Description
This BEC Scallion Pancake Breakfast Sandwich is a quick and easy breakfast perfect for busy mornings. It makes a family breakfast or weeknight meal that combines delicious flavors with a quick morning recipe featuring a scallion pancake recipe.
Ingredients
Scale
- 1 prepared scallion pancake dough if frozen thawed
- 2 tablespoons unsalted butter cut into pieces
- 2 large eggs beaten
- Kosher salt as needed
- Freshly ground black pepper as needed
- one third cup shredded sharp cheddar cheese
- 1 green onion thinly sliced
- 1 tablespoon chili crisp
- 3 pieces cooked applewood smoked bacon
Instructions
- Gently stretch the scallion pancake dough until it matches the pan’s width.
- Warm a large nonstick skillet over medium heat and melt the butter.
- Pour the beaten eggs into the pan, tilting to cover the surface evenly.
- Quickly season the eggs with salt and pepper, then spread cheese evenly on top and scatter the green onion.
- Drizzle chili crisp down the center and place the bacon on top.
- Place the scallion pancake dough over the eggs, then carefully flip it so the scallion pancake is in contact with the pan. Fold the edges over using a spatula.
- Cook the pancake until it browns and crisps, about 4 minutes, then flip again and cook for another 3 minutes.
- Remove from pan, slice in half, and serve while hot.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 883kcal
- Sugar: 1g
- Sodium: 814mg
- Fat: 84g
- Saturated Fat: 35g
- Unsaturated Fat: 9g + 34g
- Trans Fat: 1g
- Carbohydrates: 3g
- Fiber: 0.3g
- Protein: 29g
- Cholesterol: 469mg