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.

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. 

Making Them Ahead for the Freezer

This is the recipe I make on Sunday for the whole week. Let the baked sandwiches cool completely, then wrap each one in parchment and then foil.

They keep in the freezer for up to a month. In the morning, unwrap one, wrap it in a paper towel, and microwave for sixty to ninety seconds.

For a crisper biscuit, thaw it overnight in the fridge and warm it in a 350 oven for ten minutes. The microwave is faster and nobody complains.

Variations My Family Asks For

Sausage

A cooked sausage patty in place of the bacon turns these into the sausage biscuit from the drive through. Make the patties thin so the tops close.

Ham and Swiss

A slice of deli ham and Swiss cheese instead of bacon and colby jack. This one is good with a little honey mustard spread on the biscuit bottom.

Egg whites

A cup and a half of liquid egg whites scrambled replaces the six eggs. They set faster, so pull them even earlier.

A little heat

Pepper jack in place of the colby jack, or a few pickled jalapeno slices on the egg, for the people at the table who want it.

Feeding a Crowd

One pan is eight sandwiches, which feeds my family with a couple left for the freezer. For a group, make two pans and bake them side by side.

Set them out on a platter with napkins and let people grab their own. They hold heat for a good twenty minutes.

Questions I Get About These

Can I assemble them the night before?

Yes. Build them in the pan, cover it, and refrigerate. Bake straight from the fridge and add three or four minutes.

Why are my biscuits soggy on the bottom?

Usually the eggs were too wet or the bacon was greasy. Drain the bacon well and scramble the eggs until they are just set, not runny.

Can I use frozen biscuits?

Yes. Bake them according to the bag first, let them cool a few minutes, and split them. Then build as usual.

How do I keep them warm for a crowd?

Leave them in the baking dish, cover it loosely with foil, and hold it in a 200 oven for up to thirty minutes.

Can I make them in the air fryer?

For reheating, yes. Three to four minutes at 350 brings a thawed sandwich back with a crisp top. For the first bake, use the oven so all eight cook evenly.

More Easy Breakfasts I Make on Repeat

• Bacon Breakfast Casserole
• Bubble Up Sausage Breakfast Casserole
• Overnight Sausage Breakfast Casserole
• Breakfast Quiche

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!

A Closer Look at the Ingredients

The biscuits

Eight biscuits, each split into a top and a bottom. I use the big canned buttermilk biscuits most mornings, but homemade or frozen biscuits work the same way once they are split.

If your biscuits are raw, bake them first and let them cool enough to handle. A warm biscuit splits clean. A hot one tears.

The bacon

About eight pieces of cooked bacon, which is roughly twelve ounces raw. One slice broken in half fits a biscuit bottom neatly.

Oven bacon on parchment at 425 for twenty to twenty five minutes comes out flat, which matters here. Curly stovetop bacon makes the tops sit crooked.

The eggs

Six eggs, scrambled soft. They finish cooking in the oven, so pull them from the pan or the microwave while they still look a little wet.

The cheese

A cup of shredded colby jack melts into the eggs without going greasy. American slices or mild cheddar work if that is what is in the drawer.

Building Them, Step by Step

Bottoms in the pan

Lay the eight biscuit bottoms in a nine by thirteen baking dish. They should touch but not overlap, which is exactly what fits.

Bacon, then eggs, then cheese

A piece of bacon on each bottom, a heaping spoonful of scrambled egg on the bacon, and a sprinkle of cheese on the egg. Keep the piles centered so the tops sit flat.

Tops on, into the oven

Set the biscuit tops in place and bake at 350 for fourteen to eighteen minutes. The cheese should be fully melted and the tops lightly toasted.

Lift one with a spatula around the fourteen minute mark and check the bottom. If it is browning faster than the top, you are done.

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.