Bacon, Egg and Cheese Biscuits

Y’all. A few weeks back someone much cooler than me sent me a text with the acronym “BEC” in it.  My normally superb reading comprehension skills failed me, because for the life of me, I could not work “Bacon Egg and Cheese” into that sentence.  Finally, I admitted defeat and texted her back to find out what she meant by BEC.  In response she sent me a link to Urban Dictionary dot com.  Do you know how old I felt at that moment?  Like the most geriatric millennial on the planet Earth. I texted several friends and the overall consensus is that for my demographic, BEC will always mean Bacon Egg and Cheese. 

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After so much texting about BEC, I had to make a batch of bacon, egg and cheese biscuits for breakfast one Saturday.  The best thing about this recipe is that it is totally customizable– the variations are endless. 

Ingredients: 

• A batch of your favorite buttermilk biscuits.  Since I keep a stash in my freezer for these types of emergencies, I baked a few frozen biscuits. 
• Bacon.  We like thick cut bacon.  Pick your favorite variety.
• Eggs.  
• Cheddar Cheese Slices.  
• Hot Sauce (optional).  We keep a bottle of Crystals in the house.  Tell me your favorite hot sauce in the comments. 

Variations

More on the customization:   You can make one bacon, egg and cheese, biscuit, or 12.  It just depends on what you have going on.  For the biscuits, I love making a from scratch biscuit.  If you don’t feel like making biscuits, these are my favorite store bought freezer biscuits. 

You can also customize the cheeses: Try pepper jack cheese  if you’re feeling spicy and colby jack cheese if you’re feeling a little more mild.  

For the purposes of this post, I used this buttermilk biscuit recipe,  thick cut bacon, cheddar cheese, eggs (not just the whites) and a dash of hot sauce. 

How to Make Bacon Egg and Cheese Biscuits

• Start with a good base– the biscuit.  A classic southern buttermilk biscuit will never truly steer you wrong.  My only comment here is that you want to make sure you choose a biscuit that is easy to slice while warm.  Y’all don’t want your bacon, egg and cheese to be sitting on top of a bed of crumbs.   I use my standard “better buttermilk biscuits” and they are sturdy enough to handle all that BEC goodness. 

• Make the bacon.  Once I learned the cold oven bacon method, I haven’t looked back.  The bacon comes out crisp and there’s no chance I’m going to burn myself.  To make bacon this way, line a cookie sheet with aluminum foil.  Place the bacon slices on top of the foil. Then you’ll put the bacon in the oven and then turn it on to 400ºF.  The bacon will almost be done by the time the oven reaches 400ºF, so check it every couple of minutes until you reach your desired level of crispness. 

• The eggs.  So my first job growing up was at a Chick-fil-A.  One Black Friday (the busiest day of the year) I somehow found myself on egg duty during the lunch rush. Hours and hours of just making eggs for breakfast sandwiches. All of this to say, I can fold an egg.  Anyway, make your eggs anyway you like. 
• Assemble the Bacon Egg and Cheese Biscuit.  Once you have all of the components prepped, assemble the BEC in 6 easy steps: 

1. Slice the warm biscuits. 
2. Lay down a slice of cheese on the bottom half of each biscuit. 
3. Add the eggs on top of the cheese to help it melt. 
4. Optional: Sprinkle a little hot sauce on the eggs. 
5. Top the eggs with the bacon slices. 
6. Finish by stacking the top of the biscuit on top of the bacon slices. 

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