Chipotle Bacon Egg and Cheese Brioche Sandwich with Lemon Arugula Salad

This hearty breakfast sandwich takes the classic bacon, egg and cheese to the next level. Smoky chipotle ketchup adds a kick, while melted Monterey Jack on a toasted brioche bun brings richness. A simple lemon-dressed arugula salad on the side cuts through the indulgence.

Perfect for a weekend brunch or a satisfying morning meal, this recipe comes together in under 30 minutes. The combination of crispy bacon, runny egg and tangy chipotle sauce is irresistible.

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Ingredients

3 ounce BaconView ingredient guideLike ingredientDislike ingredient

2 tablespoon KetchupView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon Chipotle PowderView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

0.5 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

2 unit EggsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven or toaster oven to 400°F. Cook bacon in a large pan over medium-high heat until crispy, 3-5 minutes per side. Transfer to a paper-towel-lined plate. Reserve bacon grease in the pan.
2. In a small bowl, mix ketchup with a pinch of chipotle powder. Start with a pinch and add more to taste.
3. Split brioche buns in half and place on a baking sheet. Sprinkle the flat sides with Monterey Jack cheese. Toast in the oven until cheese melts and buns are golden, about 4 minutes.
4. Heat a drizzle of vegetable oil (or reserved bacon grease) in the same pan. Crack eggs into the pan and cook sunny-side up to your desired doneness, 3-5 minutes.
5. Halve the lemon. In a medium bowl, toss arugula with a drizzle of oil, a squeeze of lemon, salt and pepper. Add more lemon juice to taste.
6. Spread the plain sides of the toasted buns with chipotle ketchup. Fill each bun with bacon and an egg. Serve with the arugula salad on the side. You can also tuck some salad into the sandwich if you like.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, cheddar, Swiss or provolone would work well in place of Monterey Jack.

How do I make the chipotle ketchup less spicy?

Use just a tiny pinch of chipotle powder or omit it entirely for a mild version.

Can I prepare this sandwich ahead of time?

It’s best enjoyed fresh, but you can cook the bacon and make the chipotle ketchup in advance. Assemble and cook eggs when ready to serve.