Buttermilk Biscuit Sandwiches With Fried Egg, Bacon And Cheddar
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 35 min · Pork · high-protein
1057 cal
47g protein
53g carbs
73g fat
per serving · estimated
Ingredients
- two 8-count tubes refrigerated buttermilk biscuit dough
- 4 large eggs
- 5 slices thick-cut bacon
- 4 slices sharp cheddar
- 2 tbsp unsalted butter
- 2 tsp total salt, black pepper and hot sauce
Method (tap to check — screen stays awake)
- Bake the biscuits at 400F for 14 minutes until they are risen tall and deep golden on the tops and bottoms.
- Meanwhile bake the bacon on a foil-lined pan for 15 minutes until the strips are rigid and the fat has rendered out clear.
- Melt the butter in a skillet over medium heat and fry the eggs four at a time for 3 minutes until the whites are fully opaque and set but the yolks are still soft.
- Lay a slice of cheddar on each egg while it is still in the pan and cover for 30 seconds so the cheese melts over it.
- Split the hot biscuits and butter the cut faces.
- Build each sandwich with a cheesy egg, folded bacon, salt, pepper and a shake of hot sauce, then press the top on gently.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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