Bacon Egg and Cheese Biscuit Bake

Bacon, scrambled eggs, and melty cheese stacked inside flaky biscuits — eight grab and go breakfast sandwiches from one 9×13 and one short bake.

Inside: This is a simple breakfast idea that can be taken with you for even the busiest of mornings. Get the great taste of eggs, bacon, cheese, and flaky buttermilk biscuits all in one bite with this bacon egg and cheese biscuit bake.

Breakfast Biscuit Casserole

We love breakfast for every meal at our home … I mean… can eggs, bacon sausage and hashbrowns ever be a bad thing?

We sure don’t think so! And, the combo is a classic that we won’t soon be letting go of either!

These are breakfast sandwiches, but you build all eight at once in one pan. They come out of the oven together, and everyone grabs their own on the way out the door.

Why I make these instead of single sandwiches:

Building breakfast sandwiches one at a time means standing at the counter while everybody else eats. Stacking them in a 9×13 turns eight sandwiches into one assembly job and one bake.

The biscuit does the work a roll or toast would do, but it bakes up flaky instead of going soggy under the eggs. That is what makes these sturdy enough to actually take with you.

Bacon, egg, and cheese biscuit ingredients:

• 8 biscuits, cut in half to make a top and bottom to the biscuit
• 12 oz. cooked bacon (about 8 pieces)
• 6 scrambled eggs
• 1 cup shredded Colby Jack, American or Mild Cheddar cheese

Here’s how I’m whipping up these grab and go breakfast sandwiches:

Preheat oven to 350 degrees

In a 9×13 baking dish place 8 of the biscuit halves

Top each biscuit with bacon

Top bacon with a spoonful of scrambled eggs

Top eggs with a sprinkle of cheese

Place top of biscuits on top of each biscuit

Bake dish for 14-18 mins

** Keep an eye on the top of the biscuits as well the bottom of the biscuits by gently lifting them from the dish.

** Cook bacon on parchment paper in the over at 425 degrees for 20-25 minutes

** If you’re short on time or want to cut down on dishes, cook your eggs in the microwave in a large microwave-safe bowl. 4 minutes or so should do the trick!

What I’ve learned making these:

Cook the bacon in the oven on parchment, 425 degrees for 20 to 25 minutes. It stays flat, it does not spatter the stove, and your hands are free for the eggs.

You can scramble the eggs in the microwave in one big bowl, about 4 minutes. Fewer dishes on a busy morning is never the wrong call.

The bake time is short, 14 to 18 minutes, and the biscuits brown on the top and bottom at different rates. Keep an eye on the tops, and gently lift one with a spatula to check underneath before you call it done.

What cheese works best in these?

Colby Jack, American, or mild cheddar all work, and the recipe does not care which one your family likes. Mild cheese melts smoother than sharp, so save the sharp stuff for a cheese board.

One pan, eight sandwiches, and a kitchen that still looks clean when everyone leaves. That is about as good as a busy morning gets around here.

I also came up with a few more breakfast ideas you might also like including a personal favorite, this Biscuits and Gravy Bake, our favorite Christmas morning casserole, the Bacon Hashbrown Breakfast Casserole, my most popular breakfast recipe based on Facebook likes and comments, the  Breakfast Sausage Casserole and lastly, my absolute favorite breakfast casserole, the Breakfast Casserole with Biscuits. 

What kind of biscuits does McDonald’s use?

I don’t know about you, but the taste of McDonald’s biscuits is my favorite when it comes to breakfast sandwiches.

They’ve just got a certain taste to them that cannot be duplicated by any of the biscuits in a pop-up canister. Wouldn’t you agree?

So, if you have a little extra time to make this breakfast you could follow this copycat recipe for McDonald’s biscuits instead of using the Pillsbury Grands biscuits. You’ll want to roll the dough a little thinner than the 3/4 inches that the recipe recommends if you decide to venture into this unknown territory.