There’s something magical about the combination of a warm, flaky biscuit, crispy bacon, fluffy eggs, and melted cheese that just hits all the right notes. These Bacon, Egg and Cheese Biscuit Sandwiches bring together classic breakfast favorites in one delicious handheld package that’s perfect for busy mornings or weekend brunches.
Made from scratch with homemade buttermilk biscuits (though store-bought works too!), these sandwiches deliver that comforting diner-style breakfast experience right in your own kitchen. The best part? They’re customizable to your family’s preferences while still maintaining that perfect harmony of savory flavors and satisfying textures.
Why You’ll Love This
- These sandwiches are completely customizable – adjust the cheese type, egg doneness, or add extras like avocado or hot sauce.
- Make-ahead friendly – biscuits can be baked in advance and components prepped the night before for quick assembly.
- Perfect portable breakfast for busy mornings or on-the-go meals.
- Kid-approved while still satisfying adult appetites.
- Impressive enough for weekend guests but simple enough for everyday breakfasts.
Ingredients
- 12 biscuits
- 12 slices cheddar cheese
- 1 dozen eggs
- ¼ cup milk
- Salt to taste
- Pepper to taste
- 12 slices bacon
Instructions
- In a frying pan, cook bacon until just crispy. Drain on a paper towel.
- Whisk eggs, milk, salt, and pepper in a large bowl. Add to a large frying pan over medium heat and gently scramble until done.
- Cut biscuits in half and place a slice of cheese on the bottom half of each biscuit. Top with scrambled eggs and a slice of bacon (broken in half). Add the top of the biscuit.
- Eat immediately or wrap individually in freezer paper if freezing for later.
Tips & Variations
- For flakier biscuits, freeze the butter for 15 minutes before cutting it into the flour.
- No buttermilk? Mix 3/4 cup milk with 2 teaspoons of lemon juice or vinegar and let stand for 5 minutes.
- Try different cheese varieties like pepper jack for spice or Swiss for a milder flavor.
- For a healthier version, use turkey bacon and egg whites or whole grain biscuits.
- Add a spread of mayo, hot sauce, or avocado for extra flavor.
- Short on time? Use store-bought refrigerated biscuit dough instead of making from scratch.
Serving Suggestions
These hearty sandwiches are a meal in themselves, but they pair beautifully with fresh fruit for a complete breakfast. Try serving with sliced melon, berries, or a simple fruit salad to balance the richness of the sandwich.
For brunch gatherings, set up a build-your-own sandwich bar with the biscuits, eggs, and bacon alongside additional toppings like sliced tomatoes, avocado, arugula, and various condiments so everyone can customize to their liking.
Notes
- Biscuits are best eaten the day they’re made but can be stored in an airtight container for up to 2 days. Reheat in a 350°F oven for 5 minutes.
- For meal prep, assemble sandwiches without the eggs, wrap individually in foil, and refrigerate. In the morning, add freshly cooked eggs and reheat the wrapped sandwich in a 350°F oven for 10 minutes.
- The biscuits should have visible butter pieces in the dough before baking – this creates those beautiful flaky layers.
FAQs
Can I make these ahead of time?
Yes! Bake the biscuits and cook the bacon the night before. In the morning, reheat them briefly, cook fresh eggs, and assemble.
How do I keep the eggs from overcooking?
Remove the eggs from heat when they’re still slightly wet-looking as they’ll continue cooking from residual heat. For sandwiches, slightly undercooking is better than overcooking.
Can I freeze these sandwiches?
Yes, fully assembled sandwiches can be wrapped tightly in plastic wrap, then foil, and frozen for up to 1 month. Reheat from frozen in a 350°F oven for 20-25 minutes.
What’s the best cheese to use?
American or cheddar melt beautifully, but any good melting cheese works well. Try Colby jack, pepper jack for spice, or Swiss for a different flavor profile.
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