Go Back

Sweet Pepper Biscuit Breakfast Sandwich

Laura Nockett
Course Breakfast



  • 4 Divine Flavor Tribelli Mini Sweet Peppers
  • 2 cups white all-purpose flour + more for rolling
  • 1 tbsp baking powder
  • 1 tsp sea salt
  • 4 tbsp unsalted butter very cold*
  • 1 tbsp honey
  • ½ cup buttermilk


  • 8 sweet pepper biscuits
  • 16 slices of thick-cut bacon
  • 2 large tomatoes
  • Salt
  • 8 eggs
  • 8 large slices romaine lettuce



  • Preheat oven to 425°F
  • Line a baking sheet with parchment paper, set aside
  • Slice the tops off the peppers and slice in half vertically, remove seeds
  • Add the peppers to the bowl of your food processor fitted with blade attachment
  • Process on high until the peppers are chopped up into small pieces
  • Add the flour, baking powder and salt, pulse to combine
  • Add the butter 1 tablespoon at a time, pulse
  • Add the honey, pulse
  • Slowly add the buttermilk, dough will begin to form a ball
  • Flour your hands and remove the dough from the food processor, forming into a ball
  • Place on a flat, floured surface
  • Using a rolling pin, roll the dough until it is about 1-inch thick
  • Cut out the biscuits into 2-inch wide circles**
  • Evenly space the biscuits on a lined baking sheet
  • Bake for about 10 minutes or until the tops of the biscuits turn golden brown


  • Slice the sweet pepper biscuits in half horizontally
  • Fry the bacon in a skillet until cooked to your liking, set aside
  • Slice the tomatoes horizontally, sprinkle with a pinch of salt
  • Remove some of the bacon grease from the skillet, leave just enough to fry the eggs in
  • Crack the eggs into the skillet 1 at a time and fry until cooked to your liking***
  • Layer the lettuce, tomato slices, bacon slices and a fried egg on the bottom piece of each biscuit
  • Close the sandwich with the top of the biscuit and enjoy immediately.


*put butter in the freezer for 20 minutes before using
**use a cookie cutter if you have one
***for a runny egg only fry it for 2-3 minutes