Bacon, egg, and Tillamook Medium Cheddar—they’re the holy trinity of breakfast. This recipe takes all three and puts them atop breakfast’s favorite baked good: a glorious biscuit. It’s a combo you don’t mess with. You just eat it.
"Bacon, Egg, and Cheese, or BEC is one of my all time favorites. Everyone loves bacon. I even meet vegetarians all the time that say they secretly covet bacon, and its aroma. If there was one meat they could cheat on, it would be bacon. This is a classic southern biscuit sandwich, which takes one part thick, savory bacon strips, 1 part delicious farm egg cooked over medium, and 1 part of our favorite cheese (Tillamook Medium Cheddar), melted to gooey glory, sandwiched between 2 fluffy flaky biscuit halves!" – Walt Alexander of Pine State Biscuits
2 Pine State Biscuits (try the Sweet Potato Biscuit!)
2 tablespoons (1 oz) canola oil
2 large farm eggs
5 slices of nitrate free, thick cut bacon, cut in half
2 slices (2 oz) Tillamook Medium Cheddar Cheese
Pinch of salt
Pinch of black pepper
Cook the bacon in the oven on a cookie sheet until it is partially cooked and still flexible (you may also cook bacon in a frying pan, but the oven provides a more even heat). Bacon should be a little curled, but not dark brown. While the bacon is cooking, heat 1 tablespoon of canola oil in a pan and after it’s heated, crack an egg in. Cook the egg to over medium and add a pinch of salt and pepper while cooking. Repeat for the second sandwich. To assemble each sandwich, slice a biscuit in half. Place partially cooked bacon on the biscuit (3 slices on the bottom of the biscuit, 2 on top). Add egg, and place slice of cheese on top of egg. Heat in broiler at 450°F for about 1 minute so the cheese starts to melt onto the bacon. This won’t take long, so watch closely!