Bacon Egg and Cheese Biscuit Sandwich

Some breakfast sandwiches are worth getting up for, and this bacon, egg, and cheese biscuit sandwich tops the list. While it’s tempting to grab one from your local coffee shop or drive-through, making your own at home lets you control the quality of ingredients and customize it exactly to your taste. The key to this sandwich is in the details – from how we fold the egg to fit perfectly on the biscuit to getting that bacon to just the right level of crispiness. Start with our old-fashioned buttermilk biscuits for the best results, but store-bought works too. Add it to your breakfast rotation along with our berry crêpes and breakfast quesadillas. Ready in just 15 minutes, it’s an easy but satisfying way to start your day.

Key Ingredients and Substitutions

This sandwich comes together with just a few simple breakfast ingredients.

In the printable recipe below, you can find a complete list of ingredients and measurements.

• Buttermilk Biscuit: For the best sandwich, use our homemade old-fashioned buttermilk biscuits recipe. They’re flaky and buttery and make this sandwich extra delicious. If you’re short on time, a good-quality store-bought biscuit from the refrigerated section will work, too.
• Bacon: One slice of bacon, cut in half, is perfect for this sandwich. When selecting bacon, opt for regular-cut rather than thick-cut. It crisps up better and won’t overwhelm the other ingredients. Not a bacon fan? Try Canadian bacon, turkey bacon, or a couple of thin slices of ham. For a vegetarian option, substitute with sliced avocado or grilled tomato. 
• Egg: A single large egg, scrambled and folded to fit the biscuit, creates the perfect protein layer. Room-temperature eggs work best for even cooking. For a lighter option, substitute 1/4 cup of egg whites (about two egg whites) or liquid egg whites from a carton, following the same folding technique.
• American Cheese: We used the classic American cheese singles since they melt perfectly and provide that classic breakfast sandwich taste; feel free to swap in cheddar, Swiss, provolone, or pepper jack for different flavor profiles.

How to Make Bacon Egg and Cheese Biscuit Sandwich

Here are the quick step-by-step instructions with visuals; you can find the full instructions with the exact ingredients in the recipe card below.
_{This post may contain paid affiliate sales links. As an Amazon Associate, I earn from qualifying purchases. Please see my full disclaimer policy for details.}

Pro-tip: Take your sandwich to the next level by adding a drizzle of hot honey or spicy maple syrup before the final assembly.

1. Cook the Bacon: Preheat your oven to 400°F. Line a rimmed baking sheet with aluminum foil to make cleanup much easier, then place a wire rack. Place the bacon on the wire rack, making sure the slices don’t overlap. Cook the bacon for 15-20 minutes or until golden brown and crispy. Carefully remove the bacon from the oven and transfer it to a plate lined with paper towels to absorb any excess grease. The bacon can be cut in half either before or after baking.

Place a medium skillet over medium heat if you prefer to cook your bacon on the stovetop. Cut one slice of bacon in half and cook until crispy (about 6-8 minutes). Transfer bacon to paper towels to drain. Remove all but one tablespoon of bacon grease from the skillet and lower the heat to medium-low.

2. Prepare the Egg: Crack an egg into a small bowl and whisk until well beaten. Season with salt and pepper. Return the skillet to medium heat. Pour the beaten egg into the pan, tilting it to spread into an even circle. When eggs are nearly set but still slightly wet on top (about 1-2 minutes), use a spatula to fold edges toward the center forming a rectangle.

To create a square shape that will fit the biscuit, fold each end towards the center, then top with a slice of American cheese.

3. Assemble the Sandwich: Place the bottom half of the biscuit on a plate and top with the halved bacon pieces. Add the egg topped with American cheese to the bacon and cover with the top biscuit half.

Make-Ahead and Storage

Make-Ahead: The bacon can be cooked up to 3 days in advance, and the biscuits can be made up to 24 hours ahead. Keep the bacon tightly wrapped in plastic and store the biscuits in an airtight container in the refrigerator.

How to Store: For quick on-the-go breakfast sandwiches, store assembled sandwiches in the refrigerator for up to 3 days in an air-tight container. For longer storage, wrap assembled sandwiches individually in plastic wrap, then foil, and freeze for up to 3 months.

How to Reheat: Refrigerated sandwiches can be reheated at 350°F for 10 minutes. For frozen sandwiches, heat at 350°F for 15-20 minutes or until heated through.

Recipe Tips and Notes

• Beat eggs thoroughly. A well-beaten egg will cook more evenly and fold more easily without breaking.
• Use medium heat for eggs. High heat can cause the eggs to brown and become rubbery instead of light and fluffy.
• Start with cold bacon. Placing bacon in a cold skillet and heating gradually helps it cook more evenly and prevents curling.
• Toast the biscuit. Toasting creates a barrier that prevents the sandwich from getting soggy from the egg.

Frequently Asked Questions