Southern Breakfast Sandwich Recipe
American · Main course · 25 min total
A hearty Southern-style breakfast sandwich with crispy bacon, fried egg, and pimento cheese on a buttermilk biscuit.
10
min prep
min prep
15
min cook
min cook
4
servings
servings
520
kcal/serving
kcal/serving
Ingredients
- 4 large buttermilk biscuits, halved
- 8 slices bacon
- 4 large eggs
- 1/2 cup pimento cheese spread
- 2 tbsp butter
- Salt and black pepper to taste
Instructions
- Cook bacon in a large skillet over medium heat until crispy, about 6-8 minutes. Transfer to paper towels; drain fat, reserving 1 tablespoon in skillet.
- Spread pimento cheese on the cut sides of biscuit halves. Place biscuits, cut side up, on a baking sheet and broil until cheese is melted and biscuits are lightly toasted, about 1-2 minutes.
- Add butter to the reserved bacon fat in skillet over medium heat. Crack eggs into skillet; cook until whites are set but yolks are still runny, about 3-4 minutes. Season with salt and pepper.
- Assemble sandwiches: place 2 bacon slices on bottom biscuit half, top with a fried egg, then cover with top biscuit half. Serve immediately.
Tips
- For a firmer yolk, cook eggs an additional 1-2 minutes.
- Substitute cheddar cheese if pimento cheese is unavailable.
- Sandwiches can be wrapped in foil and kept warm in a 200°F oven for up to 15 minutes.
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