Homemade Breakfast Sandwich
Makes approx. 5 Servings
1 Tablespoons, Coconut Oil *(you can use butter in place of the oil)
10 Slices, Bacon
3 Tablespoons, Maple Syrup
2 Tablespoons, Fresh Chives, chopped
3 Tablespoons, Colby Jack Cheese, shredded
5 Cheesy Biscuits *Recipe to follow
Greek Yogurt Sauce *Optional (recipe to follow)
Preheat oven to 375 Degrees. Place a cooling/drying rack onto a baking sheet. Spray both with cooking spray.
Place the bacon onto the rack (that is on top of the baking sheet). Using a pastry brush, brush the top of the bacon with the maple syrup. Bake in the oven for approx. 20 minutes or until it is nice and golden brown and crispy. Once the bacon is cooked, remove from the oven and set aside while you make the eggs.
Place a medium-large skillet on the stove. Fill the bottom of the pan with water. Add an egg poacher to the pan and turn the heat to medium-high. Once the water is boiling, add a small piece of butter or a coconut oil to each cup. Add an egg to each cup, cover the pot with a lid and cook for 4 minutes.
Cut a biscuit in half, place a couple of pieces of the bacon onto the bottom half of the biscuit. Top the bacon with a poached egg then garnish with some fresh chopped chives and shredded cheese. Top with the other half of your biscuit and serve.
We also like to add some homemade Greek Yogurt Sauce to our breakfast sandwich. See below for the recipe link.
Click here for the Homemade Biscuit recipe: Homemade Cheesy Biscuits
Click here for the Greek Yogurt Sauce: Eggs Benedict w/Cheesy Biscuit & Greek Yogurt Sauce