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Place bacon strips in a cold large skillet over medium heat. Cook until crispy, about 8 to 10 minutes. Remove bacon and drain on paper towels. Carefully pour out any excess bacon fat, reserving 1 tablespoon in the skillet, or discard and add fresh butter/oil.

While bacon cooks, lightly toast the sesame seed burger buns. Set aside.

In a medium bowl, whisk the eggs with red pepper flakes, salt, and black pepper until well combined.

Heat a large non-stick skillet (the same one used for bacon, if desired) over medium-low heat. Add 1/2 tablespoon of butter (or reserved bacon fat). Pour in 2 beaten eggs, swirling to coat the bottom of the pan. Immediately place two toasted bun halves, cut-side down, onto the cooking egg, spaced apart. Allow the egg to cook for 2 to 3 minutes, until mostly set around the buns and edges.

Carefully fold one side of the egg over one of the bun halves. Place a slice of American cheese on top of the folded egg and bun. Add a few pieces of lettuce, then 2 to 3 strips of cooked bacon. Fold the other side of the egg over the fillings, creating an egg-wrapped sandwich. If needed, gently flip the sandwich to melt the cheese slightly and warm the fillings for about 30 seconds.

Transfer the omelet bun sandwich to a plate. Repeat steps 4 and 5 with the remaining ingredients for additional sandwiches. Serve immediately.


Place bacon strips in a cold large skillet over medium heat. Cook until crispy, about 8 to 10 minutes. Remove bacon and drain on paper towels. Carefully pour out any excess bacon fat, reserving 1 tablespoon in the skillet, or discard and add fresh butter/oil.

While bacon cooks, lightly toast the sesame seed burger buns. Set aside.

In a medium bowl, whisk the eggs with red pepper flakes, salt, and black pepper until well combined.

Heat a large non-stick skillet (the same one used for bacon, if desired) over medium-low heat. Add 1/2 tablespoon of butter (or reserved bacon fat). Pour in 2 beaten eggs, swirling to coat the bottom of the pan. Immediately place two toasted bun halves, cut-side down, onto the cooking egg, spaced apart. Allow the egg to cook for 2 to 3 minutes, until mostly set around the buns and edges.

Carefully fold one side of the egg over one of the bun halves. Place a slice of American cheese on top of the folded egg and bun. Add a few pieces of lettuce, then 2 to 3 strips of cooked bacon. Fold the other side of the egg over the fillings, creating an egg-wrapped sandwich. If needed, gently flip the sandwich to melt the cheese slightly and warm the fillings for about 30 seconds.

Transfer the omelet bun sandwich to a plate. Repeat steps 4 and 5 with the remaining ingredients for additional sandwiches. Serve immediately.
