Low Sodium Bacon Egg Cheese Biscuit
Start your day with this hearty and flavorful Low Sodium Bacon Egg Cheese Biscuit, a perfect balance of indulgence and mindful eating. This recipe features tender, flaky homemade biscuits crafted from scratch with unsalted butter and low-sodium baking powder for a better-for-you base. Each biscuit is stuffed with crispy low-sodium bacon, perfectly cooked eggs, and melty low-sodium cheddar cheese, delivering all the classic breakfast sandwich flavors with significantly reduced sodium. With just 20 minutes of prep time and straightforward steps like creating flaky biscuit layers, this dish is both beginner-friendly and satisfying. Whether you're managing your sodium intake or simply craving a wholesome breakfast option, this recipe will quickly become a household favorite. Serve warm and enjoy every savory, buttery bite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder (low sodium)
- 8 tablespoons Unsalted butter
- 0.75 cup Buttermilk
- 4 slices Low sodium bacon
- 4 units Large eggs
- 4 slices Low sodium cheddar cheese
- 0.5 teaspoon Black pepper
- 1 as needed Nonstick cooking spray
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine the all-purpose flour and low sodium baking powder.
Add the unsalted 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.
Create a well in the center of the mixture and pour in the buttermilk. Stir gently until the dough begins to come together.
Turn the dough out onto a floured surface and knead gently a few times just until it holds together.
Pat the dough into a rectangle about 1 inch thick and fold it into thirds like a letter. Repeat this process three more times to create flaky layers.
Roll the dough out to a 1/2 inch thick slab and use a biscuit cutter to cut out 4 biscuits, reforming scraps as necessary.
Place the biscuits on the prepared baking sheet and bake for 12-15 minutes until they are golden brown.
Meanwhile, cook the low sodium bacon in a skillet over medium heat until crisp. Remove and drain on paper towels.
Wipe out the skillet and lightly spray it with nonstick cooking spray. Crack eggs into the skillet and sprinkle with black pepper. Cook to your desired doneness.
Slice the biscuits open, and layer each with a slice of low sodium bacon, a fried egg, and a slice of low sodium cheddar cheese.
Serve immediately, enjoying the hearty, savory flavors of your low sodium bacon egg cheese biscuits.
Nutrition Facts
Calories |
2661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.7 g | 219% | |
| Saturated Fat | 92.4 g | 462% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 1172 mg | 391% | |
| Sodium | 1038 mg | 45% | |
| Total Carbohydrate | 205.2 g | 75% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 10.0 g | ||
| Protein | 89.3 g | 179% | |
| Vitamin D | 7.1 mcg | 36% | |
| Calcium | 1176 mg | 90% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 1019 mg | 22% | |
*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.
