Bacon Egg and Cheese Biscuit
This bacon egg and cheese biscuit starts with a fluffy two-ingredient biscuit made from self-rising flour and Greek yogurt, so each breakfast biscuit sandwich has 21 grams of protein. I make a batch on Sunday and freeze them, so busy mornings start with a hot breakfast in about 45 seconds.
Want a drive-thru breakfast without the drive? The biscuit dough comes together in one bowl in about 5 minutes, and the eggs cook in a skillet while the biscuits bake. The kitchen smells like a bakery by the time the bacon goes on.
Searching for more great on-the-go breakfast options? Try these bacon and gruyere egg bites, sausage breakfast sandwich, or breakfast taquito recipe next.
What You’ll Love About This Bacon Egg and Cheese Biscuit
Breakfast Biscuit Sandwich Ingredients
You’ll need the following ingredients to make these Make-Ahead Bacon Egg and Cheese Biscuits:
Ingredient Notes
Self-Rising Flour: It already has the baking powder and salt mixed in, which is why the dough only needs yogurt. Use self-rising, not all-purpose. No self-rising flour? The FAQ below shows how to make your own.
Greek Yogurt: I use Chobani Nonfat Plain Greek Yogurt. It’s thick, so the dough isn’t sticky, and it’s what the nutrition numbers are based on. Any plain Greek yogurt works, but skip flavored or vanilla.
Eggs: You’ll whisk 7 large eggs with a pinch of salt and white pepper. White pepper blends in without black flecks, but black pepper is fine.
Bacon: Fully cooked bacon saves a whole pan here. Heat it in the microwave and dab off the grease. If you’d rather cook your own, bake it on a parchment-lined baking sheet so it’s crispy without the splatter.
American Cheese: I use 2% milk American cheese slices because they melt fast on hot eggs. Cheddar or pepper jack work too.
Bacon Egg and Cheese Biscuits Variations
Swap the Meat: Use turkey bacon, Canadian bacon or a cooked sausage patty instead of bacon.
Change the Cheese: Sharp cheddar gives a tangy bite, Monterey Jack is mellow, and pepper jack adds a little heat.
Southwest Style: Use pepper jack, then add salsa, pico de gallo or a few slices of avocado.
Add Veggies: Whisk a handful of chopped spinach or sautéed bell peppers into the eggs before they cook.
Season the Eggs: A pinch of garlic powder, onion powder or smoked paprika in the eggs is an easy way to switch things up.
How to Make Bacon Egg and Cheese Biscuits
Here are quick visual instructions. Be sure to check out the full instructions with exact ingredients in the printable recipe card below.
Step 1: Mix the Dough: Stir the self-rising flour, salt and Greek yogurt until no dry flour is left in the bowl.
Step 2: Cut the Biscuits: Pat the dough ½ inch thick on a floured counter and cut 9 biscuits.
Step 3: Bake: Bake on a greased baking sheet until golden brown on top.
Step 4: Whisk the Eggs: Whisk the eggs with a pinch of salt and white pepper.
Step 5: Cook the Eggs: Cook them in one big skillet over low heat, then flip.
Step 6: Cut Egg Rounds: Cut rounds with the biscuit cutter and top each with half a slice of cheese.
Step 7: Build the Sandwiches: Split each biscuit and stack the egg, cheese and bacon inside.
Is a Bacon Egg and Cheese Biscuit Healthy?
It depends on the biscuit. A drive-thru biscuit is made with a lot of butter or shortening. This one gets its fluffy texture from nonfat Greek yogurt instead, and the yogurt adds protein too.
Here’s how this recipe breaks down per sandwich.
Bacon egg and cheese biscuit nutrition: about 289 calories, 21 grams of protein and 9 grams of fat.
Carbs in a bacon egg and cheese biscuit: about 30 grams, almost all from the biscuit itself.
The one number to watch is sodium, since bacon and American cheese are both salty. Use low-sodium bacon if that matters for you.
How to Freeze and Reheat Make-Ahead Breakfast Biscuits
Let the sandwiches cool completely first. Then wrap each one in foil and put them all in a freezer bag. Write the reheating time on the bag so anyone in the house can grab one. They keep in the freezer for up to 1 month and in the fridge for up to 5 days.
To reheat, thaw one in the fridge overnight. Unwrap it, wrap it in a paper towel and microwave for 30 to 45 seconds. For a crispier biscuit, heat it in the foil in a 350°F oven for 15 to 20 minutes. For more grab-and-go ideas, my protein for meal prep guide has plenty.
Recipe Tips and Tricks
Don’t twist the biscuit cutter. Press straight down and lift. Twisting seals the edges, and the biscuits won’t rise as high. Spray the cutter with cooking spray so the dough doesn’t stick.
Cook the eggs low and slow. Low heat keeps the bottom from browning, so you can slide the whole egg out in one piece and cut clean rounds. Want rounds with no cutting at all? Bake the eggs in a silicone muffin pan. Soft scrambled eggs work too, they’re just messier to eat.
Brush the biscuit tops with a little melted butter before baking for a golden-brown top.
A biscuit cutter makes the rounds even, but a glass works too.
You’ll have 2 extra biscuits. Freeze them for later or eat them warm with jam.
What to Serve With Breakfast Biscuit Sandwiches
Fruit is my go-to with these. A fruit salad with Greek yogurt made with strawberries, blueberries and blackberries is sweet and simple. Melon balls or a chilled grapefruit half work too.
For something more filling, add a mango spinach smoothie or a yogurt parfait with granola. These sandwiches are also great for a holiday brunch, because you can make them days ahead.
Frequently Asked Questions
In a time crunch? Canned biscuits work too. Bake them as the can directs and build the sandwiches the same way. Each sandwich will have about 6 grams less protein, since you lose the Greek yogurt in the dough.
Make your own. For each cup of all-purpose flour, stir in 1½ teaspoons of baking powder and ½ teaspoon of salt. For this recipe, that’s 2 cups flour, 3 teaspoons baking powder and 1 teaspoon salt.
You can. Pour the whisked eggs into a greased 9×13-inch baking dish and bake at 350°F for about 15 minutes, until the center is set. Cut rounds with the biscuit cutter just like the skillet eggs.
If you stock your freezer with this bacon egg and cheese biscuit recipe, leave a comment and a star rating below. I’d love to know which cheese you used!
More Healthy Breakfast Recipes
Make-Ahead Bacon Egg and Cheese Biscuits
Ingredients
For the biscuits
- 2 cups self-rising flour
- 2 cups nonfat plain Greek yogurt
- 1/2 teaspoon salt
For the eggs
- 7 large eggs
- 1 pinch salt
- 1 pinch white pepper
For the sandwiches
- 7 slices fully cooked bacon
- 4 slices 2% milk American cheese cut in half
Instructions
- Heat the oven to 400°F and spray a baking sheet with cooking spray.
- Stir the 2 cups self-rising flour, ½ teaspoon salt and 2 cups Greek yogurt in a large bowl until the sides of the bowl are mostly clean and no dry flour is left.
- Turn the dough onto a floured counter and pat it ½ inch thick. Spray a biscuit cutter with cooking spray, press straight down without twisting, and cut 9 biscuits.
- Place the biscuits 2 inches apart on the baking sheet. Bake for 19 to 22 minutes, until golden brown on top.
- While the biscuits bake, whisk the 7 eggs with the pinch of salt and pinch of white pepper.
- Spray a large skillet with cooking spray and pour in the eggs. Cook over low heat until the edges are set, then flip and cook until done all the way through.
- Slide the eggs onto a cutting board and cut 7 rounds with the biscuit cutter. Top each round with half a slice of cheese.
- Heat the 7 slices of bacon in the microwave as the package directs, then blot off the grease with a paper towel.
- Split 7 biscuits in half. Layer an egg round with cheese and a slice of bacon on each bottom half and add the tops. Save the 2 extra biscuits for later.
Notes
Nutrition
The nutritional details for recipes are estimated using MyFitnessPal and can vary with different products, measurement accuracy, and source reliability. We aim to provide accurate information but cannot guarantee the precise accuracy of the nutritional data
I think this is a very good buildable recipe! The biscuits were fantastic! Puffed up just like ones made with butter and all that! Was the taste the same – no but I had to do substituting for the flour since I only had All-Purpose. I’ll definitely try this again. I chose the wrong type cheese too. 😞
So glad you liked them. 😄