Stuffed Breakfast Burgers #BurgerMonth

Ingredients:

• 1 lb ground sirloin
• 4 slices pepper crusted bacon
• 4 large eggs
• 4 Hawaiian sweet bread hamburger buns, sliced
• 1 cup Cabot white cheddar cheese, shredded
• 6 ounce tub garlic and herd spreadable cheese

Directions:

1. Make 8 small (slider size) patties and place on a sheet of wax paper.
2. Lay another sheet of wax paper on top and flatten patties with a rolling pin or a skillet.
3. Place approx 2 tbsp garlic and herb spreadable cheese in the center of four of the patties and spread out some.
4. Place the other four patties of top of the garlic cheese stuffed patties and seal edges so they are now four approx 1/4 pound burgers.
5. Coat a grill pan or large skillet with cooking spray and heat over med. high.
6. Add the four stuffed patties and cover with a lid to steam and cook.
7. While burgers are cooking, coat another skillet and heat over medium.
8. Add bacon slices and cook until crispy.
9. Drain bacon on a paper towel lined plate and reserve.
10. Flip burgers when they are brown on the sides and when they are almost done {about 3 more minutes}add a large sprinkle of shredded cheese on top of each.
11. Cover and cook until cheese is melted.
12. Remove to a plate and cover with aluminum foil to keep warm.
13. To cook eggs, heat a small skillet and coat with cooking spray.
14. Using a biscuit cutter or ring mold, break egg inside mold and cook until egg white is set.
15. Remove mold gently (you may have to use a fork to scrap sides) and then flip egg.
16. Repeat with remaining eggs.
17. Cook to about over medium- all the white is cooked but the yolk is still slightly runny.
18. Toast buns lightly and then spread a tbsp of garlic spreadable cheese on the inside of each bun top and bottom.
19. Add a stuffed burger patty to bottom bread, top with an egg and one slice of bacon cut in two and then the top bread bun.
20. Serve with lots of napkins and enjoy!