Even though National Burger Month is coming to an end, there’s no reason to stop eating America’s favorite food for the remainder of the year. Who would do that anyway?! Take your year-round burger addiction to the next level by incorporating it into your morning meal – yes, that’s right, a BREAKFAST BURGER. My recipe for Egg in the Hole Beef Breakfast Burger is well worth waking up early for (although you don’t have to as it’s easy to make). 

For just 312 calories, you are nourished with 29g protein along with fiber-packed whole grains that should satiate you until lunch. Read on to get all the details and instructions on how to make this protein-rich, balanced breakfast that I originally create for Beef Loving Texans!Forget about putting an egg on top of a burger, that’s so old school. In my recipe for Egg in the Hole Beef Breakfast Burger, the egg is actually in the MIDDLE of the patty, enveloped by the juicy beef. 

The patties for Egg in the Hole Beef Breakfast Burgers are made by shaping the ground beef into three approximate 5” diameter patties, ½” thick and cutting out the centers with an inverted drinking glass or biscuit cutter – they will look like little “meat” donuts. Use the scraps from the “holes” to create the fourth patty by hand. 

Sear patties for a few minutes before flipping and carefully adding eggs to the center. Continue to cook until the egg whites are set and yolks cooked to your preference (I the weirdo foodie who doesn’t like runny yolk, so I cook and minute or so longer). Slip onto a whole grain bun with the condiments and toppings of your choice.

This unique hookup of burger and egg takes only about 15 minutes to make and hands-down beats any of those greasy, rubber-like breakfast sandwiches from the fast food drive thru window.

Would you eat a “burger” for breakfast? What are your favorite burger toppings? Runny yolks or cooked through? Please share in the comments — XOXO, Jennifer Fisher

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Egg in a Hole Beef Breakfast Burgers

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

 

Start the day off with this epic combo of egg and burger, sure to keep you filled up until lunch with 29 grams protein (and oly 312 calories)

Course: Breakfast

Cuisine: American

Servings: 4

Calories: 312 kcal

Ingredients

• 12 ounces 93% lean ground beef
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• 4 large eggs
• 4 light multi-grain English muffins

Instructions

1. Add ground beef to bowl and sprinkle with salt, pepper, onion powder, and garlic powder; lightly work together with fingers until combined.
2. Separate beef into 3 equal sized balls and flatten into patties approximately 5” diameter and ½” thick. Use an inverted drinking glass or biscuit cutter to remove a 2 ½” circle from the middle. Use the scraps from center to form another donut-shaped patty by hand.
3. Bring skillet to medium heat and, using flat spatula, gently transfer patties to skillet and sear on one side for 2 or 3 minutes, until firm enough to flip.
4. Carefully pour an egg into the center of each flipped burger (may add whites first and yolk second to achieve a “perfect” yellow yolk on top).
5. Continue to cook burgers until whites are solid. Don’t worry if some of the whites run out underneath patties. For a runny yolk, remove once yolk is just beginning to set on the exterior. For a solid yolk, keep on cooking until set. You can use a lid or set under the broiler for a minute to finish off to expedite this process.
6. Meanwhile, toast four split English muffins. To serve, sandwich each Egg-In-A-Hole Breakfast Burger between an English muffin, dressed with the condiments of choice.

Recipe Notes