These fluffy, flaky Bacon Egg & Cheese Biscuits are filled with crispy bacon, melted cheddar cheese, and fried or scrambled eggs, making them the ultimate breakfast comfort food.
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This is my go-to breakfast recipe on the weekends. It combines all the classic breakfast favorites into one delicious and satisfying sandwich that’s portable for when you’re on-the-go.
I used my favorite classic biscuits recipe from the Good Housekeeping Cookbook that was published in 1963. It’s a pretty tried and true biscuit that uses butter and milk. They come out so great and I’ve never felt the need to stray from it.
Fill you homemade biscuits with crispy bacon, melted cheddar cheese, and fried or scrambled eggs and the result is a warm, flaky biscuit that is packed with protein and loaded with flavor.
What makes this recipe truly special is its versatility; whether you’re in need of a breakfast on the go or a great brunch treat with friends, this recipe is the one. You might also try these buttermilk biscuits made with self-rising flour.
Ingredients You’ll Need
- All-Purpose Flour – If you have gluten intolerance, you can substitute gluten-free all-purpose flour.
- Baking Powder – You need to use fresh baking powder to get the best result. Add a little baking powder to boiling water to see if it’s still good. If it bubbles, your baking powder is suitable for use.
- Salt & pepper – salt is used in the biscuit dough, then you can use the salt and pepper again to season the eggs.
- Cold Salted Butter – When preparing this recipe, make sure your butter is really cold – the colder, the better! Personally, I prefer salted butter in all savory recipes, but you can use unsalted if that’s what you have on hand.
- Cold Milk – I prefer whole milk for the extra richness, but skim, 2% or even unflavored almond milk can be used.
- Bacon – Use a good quality bacon and cook it until crispy.
- Eggs – You can make your eggs fried or scrambled – whichever you prefer.
- Cheddar Cheese – You can use any cheese that’s meltable. I think cheddar is always better.
How to Make Bacon Egg & Cheese Biscuits
This recipe starts with making homemade biscuits, which are leaps and bounds better than any canned biscuits you can purchase. But I’m not going to be judgmental if you use canned instead. If you opt for the shortcut, skip down to step 2.
Step One: Make the Biscuits
Preheat oven to 450°F. Line a baking sheet with parchment paper or a silicon baking mat. Set aside.
Combine flour, baking powder, and salt in a large bowl and mix well. Add the butter to the flour mixture and cut with a pastry cutter until it resembles coarse cornmeal. Make a well in the middle of the mixture. Pour in 1/4 cup of milk. Lightly and quickly mix with a fork. Add additional milk just to form dough moist enough to leave the sides of the bowl and cling to the fork.
Turn dough out on a floured surface. Knead together 4-5 times, adding enough flour to make it less tacky.
Pick up side of dough furthest from you and fold toward you. With palms, push down, pressing dough away from you. Turn dough a quarter turn. Repeat process 6-7 times, working gently.
Lightly roll dough out from the center to 3/4” thick.
Using a floured 3” biscuit cutter, cut out biscuits – straight without twisting – as close to each other as possible. Flour cutter between cuttings. Lift the biscuits with a spatula and place on the baking sheet, about 1” apart. Brush tops of biscuits with milk or melted butter.
Bake 12-15 minutes or until lightly golden. Remove from the oven and set aside to cool slightly.
Step Two: Make the Filling
While baking the biscuits, fry the bacon in a frying pan over medium heat until crispy on both sides, about 6 minutes. Transfer the bacon to a paper-towel lined plate to soak up the grease.
Remove any excess bacon grease from the pan, then return it to the stove top over medium heat.
For fried eggs, crack eggs in the four corners of the pan. Turn down the heat if they start to bubble. You want them to fry gently, just until the edges firm up. It’s easy to overdo it and that leads to tough, crispy edges, so cook it slowly.
Carefully flip over the egg so you don’t break the yolk. Season with salt, pepper, and top with cheese. Continue cooking 3-4 minutes, until the yolk is as firm as you like it.
Step Three: Compile Your Sandwich
To compile the sandwich, cut the biscuits in half. Top the bottom of the biscuit with the cheese covered egg, 2 strips of bacon, and the top of the biscuit.
I like to return the sandwich to the baking sheet and put it in the oven for a few minutes on 350° F to further melt the cheese. Once the cheese is oozing down the sides, take it out and serve it warm.
Can I Make These Ahead?
These sandwiches can be made ahead of time and stored in the fridge for up to three days or in the freezer for up to three months. This makes it a convenient option for busy mornings or when you want to have a warm breakfast without the hassle of cooking. Simply reheat in the oven or microwave and enjoy a warm and delicious meal in no time.
Additional Helpful Tips
- Before incorporating the butter and milk into the dough, make sure they are both very cold.
- Biscuit dough, unlike bread dough, does not require resting. You want to keep all of the butter in the dough cool. If you don’t use the dough right away, the butter will soften. So put the dough back in the refrigerator if you don’t cut the biscuits out immediately.
- Take care not to over-knead the dough. This will result in dry, tough biscuits.
- For the best flavor and texture, cook the bacon until it is crispy. This gives the sandwich extra crunch and texture.
- If you have leftovers, store them in an airtight container in the fridge for up to three days. Reheat in the oven or microwave for the best result.
- You can make scrambled or fried eggs. Be sure not to overcook them, however, so they don’t get dry. When the eggs are just about done, you can add the piece of cheese on top to melt.
Frequently Asked Questions
Can I use store-bought biscuits instead of making them from scratch?
Yes, you can use store-bought biscuits for this recipe. I like Grands flaky biscuits the best. You’ll want to use ones that are large enough to hold your toppings.
Can I add veggies to this recipe?
Yes, you can add veggies such as sautéed spinach or mushrooms to this recipe for an added nutrition boost.
How do I store leftovers?
Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat in the oven or microwave for the best result.
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Bacon Egg & Cheese Biscuits
Ingredients
- 1 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons cold salted butter cubed
- 1/2 cup cold milk
- 8 slices bacon
- 4 large eggs
- 4 slices cheddar cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 450°F. Line a baking sheet with parchment paper or a silicon baking mat. Set aside.
- Combine flour, baking powder, and salt in a large bowl and mix well. Add the butter to the flour mixture and cut with a pastry cutter until it resembles coarse cornmeal. Make a well in the middle of the mixture. Pour in 1/4 cup of milk. Lightly and quickly mix with a fork. Add additional milk just to form dough moist enough to leave the sides of the bowl and cling to the fork.
- Turn dough out on a floured surface. Knead together 4-5 times, adding enough flour to make it less tacky.
- Pick up side of dough furthest from you and fold toward you. With palms, push down, pressing dough away from you. Turn dough a quarter turn. Repeat process 6-7 times, working gently.
- Lightly roll dough out from the center to 3/4” thick.
- Using a floured 3” biscuit cutter, cut out biscuits – straight without twisting – as close to each other as possible. Flour cutter between cuttings. Lift the biscuits with a spatula and place on the baking sheet, about 1” apart. Brush tops of biscuits with milk or melted butter.
- Bake 12-15 minutes or until lightly golden. Remove from the oven and set aside to cool slightly.
- While baking the biscuits, fry the bacon in a frying pan over medium heat until crispy, about 6 minutes. Transfer bacon to a plate. Remove excess bacon grease from pan. Return to heat.
- Crack eggs in the four corners of the pan. Turn down heat if they start to bubble. Fry gently until edges firm up. Carefully flip. Season with salt, pepper, and top with cheese. Continue cooking 3-4 minutes, until yolk is as firm as you like it.
- Cut the biscuits in half. Top with the egg, 2 strips of bacon, and the top of the biscuit.
Notes
- Before incorporating the butter and milk into the dough, make sure they are both very cold.
- Biscuit dough, unlike bread dough, does not require resting. You want to keep all of the butter in the dough cool. If you don’t use the dough right away, the butter will soften. So put the dough back in the refrigerator if you don’t cut the biscuits out immediately.
- Take care not to over-knead the dough. This will result in dry, tough biscuits.
- For the best flavor and texture, cook the bacon until it is crispy. This gives the sandwich extra crunch and texture.
- If you have leftovers, store them in an airtight container in the fridge for up to three days. Reheat in the oven or microwave for the best result.
- You can make scrambled or fried eggs. Be sure not to overcook them, however, so they don’t get dry. When the eggs are just about done, you can add the piece of cheese on top to melt.
Nutrition
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Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes and currently has a cookbook in development.
