Peameal Bacon Brunch Bunwiches Peameal Bacon Brunch Bunwiches

Author: Canadian Living

If you have a side burner on the barbecue, you can cook your eggs at the same time as grilling the bacon and toasting the buns. Honey mustard or a Dijon mayonnaise combo is a delicious addition to the toasted bun.

  • Portion size 8 servings
  • Credits : Get Grilling: Summer 2007


Scrambled Eggs:


Heat 1 burner of 2-burner barbecue or 2 outside burners of 3-burner barbecue to medium. Place bacon on greased grill over unlit burner; close lid and grill, adjusting heat if necessary to maintain temperature, until meat thermometer inserted in centre registers 130°F (55°C), about 70 minutes.

Transfer bacon to cutting board and tent with foil; let stand for 10 minutes. Slice thinly.

Scrambled Eggs: Meanwhile, in large bowl, whisk together eggs, green onions, salt and pepper. In large nonstick skillet, melt butter over medium heat. Add egg mixture; cook until beginning to set. Draw spatula across bottom of pan to form large soft curds; cook, scraping bottom with spatula, until mounding and moist but no liquid remains, about 4 minutes.

Toast rolls, cut side down, on grill over medium heat, about 2 minutes. Transfer to rimmed baking sheet.

Divide bacon and eggs among bottom halves of rolls; top with cheese and roll tops. Place baking sheet on grill; close lid and heat until cheese melts, about 10 minutes.

Nutritional facts Per serving: about

  • Sodium 2149 mg
  • Protein 43 g
  • Calories 562.0
  • Total fat 27 g
  • Cholesterol 275 mg
  • Saturated fat 12 g
  • Total carbohydrate 35 g


  • Iron 26.0
  • Folate 39.0
  • Calcium 27.0
  • Vitamin A 16.0
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Peameal Bacon Brunch Bunwiches