Healthy Bacon, Egg, and Cheese Biscuits
Last Updated on May 17, 2023 by Rachel
These Healthy Bacon,Egg, and Cheese Biscuits are a great meal prep and freezer friendly recipe. These macro friendly breakfast sandwiches are loaded with protein from the eggs, greek yogurt, and cheese.
If you are anything like me then breakfast is one of your busiest times of the day and the struggle is real to find the time to make a healthy breakfast. It can be very tempting to quickly grab an unhealthy option.
Well, I have a solution for you! These make-ahead Bacon, Egg, and Cheese Breakfast sandwiches are low-fat, protein-packed, and the perfect macro-friendly breakfast option.
You make them in advance and freeze for later. In the morning all you have to do is reheat them in the microwave, grab and go. You can thank me later!
Are bacon, egg, and cheese biscuits healthy?
This recipe is much healthier than what you can get from the fast food restaurant. It is made with protein rich greek yogurt and is a much lighter version of the classic biscuits, yet still very satisfying and delicious.
These make ahead bacon, egg, and cheese biscuits are a great option for a macro friendly breakfast with 15 grams of protein, 25 grams of carbs, and 9 grams of fat per sandwich.
And if you are following Weight Watchers each sandwich is only 5 points on the green plan.
MACROS PER SERVING
Protein: 15 Carbs: 25 Fat: 9
Calories: 245
Healthy Bacon Egg Cheese Biscuits Ingredients:
You will need:
- Self rising flour
- Greek non-fat plain yogurt
- Salt & pepper
- Eggs
- Bacon
- American cheese slices
Substitutions:
Bacon – You can swap the bacon for turkey bacon, sausage, turkey sausage, or even ham. It’s all up to you.
Cheese – We used American cheese slices in this recipe as it is a classic and super delicious but you can use any cheese you want, like cheddar or gouda.
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How to make the biscuits for Healthy Bacon, Egg, and Cheese Breakfast Sandwiches:
- Preheat oven to 400 degrees. Mix flour, salt, and yogurt until there are no crumbles left in the bottom of the bowl, the sides of the bowl are mostly “clean” and the dough looks well combined.
- Layout dough on a floured surface. Pat out the dough until it’s about ½ inch thick. Using a biscuit cutter (sprayed with nonstick cooking spray) cut out 9 biscuits.
- Spray a baking sheet with nonstick cooking spray and lay biscuits 2 inches apart. Bake for 19-22 minutes or until golden brown on top.
How To Make the Eggs:
- While your biscuits are baking using a fork and a medium-sized bowl, whisk together 7 eggs with a pinch of salt and a pinch of pepper (I like white pepper).
- Spray a large skillet with non-stick cooking spray and cook eggs on low heat. Cook until edges are done and then flip over. Continue cooking until eggs are done.
- You should be able to slide your cooked egg right out of the pan onto a flat, clean surface. Using your biscuit cutter, cut out 9 egg rounds and lay ½ slice of cheese on top.
How To Assemble Bacon, Egg, and Cheese Breakfast Sandwiches:
- Heat your pre-cooked bacon in the microwave as directed on the box and dab any extra bacon grease with paper towels once the bacon is cooked and crispy.
- Using a knife, cut the biscuit in half. Place a cheese topped egg round on the biscuit then one strip of bacon on top of that and sandwich together with the top of the biscuit. Enjoy!
How to store and freeze the Healthy Bacon Egg Cheese Biscuits:
This is the perfect make ahead meal prep breakfast recipe. You can freeze your biscuits by wrapping them in aluminum foil and the placing them in a freezer zip lock bag. Thaw overnight in the fridge then wrap them in paper towel and heat in the microwave for 30 to 45 seconds.
If you prefer not to freeze them, you can store them in the fridge in an airtight container for up to 5 days.
More Healthy Breakfast Recipes You Will Love:
Healthy Bacon, Egg, and Cheese Biscuits
Ingredients
- 2 Cups Gold Medal self-rising flour
- 2 Cups Chobani greek nonfat plain yogurt
- ½ tsp. Table salt
- 1 pinch of pepper
- 7 Large Eggs
- fully cooked bacon
- 4 Slices of 2% milk American Cheese
Instructions
- Preheat oven to 400 degrees. Mix flour, salt, and yogurt until there are no crumbles left in the bottom of the bowl, sides of the bowl are mostly “clean” and the dough looks well combined.
- Lay out the dough on a floured surface. Pat out the dough until it’s about ½ inch thick. Using a biscuit cutter (sprayed with nonstick cooking spray) cut out 9 biscuits.
- Spray a baking sheet with nonstick cooking spray and lay biscuits 2 inches apart. Bake for 19-22 minutes or until golden brown on top.
- While your biscuits are baking using a fork and a medium-sized bowl, whisk together 7 eggs with a pinch of salt and a pinch of pepper (I like white pepper). Spray a large skillet with non-stick cooking spray and cook eggs on low heat. Cook until edges are done and then flip over. Continue cooking until eggs are done. You should be able to slide your cooked egg right out of the pan onto a flat, clean surface. Using your biscuit cutter, cut out 9 egg rounds and lay ½ slice of cheese on top.
- Heat your pre-cooked microwave as directed on the box and dab any extra bacon grease with paper towels once the bacon is cooked and crispy.
- Using a knife, cut the biscuit in half. Place a cheese topped egg round on the biscuit then one strip of bacon on top of that and sandwich together with the top of the biscuit.
Notes
Nutrition
