Loaded Royal Bacon Breakfast Burger

closeup of a stacked breakfast burger with a runny egg, crispy bacon, hashbrown, sausage, and cheese

5 stars from 1 review

This Breakfast Burger is the ultimate mix of breakfast and dinner! Piled high with layer upon layer of amazing flavors, it's a must-make!

Author: Donna Elick

Servings:

Prep Time30

Total Time30

Ingredients

4 strips bacon
1 cup fresh shredded hash browns
5 teaspoons unsalted butter divided
1 pound ground beef 80/20 recommended
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 slices American cheese
2 slices Canadian bacon
2 large eggs
2 English muffins split

Instructions

COOK BACON: In a large skillet over medium heat, cook 4 strips bacon until crispy, about 6 to 8 minutes. Transfer to a paper towel-lined plate. Leave about 1 teaspoon bacon drippings in the pan.
MAKE HASH BROWNS: Add 2 teaspoons unsalted butter to the skillet over medium heat. Divide 1 cup shredded hash browns into 2 piles and press each into a patty shape about the size of the English muffins. Cook for 3 to 4 minutes per side, until golden brown and crisp. Transfer to a plate.
FORM PATTIES: Divide 1 pound lean ground beef into 2 equal patties slightly larger than the English muffins. Press a shallow indentation into the center of each to prevent doming. Season both sides with 1 teaspoon kosher salt and ½ teaspoon fresh ground black pepper.
COOK BURGERS: In the same skillet over medium-high heat, add 1 teaspoon unsalted butter. Cook patties for 3 minutes without moving, until deeply browned. Flip and cook for 4 to 5 minutes, until internal temperature reaches 160°F. During the last minute, place 1 slice American cheese on each patty to melt. Remove and rest 3 minutes.
COOK CANADIAN BACON: Add the Canadian bacon slices to the skillet and cook for 1 minute per side until lightly browned.
FRY EGGS: Reduce heat to medium-low and add remaining 2 teaspoons unsalted butter. Crack 2 large eggs into the pan. Cook until whites are set and yolks remain runny, about 3 to 4 minutes. Spoon melted butter over the whites if needed to finish cooking.
TOAST MUFFINS: Toast the English muffins until lightly crisp.
ASSEMBLE: On the bottom half of each English muffin, layer 1 hash brown patty, 1 cheeseburger patty, 1 slice Canadian bacon, 2 strips bacon, and 1 fried egg. Top with the English muffin lid.
SERVE: Serve immediately while hot.

Notes

Egg Preference: If you prefer fully cooked yolks, flip the eggs for 30 seconds.

Make-Ahead Tip: Bacon can be cooked ahead and reheated briefly before assembling.

Storage: Best enjoyed fresh. Store leftover components separately for up to 2 days.

Flavor Boost: Add a drizzle of maple syrup or a smear of spicy mayo for extra flavor.

Nutrition