So this might be a stretch for a breakfast for dinner idea…but not entirely. This recipe is so good for when you just don’t have the time or maybe the energy to make a whole meal. But it’s full of protein and will definitely fill up your belly. The BEC Breakfast Sandwich is always a big hit in my house and I bet it will be in yours too.
So BEC stands for Bacon Egg and Cheese and this recipe is specific to that combo. Mostly because you need to cook the bacon then toast the biscuit in the bacon grease to really make this something special. That said, you can definitely swap out for sausage or ham. You can also add in some veggies like avocado or tomato or spinach.
I have included my recipe for Sourdough Discard Biscuits. They are so good for this breakfast sandwich. If you aren’t a sourdough minder or don’t have Discard, just make your normal go-to biscuit recipe. You want to have the biscuits be between 2.5 and 3 inches in diameter. So if using refrigerator biscuits get the jumbo ones. And if making your own use a wide mouth Mason Jar lid to cut them.
Now Let’s Get Cookin’!
BEC Breakfast Biscuit
Ingredients
- 6 slices Bacon cut in half
- 6 Eggs beaten
- 6 slices American Cheese
- 6 Biscuits see Sourdough Discard Biscuit recipe below
- ½ tsp Salt
- ½ tsp Black Pepper
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- ½ tsp Parsley
- ½ tsp Paprika
- 1 tbsp Oil
Instructions
- Prepare biscuits per the recipe you have selected (if using store bought, follow directions of packaging).
- In a large frying pan over medium high heat, add bacon halves and cook until desired crispiness. Remove to a paper towel covered plate. Reserve at least 2 tablespoons of bacon grease in pan.
- Combine salt, pepper, garlic powder, onion powder, parsley and paprika in a small bowl.
- Split each biscuit and lightly toast each side in bacon grease.
- In a separate frying pan over medium heat, add oil. Once hot, add beaten eggs. Cook and scramble until about half done. Sprinkle with seasoning mixture and continue to scramble until a minute shy of desired doneness.
- Divide eggs into six portions in the pan and top each portion with a slice of cheese. Cover pan for one minute.
- Build your breakfast sandwich starting with toasted bottom of biscuit. Add cheese covered eggs and then two halves of bacon, then add toasted top of biscuit. Press down slightly to help cheese connect everything.
Sourdough Discard Biscuits
Equipment
Ingredients
- ½ cup Milk whole or 2%
- 2 cups Flour AP or Bread, plus more for surface
- 1 tbsp Baking Powder
- 1 tsp Salt
- ½ cup Very Cold Butter grated
- 1 cup Sourdough Discard fed within 12 hours
- 2 tbsp Melted Butter
Instructions
- Preheat oven to 450degF
- In a mixing bowl combine flour, baking powder and salt.
- In a small bowl whisk together sourdough discard and milk. Then add to flour mixture.
- Using a cheese grater, grate the very cold butter into mixing bowl. Then stir to combine. Once it starts to hold it's shape transfer to a floured work surface (countertop or cutting board).
- Continue to work with hands until all dough in uniform. Roll out dough into a rectangle roughly 2 inches thick. Fold in the sides of the dough and roll out again. Do two more times, but on the final time roll out to 1½ inches thick.
- Use a wide mouth canning jar lid (or the rim of a pint glass) to cut out 12 biscuits and place on a parchment paper covered baking sheet. Place in oven and bake for 15 minutes (or until golden brown on top).
- Remove from oven and immediately brush each biscuit with melted butter.
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