Top News

The Food Dude: Stuffles

Bacon and cheddar stuffles
Bacon and cheddar stuffles - Submitted

Most of us have seen those clever and unique food shorts that pop up on social media. These short videos often showcase genius food combinations and inventive culinary masterpieces plucked straight from the minds of some of the world’s most eccentric and brilliant foodies.

When they first became popular a couple of years ago I toyed with the idea of making a similar video.

I bought a GoPro camera and the necessary hardware to make videos from a friend for a mere $65 and a joyride in my Lancer. All I needed was a few practice days perfecting a new food I had come up with based on an old favourite breakfast treat – egg-in-the-hole.

I deduced that egg-in-the-hole made from thickly sliced bread could be slit and stuffed with cheddar cheese and bacon after frying, coated in a layer of beaten egg, seasoned and fried a final time to seal it, creating (wait for it) a bacon-and-cheese-stuffed egg-in-the-hole.

That designation was a bit of a mouthful, so I decided to simply call them “stuffles.”

For two weeks I practiced making stuffles filled with all kinds of ingredients such as black forest ham and swiss, brie and prosciutto, Philly cheese steak, and even some sweeter varieties such as French toast stuffed with Nutella and banana, topped with whipped cream, chopped walnuts and drizzled in fudge.

But by far the superior and most decadent stuffle still seemed to be the original bacon and cheddar. Thus, I perfected it over the course of two days and began planning my video.

After setting up my camera, I began work making a video with the recipe for:

Bacon and Cheddar Stuffles


- 8 large eggs
- 1 ¾ cups shredded cheddar cheese
- ½ package of bacon, diced
- 5 green onion sprigs, diced
- 4 thick-cut slices bread
- ½ tsp each of salt and pepper
- ½ tsp minced garlic


- In a large pan, fry diced bacon on medium high, being sure to reserve the grease. Remove bacon and set aside. Reduce heat to medium.
- Cut bread to double the thickness of a standard sandwich bread slice.
- Poke a loonie-sized hole in each slice of bread and place a slice in pan.
- Crack an egg over the hole in the bread slice and fry each side for roughly three minutes. Repeat until all four slices are used. Let cool.
- Create a pocket in slice widthwise using a steak knife and gently squeeze open. Stuff each pocket with ¼ of the onions, cheese and bacon.
- Reheat pan with a small amount of vegetable oil on medium high and whisk the remaining eggs. Fully dip each slice into the egg mixture and fry them for three minutes on each side and season.
- Serve immediately. Makes four stuffles.

The stuffles turned out beautifully.

The video? Not so much.

It turns out a lot more work goes into those amazing little videos than one might think, and the outcome was far from professional.

But, I had a lot of fun making it regardless of being too embarrassed to show it to anyone besides my Nan, and I also invented a new and delicious breakfast food in the process.

Hopefully you fine foodies try it yourselves and it catches on.

Happy Stuffing!

Recent Stories