Bacon Egg and Cheese Biscuit Sandwich

Bacon, egg, and cheese biscuit sandwiches are a classic breakfast made with crisp bacon, a folded egg, and melted cheese tucked inside a warm, flaky biscuit. We love these for busy mornings. You can batch ahead, keep them in the freezer, then reheat when you need something quick but will satisfy all the breakfast cravings.

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Some breakfast sandwiches are worth getting up for, and this bacon, egg, and cheese biscuit sandwich tops our list of favorites. We have had our fair share of coffeehouse and drive-through breakfast sandwiches, and prefer making them at home so we can build them how we like them. The key to this sandwich is in the details, from how we fold the egg to fit perfectly on the biscuit to how we get that bacon to just the right level of crispiness.

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, making this sandwich extra delicious. We also love them made with our cheddar cheese chive biscuits for an extra savory kick. 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 classic American cheese singles since they melt perfectly and deliver 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, including the exact ingredients, in the recipe card below.

Pro tip: Take your sandwich to the next level by drizzling hot honey or spicy maple syrup before the final assembly.

1. Cook the Bacon: We prefer to bake our bacon, but you can also cook it in a skillet. For oven-cooked 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 on it. 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.

If you prefer to cook your bacon on the stovetop, place a medium skillet over medium heat. 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. We always make extra bacon since it keeps well in the refrigerator, and then we can enjoy a midweek BLT sandwich.

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, then cover with the top half of the biscuit.

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 an airtight container in the refrigerator for up to 3 days. 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