Bacon, Egg, and Cheese Biscuit Sandwiches

Bacon, egg, and cheese biscuit sandwiches are my all-time favorite breakfast sandwiches. Unlike the McDonald’s ones that clock in at a whopping 14sp, these are only 6sp of pure breakfast bliss.

Easily prepped on a Sunday during meal prep, these will last until Thursday morning in airtight containers in your refrigerator.  

The following tutorial will have your breakfast prepped in less than an hour for you and your loved one, and trust me, WW or not, they will be your favorite new workday breakfast.

These bacon, egg, and cheese biscuit sandwiches are big and tasty

If you’re familiar with my blog, you know I typically try to use real ingredients. Real cheese, real butter, real bacon–very little of the low fat and fake stuff. I appreciate turkey bacon, but it’s not bacon. Center cut bacon is real bacon, and it’s my preferred bacon of choice

Wegmans sells center-cut bacon that’s only 1sp for TWO SLICES. You can’t beat it. Butter is crucial for these biscuits. I’m using less butter than a typical biscuit, but it’s well worth it to make these biscuits flavorful and flaky.

Fat-free cheese is never in my fridge because it doesn’t really melt or taste like cheese for me. Companies make ultra-thin slices of cheese that you can find for 1sp and taste incredible.

For these though, culinary Gods forgive me, I like my melty Velveeta slices which are also 1sp. It’s the closest thing you can find to the cheese on the sandwiches made from the golden arches and it works so well.

Shaping the eggs

You won’t need any special equipment to make these, but I do have preferred kitchen gear I prefer that makes this even quicker. In this tutorial, I’ll show you two ways to make the eggs.

The quicker way uses rings from Mason jars and the other way will do a folded egg similar to McDonald’s–both are great. I also like to use a bench scraper for my biscuits because it helps cut biscuits quicker and honestly, I feel fancy using it.

I use it whenever I make my pizza dough, bagels, or anything else requiring dough because it helps keep my station clean, cuts the dough, it has a ruler edge and lifts the dough off the board.  

You can find the bench scraper I use and Mason jar rings (if you don’t want to buy a whole case of jars) here on Amazon.

Step one: The Bacon

I cook my bacon in the oven. Preheat your oven at 375, lay the bacon strips in a baking sheet, and cook for 10-13 minutes. I know many people say put aluminum foil on the pan for easy cleanup, but that’s never worked for me. I then have hot, bacon fat aluminum foil to peel off and still have a pan to clean.

Of course, you can do this on the stovetop the usual way to cook bacon, but for meal prep this is perfect.  As the bacon cooks, make this biscuit dough!

Then, the biscuits

You can find my full biscuit recipe here.  What I do differently is I shape my dough into a big rectangle that will make 8 even biscuits at 4sp a biscuit. I use my bench scraper to cut them into 8 pieces–I cut the dough in half down the middle and then four even pieces.

If the biscuits are a little smaller than you’d like, push them down a little to make them wider. Once the bacon is out of the oven, you’ll turn your oven up to 450 and cook the biscuits like directed in the recipe.

Next come the eggs

If you are using the Mason jar ring technique, spray a griddle pan or frying pan with cooking spray and heat it on medium-low. Add as many rings as you prefer, spray them liberally as well, and crack an egg in each.

Break the yolk, add a pinch of kosher salt and pepper to each, and cook until opaque. Once they are solid-looking, give them a flip with your spatula, and cook for another 45 seconds or so.

You can usually remove the rings once you flip them, but my fingers have been burned slightly with cooking I may have asbestos fingers as they say. If you’re worried about burning your fingers, wait until they’re cooked and remove them in the rings.  You can push the egg out from the center or use a knife around the edges to loosen them.

The folded egg technique is my favorite, plus I like two eggs on my sandwich. In a small bowl, crack and beat two eggs with a pinch of salt and pepper.  Spray a frying pan with cooking spray and add the eggs.

Swirl the pan around to get the eggs like a big, thin omelet. Cook until there is very little liquid left.  Using your spatula, fold in two sides of the egg to make a folded omelet.

Next, fold the omelet two more times to make a beautiful folded egg. Place on your plate and do it seven more times. Yes, it’s a little more time consuming, but it makes a showstopper of a breakfast sandwich.

By the time you’re done the eggs, your biscuits should be about done!

How to cook “folded Eggs” for a picture-perfect breakfast sandwich

A lot of people have been asking me how I cook the eggs the way I do on my sandwiches. Check out the steps below.

Lastly, the assembly

Cut your biscuits. You can use a knife, but I like separating them with a fork because it keeps the biscuit extra flaky–similar to English muffins. Add the bacon, then the eggs, then your preferred cheese. Place the biscuit tops on and sit there in amazement at your delicious, low point breakfast you just made.

If you like the bacon, egg, and cheese sandwich, try my McGriddles recipe makeover.

Have you made these breakfast sandwiches? Tag me on Instagram @dwardcooks and use the hashtag #dwardcooks!  I love seeing everyone enjoy these, and all my other recipes!