Bacon, Egg & Cheese Biscuit Sandwich

Bacon, Egg & Cheese Biscuit Sandwich Recipe

Bacon, Egg & Cheese Biscuit Sandwich Recipe – biscuit topped with a cheesy baked egg casserole and bacon – SO good! Can assemble the biscuits ahead of time and reheat the next morning for a quick on-the-go breakfast. SO much better than the drive-thru!

Bacon, Egg & Cheese Biscuit Sandwich Recipe - biscuit topped with a cheesy baked egg casserole and bacon - SO good! Can assemble the biscuits ahead of time and reheat the next morning for a quick on-the-go breakfast. SO much better than the drive-thru!

The Bacon, Egg and Cheese Breakfast Sandwiches are THE BEST! You must make them ASAP! The egg and cheese in the breakfast sandwich isn’t just a plain ol’ egg topped with cheese. It is a wonderful cheesy egg casserole. The egg casserole would be good on its own, but it is amazing topped on a biscuit with crispy bacon!

You can make the egg casserole and assemble the biscuits the night before. Wrap each sandwich in foil, refrigerate and reheat the next morning for a quick on-the-go breakfast. This Bacon, Egg and Cheese Breakfast Sandwich is 1000 times better than the drive-thru you might stop at at on your way to work. I promise!

Bacon, Egg & Cheese Biscuit Sandwich Recipe - biscuit topped with a cheesy baked egg casserole and bacon - SO good! Can assemble the biscuits ahead of time and reheat the next morning for a quick on-the-go breakfast. SO much better than the drive-thru!


Bacon, Egg and Cheese Biscuit Sandwich
adapted from Back In the Day Bakery
serves 9
(Printable Recipe)

    Casserole

  • 2 Tbsp butter, melted
  • 2 cups shredded sharp cheddar cheese
  • 9 eggs
  • 1 cup heavy cream
  • 1/2 tsp salt
  • 1/2 tsp dry mustard
  • 1/4 tsp rubbed sage
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 9 precooked old-fashioned biscuits
  • 9 slices bacon, cooked

For the casserole: Preheat oven to 350 degrees.

Pour melted butter into an 8×8-inch baking dish. Cover bottom of pan with shredded cheese.

Whisk together eggs, heavy cream, salt, dry mustard, black pepper and red pepper flakes. Pour egg mixture over cheese.

Bake for 25-30 minutes, until top of casserole puffs up and is golden brown. Cool 15 minutes.

Cut casserole into 9 squares. Fill each biscuit with a slice of egg casserole and top with bacon.

**Can assemble biscuit sandwiches, wrap each in foil and reheat at 350 for 10 minutes later.**

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Comments

  1. I love the idea of the egg casserole instead of scrambled eggs. I will be making these for quick breakfast on the go. Did you reheat these in the oven? I noticed the foil and thought you did.

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