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BEC Scallion Pancake Breakfast Sandwich
A classic bacon egg and cheese breakfast sandwich is enveloped in a flakey scallion pancake for a winning morning combination.
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This folded breakfast sandwich is inspired by one of my favorite hangover cures from the Williamsburg, Brooklyn Taiwanese-American restaurant Win Son bakery. Now that I no longer live in the neighborhood, I had to create my own version. I saw Bon Abbetit make a version on Tiktok, and I knew I just had to make my own recipe. While Win Son Bakery serves theirs with a house made ginger mayo sauce, I opt for a bit of chili crunch.
By cooking the ingredients, then layering them together, it folds seamlessly, creating a less messy and delicious breakfast sandwich of your dreams. You can make them using homemade scallion pancakes or buy premade, frozen scallion pancake dough from Trader Joe’s (sold as Taiwanese green onion pancakes). For other breakfast sandwiches try these steamed egg patty breakfast sandwiches or egg, cheese and crispy prosciutto breakfast sandwich.
Table of contents
Key Ingredients in This Recipe
- Scallion pancake – Scallion pancake dough, “cong you bing” in Chinese, is full of sliced scallions and flakey layers. It becomes the vehicle for this breakfast sandwich. The dough is stretched over the eggs and filling, then pan fried until it becomes crispy. You can make your own dough using my recipe here or buy frozen pre-made scallion pancake dough. Thaw the dough before use in this recipe if opting for frozen.
- Bacon – Cooking the bacon in advance until it’s crispy makes assembling the breakfast sandwich easy. I prefer a thinner sliced bacon for breakfast sandwiches.
- Eggs – The eggs are scrambled, then added to a pan with butter. The remaining ingredients are layered on top so it cooks all together.
- Cheese – I sprinkle the eggs with shredded Cheddar cheese so it quickly melts and incorporates into the scrambled egg mixture.
- Chili crisp – Chili crisp is a spicy, crunchy condiment made with fried chili peppers and aromatics like garlic and onions. I love the brand Lao Gan Ma or Holy Tshili. I also have a recipe for a homemade version here. You can also add your favorite condiments like spicy mayonnaise.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make a BEC Scallion Pancake Breakfast Sandwich
Stretch and pull the scallion pancake dough so it is the same size as the width of the pan.
Heat a large nonstick pan over medium heat. Add the butter and allow to melt. Add the eggs, tilting the pan around so the eggs cover the surface evenly.
Working quickly, season the eggs with salt and pepper. Add the cheese evenly over the egg. Sprinkle the green onion over the eggs. Drop the chili crisp down the middle of the eggs and place the bacon on top.
Lay the scallion pancake over the top of the eggs. Use a spatula to carefully flip it over so the scallion pancake now sits touching the pan. Use the spatula to carefully fold the sides up and over. Let the scallion pancake cook until golden brown and crispy, about 4 minutes.
Flip the pancake once more and continue to cook until golden brown, about an additional 3 minutes.
Remove to a cutting board and cut in half. Serve immediately.
Tips and Tricks for This Recipe
Swaps and substitutions
- The chili crisp can be swapped for kewpie mayonnaise for those who prefer a less spicy topping or for sriracha mayonnaise.
- Swap the bacon for your favorite protein like Chinese sausage or ham.
Other Recipes to Try
If you enjoy this scallion pancake, egg and cheese recipe, give these breakfast sandwiches a try:
Check out these other breakfast recipes:
Made this dish? Be sure to rate the recipe and drop a comment below! Your feedback means everything (and helps others find it too)!
BEC Scallion Pancake Breakfast Sandwich
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Ingredients:
- 1 prepared scallion pancake dough, if frozen, thawed or homemade
- 2 tablespoons unsalted butter, cut into pieces
- 2 large eggs, beaten
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- ⅓ cup shredded sharp cheddar cheese
- 1 green onion, thinly sliced
- 1 tablespoon chili crisp
- 3 pieces cooked applewood smoked bacon
Instructions:
- Stretch and pull the scallion pancake dough so it is the same size as the width of the pan.
- Heat a large nonstick pan over medium heat. Add the butter and allow to melt. Add the eggs, tilting the pan around so the eggs cover the surface evenly.
- Working quickly, season the eggs with salt and pepper. Add the cheese evenly over the egg. Sprinkle the green onion over the eggs. Drop the chili crisp down the middle of the eggs and place the bacon on top.
- Lay the scallion pancake over the top of the eggs. Use a spatula to carefully flip it over so the scallion pancake now sits touching the pan. Use the spatula to carefully fold the sides up and over. Let the scallion pancake cook until golden brown and crispy, about 4 minutes.
- Flip the pancake once more and continue to cook until golden brown, about an additional 3 minutes.
- Remove to a cutting board and cut in half. Serve immediately.
Nutrition:
Calories: 883kcal | Carbohydrates: 3g | Protein: 29g | Fat: 84g | Saturated Fat: 35g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 34g | Trans Fat: 1g | Cholesterol: 469mg | Sodium: 814mg | Potassium: 321mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 1696IU | Vitamin C: 2mg | Calcium: 334mg | Iron: 2mg
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I can’t wait to try out the green onion pancakes
The first time I had the Win Son BEC scallion pancake sandwich, I was hooked. Saw this DIY online and had to make it. Super easy to make and tastes just like the original. 10/10 dupe.
Love to hear it! So easy to make at home!!