Homemade Buttermilk Biscuit Breakfast Sandwich

I think I'm either in a rut, or have an addiction. I can't stop making breakfast and Mexican foods (and ice cream...the cookie phase has passed for the most part - I ODed during that semester long project when I brought cookies to class almost every week). Is it college? Is it my boyfriend with the huge appetite? I've always been a morning person, so that I can understand. And once you get good at something it's kinda hard to stop. 

I have a system when I make breakfast on the weekends. It has become a peaceful way of getting up after a night of partying, believe it or not. 

My foolproof system:

Wake up and preheat the oven to 350° for the bacon. Brush my teeth, watch some tube until the boyfriend wakes up etc. Line the cookie sheet with tin foil (with raised edges so the grease doesn't drip) for the bacon (preferably center cut that has been cut in half so you can fit more - honestly so brilliant I wish I thought of it first). Pop that in when the man has risen and set the timer to 15 minutes. Prepare the scrambled eggs in a bowl with the splash of milk and dashes of Tabasco. Take out the cheeses from the fridge and place the everything bagel in the toaster, but don't toast it until necessary. (In this post's case I used biscuits - but I digress). After 15 minutes of baking, check the bacon and flip using tongs (not entirely necessary but I usually do) and bake for 5 more minutes. When the bacon is almost done, start heating the pan on medium low heat. When the bacon is ready, dry on a paper towel and pour the grease into the pan for the eggs. Pour in the egg mixture, frequently stirring with a rubber spatula. Turn the toaster on and top off the almost finished eggs with sharp chedder, salt and pepper. On the toasted bagel, butter the top and line the bottom with good quality american cheese. Place eggs and bacon and place the top back on. Cut in half and serve. BOOM. Perfect breakfast sandwich. I have been told by several that this is the best breakfast sandwich they have ever had...just saying....

I personally think that the sandwich photographed above is the best sandwich I have ever had. I am allll about biscuits. And the avocado was a last minute decision that seriously nailed it. My mouth is watering just thinking about the sandwich - I just can't. Drizzled with a little good quality maple syrup....oh man 

Buttermilk Biscuits 

Ingredients 

(recipe can be doubled – yields about 10 biscuits)

2 cups all purpose flour, plus more for dusting

¼ teaspoon baking soda

1 tablespoon baking powder

1 teaspoon salt

6 tablespoons unsalted butter

1 cup buttermilk

*2 tablespoons of butter, melted

*The dough can be made with a food processor, but mine isn’t big enough so I just use my hands.

**Also, try and bake these as late in the game as possible. They are 10x better when they are served warm and fresh out of the oven

Directions 

Preheat oven to 450°.

In a large bowl, combine the dry ingredients.

Add the buttermilk and mix until just combined. It will be very sticky

Place the dough onto a floured work surface and knead until lightly covered in flour so it is no longer sticky – make sure not to overwork the dough so they can rise evenly

Gently pat out the dough until it is about 1 inch thick and cut biscuits out with a round biscuit or cookie cutter

Place the biscuits on a cookie sheet and bake for about 10-12 minutes until lightly golden on top. – A minute before baking is finished, brush melted butter on top of each biscuits (about 2 tablespoons are needed)

THIS IS THE BEST BREAKFAST SANDWICH EVER. At least to date...nothing can beat this. And I'm usually a sausage egg and cheese kind of girl, too. This bad boy has good quality white american cheese from the deli section, sliced avocado, cheesy eggs, crispy bacon and a light drizzle of good quality maple syrup on a homemade buttery biscuit. I mean could you ask for more?

Bacon, Cheesy Eggs and Waffle Sandwich

So every weekend I've gotten in the habit of making my boyfriend breakfast on Saturday (and sometimes Sunday) morning. I've pretty much nailed the bacon, egg and cheese on an everything bagel - it's down to a science at this point. It's starting to get kinda boring though and I'm surprised he hasn't gotten sick of them by now. I'm also dangerously starting to get addicted to breakfast sandwiches myself, so I've been trying to think of all the variations I can do. I recently made one for dinner that had caramelized onions and peppers on it - so so good. 

Here is a link to the waffle recipe

For this breakfast sandwich I have bacon, cheesy eggs, a drizzle of good quality maple syrup and of course delicious homemade waffles. Depending on how savory you want to go, cheese might be a nice addition under the bacon.

Cheesy Scrambled Eggs 
*always make your eggs last. This may seem obvious but they get cold SO quickly and they dry up when you try and keep them warm in the oven. 

Ingredients 
About a teaspoon or two of bacon grease
pat of butter
3-4 eggs
splash of milk
2-3 shakes/dashes of Tobacsco sauce
light sprinkle of sharp cheddar cheese
salt and pepper

In a bowl, whisk together the eggs, milk and tobasco sauce.

In a skillet over medium heat, melt the butter with the bacon grease.
(I bake my bacon at 350 for 15-20 minutes in the oven so I can do other stuff at the same time without having to stand over the bacon/get splattered with grease etc. Then, I pour some of the grease off the tin foil into the skillet)

With a rubber spatula, move around the eggs until that are almost fully cooked. Then sprinkle the cheese on top and continue to turn the eggs until they are just barely wet. They will continue to cook in the skillet when the stove is turned off so I don't like to cook them all the way, otherwise they will get dry.

Sprinkle with salt and pepper and serve immediately