These Bacon Egg & Cheese Biscuit Sandwiches make the yummiest breakfast or breakfast-for-dinner the whole family will love! They use a can of biscuit dough for rich and buttery flavor that couldn't be easier! With just 4 simple ingredients, this is the handiest meal that always gets gobbled up!
- "The Gina Dinner" - A few year back my dear friend told me she makes this for dinner for her family with 3 kids, pretty much every single week! Why? Because they always eat it! There's no big secret ingredient or anything too special here, but serving breakfast sandwiches on store-bought biscuit dough is something I never thought to do! I looked at her in amazement, knowing I had to try it. Her kids love it and so did mine!
- Breakfast for Dinner! - Breakfast for dinner has saved the day on more than one occasion! It's well loved because everyone just eats it! You can buy a tube of biscuit dough and keep it in the fridge for when you need an easy dinner! Add a smoothie or fresh fruit and dinner is ready!
- Love Breakfast for Dinner? Try these Homemade Protein Crepes, healthy Pumpkin Waffles, and our favorite go-to Easy Protein Pancakes!
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Ingredients & Substitutions
With four ingredients, a can of biscuit dough, eggs, bacon and your favorite cheese, this hearty meal is perfect for breakfast, brunch or dinner! So easy, it's really more of an idea than a recipe!
- Biscuit Dough - A tube of biscuit dough lasts in the fridge for quite awhile (check the date!) so it's great to have as a back-up meal plan! I like the Immaculate Biscuit Dough, but any brand like Pillsbury Grands Biscuits is fine. Follow the baking time and temperature on the package, they may vary by brand.
- Bacon - If you aren't cooking bacon on a sheet pan in the oven, you need to try it! It's so much easier than frying it on the stovetop. It cooks evenly and right in the oven with the biscuits, although will take a bit longer. You can use regular or thick cut bacon. Usually I cook bacon at 400°F, but just start it at whatever temperature your biscuits start at.
- Eggs - Six eggs fit just perfectly on 8 biscuits. We like them scrambled, but you could cook them over easy if you prefer.
- Cheese - Really any kind of sliced cheese is great here such as cheddar, white cheddar, muenster, Gouda, or havarti. Or mix it up and offer a few options!
See recipe card below for full quantities.
Instructions
So simple you hardly need a recipe! Just bake the biscuits with the bacon, scramble some eggs, and assemble with cheese!
Step 1 - Preheat the oven to 350°F (but check your brand of biscuit dough).
Cook the biscuits on a large sheet pan and the bacon on another.
Step 2 - The biscuits take about 16 to 20 minutes and the bacon will take a bit longer after that.
You can turn the heat up to 375° or 400° if you like, just keep an eye on the bacon until it is as crispy as you like it.
Step 3 - Scramble the eggs, you can use a little butter or a bit of grease from the bacon.
I like to season with just a bit of salt and pepper since the bacon and cheese are already salty.
Step 4 - Assemble your biscuit breakfast sandwiches by slicing open the biscuits, adding eggs, a half slice of cheese, and a slice of bacon cut in half.
Pop the assembled sandwiches back in the warm oven for a few minutes to melt the cheese and glue everything together!
Recipe Notes & Tips
- Bake the Biscuits and Bacon Together - But check on them both! Follow the directions on your package of biscuit dough, but the bacon can cook along with it. Bacon will likely take longer than the biscuits, and you can turn up the temperature a bit after the biscuits are done. Check often near the end and don't burn the bacon!
- Add the Pan of Sandwiches back to the Oven - After you get the egg sandwiches assembled, pop the whole pan back in the hot oven for a few minutes to melt the cheese and marry everything together.
- Storage & Meal Prep - Extra egg biscuit breakfast sandwiches can be stored in the fridge for up to 3 days and warmed in the microwave or oven. They can be wrapped and frozen for 2 months, thawed overnight in the fridge before rewarming. It's a great recipe to meal prep for busy mornings!
Recipe FAQs
Well I wouldn't! I've read (and observed) that when you drain bacon on paper towel, little flecks of the paper end up on the bacon. Instead, just grab all the bacon with tongs and let it drip off back onto the pan before setting it on a plate. Eating excess bacon fat probably isn't the best for you, but I prefer it to eating paper towel!
If you don't use the whole package of bacon for these breakfast sandwiches, you can store it raw or cooked in the fridge for a few days. Even better, it freezes well both raw or cooked! It's great to use from the freezer in soups, pastas, chopped on salads, or another breakfast.
Breakfast sandwiches are endlessly versatile and can be customized however you like. Bacon can be swapped with sausage or ham. Biscuits can be substituted with English muffins, croissants, bagels or any type of bread. Use any type of cheese or add a few veggies such as fresh spinach. You could also saute onions, peppers, or mushrooms in the skillet before scrambling the eggs.
More Breakfast Favorites!
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Bacon Egg & Cheese Biscuit Sandwiches
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Print Pin RateIngredients
- 16 ounces canned biscuit dough (8 biscuits)
- 8 to 12 slices bacon
- 6 eggs
- salt and pepper to taste
- 4 to 8 slices cheese such as Cheddar, White Cheddar, Muenster, Havarti, or Gouda
Instructions
- Preheat oven to 350℉ (follow the time and temperature on your biscuit dough).
- Lay out the biscuit dough on a large sheet pan and lay out the bacon on another.
- Bake both together for about 16 minutes. Check on both and take out as they are done. The biscuits take about 16 to 20 minutes (check the package, this can vary by brand!) while the bacon takes about 25 to 32 minutes. See notes below. Transfer bacon to a plate to drain.
- When the biscuits and bacon are done, whisk the eggs with a bit of salt and pepper in a bowl with a fork. Cook the scrambled eggs in a buttered skillet (or use a bit of the bacon grease) over medium low heat, stirring and moving often with a spatula or wooden spoon. Turn off the heat when the eggs are just barely done.
- Slice open the biscuits and assemble evenly with the scrambled eggs, a slice of cheese and a slice or two of bacon cut in half.
- Pop the assembled sandwiches back in the warm oven on the baking sheet for a few minutes to melt the cheese!
Notes
- Biscuits & Bacon - For me, the biscuits took 20 minutes and the thick-cut bacon took 33 minutes at 350°. This can vary by brand of biscuits, how thick the bacon is, the oven, etc. You can also turn the temperature up a bit to 375° to 400° after taking the biscuits out if you want to speed up the bacon. Just check on things often and don't burn the bacon!
- Drain the Bacon - I like to grab all the bacon with tongs and let it drip back onto the sheet pan before moving to a plate.
- Biscuits could be swapped with any type of bread such as bagels, english muffins or croissants.
- Add Spinach - a few leaves of fresh spinach add nutrition and color.
- Meal Prep - You can make these sandwiches ahead of time, refrigerate and rewarm in the microwave or oven. They can be wrapped and frozen for 2 months. Thaw overnight in the fridge before rewarming.
Ann says
We made these for supper last night, and loved them. They were easy to make and assemble. You might want to leave the top off when you put it back in the oven, so the cheese will melt more, without overcooking the eggs.