Mushroom, Bacon & Egg Patty Melts

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

  • Prep time: 20 min
  • Makes: 4 Servings
  • Cook time: 6 min

Nutritional Information

Per Serving (1 Patty Melt)

  • Calories 600
  • Saturated Fat 19 g
  • Fat 36 g
  • Cholesterol 285 mg
  • Carbohydrates 37 g
  • Fibre 4 g
  • Sugars 7 g
  • Protein 30 g
  • Sodium 990 mg
  • Potassium* 300 mg
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued


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


  1. 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.

  2. Meanwhile, heat Egg Bakes! Quiche according to package directions (in batches as needed).

  3. 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.

  4. Grill, pressing firmly with spatula or grill press for 1 to 2 minutes per side or until toasted and cheese is melted.


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

This recipe was made with:

EGG Bakes! Cheddar, Mushroom and Bacon

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

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Tips: Shell Eggs

When making sauces and custards, whisk small portions of hot liquid with the beaten whole eggs to gently warm them up before whisking with the remaining hot mixture.

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