Here’s a breakfast sandwich recipe made with easy to make, buttermilk biscuits.
I say easy because I’m not a baker….that’s MaryJo’s deal, but making these biscuits is kind of a no brainer. Five ingredients mixed up in a bowl, kneaded, rolled out and cut into circles, (or cut into squares if you don’t have a biscuit cutter).
So…you’re thinking that these are McDonalds Egg McMuffins® and you might be right. Except that these breakfast sandwiches aren’t dry, cold, and nearly flavorless…sorry McDonalds…I’ve never been a big fan. This breakfast sandwich recipe is fresh and flavorful.
Besides the fresh baked biscuits you’ve got an egg (fried any way you’d like it), fried bologna, American cheese, and some tasty country dijon mustard from Grey Poupon.
The bologna and cheese I used were Boar’s Head brand from the deli which I had sliced thicker than the pre-package stuff you can buy. About a quarter inch thickness for the bologna and an eighth inch thick for the cheese.
Tips for making the breakfast sandwich
Since these biscuits are only around 3 inches in diameter, I wanted to fry the eggs so that they would sort of fit on the sandwich. I used a canning jar lid, sprayed with non-stick, and that worked quite well to hold the egg in a small, round shape. If you’d like to get fancy, they make silicone egg rings which have a little handle to easily lift the form off of the egg. They come in a set of 4 for $8.00. They can be used for pancakes too. This would make a nice little Christmas gift for the cook in your house.
When frying bologna, the slices always start to curl and to avoid this you can cut a small slit from the edge to the center and the slice won’t curl as much. I also used a flat pot lid to hold the bologa flat to the skillet.
So mix up a batch of buttermilk biscuits and make yourself a tasty breakfast sandwich. It’s a thousand times better than the store bought.
CHECK OUT THESE OTHER TASTY BREAKFAST RECIPES
Breakfast Sandwich Recipe with Buttermilk Biscuits
This is a tasty and hearty breakfast sandwich made with homemade buttermilk biscuits.
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
- 1/4 cup shortening, (48 grams)
- 8 slices bologna
- 8 slices American cheese
- 8 lg eggs
- 4 tbsp Grey Poupon Country Dijon mustard
Preheat oven to 450°.
For the biscuits, mix all the dry ingredients well in a bowl. Then, add the shortening and use a pastry cutter to cut in the shortening until it is well distributed and small pea sized.
Stir in the buttermilk to make a dough. (It will seem pretty dry but will come together with kneading).
Pour the dough onto a lightly floured surface and form into a ball. Knead the ball about 20 times so the moisture gets worked in. Use a rolling pin to roll the dough out to about 1/2 inch thick. Cut the biscuits with a floured, 3 inch diameter cutter. You should be able to cut out 6 biscuits. Lightly knead the remaining dough and roll it out to make 2 more biscuits. (see notes)
Place the biscuits on a baking sheet and place in the preheated oven for 10 to 12 minutes until the biscuits have risen and are nicely browned. Remove and let cool.
Fry the bologna slices in a large, dry skillet. To keep them from curling too much you can cut the slices once, from the edge into the center. I also used a flat pot lid to hold them down. In a skillet heated to medium high , 2 minutes per side should brown them nicely. Work in batches and keep warm.
Fry the eggs in the same skillet with a little vegetable oil, sunny side up, over easy, or hard...your choice. (see notes)
Turn your oven broiler on high. Split the biscuits in open and place a slice of cheese on the inside of the biscuit top. Place the half with the cheese on the baking sheet, cheese side up and place under the broiler to melt the cheese, which will take a minute or less.
Remove the baking sheet from the oven and assemble the sandwiches by spreading the coarse dijon mustard on the bottom biscuit, then topping it with the fried bologna, fried egg and cheesy top cover.
If you don't have a biscuit cutter, you can cut the dough into 3 to 3 1/4 inch squares with a sharp knife.
To fry the eggs, I used a wide mouth Ball jar canning ring, sprayed with cooking oil to hold the egg whites and make a smaller diameter fried egg. Works pretty well too.
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