Bacon Egg And Cheese Buttermilk Biscuit Breakfast Sandwich Recipes

Steps:

• Fry the bacon in a large skillet over medium heat until crisp. Transfer the bacon to a plate lined with paper towels, to drain. Fry the sausage patty in the bacon grease until it is just cooked through, 3 to 4 minutes on each side; transfer the patty to the plate with the bacon.
• Pour all but 1 tablespoon of the bacon grease from the skillet, and return the skillet to the heat. Fry the egg as desired (I like mine over medium, so the yolk is still fairly runny), and season it with salt and pepper. Just before the egg is cooked to the desired doneness, place the slice of cheese on top of the egg, and remove the skillet from the heat. Split a warm biscuit, and butter both sides. Break the two pieces of bacon in half, then top the bottom of the biscuit with the bacon halves and the sausage patty. Gently place the egg on the sausage patty, and top with a dash or two of hot sauce, if desired. Top with the remaining biscuit half, press gently to adhere, and eat immediately.

Steps:

• Bring a large piece of parchment paper or foil to the stove. Heat a medium (10-inch) nonstick skillet over medium. Grease the skillet generously with butter. Place one side of the roll in the skillet, cut-side down, and toast until golden, 2 to 4 minutes. Transfer the toasted half to the parchment, cut-side up. Repeat with more butter and the other half of the roll. (The second side will take less time, as the pan gets hotter.)
• If you're using beef or turkey bacon, add 1 tablespoon butter to the skillet. Add the bacon and cook over medium until browned and crisp, 2 to 4 minutes per side. As the bacon cooks, press it down with a spatula. (This helps the fat render, producing crunchier bacon.) Turn off the heat and transfer the bacon to the bottom roll. Pour off all but 1 tablespoon of the fat.
• Pour the eggs into the skillet, season with salt and pepper and set over medium-low. Using a spatula, pull the egg toward the center and tilt the skillet so the egg runs to the empty part of the skillet. Repeat this all around until the surface of the egg is no longer runny but still shiny. Add the cheese on the top, tearing into smaller pieces for even coverage. Cook, undisturbed, until the top of the egg is matte, just a minute. Remove from heat, fold the egg in half, and then in half again. Transfer to the bottom roll.
• Add ketchup and hot sauce as desired, then add the top roll and press down. Wrap in the parchment, smush again, and let sit for a couple minutes for all the elements to steam together. Cut in half and eat.