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Sweet Pepper Biscuit Breakfast BLT

  • Author: Sprinkles & Sea Salt


Sweet Pepper Biscuits

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

Breakfast BLT

8 sweet pepper biscuits

16 slices of thick-cut bacon

2 large tomatoes


8 eggs

8 large slices romaine lettuce


Sweet Pepper Biscuits

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

Breakfast BLT

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