Description
This BEC Scallion Pancake Breakfast Sandwich is a flavorful and hearty breakfast option. With crispy bacon, scrambled eggs, sharp cheddar, and a touch of chili crisp wrapped in a scallion pancake, it’s an unforgettable start to your day!
Ingredients
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1 prepared scallion pancake dough (if frozen, thawed or homemade)
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2 tablespoons unsalted butter, cut into pieces
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2 large eggs, beaten
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Kosher salt, as needed
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Freshly ground black pepper, as needed
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1/3 cup shredded sharp cheddar cheese
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1 green onion, thinly sliced
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1 tablespoon chili crisp
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3 pieces cooked applewood smoked bacon
Instructions
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Prepare the dough:
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Stretch and pull the scallion pancake dough to match the width of the pan.
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Cook the eggs:
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Heat a large nonstick pan over medium heat. Add butter and allow to melt.
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Pour in the beaten eggs, tilting the pan so the eggs cover the surface evenly.
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Season the eggs with salt and pepper. Sprinkle the cheese and green onion over the eggs.
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Drop the chili crisp down the middle and layer the bacon over the eggs.
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Assemble the sandwich:
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Lay the scallion pancake on top of the eggs. Use a spatula to carefully flip it over so the pancake side touches the pan.
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Fold the sides up and over, cooking until the pancake is golden brown and crispy, about 4 minutes.
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Flip again and cook for an additional 3 minutes until fully golden and crisp.
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Serve:
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Remove from the pan and place on a cutting board. Cut in half and serve immediately.
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Notes
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If you don’t have chili crisp, you can substitute with hot sauce or sriracha for a spicy kick.
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Add vegetables like spinach or avocado for extra flavor and texture.
Nutrition
- Serving Size: 1 sandwich
- Calories: 600 kcal
- Sugar: 2g
- Sodium: 900mg
- Fat: 40g
- Saturated Fat: 14g
- Unsaturated Fat: 22 g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 290mg