Quick Recipe for Bacon Lettuce Tomato and Egg Breakfast Biscuit Sandwiches

I would be lying if I said that my family didn’t love bacon.  We do.  Growing up, bacon was a frequent visitor to our breakfast tables—but, as we try to be more health-conscious—it makes less frequent appearances these days.  At any rate—this is one of my family's favorite quick breakfast sandwiches.  This bacon lettuce tomato and egg biscuit sandwich can be modified to lesson fat and calories—and adds some fresh veggies to a usual takeout style bacon, egg and cheese breakfast biscuit.

Ingredients for Bacon Lettuce Tomato & Egg Breakfast Biscuit Sandwiches

8 Biscuits, Refrigerated or Homemade

8 Eggs

8 Slices of Bacon—or Turkey Bacon or Canadian bacon

8 Tomato Slices, sliced thinly

1 c. Salad Greens, Spinach or Shredded Lettuce—I use a spring mix of field greens

½ c. Shredded Cheddar Cheese, regular or low-fat

Butter or Margarine

Instructions for Bacon Lettuce Tomato and Egg Breakfast Biscuit Sandwiches

Cook the bacon.  Prepare the bacon slices in your usual way and set aside. I fry bacon in a large skillet over medium heat, turning every few minutes until crispy.

Bake the biscuits.  Bake the biscuits according to package instructions or prepare and back a homemade biscuit recipe.

Cook the eggs.  While the biscuits are baking, either fry the eggs in 1-2 Tbsp. of cooking oil and break the yolks to allow the eggs to solidify, or try our baked egg recipe.

Build the bacon, lettuce, tomato and egg biscuit sandwiches.  Separate each biscuit and butter only the top of each.  Add a Tbsp. of shredded cheese to each warm biscuit bottom.  Top with one egg, two bacon halves, one slice of tomato, some of the salad greens and the buttered biscuit top.

Serve.  We serve warm with fruit salad. 

These also make great on-the-go sandwiches for busy mornings or early weekend road trips.  I simply make them ahead and wrap them in aluminum foil to make and eat on the road!