Make-ahead bacon, egg, and cheese biscuit sandwiches
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!
Servings 8 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
You can save the leftover egg scraps for breakfast burrito or just make a not so cute sandwich later lol