This post may contain affiliate links, please see the privacy policy for details.
These biscuit breakfast sandwiches are everything you need for a fast, hearty and satisfying start to the day. Buttery biscuits are filled with soft scrambled eggs, crisp bacon, and sharp cheddar, making them a perfect grab-and-go breakfast or a cozy sit-down meal. Whether you’re feeding a hungry crowd, meal prepping for the week, or simply treating yourself, this recipe is a keeper. Best of all, they freeze and reheat beautifully for stress-free mornings. Just grab one and go!
Biscuit breakfast sandwiches are filled with eggs, bacon and cheddar, all tucked into tender, flaky biscuits. They’re freezer-friendly and super easy to make ahead.
More mouthwatering breakfast ideas include these breakfast sliders, crispy pie iron crunchwraps, and this satisfying hash brown casserole.
Why You’ll Love It
Make-ahead friendly: Prep a batch on the weekend and enjoy hot breakfast sandwiches all week.
Freezer-ready: These sandwiches hold up beautifully in the freezer and reheat like a dream.
Crowd-pleaser: Bacon, eggs and cheese are a classic trio that everyone loves.
Comfort food vibes: The combination of warm biscuits, melty cheese and savory eggs hits the spot.
Breakfast Biscuit Sandwiches Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Bacon: Adds salty, smoky crunch to balance the rich eggs and cheese.
Refrigerated biscuits: A shortcut to fluffy, golden layers without the fuss.
Eggs: Lightly scrambled for a tender, creamy texture.
Seasonings: Salt, black pepper and nutmeg season the eggs with just the right flavor balance.
Unsalted butter: Keeps the eggs rich and prevents sticking.
Sharp cheddar cheese: Offers bold flavor and perfect meltability.
How to Make Biscuit Breakfast Sandwiches
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Cook the bacon: Bake in the oven on a baking sheet until almost crisp, then set aside.
Bake the biscuits: Follow package directions, then let them cool.
Scramble the eggs: Whisk with seasoning and cook gently in butter over a low medium heat.
Assemble the sandwiches: Split biscuits, then layer cheese, eggs and bacon on each bottom half.
Wrap and store: Seal in plastic wrap and refrigerate or freeze.
Reheat when ready: Warm in the microwave and serve immediately.
Substitutions and Variations
Gluten-free option: If you want a gluten-free version, use gluten-free biscuits (these are gluten-free and keto-approved!)
Change the meat: Use breakfast sausage patties instead, or make your own tasty sausage mixture.
Switch up the cheese: Try Gouda, Swiss cheese, American cheese, or Pepper Jack for a different flavor.
Add veggies: Include sautéed onions, sautéed spinach, caramelized onion, or bell pepper strips for extra color and nutrients.
Baked bacon: You can pan fry or air fry the bacon if preferred.
Boost the eggs: Whisk in ¼ cup of Greek yogurt for a creamier, protein-packed scramble.
Veggie version: Skip the bacon and use your favorite meat-free alternative or extra veggies.
Different bread: Not a biscuit fan? English muffins, bagels or croissants also work well.
Add sauce: Just before serving, open the top of your biscuit breakfast sandwich and spread on some spicy mayo, ketchup, mayonnaise, or mustard.
Serving Suggestions
With something sweet: Enjoy a mermaid blue smoothie bowl or perhaps a fruit cup on the side.
With savory dishes: Pair breakfast potatoes, hash browns or tater tots with it.
With a drink: Serve up Dalgona coffee, cup of tea or a pineapple mango smoothie with your sandwich.
How to Store Breakfast Sandwiches
Store: Keep leftovers in an airtight container in the refrigerator and eat within 4 days.
Freeze: Wrap each sandwich in parchment paper and then in foil. Add each wrapped sandwich to a large freezer-safe bag and freeze for up to 2 months.
Thaw: Defrost it in the refrigerator overnight.
Reheat: To reheat from the fridge, unwrap the sandwich and wrap it in a paper towel. Microwave for 1 to 2 minutes. To reheat from frozen, unwrap the sandwich and wrap it in a paper towel. Microwave on 50% power for 1 minute, then full power for 1 to 2 minutes. Alternatively, bake at 350°F for 10 to 15 minutes.
Top Tips
Undercook the eggs slightly: They’ll finish cooking when reheated and won’t dry out.
Cool before wrapping: Let everything cool slightly so condensation doesn’t form inside the wrap.
Double the batch: Make extra to freeze so you always have a quick breakfast on hand.
Biscuit Breakfast Sandwiches FAQs
Yes, just bake according to the package instructions and cool before using.
Yes, you can pour them into a greased dish and bake until set, then cut into portions. (You might like to try this baked eggs en cocotte recipe too!)
Bacon Cheese Breakfast Sandwiches Recipe
Biscuit Breakfast Sandwiches
Equipment
- Baking Sheet Large
- Skillet Large
Ingredients
- 8 Slices bacon, cut in half crosswise
- 1 Can biscuits, 16.3-Ounce, 8 count
- 12 eggs, large
- 1 Teaspoon salt
- ½ Teaspoon black pepper
- ½ Teaspoon ground nutmeg
- 2 Tablespoons unsalted butter
- 12 Slices cheddar cheese, sharp
Instructions
Cook the Bacon
- Preheat oven to 425°F.
- Lay bacon in a single layer on a large baking sheet.
- Bake for 12 to 15 minutes or until almost crisp.
- Transfer bacon to a paper-towel-lined plate and set aside.
Bake the Biscuits
- Reduce oven temperature to 350°F.
- Bake biscuits according to package instructions, then set aside to cool.
Prepare the Eggs
- Add eggs, salt, pepper, and nutmeg to a large mixing bowl, and whisk until combined.
- Melt butter in a large skillet over medium-low heat.
- Add eggs and cook, stirring gently with a spatula, until they just begin to set, 5 to 6 minutes.
Assemble the Biscuits
- Split each biscuit in half and layer the bottom halves with cheese, scrambled eggs and bacon.
- Place the top halves over the filling to form 8 sandwiches.
- Wrap each one tightly in plastic wrap and store in the refrigerator.
Warm Them Up
- To reheat, remove the plastic wrap from the sandwich and wrap it in a paper towel.
- Microwave for 1 to 2 minutes or until heated through, then serve.
Notes
Cool before wrapping: Let everything cool slightly so condensation doesn’t form inside the wrap.
Double the batch: Make extra to freeze so you always have a quick breakfast on hand.
Nutrition
Whether you’re feeding a hungry family or prepping breakfast for the week, biscuit breakfast sandwiches deliver on every level. They’re easy to make, endlessly adaptable and freezer-friendly. You’ll appreciate having something homemade and hearty ready whenever you need it. The combination of buttery biscuit, creamy eggs and melted cheese is always a winner, and once you’ve tried this version, you’ll want to make them part of your regular breakfast rotation.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
