Introduction and Origin
Peameal bacon, also known as “Canadian bacon” in the U.S., is a cured pork loin rolled in cornmeal. It originated in Toronto in the 1800s, when pork was cured and preserved in yellow pea meal—hence the name. Over time, cornmeal replaced pea meal, but the name stuck. These sliders take that iconic cut and turn it into a handheld breakfast delight: hearty, satisfying, and packed with bold flavors.
Cultural Significance
Peameal bacon holds a cherished spot in Canadian breakfast culture, especially in Ontario. It’s a staple at diners and farmers’ markets, often grilled and served on a bun. Turning it into breakfast sliders adds a modern, social twist—perfect for brunches, family gatherings, or meal prepping for the week. It bridges old-school tradition with contemporary convenience.
Ingredients Quantity
Egg Mixture
- 12 large eggs
- ½ cup whole milk
- Salt and pepper, to taste
Sliders
- 12 soft slider rolls (e.g., brioche or dinner rolls)
- 12 slices of peameal bacon (or enough to cover each roll)
- 6 slices cheddar cheese, halved
- 2 tablespoons butter (for cooking eggs)
Optional Toppings & Additions
- Hot sauce or sriracha
- Sautéed onions or bell peppers
- Arugula or spinach for freshness
- Maple aioli or spicy mayo
Optional Additions
- Herbed scrambled eggs: Add chives, parsley, or dill to the egg mixture.
- Cheese swap: Try Swiss, gouda, or pepper jack.
- Gluten-free version: Use GF slider rolls.
- Make it spicy: Add jalapeños or crushed red pepper flakes to the eggs.
Tips for Success
- Use a non-stick skillet to ensure fluffy, evenly cooked scrambled eggs.
- Cook peameal bacon until golden brown for maximum flavor and texture.
- Toast the slider buns slightly to keep them from getting soggy.
- Assemble just before serving to keep sliders fresh, or keep components warm and build on demand.
- Batch baking tip: Assemble all sliders, wrap in foil, and warm in the oven at 300°F for 10 minutes if serving a group.
Instructions
- Preheat a skillet over medium heat. Cook peameal bacon slices for 3–4 minutes per side, until golden and cooked through. Set aside and keep warm.
- Whisk eggs, milk, salt, and pepper in a large bowl.
- Melt butter in a large non-stick skillet over medium heat. Pour in egg mixture and stir gently until just set and fluffy.
- Lightly toast slider rolls if desired.
- Assemble sliders:
- Bottom bun → scoop of scrambled eggs → half a slice of cheddar → peameal bacon → top bun
- Serve immediately, or wrap in foil to keep warm for serving later.
Description
These sliders are soft, savory, and indulgently satisfying. The peameal bacon provides a juicy, meaty bite, balanced by creamy scrambled eggs and melted cheddar. Housed in a pillowy roll, each slider is the perfect handheld breakfast. They’re hearty enough for brunch, but also work great for a grab-and-go morning meal.
Nutritional Information (Per Slider, Approximate)
- Calories: 330
- Protein: 18g
- Fat: 18g
- Carbohydrates: 21g
- Fiber: 1g
- Sugars: 3g
- Sodium: 580mg
Values will vary depending on choice of roll and cheese.
Conclusion and Recommendation
Peameal Bacon Breakfast Sliders are a must-try if you’re looking for something a little more exciting than the usual breakfast sandwich. They’re hearty, flavorful, and perfect for feeding a group. Customize them with your favorite toppings and enjoy them fresh or prepped ahead for busy mornings.
Embracing Healthful Indulgence
It’s easy to feel good about these sliders—they’re protein-rich, filling, and made with simple, whole ingredients. You can make small adjustments to fit your goals, like using egg whites, low-fat cheese, or whole-grain buns. Either way, you’re indulging in a satisfying breakfast that feels like a treat without straying from balance.