This Bacon, Egg, and Cheese Biscuit Recipe is the ultimate breakfast sandwich with crispy bacon, fluffy eggs, and melted cheese on a soft, buttery homemade roll. These sandwiches are a great breakfast option that can be made ahead, and they are great to serve for brunch, family breakfast, or on the go.

Two bacon, egg, and cheese sandwiches sitting on a plate.

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Why You Will Love This Bacon, Egg, and Cheese Biscuit Recipe

This classic breakfast sandwich is easy to make, uses basic ingredients, and is a great alternative to fast food options. The best part of these sandwiches is that they are full of protein, which makes them a filling breakfast and the perfect way to start your day.

These hearty breakfast sandwiches are made with Homemade Soft Dinner Rolls. The sandwiches can be put together easily on busy school mornings, by making the recipe ahead of time. These sandwiches freeze beautifully and taste fresh when heated up.

Because this Bacon, Egg, and Cheese Biscuit Recipe is easy to make, it’s a great recipe to fix when you have house guests or want to serve a crowd. Breakfast sandwiches are easily served buffet style because each person can pile onto the fluffy biscuits however much bacon, eggs, or cheese they want.

Ingredients for Bacon, Egg, and Cheese Biscuits

Homemade Soft Dinner Rolls Recipe in the Bread Machine
Bacon
Large eggs
American cheese
Butter or bacon grease
Salt
Black pepper

Note: I use one egg per biscuit so the sandwiches are piled very high. You can use one egg per two biscuits if you want fewer eggs on your sandwiches.

Ingredients of the bacon, egg, and cheese biscuits recipe sitting on a counter with each ingredient labeled.

Equipment Needed to Make These Breakfast Sandwiches

How to Make This Bacon, Egg, and Cheese Biscuit Recipe

Cook the Bacon

Line a large sheet pan with parchment paper.
Cut the bacon slices in half.
Place the slices of bacon on the parchment paper-lined baking sheet so they do not overlap.
Put the baking sheet with bacon in a cold oven.
Turn the oven to 400 degrees and cook the bacon for 15 minutes.
Flip the bacon and cook for 5 to 10 minutes more, or until the bacon is crispy.
Place the cooked bacon on a plate lined with paper towels to drain the grease.

Raw bacon on parchment paper on a cookie sheet.

Bacon on cookie sheet after being flipped one time.

Cook the Eggs

Beat the eggs, salt, and pepper in a medium bowl until well scrambled.
Heat a pat of butter or bacon grease over medium heat in a non-stick skillet.
Once the butter melts and begins to sizzle, pour the egg mixture into the skillet.
Let the eggs cook for one to two minutes, or until they look cooked around the edges.
Using a spatula, lift the edges of the eggs and tilt the pan to let uncooked eggs roll underneath. Continue moving around the edges of the pan repeating this process.
Allow the eggs to cook until mostly done on top. Then, flip them with a large turner spatula.
Continue to cook for 2 to 3 minutes.
Flip the eggs again to ensure they are browned well on both sides and hold their shape.
Remove the eggs from the pan and place them on a cutting board.
Cut into pieces for serving on the biscuits.

Getting the cooked eggs ready to flip in a skillet.

Prepare the Biscuits

Slice each biscuit in half and lightly brush melted butter on both cut sides.
Place biscuits butter side up on a baking sheet.
Bake for 5-6 minutes at 400 degrees or until golden brown.
Put a slice of cheese on each of the toasted biscuits. Return the biscuits back into the oven for 2 to 3 minutes or until the cheese is melted.

Using a brush to put melted butter on cut rolls.

Toasted biscuits on a parchment lined cookie sheet.

Melted cheese on top of toasted biscuits on a parchment lined cookie sheet.

Build the Sandwiches and Serve

Layer with bacon and scrambled eggs onto the biscuits. Add more cheese if desired.
Serve immediately, or store in an airtight container in the refrigerator for up to 3 days. Wrap in parchment paper and heat in the microwave for 30-second intervals.

Cooked eggs and slices of cheese on a cutting board.

How to Freeze Breakfast Sandwiches

Make this Bacon, Egg, and Cheese Biscuit Recipe as you normally would, and then wrap them individually in parchment paper. Once wrapped in parchment paper, wrap them in plastic wrap or aluminum foil. Put them in a freezer bag, and freeze them for up to three months.

Place the sandwiches in the refrigerator the night before serving. The next morning, remove the plastic wrap and heat the sandwiches in the microwave for 30-second intervals. Alternatively, heat them in a 350-degree oven for 20 minutes.

They can also be heated straight from the freezer by placing them in the microwave for 30-second intervals. This option will take a bit longer, and the rolls may become a bit soggy.

Substitutions and Modifications

You can substitute canned grands biscuits or English muffins for the homemade biscuits, but they won’t have the fresh buttery taste the homemade version provides.
Swap the butter for a plant-based butter.
Add any type of cheese such as pepper jack cheese, sharp cheddar cheese, or provolone cheese.
Use turkey bacon or vegan bacon for a healthier option.
Use pre-cooked bacon for a shortcut.
Swap sausage patties or Canadian bacon for the bacon.
Use egg substitutes, egg whites, or a fried egg instead of scrambled.

How to Serve These Fresh Breakfast Sandwiches

This Bacon, Egg, and Cheese Biscuit Recipe is the best way to start your morning. Serve these breakfast biscuits on the go, for a lazy Saturday morning breakfast, or a delicious brunch option. These are a great build-your-own sandwich so everyone can enjoy the perfect amount of bacon, egg, and cheese. If you’re serving them buffet-style, add sausage patties or Canadian bacon as an added meat option. Bon Appétit!

xoxo,
Molly