Anyone who lives within a three hour radius of NYC can attest to the unequivocal necessity of a delicious bacon egg and cheese in the morning. We thrive on these things, or variations thereof, whether we get them from drive-thru’s, Wawa convenience stores, or we make them at home, I would be willing to bet that if you were to (hopefully non-invasively) examine the contents of any coastal Northeasterner’s stomach around 9:30 am, a solid 70-80% are going to have some type of breakfast sandwich swirling around in there. It’s just how things are done.
Since going keto, I’ve been cruelly excluded from this tradition, and I’ll be honest. It pains me immensely. It’s not so much the lack of convenience, or the longing I feel when I drive past Wawa without stopping, but the exclusion from what makes me a New Jersean. I was starting to feel like a monstrosity.
It’s always been my feeling that we create our identities not as we wish we were, but in the image we design with our actions. Today, Hazel and I reclaimed our New Jersey roots with a big old batch of chipotle cheddar biscuits, which we turned into bacon, egg, and cheese breakfast sandwiches!
It goes without saying that you can easily change the insides of these hot little numbers. Actually, I will probably expand on this recipe in another post (or several) with various uses and evolutions. But for now, I hope you’re hungry, because breakfast is 30 minutes from ready!
Bacon, Egg, and Cheese on a Chipotle Cheddar Biscuit
- 3 c super finely ground almond flour
- 2 tbs baking powder
- 3/4 tsp himalayan sea salt (or just use whatever. I like Himalayan because it contains extra minerals that are tough to hang onto on this diet, thanks to the copious amounts of water we require.)
- 1/2 tsp chipotle pepper powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 c melted butter
- 4 eggs
- 2/3 c sour cream
- 2/3 c shredded cheddar
- Preheat oven to 400. Grease 12 piece cupcake pan (I used roasted garlic olive oil I got at BJ’s, but use whatever you want. You’re an adult.).
- Whisk together almond flour, baking powder, salt, and spices in a large bowl and set aside.
- In another medium mixing bowl, add eggs, melted butter, and sour cream. Whisk until very well combined and looks like a really wet pancake batter.
- Pour the wet mix into the dry mix and mix just enough to integrate everything. Once it becomes a nice looking dough, fold in the cheddar cheese.
- Dollop even amounts into the cupcake molds. Don’t worry about leveling it all out, it looks way sassier when you have those crispy brown peaks after they’re baked. Gives them that, “oh, this little old thing? Just somethin’ I threw together,” sorta look.
- Bake at 400 for about 18 minutes, but definitely check around 15 to make sure they don’t burn, since every oven is different (and by that, I mean ours is a cheap-o variety oven that came with our apartment, so it might cook a little faster or slower than yours).
- While they’re cooking, make yourself a few slices of bacon (you’ll really only need one slice per biscuit, but you might decide that one biscuit deserves another!) and a few eggs (I like them over medium, but you can do them however you would do them on a regular breakfast sandwich). Set them aside and put on your oven mit!
- After you take them out, let them relax for a few minutes, then loosen them around the edges with a butter knife before gently taking them out of the cupcake pan to cool on a cake rack.
- Once they’ve cooled a few minutes, use a sharp knife to cut a few in half, and assemble your sandwiches! Optionally, you can add a few extra slices of cheese, but it’s up to you, since there’s cheese in the biscuits already. I say add it. Don’t be a party pooper.
- Stick the assembled sandwiches back in the oven (which hopefully you remembered to turn off…. I don’t always remember that right away which is just fantastic for our energy bill…..) to melt the cheese, then serve them up to your hungry self and family!
As always, if you make this, share the love and post photos!!! Pics or it never happened!!!