Bacon, Egg and Cheese Biscuit Sandwiches
There’s a certain magic to a perfect breakfast sandwich. It’s more than just food; it’s a feeling. It’s the slow, quiet weekend morning, the smell of bacon sizzling in the pan, and that first bite into a warm, flaky biscuit that makes everything feel right in the world.
I’ve spent more Saturday mornings than I can count chasing that perfect bite. I’ve tried every shortcut and every complicated technique out there. Some biscuits were too dry, others too dense. Some eggs were rubbery, and some bacon was, well, less than crispy.
This recipe is the culmination of all that trial and error. It’s the one I make for my family when I want to show a little extra love. We’re talking buttery, sky-high biscuits, perfectly crispy bacon, fluffy folded eggs, and a glorious melt of sharp cheddar cheese. It’s simple, honest, and unbelievably good.
Forget the drive-thru. Today, we’re making a breakfast that feels like a hug. Let’s get to it.
What You’ll Need
Here are the simple ingredients that come together to create something truly special. The quality of your ingredients will really shine through here, so use the best you can.
For the Flaky Buttermilk Biscuits:
- 2 ½ cups all-purpose flour, plus more for dusting
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup (1 stick) unsalted butter, frozen
- 1 cup cold buttermilk
- 2 tablespoons melted butter, for brushing
For the Sandwiches:
- 8 slices thick-cut bacon
- 8 large eggs
- 2 tablespoons milk or cream
- Salt and freshly ground black pepper, to taste
- 4 slices sharp cheddar cheese (or your favorite)
Tools Required
You don’t need any fancy gadgets for this recipe. Just some basic kitchen workhorses will do the trick.
- Large Baking Sheet
- Parchment Paper
- Large Mixing Bowl
- Box Grater
- Pastry Cutter or Fork
- Biscuit Cutter or a Round Glass
- Large Non-Stick Skillet
- Spatula
- Whisk
Pro Tips
After making these dozens of times, I’ve picked up a few tricks that guarantee breakfast perfection every single time. These small details make a huge difference.
- Frozen Grated Butter is Key: Don’t just use cold butter; use frozen butter. Grating it on a box grater creates tiny, frozen butter shards that distribute perfectly throughout the flour. As they melt in the oven, they create steam pockets, which is the secret to those incredibly flaky layers.
- Oven-Baked Bacon for the Win: Cooking bacon in a skillet is classic, but it can be messy and cook unevenly. For perfectly flat, uniformly crispy bacon, bake it! Lay the strips on a parchment-lined baking sheet and bake at 400°F (200°C) for 15-20 minutes. No splattering, no flipping, just perfection.
- The Folded Egg Technique: To get that classic square-shaped egg that fits the biscuit perfectly, use a large non-stick skillet. Pour your lightly whisked egg mixture into the pan to form a thin, large omelet. Once it’s almost set, use a spatula to fold it into a square shape right in the pan. Cut it into four pieces, and you have perfect sandwich eggs.
- Don’t Overwork the Dough: This is the golden rule of biscuit making. Mix the dough just until it comes together. A few lumps and dry spots are okay. Overworking develops the gluten, which leads to tough, dense biscuits instead of light, tender ones. Treat the dough gently.
How to Make Bacon, Egg, and Cheese Biscuit Sandwiches
Let’s break this down into manageable parts. We’ll start with the biscuits, cook the bacon while they bake, and finish with the eggs.
Part 1: The Buttermilk Biscuits
Step 1: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Getting these dry ingredients well combined is the foundation for a great biscuit.
Step 3: Take your stick of butter out of the freezer. Use a box grater to grate the entire stick of butter directly into the flour mixture. Toss it gently with your fingers to coat the butter shreds in flour.
Step 4: Pour in the cold buttermilk. Use a fork to mix until a shaggy dough forms. Don’t overmix! Dump the dough onto a lightly floured surface.
Step 5: Gently knead the dough 3-4 times, just enough to bring it together. Pat it out into a rectangle about ½-inch thick. Using a 3-inch biscuit cutter, cut out 4 biscuits. Reroll the scraps once and cut out 2-3 more. You should have about 6-8 biscuits total.
Step 6: Place the biscuits on your prepared baking sheet. For soft-sided biscuits, have them touch. For crispier sides, place them an inch apart. Brush the tops with melted butter.
Step 7: Bake for 12-15 minutes, or until they are tall and golden brown on top. The smell in your kitchen will be amazing.
Part 2: The Bacon and Eggs
Step 1: While the biscuits are baking, cook your bacon using your preferred method. I highly recommend the oven method described in the Pro Tips section for ease and perfect crispiness.
Step 2: In a medium bowl, whisk the 8 eggs, milk (or cream), salt, and pepper until they are pale and frothy. Whisking incorporates air, which helps make the eggs fluffy.
Step 3: Heat a large non-stick skillet over medium-low heat. Pour the egg mixture into the skillet and let it cook, undisturbed, until the edges begin to set.
Step 4: Gently push the cooked eggs from the edges toward the center, tilting the pan so the uncooked egg flows underneath. When the eggs are about 90% set (still a little wet on top), fold them into a square or rectangle that’s roughly the size of your biscuits. Cut it into four equal portions.
Part 3: Assemble the Sandwiches
Step 1: Once the biscuits are out of the oven, let them cool for just a minute. Slice four of the warmest, freshest biscuits in half.
Step 2: Place a slice of sharp cheddar cheese on the bottom half of each biscuit. The residual heat will start to melt it perfectly.
Step 3: Top the cheese with one of your folded egg portions. Then, add two slices of crispy bacon, breaking them in half if needed to fit.
Step 4: Place the top of the biscuit on, press down gently, and serve immediately while everything is hot and melty.
Substitutions and Variations
One of the best things about a breakfast sandwich is how easy it is to customize. Here are a few ideas to get you started.
| Component | Variation Idea | Notes |
|---|---|---|
| Bacon | Sausage Patties | A classic swap. Cook patties thoroughly. |
| Cheddar Cheese | Swiss or Pepper Jack | Swiss offers a nutty flavor; Pepper Jack adds a kick. |
| Biscuits | Add Chives or Jalapeños | Mix 2 tbsp of fresh chives or 1 diced jalapeño into the dough. |
| Protein | Canadian Bacon | A leaner, but still delicious, option. |
Nutritional Information and Diet Swaps
A hearty breakfast like this is a treat. Here’s a general idea of the nutrition and how to adapt it for different dietary needs.
Per Sandwich (Approximate): Calories: 650, Protein: 25g, Fat: 45g, Carbohydrates: 35g
(Note: Nutritional values are estimates and can vary based on specific ingredients used.)
| Dietary Need | Ingredient Swap | Quick Tip |
|---|---|---|
| Vegetarian | Omit bacon | Add a slice of tomato or some sautéed spinach. |
| Gluten-Free | Use a 1:1 gluten-free flour blend | Check that your baking powder is also gluten-free. |
| Lower Carb | Serve as a “bowl” | Skip the biscuit and serve the egg, cheese, and bacon in a bowl. |
Make-Ahead Tips:
You can absolutely get a head start on these. The biscuit dough can be made, cut out, and stored in the fridge overnight on the baking sheet. You can also bake the biscuits a day ahead and store them in an airtight container.
Bacon can be cooked ahead of time and stored in the fridge. Reheat it in a hot pan or the oven for a few minutes to restore its crispiness.
Leftovers and Storage:
If you have leftover assembled sandwiches, wrap them individually in foil or plastic wrap. They’ll keep in the refrigerator for up to 2 days.
To reheat, the best method is in the oven or an air fryer. Unwrap the sandwich and heat it at 350°F (175°C) for about 10-15 minutes, or until warmed through. This will keep the biscuit from getting soggy, which often happens in the microwave.
Frequently Asked Questions
Q1. Can I use store-bought biscuit dough?
Ans: Absolutely! While homemade biscuits are special, using canned biscuit dough is a fantastic time-saver for a busy morning. Just follow the baking instructions on the package.
Q2. Why did my biscuits turn out hard?
Ans: The most common culprits are overworking the dough or not using cold enough butter. Be gentle with the dough and make sure your butter and buttermilk are very cold before you start.
Q3. What’s the best cheese for a breakfast sandwich?
Ans: A good melting cheese is what you want. Sharp cheddar provides a great flavor that stands up to the bacon. American cheese is the king of meltiness. Provolone, Swiss, and Monterey Jack are also excellent choices.
Q4. My buttermilk substitute didn’t work. What went wrong?
Ans: If you’re making your own buttermilk (milk + lemon juice or vinegar), make sure to let it sit for a good 5-10 minutes. You should see it start to curdle slightly. This acidity is crucial for reacting with the baking powder to create a tender biscuit.
Wrapping Up
There you have it—a breakfast sandwich that’s worth waking up for. It’s more than a recipe; it’s a template for a perfect morning. It’s the kind of food that brings people together and creates memories around the kitchen table.
The beauty of this is in its simplicity and the quality of each component working together. The flaky biscuit, the salty bacon, the fluffy egg, the melted cheese… it’s a classic for a reason.
Now it’s your turn. Give this recipe a try this weekend. I promise, the effort is so worth it. When you do, come back and leave a comment below. I’d love to hear how they turned out for you or if you added your own unique twist!
