Sourdough Breakfast Sandwich
My sourdough breakfast sandwich recipe is simple to make from scratch! They're made of sourdough buttermilk biscuits, crispy bacon, pan-fried eggs, and melted cheddar cheese. My husband and I love enjoying them for lunch any day of the week. I hope you love these biscuit breakfast sandwiches as much as we do!
Ingredients
Buttermilk Biscuits
- 2/3 cup all purpose flour
- 3/4 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp sea salt
- 2 Tbsp cold butter (salted stick butter works best)
- 1/4 cup buttermilk (or milk)
- 2 Tbsp sourdough discard
- Melted butter for brushing the tops (about 1/2 Tbsp)
Filling
- 1/2 lb. uncured bacon
- 3 large mild cheddar cheese slices (or 6 small)
- 3 large eggs (organic, free range is what I use)
- ground black pepper to taste
- salt to taste
Instructions
Make the Biscuits
- Preheat oven to 425 degrees and line a baking sheet pan with parchment paper
- Combine flour, baking soda, baking powder, and salt in a mixing bowl.
- Use a cheese grater to shred butter or cut cubes of butter into the flour mixture with a fork until pea-sized.
- Add in buttermilk and sourdough starter. Mix until combined, it will be very crumbly! Use your hands to knead/combine it into a dough ball. Add 1-2 Tbsp extra buttermilk if needed.
- Turn dough out on a lightly floured counter, roll dough out to 1 inch (shape doesn't matter). Fold dough in half then in half again.
- Roll it out into a 3/4 inch thick rectangle then slice dough with a knife into 3 small rectangular biscuits.
- Place biscuits on the prepared sheet pan 2 inches apart. Brush tops with half of melted butter. Set biscuits aside and bake when you bake the bacon (425 degrees Fahrenheit for 12-15 minutes or until lightly golden brown).
Make the Bacon
- Line a baking sheet pan with parchment paper.
- Place each slice, 1/2 inch apart, on prepared sheet pan and season lightly with sea salt and ground black pepper.
- Bake at 425 degrees Fahrenheit for 12-15 minutes along with the biscuits (they bake the same temperature and the amount of time).
Make the Eggs
- While bacon and biscuits are cooking, heat a stainless steel skillet over medium heat (wait to add avocado oil).
- While pan heats, add egg, 1/2 tsp sea salt and 1/8 tsp ground black pepper into a small bowl. Whisk until evenly combined.
- Once pan is hot (drop a little water in and if it turns into bubbles that move across the surface it's ready), turn heat to low and add 1 1/2 Tbsp avocado oil (or olive oil). Make sure it's coating the entire pan (including sides) to prevent sticking.
- Pour scrambled egg mixture into pan and cook for 2-3 minutes on low-medium heat. Do not move egg mixture while it cooks (or it will stick).
- Once cooked 2-3 minutes, tilt pan to get puddled egg on top to cook around the edges. Once set around the edges, flip and cook another 1 minute or until fully cooked. It should look similar to a crepe or pancake.
- Remove from heat and slice into 3 pieces. Set aside.
Assemble biscuits
- When bacon is finished cooking, immediately pull off of pan and place bacon slices on a plate with or without paper towel to drain. Set aside.
- When biscuits are finished baking, remove from oven and place on a wire cooling rack. Brush tops with the rest of the melted butter. Set aside.
- Let biscuits cool for just a few minutes then slice each in half. Add bacon, cheese, and egg to each one.
- Warm assembled biscuits in the oven at 425 for 2-3 minutes or until cheese melts. Enjoy!
Video
Notes
You can double, triple, and even quadruple this recipe if desired.
Please see blog post for storage information and serving ideas.
Did you make this recipe? – Please leave a comment below or share a photo on social media! If you share a photo be sure to tag me @plumbranchhome
Sourdough Baking Disclaimer – I regularly feed my sourdough starter a 2:1 ratio of unbleached flour to filtered water, this creates a 50% hydrated starter even when I use discard. If you feed your starter differently, results may vary due to a different hydration which will cause a different consistency. No matter how you feed your starter just ensure it’s a thick consistency when you use it for my recipes, even if you’re using discard.
A Note From Molly – This recipe was developed and tested by me, NEVER AI (artificial intelligence). My recipes here on Plum Branch Home are created with purpose and cherished in our own home. What you see from Plum Branch Home is real. It’s made for a reason, tested, and loved!
Here at Plum Branch Home we’re serving God by loving our families one simple, wholesome, made from scratch recipe at a time!