Start by baking hash brown sticks. Preheat your oven to 450°F and line an oven tray with parchment paper. Spread the hash browns evenly and bake for 8 to 10 minutes until golden and crispy. Set them aside as you prep the other components.

Dice the bacon and sausage into bite-sized bits. Heat a frying pan over medium heat and cook the meats for about 10 minutes, stirring occasionally, until browned and cooked through. The combination of flavors from these two types of meat will make the dish unbeatable!

Get a small saucepan and combine a can of brown gravy with 2 tablespoons of maple syrup. Bring this mixture to a boil, then reduce to low heat and simmer until it thickens slightly. The maple syrup adds a subtle sweetness that balances out the savory elements beautifully.

Preheat the oven to 400°F and grab your collapsible cake pan or oven-safe bowl. Start layering the ingredients in this order: hash browns, cooked sausage and bacon, cheese curds, shredded cheddar, and diced jalapeños. Repeat the layering process to form a second layer. Bake for 15 to 18 minutes until the cheese has melted perfectly.

While the poutine bakes, fry the eggs. Heat butter in a frying pan and crack the eggs, keeping them together. Cook sunny-side up or all the way through, depending on your preference. The eggs will add a rich and velvety finish to your poutine.

Carefully remove the baked poutine from the oven, transfer portions to plates, and add the fried eggs on top. You’re ready to serve this indulgent breakfast creation!