Bacon Wrapped Breakfast “Sushi”

The Starving Chef is supported by Hungry People like you. When you make a purchase through an affiliate link on my site, I may earn a little bit of cash on the side (at no extra cost to you) to help keep my kitchen running. Read our disclosures here.

I love to wrap things in bacon. A lot. I also love to make unconventional “sushi.” And when you add in a hankering for some solid breakfast food, bacon wrapped breakfast sushi might just be the solution.

I’m a huge advocate for breakfast for dinner, so after spending the day fighting off a hangover, I finally gathered the energy to make some breakfast…at 7pm.

I filled mine with an assortment of breakfast deliciousness, plus ended up making some hash browns for an additional topping and side.

Start out by preparing your bacon weave as the roll. You’ll want to make sure the weave is tight, or else it won’t cut well in the end. Line a cookie sheet with some parchment paper and bake for a few minutes until the top is juuuust crisping.

While the bacon weave is cooking, sauté some onions in a tablespoon of butter until they are beginning to caramelize, then add and scramble the eggs.

Fry the maple sausage and ham in a pan with a touch of butter as well, to get nice and crispy. When the bacon weave is just cooked on top, remove it from the oven. Let it cool for a few minutes before tilting the tray and letting the excess grease run off.

Carefully move the bacon weave from the parchment paper onto a sheet of tin foil. You’ll want to be sure to flip the bacon weave over so the crisper side is facing down on the foil.

Spread the scrambled eggs and onions across the bacon, followed by the avocado, ham, and sausage down one side.

Roll the ‘sushi’ tightly in the foil and twist each end closed.

Cook the bacon roll for an additional 25 minutes or until the bacon is nice and crispy on the outside.

I unwrapped my roll for the sake for pictures, but keep it rolled tight if you want it to be easier to slice into even sized portions.

Use the sharpest serrated knife you own to cut the bacon roll. I let mine cool for about 10 minutes before I attempted to cut it too, which helped a ton keep the pieces together while serving.

I also fried up some hash browns as a side and ‘crunchy’ topping. I topped the roll with hash browns and a quick cream cheese and sriracha ‘mayo.’ Guaranteed to cure even the toughest of hangovers.

bacon egg sushi

Bacon Wrapped Breakfast “Sushi”

The Starving Chef
An unconventional way to serve breakfast – bacon wrapped breakfast "sushi!"
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course Breakfast
Cuisine Breakfast
Servings 6


  • 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


  • 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 left the eggs.
  • In another pan, add the tablespoon of butter and cook the sausage links until no longer pink in the middles. 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 cookie sheet.
  • Remove the bacon weave from the oven. Spread the scrambled eggs across the bacon weave, leaving about 1/2 inch around each edge.
  • Pit and slice the avocado. Arrange 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 cool in the foil for 10 minutes prior to 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).
  • Prepare extra crispy hash browns for an optional topping. Mix the cream cheese and sriracha together for a take on spicy 'mayo' and top the bacon sushi. Serve on a bed of fresh scrambled eggs and a glass of fresh orange juice. Enjoy!
Keyword bacon, breakfast, eggs, sushi
Tried this recipe?Let us know how it was!