When it comes to breakfast, what's better than a warm, yummy Bacon, Egg and Cheese Biscuit Sandwich? 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 can even say.
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 25-30 minutes, or until hot throughout. Unwrap and serve at once.