When it comes to breakfast, what’s better than warm, yummy Make-Ahead Bacon, Egg, and Cheese Biscuit Sandwiches? Having these on hand to pull out of the freezer and pop into the oven on busy school mornings has saved my bacon more times than I like to admit!
Make-Ahead Bacon, Egg, and Cheese Biscuit Sandwiches Recipe
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Who can resist a good Bacon, Egg and Cheese Biscuit Sandwich?? Not me, that’s for certain. I don’t believe anyone in my family could either!
We are all fans of breakfast, so breakfast sandwiches of any kind fit right into our program, especially since we are always hurrying out the door, just like most American families. I bet you know exactly what I mean.
What Ingredients Will You Need to Make Make-Ahead Bacon, Egg, and Cheese Biscuit Sandwiches?
I like center cut bacon best, but use what you’ve got on hand. When I see bacon on sale, I stock up and throw it into my freezer. It’s freezes great and thaws quickly, too.
Yes, you can sure make homemade biscuits for this recipe if you’d prefer to use those instead of canned biscuits – no problem. We like the convenience (and size!) of the Grands biscuits, found in the refrigerated section at the grocer.
I try to keep a couple rolls of canned biscuits in my fridge at all times since we seem to use alot of them around here! Heck, I’ve even been know to just bake up some canned biscuits because I’m feeling like warm biscuits with butter and honey. 🙂
We usually have large eggs on hand (delivered fresh from my sweet egg lady’s farm!) but you can use whatever you’ve got on hand.
Also, if you feel like adding a bit of cream or milk to your eggs as you beat them, that will make the texture of your eggs a bit softer when you serve them.
My family likes cheddar cheese for the Make-Ahead Bacon, Egg, and Cheese Biscuit Sandwiches, but you can certainly use any type of good melting cheese, such as mozzarella, provolone, Gouda, fontina, etc.
I always buy sharp cheddar cheese so we can use a bit less, saving some fat and calories, but still get the good cheddar cheese flavor.
Easy Recipe Tips for Making Grands Biscuit Breakfast Sandwiches
I don’t have Grands biscuits on hand. Can I use another brand of biscuits for these breakfast sandwiches?
Totally. The Grands biscuits are nice and big and make a pretty sizable breakfast biscuit. Sometimes I bake smaller biscuits so I don’t feel like I’m pigging out when I eat one.
My guys like the bigger ones, though, so sometimes I just have to cut one in half to portion it out for me….no problem.
How many Make-Ahead Bacon Egg and Cheese Biscuit Sandwiches will this recipe make?
Either 8 large breakfast sandwiches or 12 small breakfast sandwiches, when using smaller biscuits. When you’re using the small biscuits, cut the egg strips into thinner strips to fit the smaller biscuits better.
Why does the recipe say to put the bacon onto the baking sheet and place it into a COLD oven? That seems weird.
You are correct -it does seem a bit odd. However, when you put your oven and the baking sheet into a COLD oven (versus a hot, preheated oven) it allows your bacon and baking sheet to heat up TOGETHER, and this is what get you flat, crispy bacon instead of bacon that’s all curled up and knarly. Take my word for it and TRY IT – I love how well it works!
I’ve never cooked scrambled eggs in the oven before. Does it REALLY work?
When I first tried this, I was a bit uncertain, too. But, happily, I quickly learned that it works like a charm, especially for folding the scrambled eggs to put onto a breakfast sandwich. If you’re cooking the eggs in the oven just to eat, you’ll want to stir them as they cook so they will be more fluffy and soft in texture.
What else can I add to these Make-Ahead Bacon, Egg, and Cheese Biscuit Sandwiches that’s tasty?
Great question! I love to add a slice of a homegrown summer tomato with arugula if I have some, and also some sliced avocado, too. Sometimes I add a bit of freshly grated (prepared) horseradish to the mayo and WOW!
Once I even included a bit of pepper jelly on top of the mayo (minus the horseradish) and that was delicious as well. The sky is the limit – use your imagination! I assemble them using the basic ingredients, but the beautiful thing is that everybody can customize their sandwich like they prefer it.
I don’t have bacon on hand. Can I use another type of meat in these breakfast sandwiches?
You can use any type of cooked meat when making these breakfast sandwiches. I’ve used pan-fried pieces of ham before and it was fabulous! Sometimes I even add cooked, crumbled breakfast sausage to the eggs as I’m cooking them. The eggs don’t fold quite as well, but it still works.
So once I freeze these breakfast sandwiches, I don’t thaw them before reheating them in the oven?
No. These are best reheated from frozen…..in the OVEN. Oven vary from one to the other, but I find that reheating these in a 350 degree F. for 30-35 minutes usually gets them nice and hot all the way through.
These breakfast sandwiches are okay in reheated in the micro (less the foil), but they tend to get a bit rubbery when reheated there.
Other Breakfast Recipes to Enjoy –
Printable Directions for Making Sheet Pan Make-Ahead Bacon, Egg, and Cheese Biscuit Sandwiches
Make-Ahead Bacon, Egg, and Cheese Biscuit Sandwiches
- 1 lb. center cut bacon
- 1 roll canned Grands biscuits, 8 count, baked according to package directions until golden brown, sliced in half, warm
- 1 dozen eggs, beaten
- 1 cup shredded sharp cheddar cheese
- Place the bacon onto a large rimmed sheet pan (baking sheet) , side by side, not touching. Place the sheet pan of bacon into a cold oven on the center rack. Turn the oven to 400 F. degrees at this point and press start.
- Let the bacon cook 15-20 minutes, turning halfway through the baking time, until the bacon is nicely browned and beginning to crisp. Remove the strips of bacon from the baking sheet and place onto a paper towel-lined plate; reserve.
- Remove most of the bacon fats from the baking sheet; pour the beaten eggs onto the baking sheet, stirring to combine with any bacon fat that pools in or around the eggs.
- Place the baking sheet onto the center rack of the 400 degree F. oven to bake for 5-10 minutes, or until the eggs are cooked through. (Don't stir the eggs as they cook; you want them to be perfectly smooth and flat for folding to put on your breakfast sandwiches!)
- Remove the eggs from the oven and cover with shredded cheese. Turn the oven off and return the eggs to the oven for 2-3 minutes, or until the shredded cheese has melted.
- Remove the eggs from the oven. Using a knife, cut the sheet of eggs and cheese into 8 even strips; fold each strip in half, then in half again, with the cheese folded to the center of each strip.
- Spread each biscuit half with desired amount of mayo; top each one with a folded strip of eggs. Add the cooked bacon to the pile, then top each breakfast sandwich with the other biscuit half. Serve at once, or let cool completely and wrap each breakfast sandwich in foil and freeze.
- To reheat the breakfast sandwiches, place each one, still wrapped in foil and frozen, into a preheated 350 degree F. oven for 30-35 minutes, or until hot throughout. Unwrap and serve at once.
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