Bacon Egg and Cheese Biscuits

Bacon egg and cheese biscuits make a hearty, comforting breakfast with only a few ingredients. Scrambled eggs and crispy bacon are topped with melty cheddar cheese and tucked into sourdough biscuits for a cozy breakfast you’re sure to love.

Nearly every major fast food chain has some version of a bacon egg and cheese biscuit – McDonald’s, Wendy’s, even Chick-fil-a. And for good reason – it’s a great combination! The not-so-great part about these sandwiches though is the quality of the ingredients and the amount of preservatives added to them. A much healthier option (and much tastier too) is to make these breakfast sandwiches at home.

Homemade sourdough biscuits make the perfect base for this sandwich with their slight tang and soft crumb. Filled with fresh eggs, bacon, and melted cheddar cheese, these biscuits are hard to resist! Whether you’re grabbing breakfast before school starts or heading off to work, this sandwich make a great start to your day and will give you lots of energy for your morning.

Is a bacon egg and cheese biscuit healthy?

Depending on the ingredients you use, a bacon egg and cheese biscuit can absolutely be a healthy option for breakfast. Using homemade sourdough biscuits can cut down on the glycemic index of the bread, so you’ll have less of a blood sugar spike after you eat. High-quality bacon, eggs, and cheese all offer protein as well as fat that will keep you energized and full for hours.

What bread is best for bacon egg and cheese sandwiches?

The best bread to use for a bacon egg and cheese sandwich is a sourdough English muffin or biscuit. They’re the perfect shape and size for the eggs and bacon. Toasted and spread with butter, they make the best base for a breakfast sandwich. If you don’t have either of these though, you could also just use a slice of sourdough toast or a sourdough bagel too!

Tips for making this recipe

• To speed up this recipe, you can use pre-cooked bacon strips instead of cooking the bacon yourself. (We love the Costco fully cooked bacon here!)
• I like to cut out the eggs into circular patties to make them fit in the sandwiches better. If you prefer though, feel free to use scrambled eggs or fried eggs instead.
• Want to meal plan? You can prepare these breakfast sandwiches at the beginning of the week and then keep them in the fridge. Just heat them up in the microwave or oven for a quick breakfast on busy weekdays!
• You can also freeze these breakfast sandwiches if you like. Store them in an air-tight container for up to 3 months. When you want to enjoy one, let it de-thaw overnight in the fridge and then heat it in the oven or microwave in the morning.

Tools you will need

To make these breakfast sandwiches, you’ll need a skillet with a lid, a small bowl, a spatula, and a circular cookie cutter.

Ingredients you will need

• 4 sourdough biscuits – Of course, you don’t have to use homemade sourdough biscuits, but I think they truly are the best 🙂
• 4 slices of bacon – Pre-cooked bacon would make this recipe super fast. However, you can also cook the bacon yourself and save the grease for cooking the eggs later.
• 4 eggs – To make these eggs fit well in the sandwich, I like to scramble them, but you can also fry them if you prefer.
• 4 slices of cheddar cheese – Of course, feel free to use whatever cheese you like best. Swiss, gruyére, or mozzarella would all be great options.

How to make Bacon Egg and Cheese Biscuits

Heat a skillet over medium heat. Lay the 4 slices of bacon in the pan and cook for 4-5 minutes. Flip the bacon and cook for another 4-5 minutes until it’s crispy.

Remove the bacon from the pan and set it on a plate lined with paper towels to dry. Leave the grease in the pan though!

In a small bowl, whisk together the eggs and then pour them into the skillet. Without stirring the eggs, let them cook for 2 minutes or so, until you start to see bubbles on the surface of the eggs.

Run a spatula around the edges of the skillet, then flip the eggs over and cook for another 2 minutes or so. The eggs should look like a big pancake at this point.

Gently transfer the eggs to a plate. Use a circular cookie cutter or a glass to cut out 4 egg patties.

Place the egg patties back in the skillet over medium heat. Break the bacon strips in half and layer them on top of the eggs. Top the bacon and eggs with a slice of cheddar cheese.

Cover the pan and let the eggs cook again for 1-2 minutes, until the cheese is melted.

Slice the biscuits in half. Place one egg patty on the bottom half of each biscuit, then cover with the top half and enjoy!

Need more easy breakfast ideas?

If you’re looking for more yummy breakfast recipes, head over to the Kitchen Counter! Here are a few to try:

• Cottage Cheese Egg Bake
• Ham and Egg Bake
• Sourdough Bagel Bites
• Zucchini Tomato Quiche
• Sourdough Breakfast Sandwiches

If you make this recipe and enjoy it, let me know in the comments section below! You can also tag me on instagram @oldfashionedinspiration with a picture of your creation.