Description
This BEC Scallion Pancake Breakfast Sandwich combines the savory goodness of bacon, eggs, and cheese sandwiched between crispy scallion pancakes. A unique fusion breakfast that’s easy to make and incredibly satisfying.
Ingredients
Scale
Scallion Pancakes:
- 2 scallion pancakes (store-bought or homemade)
Fillings:
- 2 large eggs
- 2 slices crispy bacon
- 2 slices cheddar cheese
- 1 tablespoon butter or oil
- Salt and pepper to taste
- Optional hot sauce or sriracha mayo for serving
Instructions
- Cook Bacon: Heat a skillet over medium heat and cook the bacon until crisp. Remove and set aside.
- Cook Eggs: In the same skillet, fry the eggs to your preferred doneness, seasoning with salt and pepper. Remove and set aside.
- Heat Scallion Pancakes: Wipe the skillet clean if needed and heat the scallion pancakes for 1–2 minutes per side until crispy and warmed through.
- Assemble Sandwich: Place one scallion pancake on a plate, top with cheese, eggs, bacon, and optional hot sauce or sriracha mayo. Top with the second scallion pancake, press gently, slice in half, and serve hot.
Notes
- You can use frozen scallion pancakes from Asian markets or make your own.
- For a vegetarian version, skip the bacon or substitute with a plant-based alternative.
- Add avocado, pickled jalapeños, or kimchi for an extra twist.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 sandwich
- Calories: 520
- Sugar: 1g
- Sodium: 750mg
- Fat: 34g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 225mg
