Bacon, Egg and Cheese Biscuit Sandwiches layer fluffy biscuits with cheddar, gently scrambled eggs, and just-crisp bacon. The recipe is deliberately scaled to a full dozen, making it useful for a family breakfast, a brunch table, or freezer-friendly meal preparation.
The exact yield is 12 breakfast sandwiches, equal to 12 servings, in 30 minutes: 10 minutes of preparation and 20 minutes of cooking. Each sandwich receives one biscuit, one cheddar slice, one egg's share of the scramble, and one bacon slice broken in half.
Bacon, Egg and Cheese Biscuit Ingredients
Gather exactly 12 biscuits, 12 slices cheddar cheese, 1 dozen eggs, ¼ cup milk, salt to taste, black pepper to taste, and 12 slices bacon.
The biscuits may be frozen, refrigerated, or homemade as long as 12 are fully baked and ready for assembly. Another preferred cheese may be used, but the stated version uses one cheddar slice for every sandwich.
If you enjoy this recipe, you may also like Bacon Pancakes.
How to Make Bacon, Egg and Cheese Biscuit Sandwiches
- Cook all 12 bacon slices in a frying pan until just crisp, then drain on paper towels.
- Whisk the dozen eggs with ¼ cup milk, salt, and pepper.
- Pour into a large frying pan over medium heat and scramble gently until done.
- Cut each of the 12 baked biscuits in half.
- Place one cheddar slice on every bottom half.
- Divide the scrambled eggs evenly over the cheese.
- Break each bacon slice in half and put both halves on its sandwich.
- Add the biscuit tops and serve immediately, or wrap individually in freezer paper.
For storage details after serving, the USDA leftovers and food safety guidance.
Prepare Exactly Twelve Biscuits
Cook Bacon until Just Crisp
Whisk One Dozen Eggs
Cook the Egg Mixture until Done
Split Every Biscuit Cleanly
Add One Cheddar Slice Per Sandwich
Divide the Scrambled Eggs Evenly
Break One Bacon Slice in Half
Close and Serve Twelve Sandwiches
Wrap Individually for the Freezer
Conclusion
Cook 12 bacon slices until just crisp and drain. Whisk 12 eggs with ¼ cup milk, salt, and pepper, then gently scramble over medium heat until done. Split 12 baked biscuits. Place one of 12 cheddar slices on each bottom, divide the eggs evenly, and add one bacon slice broken in half. Replace the tops to make exactly 12 sandwiches. Serve immediately or cool and wrap individually in freezer paper.
Frequently Asked Questions
- → How many biscuit sandwiches does the recipe make?
It makes exactly 12 sandwiches, equal to 12 servings.
- → Can I use frozen or refrigerated biscuits?
Yes. Frozen, refrigerated, or homemade biscuits all work; prepare exactly 12 before assembly.
- → Can the bacon be baked instead of fried?
Yes. The recipe notes that bacon can bake at 400°F for about 13–17 minutes until crisp.
- → Are these breakfast sandwiches freezer-friendly?
Yes. Cool them, wrap each sandwich separately in freezer paper, and reheat until hot throughout when needed.