BREAKFAST BUNS: My Solution to Chaotic Mornings
Two Versions: BEC Bun or Spicy Cashew Queso & Egg (Dairy-Free!)
I created this recipe to solve the same breakfast problem almost all of us face: time. There’s never enough of it in the morning.
I’m usually up around 4am, and as the former owner of a breakfast spot, the second I’m awake, I’m already moving. If you’ve got kids, I know the mornings can be full-on chaos.
Breakfast should fuel you, not stress you out.
Why Breakfast Is So Tricky
Running a breakfast takeout taught me something fast:
People don’t want breakfast quickly.
They want it immediately.
Cooking eggs to order during the morning rush can break even the strongest short-order cook. So we had to rethink how to create something warm, satisfying, consistent — and fast.
Enter: The Breakfast Buns
In NYC there’s only one undefeated king: The Bacon, Egg & Cheese.
Everyone has a favorite. Everyone has an opinion. Everyone has a “best spot.”
But frying eggs to order? Absolute chaos.
So once we perfected our gluten-free focaccia dough, we started experimenting:
Scrambled egg + herbs
Spinach-lentil filling
Fruit preserves (almost like a danish)
Vegan toppings
Sweet versions
“Whatever’s-in-the-fridge” rounds
They became baked dough rounds topped like open-faced breakfast sandwiches — warm, handheld, customizable, and consistently delicious.
And because the dough is both gluten-free and vegan, the possibilities exploded.
Batch, Freeze, Reheat, Eat
At the shop, we’d bake hundreds at a time, freeze them, and reheat throughout the day. They crisp beautifully in:
an air fryer
a toaster oven
or a regular oven
Under 10 minutes and you’ve got breakfast, a snack, or a treat.
Make one batch, freeze them, and you’ve solved breakfast for the week.
Better Than the Deli BEC (especially gluten-free)
Let’s be honest:
A bacon-egg-and-cheese on dry, crumbly gluten-free bread feels like punishment.
These Breakfast Buns are warm, reliable, savory (or sweet!), and feel like a real meal — not a compromise.
A little indulgent? Yes.
A far better option? Absolutely.
Today’s Flavors
We’re keeping it simple but effective:
1. Classic NYC Bacon Egg & Cheese Bun
2. Spicy Cashew Queso & Egg Bun (Dairy-Free!)
—> And next week… a Cranberry Breakfast Bun just in time for Thanksgiving.
Are They Gluten-Free?
Yup.
This recipe uses my Gluten-Free Focaccia Dough — just a few ingredients, a whisk, a big bowl, and a little time. One of the most user-friendly GF doughs out there.
BACON EGG & CHEESE BUNS
(Cashew Queso version below)
YIELD: 12 buns
TOOLS: 1.5 oz scoop | Muffin-top pans | Whisk | 2 large bowls | Recommended Air Fryer
Ingredients
6 oz thick bacon, cut into matchsticks
10 eggs, scrambled
4 oz sharp cheddar (finely shredded)
4 oz Fontina or Gruyère (finely shredded)
Extra olive oil for shaping
Instructions
1. Prep the Dough
Mix the focaccia dough and let rise 1.5–2 hours or until doubled.
Reserve 150 g of dough for your next batch.
2. Prep the Fillings
Cook bacon until crispy; drain and cool.
Mix shredded cheeses together; fold in bacon. Set aside.
3. Build the Buns
Preheat air-fryer oven to 450°F.
Grease muffin-top pans.
Scoop dough into each mold.
With oiled fingers, gently press dough to fill the pan.
Top each with:
~2 Tbsp scrambled eggs
¼ cup cheese/bacon mix or 3 Tbsp cashew queso
4. Add the “Crown”
Oil your hands.
Take a heaping Tbsp of dough, stretch it gently, and place it over the center of each bun.
Doesn’t need to cover fully — it protects the eggs and looks great.
Optional (for Spicy Queso buns):
Add a slice of pickled jalapeño on top before baking.
Baking
Bake 10 minutes. Rotate the pan.
For BEC buns: add ~2 Tbsp more cheese/bacon mix.
Bake 4–5 minutes more.
Cool 2 minutes in the pan, then transfer to a rack.
If Freezing
Do NOT add the second cheese topping during the first bake.
Bake buns fully. Cool. Freeze.
To reheat: 400°F for 6–9 minutes, or until internal temp hits 140°F.
For BEC: add 2 Tbsp cheese mixture before reheating.
