Yes, I dared to say it: I think my bacon, egg, and cheese biscuit breakfast sandwich is the best in the world. Now I dare you to try it, and tell me otherwise.
- 2 buttermilk biscuits (made from canned, refigerated biscuit dough)
- 4 strips of applewood smoked bacon
- 4 eggs
- Salt and pepper, to taste
- 2 slices of Cheddar cheese
Bake the biscuits according to package instructions.
Meanwhile, cook the strips of bacon in a medium saucepan over medium heat for about 6-8 minutes, or until brown and crispy. Set the cooked bacon aside on a paper towel-lined plate.
By this point, the biscuits should be finished baking and cooling. Take a pastry brush (a folded piece of paper towel also works well as a substitute) and brush some of the rendered bacon fat in the pan onto the tops of the biscuits. Once done, drain the excess bacon fat from the pan but without wiping it clean.
In the same pan you cooked the bacon, add the eggs and whisk to mix well. Cook over medium-low heat, gradually scrambling the eggs with a spatula for about 5-7 minutes, or until fully cooked. (You want them to still be a little wet, not overcooked and dry.) Season with salt and pepper to taste.
Now, it's time to start assembling. Cut the biscuit in half, and pile half of the eggs onto the bottom half of the biscuit. Top that with 2 strips of bacon that have been broken in half (so you have 4 small pieces) for even distribution. Top that with a slice of cheese, and place the sandwich in the microwave for approximately 10 seconds to lightly melt the cheese. Now, add the top half of the biscuit and enjoy. Repeat assembly for the second biscuit.