These easy make-ahead bacon, egg, and cheese biscuit sandwiches are the perfect grab-and-go breakfast—fluffy eggs, crispy bacon, melty cheese, and buttery biscuits in every bite!
Mornings are busy, and if there’s one thing I don’t have time for, it’s scrambling (literally) to figure out breakfast. That’s why these bacon, egg, and cheese biscuit sandwiches are my go-to for a quick, delicious, and satisfying morning meal. We’re talking fluffy sheet pan eggs, crispy bacon, melty cheese, and buttery biscuits—everything you need in a perfect grab-and-go breakfast.
Why You’ll Love These Bacon, Egg, and Cheese Biscuit Sandwiches
- Make-Ahead Friendly – Prep once, eat all week.
- Customizable – Swap bacon for sausage, add veggies, or change up the cheese.
- Kid-Approved – Because what’s not to love about biscuits and cheese?
- Freezer-Friendly – Stock up for busy mornings.
How to Make Bacon, Egg, and Cheese Biscuit Sandwiches
This recipe is all about simplicity. Instead of standing over the stove making individual eggs, we’re baking them in a sheet pan. It’s a total game-changer!
- Bake the Bacon – Crispy, oven-baked bacon means no stovetop splatter.
- Make the Sheet Pan Eggs – Whisk eggs, season, add veggies and bacon and bake eggs until fluffy.
- Assemble – Layer the fluffy egg on the buttery, flaky biscuit add cheese and close the biscuit.
- Store or Freeze – Wrap individually with parchment paper and refrigerate for up to 5 days or freeze for up to a month.
Reheating Tips
- From the Fridge – Microwave for 30-40 seconds until warm.
- From the Freezer – Wrap in a damp paper towel and microwave for about 1-2 minutes, I recommend defrosting the night before if you can remember.
Make-ahead bacon, egg, and cheese biscuit sandwiches
Ingredients
- 8 large eggs
- 1 can of Pillsbury flaky, honey butter biscuits or any biscuit brand of choice
- 8 slices of Colby Jack cheese or any cheese of choice
- 2 cups fresh spinach leaves or frozen, thawed and drained
- 1 cup chopped cooked bacon
- Salt and black pepper to taste
Instructions
- Prepare the Eggs – Preheat the oven to 375°F and grease a sheet pan. Whisk eggs, season with salt and black pepper, then pour onto the pan.
- Add Fillings – Evenly sprinkle in spinach and cooked bacon over the eggs.
- Bake – Bake for about 15 minutes or until set. Use a biscuit cutter to cut the eggs into rounds.
- Bake the Biscuits – While the eggs are baking, cook the biscuits according to package instructions.
- Assemble the Sandwiches – Layer each biscuit with a slice of cheese and a round of sheet pan eggs.
- Cool and Store – Let them cool completely, wrap individually in parchment paper, and store in a ziplock bag in the fridge.
Notes
Let’s Make It Happen
These bacon, egg, and cheese sandwiches are about to become a staple in your house. Whether you need a quick weekday breakfast or something easy for weekend brunch, they’ve got you covered. Try them out and let me know—are you team crispy bacon or sausage?
