Make-Ahead Bacon Egg and Cheese Biscuits

4.70 from 10 votes

Make-Ahead Bacon Egg and Cheese Biscuits

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.

Prep Time15

Cook Time22

Total Time37

Course: Breakfast

Cuisine: American

Servings: sandwiches

Calories: 289kcal

Author: Rachel Oostdyk

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

Storage: Keep sandwiches in an airtight container in the fridge for up to 5 days.

Freezing: Wrap each sandwich in foil, then put them in a freezer bag for up to 1 month. Thaw overnight in the fridge and microwave in a paper towel for 30 to 45 seconds.

Nutrition: The numbers are for 1 of 7 sandwiches, calculated with Chobani Nonfat Plain Greek Yogurt. You can also find this recipe in MyFitnessPal by searching "One Wholesome Life Bacon Egg Cheese Biscuits."

Nutrition