheese to create a spicy “mayo” topping, adding a kick of heat.
Cream cheese: Combined with sriracha to create a creamy and tangy topping for the sushi.
Shredded hash browns (optional): Can be prepared crispy and used as a topping for added texture.

Let’s Get Started

Now, let’s dive into the cooking process. It all starts with the bacon weave, which serves as the roll for our sushi. Lay out a sheet of parchment paper on a cookie sheet and carefully arrange the bacon slices in a tight, woven pattern. This will ensure that the final product cuts smoothly and holds together well. Pop the bacon weave in the oven and let it cook for a few minutes until the top is beautifully crispy. Ah, the aroma of sizzling bacon is irresistible!

While the bacon weave is cooking, let’s prepare some other elements of our breakfast sushi. Heat up a tablespoon of butter in a pan and sauté some onions until they begin to caramelize, infusing them with a rich, sweet flavor. Then, crack some eggs into the pan and scramble them to perfection. The combination of eggs and caramelized onions adds a wonderful savory note to our sushi.

In another pan, fry up some maple sausage and ham with a touch of butter. This will give them a delightful crispiness that adds texture and depth to each bite. We’re building layers of flavor here, Hungry People.

Once the bacon weave is cooked on top, take it out of the oven and let it cool for a few minutes. Then, carefully transfer it from the parchment paper to a sheet of tin foil, making sure to flip it over so the crisper side is facing down on the foil. We want that bacon to stay crispy and intact!

Now it’s time to assemble our breakfast sushi. Spread the scrambled eggs and caramelized onions evenly across the bacon weave.

Next, layer on the creamy goodness of avocado, followed by the savory ham and the irresistible maple sausage. This combination of ingredients is like a flavor explosion in your mouth!

With all the fillings in place, it’s time to roll up our creation. Using the tin foil as a guide, tightly roll the bacon weave into a compact cylinder, sealing the ends by twisting the foil.

This will ensure that all the flavors meld together and the bacon stays securely in place.

Return the bacon roll to the oven and let it cook for an additional 25 minutes, or until the bacon reaches the desired level of crispiness. Trust me, Hungry People, that extra time is worth it for that perfect crunch!

When the bacon roll is ready, you can unwrap it for presentation purposes, if you like. However, if you want to make slicing into even-sized portions easier, it’s best to keep it tightly rolled.

To cut through the roll, make sure you have the sharpest serrated knife in your kitchen. I also recommend letting the roll cool for about 10 minutes before attempting to slice it. This will help keep the pieces together while serving, and ensure that each bite is a delight.

To complement the bacon wrapped breakfast sushi, I decided to fry up some golden and crispy hash browns. They make for a fantastic side dish and can even be used as a “crunchy” topping for the sushi roll.

As a final touch, I whipped up a quick cream cheese and sriracha “mayo” to add a creamy, spicy kick to the dish. It’s a combination that guarantees to cure even the toughest of hangovers!

There you have it, Hungry People—a recipe that combines the best of breakfast and sushi into one amazing dish. Bacon wrapped breakfast sushi is a delightful creation that will satisfy your cravings and impress your taste buds with its flavors and textures.

So go ahead, gather your ingredients, and embark on a culinary adventure that will leave you craving more. Enjoy!

Bacon Wrapped Breakfast “Sushi”

The Starving Chef

A savory and indulgent dish featuring a bacon weave stuffed with scrambled eggs, onions, avocado, ham, and a spicy cream cheese 'mayo' topping.

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Prep Time 30

Cook Time 40

Total Time 1 10

Course Breakfast

Cuisine Breakfast

Servings

Equipment

Ingredients

12 slices thick cut bacon
6 eggs
½ cup sweet onion chopped
1 avocado
8 oz sliced ham
2 tablespoons butter
1 tablespoon garlic powder
1 teaspoon sriracha
2 tablespoons cream cheese
shredded hash browns optional

Instructions

Preheat the oven to 425°F. Create a weave by alternating layers of bacon strips on a baking sheet lined with parchment paper. Place the weave into the oven for 10 minutes to begin cooking the bacon.
While the bacon cooks, sauté the onions in 1 tablespoon of butter. Whisk together the eggs and garlic powder in a small bowl. Add the eggs to the pan with the onions and scramble until most of the moisture has evaporated.
In another pan, add the remaining tablespoon of butter and cook the sausage links until no longer pink in the middle. Slice the ham into strips. Sear the ham until just browned.
Carefully tilt the bacon weave pan to let any excess grease drip off. Gently move the weave from the parchment onto a clean sheet of foil on another baking sheet.
Remove the bacon weave from the oven. Spread the scrambled eggs across the bacon weave, leaving about 1/2 inch of space around each edge.
Pit and slice the avocado. Arrange the avocado slices on top of the eggs, down the long side of the bacon weave. Add the sausage and ham slices.
Use the foil to help roll the bacon weave around the sausage, ham, and avocado. Roll tightly and close the edges of the foil.
Bake for 25 minutes or until the bacon is red and crispy. Let it cool in the foil for 10 minutes before cutting.
To cut even slices, first cut the roll in half, then cut each half in half again, and repeat for each piece until you have 8 even slices (including the ends).
If desired, prepare extra crispy hash browns as an optional topping. Mix the cream cheese and sriracha together for a spicy "mayo" and top the bacon sushi. Serve on a bed of fresh scrambled eggs and enjoy with a glass of fresh orange juice. Enjoy!