Homemade Bacon, Egg and Cheese Sandwich

By Lori Powell
For One or Two Bites, a blog for singles and couples

I love to make and eat breakfast on the weekends…especially cold, wintery ones that cause me to linger in bed for an extra hour or two.

My chickens are still producing quite a lot of eggs this winter (usually they slow down this time of year) so fresh eggs are always in abundance. Also, uncured Applegate Farms Organic bacon is a mainstay in my fridge or freezer.

This past weekend, I thought, why not change things up a bit and make a bacon egg and cheese sandwich with homemade biscuits that are a touch healthier? I swapped out half of the all-purpose white flour with whole wheat and replaced some of the butter with buttermilk. To my surprise, the result was a flaky, crumbly, better-for-you biscuit!

I also made the same recipe and replaced the buttermilk with the same amount of 2% Greek yogurt and a couple of tablespoons of 2% organic milk (since I had run out of buttermilk) with equally good results. Not only that, but these biscuits, once baked, freeze well. So you can always have a freshly made biscuit in the time it takes to heat them in the oven.

To prevent freezer burn, simply wrap each baked biscuit separately in plastic wrap and then place in a re-sealable plastic bag. Oh, and don’t forget to label and date the bag. The biscuits should last for about two months in the freezer.

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Basic Whole Wheat Biscuits
Makes about 5 or 6

1/2 cup whole wheat flour
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon each salt and pepper
4 tablespoons unsalted butter, cut into pieces
1/2 cup buttermilk plus more for brushing on top
7 large eggs scrambled
4 slices cooked bacon
5 small slices Cheddar cheese

1. Preheat oven to 375°F and lightly coat a sheet pan with baking spray. Pulse together in a food processor the flours, baking powder, baking soda, salt and pepper until combined. Add butter and pulse until it forms coarse crumbs. Pour in buttermilk and pulse just until a dough begins to form (do not overwork).
2. Transfer dough to a lightly floured work surface and form dough into 5 or 6 biscuits. Arrange in one layer on prepared pan and brush with additional buttermilk, if desired. Bake in middle of oven until golden brown and cooked through, about 18 to 20 minutes.
3. Let biscuits cool slightly before splitting. Halve biscuits and fill evenly with scrambled egg, bacon and cheese. Return biscuits to sheet pan and bake in middle of oven until cheese melts, about 3 minutes.

Add ins to the Dry Ingredients for Biscuits:

• Dried or chopped fresh herbs
• Spices
• Hot sauce stirred into the buttermilk

Filling Choices for the Sandwich:

• Tomato jam
• Pesto
• Hot pepper jelly
• Capers
• Smoked salmon, instead of bacon
• Sliced avocado
• Sliced tomato
• Sliced red onion
• Fresh spinach or arugula
• Fresh basil, cilantro or chopped chives
• Instead of Cheddar, try Swiss, Manchego, Fontina, or dill, chive, olive or veggie cream cheese

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