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This Bacon Egg and Cheese Biscuits is a breakfast sandwich loaded with flavor! It has tall, fluffy biscuits, crispy bacon, and pepper jack cheese eggs. Need I say more?
Here are some more tasty breakfast items to pair with your breakfast sandwich: Smoked Gouda Grits, Sweet Potato Hash, Cheesy Potato Hash, Ramos Gin Fizz, and Classic New Orleans Beignets.
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Breakfast is one of my favorite meals, so we have it for dinner at least once a week in our house. For some strange reason, I always have biscuits in my fridge or freezer. Who am I kidding? I love finding any reason to make biscuits.
As a child, I always turned my breakfast into breakfast sandwiches. There was something special about creating the perfect bite of scrambled eggs, cheese, and jelly on a fluffy biscuit, which is why I do the same thing today.
A bacon, egg, and cheese biscuit is a classic breakfast sandwich found at any fast-food restaurant, breakfast joint, or grocery store freezer section. However, it is not as special and flavorful as the one you can make at home.
They have to pump those items with many preservatives to stay fresh, and who screams yum when they eat powdered eggs?
My bacon egg and cheese biscuits have crispy beef bacon, fluffy eggs, pepper jack cheese, and jelly sandwiched between my flaky biscuits. The best part is that everything comes together like a well-played orchestra. While the bacon is cooking, the biscuit dough chills in the freezer, and the eggs are cooked as the biscuits cool off.
Often, I serve this delicious sandwich with some cheese grits, fruit, and pomegranate juice.
Key Ingredients
You should have most of these ingredients already in your cabinets to make the ultimate breakfast sandwiches. The beef bacon may be the only challenge.
Bacon
You can use whatever bacon you enjoy, but I love beef bacon. It has a great smokey and meaty flavor. And since it's made from the same part as the short ribs, when it's baked, it makes some seriously crispy bacon.
Butter
European butter makes the best biscuits because it has a higher fat content than American-style butter. Regardless of which you use, make sure to use unsalted butter.
Eggs
You'll need some large eggs; I dabble between brown and white cage-free eggs. I have noticed that brown eggs yolks are deeper orange, which means more flavor.
Sliced Cheese
I like to add hot sauce to my biscuit sandwich, so I decided to go with pepper jack cheese to add some of that heat I yearn for. Sliced cheese works best because it covers more surface area.
All-Purpose Flour
I always keep unbleached all-purpose flour in the house, but use whatever a/p flour you have at home.
Buttermilk
I've seen some recipes with Greek yogurt or plain yogurt substituted for buttermilk, but I'm a Southern man, and buttermilk is a must in biscuits.
Leaving Ingredients
You'll need baking powder and baking soda. However, you can use self-rising flour and skip this step.
How to Make a Bacon Egg and Cheese Biscuit
To make a crowd-pleasing bacon egg and cheese biscuit, you'll need some kitchen space, a proper working oven, and a couple of baking sheet pans.
Bacon
Preheat the oven to 400°F. To cook bacon, place it on a parchment paper or foil-lined baking sheet in an even layer and bake for 15-18 minutes until it is brown and crispy or to your desired crispiness.
Cut the oven to 450°F. Drain the bacon grease by pouring it out on paper towels in a bowl or placing the bacon on paper towels to drain.
Biscuits:
Combine the flour, baking powder, sugar, baking soda, and salt in a large bowl.
Grate the frozen butter into the flour and toss with a spatula or spoon to combine. Pop the bowl in the freezer for 10 minutes.
Make a hole in the middle, then pour in buttermilk. Mix until the dough begins to bind. Pour the biscuit dough on a lightly floured work surface, knead 5 times to combine it, and flatten it into a rectangular shape.
Fold in half, press down, turn, and repeat three more times. Use a rolling pin to roll the dough to ¾-1 inch thick (the first digit on your index finger).
Cut with a floured 2 ½ inch biscuit cutter; do not turn to cut. Arrange the biscuits close together, almost touching, on a foiled or parchment paper-lined baking sheet.
Bake for 15 minutes until golden brown. Cool for 5 minutes and cut in half.
Eggs
While the biscuits are baking, add the eggs, water, salt, and black pepper to a large bowl and whisk until combined. As the biscuits are cooling, heat a large non stick skillet over medium heat. Add the butter. Once melted, add the eggs, and with a spatula, move the eggs around while gently shaking the pan.
Place cheese over top and cover until melted. I prefer using a slightly larger biscuit cutter to make a perfectly sized egg for my biscuit.
To plate, add two teaspoons of jelly to the bottom of the biscuit, two pieces of bacon, a scoop of eggs, and the other half of the biscuit. Top with the other half of the biscuit, and serve immediately.
How To Store Leftover Biscuit Sandwiches
Homemade biscuits are best three days after baking but will be fresh in an airtight container in the fridge for seven days. Leftovers can be kept in a freezer bag for three months.
Slice biscuits in half before reheating in a 350°F/176°C oven for 5-7 minutes or until hot.
You can also make the bacon egg and cheese biscuits in advance by wrapping them in aluminum foil once everything has cooled. Once everything has cooled, store them in a freezer storage bag for 3 months. Thaw in the fridge for 24 hours and reheat in the oven or microwave for 30-45 seconds, wrapped in a damp paper towel.
Pro Recipe Substitutions, Tips & Tricks
Feel free to tweak this as needed when preparing your bacon egg and cheese biscuit sandwiches.
- Avoid twisting the cutters when you cut biscuits. Twisting will prevent them from rising properly. The best way is to press the biscuit cutter straight down.
- Use a glass or cut the biscuits with a knife. If you don't have biscuit cutters.
- You can use whole milk or Greek yogurt as a substitute for buttermilk.
- You can make these tasty bacon egg and cheese biscuit sandwiches with scrambled eggs, American cheese, and turkey bacon. Use whatever bacon, egg, and cheese you like on breakfast sandwiches.
- The chef's secret to having fluffy eggs is adding a bit of water.
- The secret to achieving fluffy biscuits lies in minimal handling; the less you work the dough, the softer and more tender the biscuits will be.
- Here are some of my other biscuit recipes you can use for your sandwich: easy buttermilk biscuits, red velvet biscuits, drop biscuit shortcakes, apple cinnamon biscuits, and garlic chive cheddar biscuits.
FAQs
Here are the top questions from readers about creating an incredible bacon egg and cheese biscuit recipe.
Is a bacon egg and cheese biscuit healthy?
Bacon egg and cheese biscuits are not considered to be healthy. However, depending on the type of bacon, egg, cheese, and flour used will help make this breakfast sandwich healthier.
Some healthy swaps are turkey bacon for pork, egg whites instead of whole eggs, using ⅓ of cheese, and swapping in whole wheat flour instead of all-purpose flour will help make a healthy breakfast sandwich.
How long to microwave bacon egg and cheese biscuit?
Wrap the item in damp paper towels and set your microwave to defrost mode (30% power), heating for 1 minute and 30 seconds. Then, microwave the sandwich for another 5 seconds or until it's warmed. Allow it to cool for 1 minute before serving.
More Breakfast Recipes
I know you need a few more recipes to jazz up your breakfast!
- Air-Fryer Hash Browns
- Brandy Milk Punch
- Pain Perdu (New Orleans French Toast)
- Crispy Thin Pancakes
- Homemade Cinnamon Rolls
- Sweet Potato Waffles with Orange Butter
Before You Begin
Before getting started, here are the steps I use to get organized.
Step 1: Remember to place your butter in the freezer the night before you make this recipe.
Step 2: Preheat your oven and read the recipe before you begin.
Step 3: Measure everything out into individual bowls.
Step 4: Follow the recipe and prepare the best bacon egg and cheese biscuits you've ever made.
I hope this recipe brings a touch of warmth and satisfaction to your breakfast table, setting the stage for a day as delightful as the flavors you enjoyed. Here's to mornings made better, one delicious bite at a time.
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📖 Recipe
Bacon Egg and Cheese Biscuit
Ingredients
Bacon:
- 12 slices beef bacon
Flaky Biscuits:
- 4 ½ cup unbleached all-purpose flour
- 2 tablespoons baking powder
- 2 tablespoons granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 sticks frozen unsalted butter plus 4 tablespoons melted butter
- 2 cups cold buttermilk
- jelly or honey optional
Eggs:
- 12 large eggs
- 2 tablespoons water
- 3 teaspoons kosher salt
- 3 teaspoons black pepper
- 6 tablespoons unsalted butter
- 12 slices of pepper jack cheese
Instructions
Bacon:
- Preheat the oven to 400°F/204°C. To cook bacon, place it on a parchment paper or foil-lined baking sheet in an even layer and bake for 15-18 minutes until it is brown and crispy or to your desired crispiness. Cut the oven to 475°F. Drain the bacon grease by pouring it out on paper towels in a bowl or placing the bacon on paper towels to drain.
Biscuits:
- Preheat the oven to 475°F/246°C. In a large bowl, combine the flour, baking powder, sugar, baking soda, and salt. Grate the frozen butter into the flour and toss with a spatula or spoon to combine. Pop the bowl in the freezer for 10 minutes.
- Make a hole in the middle, then pour in buttermilk. Mix until the dough begins to bind. Pour the biscuit dough on a lightly floured work surface, knead 5 times to combine it, and flatten it into a rectangular shape. Fold in half, press down, turn, and repeat three more times.
- Use a rolling pin to roll the dough to ¾-1 inch thick (the first digit on your index finger). Cut with a floured 2 ½ inch biscuit cutter; do not turn to cut. Arrange the biscuits close together, almost touching, on a foiled or parchment paper-lined baking sheet and bake for 15 minutes until golden brown. Cool for 5 minutes and cut in half.
Eggs:
- While the biscuits are baking, add the eggs, water, salt, and black pepper to a large bowl and whisk until combined. As the biscuits are cooling, heat a large non stick skillet over medium heat. Add the butter. Once melted, add the eggs, and with a spatula, move the eggs around while gently shaking the pan.
- As the eggs firm up on the outside, push them into the center and tilt the skillet to let the uncooked eggs fill the pan. After about 3 minutes, the eggs should be firm and fluffy. The goal is to keep the eggs whole and not break them up like scrambled eggs.
- Place cheese over top and cover until melted. I prefer using a slightly larger biscuit cutter to make a perfectly sized egg for my biscuit.
- To plate, add two teaspoons of jelly to the bottom of the biscuit, two pieces of bacon, a scoop of eggs, and the other half of the biscuit. Top with the other half of the biscuit, and serve immediately.
Notes
- Avoid twisting the cutters when you cut biscuits. Twisting will prevent them from rising properly. The best way is to press the biscuit cutter straight down.
- Use a glass or cut the biscuits with a knife. If you don't have biscuit cutters.
- You can use whole milk or Greek yogurt as a substitute for buttermilk.
- You can make these tasty bacon egg and cheese biscuit sandwiches with scrambled eggs, American cheese, and turkey bacon. Use whatever bacon, egg, and cheese you like on breakfast sandwiches.
- The chef's secret to having fluffy eggs is adding a bit of water.
- The secret to achieving fluffy biscuits lies in minimal handling; the less you work the dough, the softer and more tender the biscuits will be.
- Here are some of my other biscuit recipes you can use for your sandwich: easy buttermilk biscuits, red velvet biscuits, drop biscuit shortcakes, apple cinnamon biscuits, and garlic chive cheddar biscuits.
Koko says
Love the option to use beef bacon! This looks amazing.