Gluten-Free Bacon Egg Cheese Biscuit
Start your morning with irresistible flavor and a worry-free indulgence with these Gluten-Free Bacon Egg Cheese Biscuits! Perfect for those following a gluten-free lifestyle, this hearty breakfast sandwich combines buttery, flaky biscuits made from gluten-free flour with crispy bacon, creamy scrambled eggs, and gooey melted cheddar cheese. Crafted with simple, wholesome ingredients, this easy-to-follow recipe shines with its homemade biscuits, baked to golden perfection. Whether you're hosting brunch or grabbing a quick bite, these savory layers deliver comfort in every bite. Ready in under an hour, these gluten-free delights are sure to become your new breakfast favorite!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Baking soda
- 0.5 cup Unsalted butter, cold and cubed
- 1 cup Buttermilk
- 4 large Eggs
- 8 slices Bacon
- 4 ounces Cheddar cheese, sliced
- 1 tablespoon Oil
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the gluten-free all-purpose flour, baking powder, salt, and baking soda.
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Make a well in the center and pour in the buttermilk. Stir until the dough comes together, being careful not to overmix.
Turn the dough out onto a lightly floured surface and flatten it to about 1-inch thick. Use a biscuit cutter to cut out the biscuits and place them on the prepared baking sheet.
Bake the biscuits in the preheated oven for 12-15 minutes, or until they are golden brown. Remove them from the oven and let them cool slightly on a wire rack.
While the biscuits bake, cook the bacon in a large skillet over medium heat until crispy. Remove bacon and place on paper towels to drain excess grease.
In a small bowl, beat the eggs with black pepper. In the same skillet, add 1 tablespoon of oil if needed, then scramble the eggs over medium heat until fully cooked.
Split the warm biscuits in half. On the bottom half of each biscuit, place a slice of cheddar cheese, followed by a quarter of the scrambled eggs and 2 slices of bacon. Top with the other half of the biscuit.
Serve warm and enjoy the gluten-free bacon egg cheese biscuits as a delightful breakfast treat.
Nutrition Facts
Calories |
3064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.5 g | 257% | |
| Saturated Fat | 105.0 g | 525% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 1214 mg | 405% | |
| Sodium | 5498 mg | 239% | |
| Total Carbohydrate | 234.1 g | 85% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 13.8 g | ||
| Protein | 89.8 g | 180% | |
| Vitamin D | 9.6 mcg | 48% | |
| Calcium | 1269 mg | 98% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1070 mg | 23% | |
*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.
