Fresh baked cheddar bay biscuits (low-fat and ready in 15 min.) take this breakfast sandwich to a whole new level! Topped with a poached egg , crispy bacon and healthy veggies like spinach, avocado and tomato, now that’s a good way to start the day!
Truth be told, I could eat breakfast for every meal ( and truth be told there are days that I have!) I’m a firm believer that eggs go with just about everything and that just about everything tastes even better when you top it off with an egg.
Breakfast just doesn’t seem like breakfast to me unless an egg (or two) is involved.
An egg...and now these Cheddar bay biscuits!
I do realize it may be a stretch to include something with bacon on a “healthy” food web site, but everything in moderation, right?! It’s not something to eat everyday, but sometimes it’s nice to splurge. The bacon is balanced out with a good dose of healthy things like eggs, spinach, avocado, and tomatoes.
This spurge worthy breakfast still comes in under 450 calories, so it’s not completely crazy! Feel free to omit the bacon, or substitute your favorite meatless breakfast bacon or sausage to keep this vegetarian.
I’m blaming this whole bacon craving thing on subliminal messaging!
I recently participated in a charity benefit event for a group called Youth in Focus ( whos mission is to empower urban youth, through photography, to experience their world in new ways and to make positive choices for their lives) and part of the swag bag they so generously sent us home with was a cook book , about bacon! Called “ Bacon 24/Seven” It’s about Curing, Smoking, and Eating Bacon…and the photos are amazing! I mean REALLY amazing! (Saveur magazine included it on their favorites list earlier this year). This beautiful book of bacon has been living on the top of my cookbook stack, and so therefore, I’ve been staring at bacon! Everyday! It just had to happen.
Do you love bacon, but hate how messy it is to cook? Have you tried cooking bacon in the oven? I hadn't until now. Whoa! so much easier! and no standing around the stovetop waiting for the bacon to cook, and no messy splatters to clean up! (Microwaving is certainly another option)
To cook bacon in the oven you'll need a foil-lined rimmed sheet pan and a preferably a wire rack (although this works without the rack as well). Place the rack on top of the lined baking sheet and lay the bacon on the rack without overlapping. (or directly on the foil lined sheet if not using the rack). Place the pan on the middle shelf in the oven and turn the oven to 400F. Cook the bacon for 20-25 min. No turning, no spattering (I'm not sure why, but there really isn't any splattering). How easy! When the bacon is cooked, transfer to a paper towel lined plate. Voila! Beautiful crispy bacon! Clean up is a cinch...just toss the foil.
Ahhh...A little slice of breakfast heaven! Breakfast is served!
The Ultimate Breakfast Sandwich
For the Cheddar Bay Biscuits
- 1 cup Bisquick reduced fat (called "heart smart"- avail in the baking aisle of most grocery stores)
- ⅓ cup buttermilk low fat
- ¼ cup cheddar cheese shredded (more or less to taste)
- 1 Tbsp butter
- pinch of garlic powder
- pinch of salt
- ¼ teaspoon dried parsley
For the Sandwiches
- 2 eggs
- splash of white wine vinegar for poaching eggs
- 4 strips of bacon cooked
- ½ to mato sliced
- ½ avocado sliced
- ½ cup fresh spinach washed and stems removed
- salt and pepper to taste
- splash of hot sauce optional
For the Cheddar Bay Biscuits
- Preheat oven to 450 F, line a baking sheet with parchment paper (or aluminum foil)
- In a small mixing bowl, combine Bisquick, milk and cheese, use hands to mix thoroughly.
- Divide dough in half and form into two balls. Place on prepared baking sheet. Bake until tops turn golden brown (approx 7-9 min.) Remove from oven and let cool to touch.
- In a small microwave safe bowl or mug, microwave butter, garlic and salt until butter becomes liquid (approx. 10 sec.). Brush the tops of the biscuits with butter mixture. Sprinkle with parsley.
For the Sandwiches
- While the biscuits are cooking, poach the eggs. In a deep pan, bring 4-5 inches of water to a simmer, until there are steadily breaking bubbles on the bottom of the pan then add a splash of white wine vinegar. Break eggs, one at a time, into a cup or small ramekin. Place the bowl/cup close to the surface of the water and gently pour into the water. You may need to use a spoon to "push" the egg whites closer to the yolk to keep them together. Repeat with second egg. Turn off heat and cover pan. When egg whites are fully cooked and yolk is still runny ( approx. 4 min.) remove eggs from water with a slotted spoon. Set aside. Eggs can be reheated just before serving by slipping back into hot water again for just a moment.
- When biscuits are done . Slice in half and layer the bottom slice of biscuit with spinach, avocado, bacon, and tomato. (salt and pepper to taste) Top with warm poached egg and biscuit top. Add a splash of hot sauce if desired.