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BBQ Pulled Pork Breakfast Sandwiches
Sweet, smoky, and incredibly savory, this hearty sandwich stacks warm barbecue pulled pork, a fried egg, and melted cheddar cheese on a toasted pretzel bun. A quick slaw mixed with red pepper jelly cuts through the richness with a bright, crunchy contrast. It's a filling morning meal that'll make you feel like you're dining at a trendy brunch spot right in your own kitchen.
Ingredients
- 2 tablespoons butter, softened
- 2 pretzel buns (4 inch diameter), sliced in half horizontally
- 2 eggs
- 2 slices (¾ oz each) Cheddar cheese
- ¾ cup shredded coleslaw mix (from 14-oz bag)
- 2 tablespoons red pepper jelly
- ⅔ cup refrigerated shredded pork in barbecue sauce (from 16-oz container)
Instructions
- 1Warm a 10-inch nonstick skillet over medium heat. Spread the softened butter evenly over the cut sides of the pretzel buns. Place two bun halves cut-side down in the pan and cook for 1 to 2 minutes until golden brown. Remove from the skillet and repeat with the remaining bun halves. Reduce the heat to low.
- 2Crack one egg into a small bowl and gently slide it into the skillet. Repeat with the second egg. Cover the pan and cook for 5 to 7 minutes until the whites and yolks are completely set.
- 3Remove the skillet from the heat. Lay a slice of cheddar cheese over each egg, cover the pan again, and let it sit for 1 minute so the cheese melts.
- 4Toss the shredded coleslaw mix with the red pepper jelly in a small bowl. In a separate microwave-safe bowl, cover the shredded pork with microwave-safe plastic wrap.
- 5Heat the pork in the microwave on High for 1 to 2 minutes, stirring once halfway through, until hot.
- 6Spoon half of the warm barbecue pork onto the bottom half of each pretzel bun. Top with a cheese-covered egg and half of the sweet pepper slaw, then finish with the top bun halves.
Notes
- Swap: Pretzel buns are great, but you can also use bagels, kaiser rolls, or onion buns.
- Substitution: Leftover barbecued beef or chicken works perfectly instead of shredded pork.
- Flavor tweak: If you don't have red pepper jelly, mix peach jam, apricot preserves, or apple jelly with a dash of hot sauce.