Low Sodium Bacon Egg and Cheese Biscuit
Start your day with the ultimate guilt-free breakfast indulgence: Low Sodium Bacon Egg and Cheese Biscuits. Featuring flaky, homemade biscuits crafted with low sodium baking powder and unsalted butter, this delicious recipe significantly reduces sodium without sacrificing flavor. Each biscuit is layered with crispy low sodium bacon, fluffy scrambled eggs seasoned with a hint of black pepper, and melted low sodium cheddar cheese, delivering a comforting yet heart-healthy twist on a breakfast classic. Ready in just 45 minutes, this wholesome recipe combines quick preparation with minimal ingredients, perfect for busy mornings or leisurely brunches. Whether you're seeking a lower-sodium diet or simply crave a fresh take on the beloved bacon, egg, and cheese sandwich, these biscuits will satisfy every bite!
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Recipe Information
Ingredients
- 1 tablespoon low sodium baking powder
- 2 cups all-purpose flour
- 0.5 cup unsalted butter
- 0.75 cup skim milk
- 4 slices low sodium bacon
- 4 units large eggs
- 4 slices low sodium cheddar cheese
- 0.25 teaspoon black pepper
- 1 teaspoon olive oil
- 2 tablespoons water
Instructions
Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour and low sodium baking powder.
Cut in cold unsalted butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Make a well in the center and add the skim milk, stirring until just combined; do not overmix.
Turn the dough onto a floured surface and knead gently 5 or 6 times, then pat it into a 1/2-inch thick round.
Use a round cutter to cut out biscuits and place them on the prepared baking sheet.
Bake the biscuits in the preheated oven for 12-15 minutes until golden brown. Let them cool slightly.
While the biscuits are baking, heat a non-stick skillet over medium heat and add 1 teaspoon of olive oil.
Add the low sodium bacon slices to the skillet and cook until crispy, about 5 minutes per side. Remove and set aside.
In a bowl, whisk the eggs with 2 tablespoons of water and 1/4 teaspoon of black pepper.
Pour the egg mixture into the skillet and scramble until they are just set. Remove from heat.
To assemble, slice the biscuits in half. Place a slice of cheese on the bottom half.
Layer a portion of scrambled eggs and a slice of crispy bacon over the cheese.
Top with the other half of the biscuit and repeat for the remaining sandwiches.
Serve immediately and enjoy your low sodium bacon, egg, and cheese biscuits!
Nutrition Facts
Calories |
2324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.6 g | 167% | |
| Saturated Fat | 63.1 g | 316% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 1034 mg | 344% | |
| Sodium | 830 mg | 36% | |
| Total Carbohydrate | 204.9 g | 75% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 10.3 g | ||
| Protein | 89.2 g | 178% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 1195 mg | 92% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1059 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.
