Dairy-Free Bacon Egg and Cheese Biscuit
Start your morning right with this irresistible Dairy-Free Bacon Egg and Cheese Biscuit! Featuring fluffy dairy-free biscuits, crispy thick-cut bacon, creamy scrambled eggs, and melty dairy-free cheddar slices, this recipe combines all your breakfast favorites in a completely lactose-free package. The eggs are luxuriously soft thanks to a splash of unsweetened almond milk, while a touch of dairy-free butter ensures a rich, buttery finish. Perfect for busy mornings or a laid-back weekend brunch, this savory delight comes together in just 45 minutes and serves up to four. Whether you garnish with fresh herbs like chives or parsley or savor them as-is, these biscuits are sure to be a hit for anyone craving a comforting, allergen-friendly breakfast sandwich.
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Recipe Information
Ingredients
- 4 Dairy-free biscuits
- 8 slices Thick-cut bacon
- 4 Large eggs
- 2 tablespoons Unsweetened almond milk
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 Dairy-free cheddar cheese slices
- 2 tablespoons Dairy-free butter
- 1 tablespoon Fresh chives or parsley (optional)
Instructions
Preheat your oven according to the packaged instructions for the dairy-free biscuits. Bake the biscuits as directed and set aside to cool slightly.
While the biscuits are baking, cook the bacon in a large skillet over medium heat until crispy, about 7-10 minutes. Transfer the bacon to a paper towel-lined plate to drain excess grease.
In a small bowl, whisk together the eggs, unsweetened almond milk, salt, and black pepper until fully combined.
In the same skillet used for bacon, wipe out the excess fat with paper towels, leaving a thin layer of grease for flavor. Melt the dairy-free butter over medium heat.
Pour the egg mixture into the skillet. Using a spatula, gently stir the eggs, pushing them from the edges to the center until they are fully cooked but still soft, about 5 minutes. Remove from heat.
Slice the baked biscuits in half horizontally. On the bottom half of each biscuit, place one slice of dairy-free cheddar cheese, then distribute the scrambled eggs evenly among the biscuits.
Break the cooked bacon slices in half, and place two halves on top of each cheese-covered egg portion.
Top with the remaining biscuit halves. If desired, garnish with chopped chives or parsley for added flavor and color.
Serve warm and enjoy your dairy-free breakfast delight!
Nutrition Facts
Calories |
1773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.8 g | 168% | |
| Saturated Fat | 53.5 g | 268% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 830 mg | 277% | |
| Sodium | 4664 mg | 203% | |
| Total Carbohydrate | 93.1 g | 34% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 20.0 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 212 mg | 16% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 879 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
