Shop Hours T- F 10-6, Sat. 9-4

MO Breakfast Sandwich

MO Egg Bacon Breakfast Sandwich


Makes 6 

  • Pancake
  • 1 1/2 c. Flour
  • 2 T. Espresso Sugar
  • 1 T. Baking Powder
  • 3/4 tsp. Stumptown Coffee Salt
  • 1 Egg
  • 4 T. Unsalted butter, Melted
  • 1 1/4 c. Milk, slightly warmed not hot
  • Eggs & Bacon
  • 6 Eggs
  • Pinch. Stumptown Coffee Salt
  • Pinch Oak Smoked Cracked Pepper
  • 6-12 Slices bacon
  • Extra Needed Ingredients
  • Unsalted butter for cooking
  • Cheddar Cheese Slices (the meltable kind work best)


  • Bacon
  • Heat a skillet over medium
  • Lay bacon out in a single non-overlapping layer
  • Cook about 3 min and flip cooking another 3-4 minutes depending on crispness desired
  • Lay cooked bacon on paper towels to drain, cover with paper towel
  • Pancakes
  • In a bowl whisk together milk, melted butter and egg.
  • In another bowl whisk together flour, Espresso Sugar, Stumptown Coffee Salt and baking powder
  • Whisk liquid into dry bowl until combined and until there are no large lumps (don't over mix)
  • Heat a skillet over medium
  • When hot enough (when a drop of water bounces around the pan and then evaporates) coat bottom of pan with extra butter 
  • Pour about 1/4 c. of  batter into the skillet, flip when edges look dry and bubbles start to appear, add more butter between pancakes as needed 
  • Set aside cooked pancakes and cover with a tea towel
  • Eggs
  • Once the pancakes are done, add more butter to the skillet
  • Add eggs to skillet season to taste with Stumptown Coffee Salt and Oak Smoked Cracked Pepper
  • Cook eggs to desired style   (don't mind a little messy go for sunny side up or over easy, want a little less mess over hard and scramble work great)
  • Assemble
  • On half of each pancake lay slice of cheese, egg then 1-2 slices of bacon
  • Season with additional Stumptown Coffee Salt and Oak Smoked Cracked Pepper to taste
  • Fold over top half and enjoy!!