Jul 14 2026
Restaurants›406 Kitchen & Taproom›B.e.c. Recipe

B.e.c. Recipe

Inspired by 406 Kitchen & Taproom
Time30m
Serves2

Daily's bacon, egg & cheddar with roasted red peppers, smoked chili aioli, garlic aioli served on choice of bread with breakfast potatoes

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Breakfast Sandwich

Aioli

Breakfast Potatoes

Method

Breakfast Sandwich

  1. 1

    Cook the Bacon

    In a large skillet over medium heat, cook the Daily's bacon until crispy, about 4-5 minutes per side. Remove and place on paper towels to drain excess grease.

  2. 2

    Prepare the Eggs

    In the same skillet, crack the eggs and cook to your desired doneness (sunny-side up, over-easy, etc.). Season with salt and black pepper to taste.

  3. 3

    Assemble the Sandwich

    On one slice of bread, layer the crispy bacon, cooked eggs, cheddar cheese, and roasted red peppers. Top with the second slice of bread.

Aioli

  1. 4

    Combine Aiolis

    In a small bowl, mix together the smoked chili aioli and garlic aioli. Set aside.

  2. 5

    Spread Aioli

    Spread the aioli mixture on the inside of both slices of bread before assembling the sandwich.

Breakfast Potatoes

  1. 6

    Prepare the Potatoes

    Dice the potatoes into small cubes. In a bowl, toss the diced potatoes with olive oil, salt, black pepper, and paprika.

  2. 7

    Cook the Potatoes

    In the same skillet used for the bacon, add the seasoned potatoes and cook over medium heat for about 15-20 minutes, stirring occasionally, until golden brown and tender.

More from 406 Kitchen & Taproom