Breakfast Bao Bowl
Steamed bao buns split and stuffed with scrambled eggs, crispy bacon, and scallion mayo — no oven, no steamer basket needed. A viral-worthy breakfast bowl that hits in under 5 minutes.
- Total time
- 5 min
- Servings
- 2
- Calories
- 485
- Protein
- 16g
Ingredients
- 4 buns refrigerated steamed bao buns
- 4 strips bacon strips
- 3 large eggs
- 2 whole scallions, white and light green parts
- 3 tbsp mayonnaise
- 1 tsp sriracha
- ¼ cup fresh cilantro leaves (optional)
- 1 pinch kosher salt and black pepper
Instructions
- 1
Chop bacon into 1/2-inch pieces. Cook in a skillet over medium-high heat, stirring occasionally, until crispy and brown, about 3 minutes.
- 2
Slice scallions into thin rings. Whisk together mayo, sriracha, half the scallions, salt, and pepper in a small bowl.
- 3
Crack eggs into the skillet with bacon grease. Scramble over medium heat, breaking into small curds, until just set, about 90 seconds.
- 4
Warm bao buns in the microwave (20 seconds) or in the skillet off heat, then gently peel open with your thumbs.
- 5
Spread 1 tbsp sriracha mayo inside each bun. Divide scrambled eggs and bacon among buns, then top with remaining scallions and cilantro.
- 6
Serve immediately while bao are still warm.
Tools you’ll need
- 10-inch nonstick skillet
- small mixing bowl
- whisk
- microwave (optional)
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