Cajun spice blend: add the salt, brown sugar, paprika, garlic powder, onion powder, celery salt, black pepper, chili powder, MSG, and cayenne pepper powder to a small bowl and stir to combine. Store in a sealed container on the counter or in your spice rack. 

Brown sugar spiced bacon: line a sheet pan or two with aluminum foil. I typically overlap two or three pieces. 

Remove the bacon from the package and lay as many slices as you can on the foil-lined baking sheet. You can place your bacon very close together, but try not to overlap the pieces. If you can't get the whole package on there, put the remainder back in the fridge for later. 

Sprinkle brown sugar evenly over all of the bacon strips and then dust each piece with the Cajun spice blend.

Do not preheat your oven. Place the sheet pans with bacon in a cold oven and set the oven to 400°F (204°C). 

Set a timer for 20 minutes and start checking the bacon. Depending on the type of bacon and thickness, it could take another 5 or more minutes. 

I start checking at 20 minutes, and if it's not fully done, I will cook for another 5 minutes or so, checking the doneness every so often. Once the bacon is done to your liking, remove the slices to a paper towel-lined plate and store in the fridge if you're not using it immediately. 

Extra-large hash brown patties: thaw 3 store-bought hash brown patties. 

Break one hash brown patty in half and press 1.5 hash brown patties inside a 4-inch biscuit cutter to form a circular shape. Press really well for about 30 seconds to make sure that the hash brown is really compacted and everything is stuck together. Place each patty on a parchment-lined sheet pan and place the pan in the freezer for about 2 hours to make sure the patty retains its shape.

Frying the patties: when it's time to cook the hash browns, bring about a 1/2 inch or 3/4 inch of oil up to 350 degrees in a large pot or pan. Once the oil is at the proper temperature, carefully add the frozen hash brown patties, one to two at a time, and cook on the first side for around 3 minutes, then flip to cook the second side for about the same amount of time. Once both sides are golden brown and crunchy-looking, remove them to a paper-towel-lined plate to cool. Immediately sprinkle with Cajun seasoning blend while they are still hot.

Folded egg: break one whole egg into a small bowl and whisk to combine fully. Add salt and pepper to the egg to season. Place a non-stick pan on medium-low heat and add a tablespoon of butter.

Once the butter is bubbly and melted, pour your whisked egg on top of the butter. Immediately start letting the egg spread out on the bottom of the pan so that it all starts to cook. While it is cooking, you can help it out by keeping the egg in a round or square-ish shape and tilting the pan to allow the runny egg on top to roll off and touch the pan itself. Try to keep the shape somewhat consistent. This will help with folding.

Once most of the egg is set (after 1 to 2 minutes), you can start to fold. Using a spatula, attempt to scoop up one side and fold it over the other. This isn't always easy to do, and it doesn't really matter if you mess it up. But you effectively want to fold everything over itself once or twice until the egg is folded into a size that is consistent with your sandwich. 

Once the egg is fully folded, add a slice of American cheese on top and cook for an additional 1 minute, which allows the cheese to melt.

Move the fully cooked egg to a plate to start sandwich assembly.

Sandwich assembly: break 2 slices of bacon in half and place on top of one circular hash brown patty.

Top the bacon with the egg and cheese, and add any ketchup or sriracha on top. Then close the sandwich with the second crunchy hash brown patty.

Serve and enjoy.