Bacon, Green Tomato and Egg Biscuit Sandwiches
Prep time
Cook time
Total time
This savory breakfast sandwich has tart green tomatoes, crispy bacon, a perfectly fried egg, and a smoky chipotle mayonnaise sauce sandwiched between a fluffy buttermilk biscuit.
Serves: 9 biscuit sandwiches
For the biscuits:
  • 2 ½ cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons sugar
  • ¾ teaspoon salt
  • 8 tablespoons butter (1 stick), cold and cut into small pieces
  • ¾ cup cold buttermilk (or 2 ¼ teaspoons lemon juice and enough milk to make ¾ cup)
Sandwich fillings:
  • 2 large green tomatoes, sliced
  • 12 pieces of bacon
  • 1 cup mayonnaise
  • 2 teaspoons liquid from canned chipotles in adobo
  • 9 eggs
  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper and another with foil.
  2. To cook the bacon, lay bacon strips on the foil-lined baking sheet in a single layer. Bake for 10-12 minutes, until done to your desired crispiness. Remove from the oven and place on a paper towel-lined plate and pat dry. I broke each bacon slice into three parts so they would fit nicely on the biscuits.
  3. If you don’t have buttermilk on hand, put 2 ¼ teaspoon lemon juice in a measuring cup, and add enough milk to make ¾ cup. Let sit for at least 5 minutes to make a buttermilk substitute.
  4. In a bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. Add the butter, and quickly work the mixture with your fingers until you have varying sizes of butter.
  5. Pour the buttermilk over the dry ingredients. Stir with a wooden spoon until a shaggy dough forms. Turn the dough out onto a floured counter and bring the dough together into an oval. Sprinkle the top with flour, and roll it out into a roughly 16 x 10 inch rectangle about ½” thick. Fold the dough by thirds like a letter along the longest edge, then fold into thirds again along the other edge.
  6. Roll the dough out gently again, then repeat the folds. Roll out a final time, then use a 3 inch biscuit cutter to cut nine biscuits from the dough.
  7. Place the biscuits on the baking sheet and bake for 15 - 18 minutes, until the biscuits are puffed and golden brown.
  8. While the biscuits are baking, slice the tomatoes and make the chipotle mayo by stirring the adobo sauce into the mayonnaise.
  9. To cook the eggs, melt 1 tablespoon of butter in a large saucepan over medium heat. Crack 4 or 5 eggs into the pan and fry until the whites are set but the yolks are still wobbly. Repeat with remaining eggs.
  10. To assemble the sandwiches, cut each biscuit in half with a serrated knife. Place pieces of bacon on the bottom half, followed by slices of green tomato and a fried egg. Spread chipotle mayo on the other half of the biscuit, sandwich together, and enjoy.
Recipe by Today We Bake at