Make Ahead Breakfast Biscuit Sandwiches

Mornings just got a whole lot better! These make-ahead breakfast sandwiches combine buttery, flaky homemade biscuits with perfectly cooked eggs, crispy bacon, and melty cheese – all ready to grab and go when you need them most.

What makes these sandwiches truly special is the from-scratch buttermilk biscuits. They’re tender and light but sturdy enough to hold all your favorite breakfast fixings. Plus, they reheat beautifully without getting tough or soggy – a morning miracle if you ask me!

Ingredients

For the Buttermilk Biscuits:

• 4 cups all-purpose flour
• 4 teaspoons baking powder
• 1 ½ teaspoons kosher salt
• 1 teaspoon baking soda
• 1 cup unsalted butter, cut into cubes
• 1 ½ cups buttermilk

For the Filling:

• 12 slices bacon
• 12 large eggs, lightly beaten
• 1 ½ tablespoons unsalted butter
• 12 slices sharp cheddar cheese
• Kosher salt and freshly ground black pepper, to taste

Steps

1. Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper or a silicone baking mat. Cold ingredients are crucial for flaky biscuits, so keep butter refrigerated until needed.
2. In a large bowl, whisk together flour, baking powder, salt, and baking soda. Add cold butter cubes and work quickly with your fingertips until mixture resembles coarse crumbs with some pea-sized pieces remaining – this creates those coveted flaky layers.
3. Pour in the cold buttermilk and stir just until a shaggy dough forms. Don’t overmix or your biscuits will be tough.
4. Turn dough onto a lightly floured surface and gently knead 3-4 times – just enough to bring it together. Roll to 1¼-inch thickness and cut using a 2½-inch biscuit cutter. Press straight down without twisting to ensure proper rising.
5. Bake for 14-16 minutes until golden brown. Look for a slight crackling on top and browning on the bottom.
6. Reduce oven to 400°F (204°C). Arrange bacon in a single layer on a foil-lined baking sheet. Bake for 6-8 minutes until almost crisp – it will continue cooking slightly after removal.
7. For the eggs, melt butter in a large skillet over medium-low heat. Add beaten eggs and cook, gently stirring, until they begin to set, about 2-3 minutes. Season with salt and pepper. Continue cooking until just thickened with no visible liquid, 4-6 minutes total. Don’t overcook or they’ll be dry when reheated.
8. Assemble sandwiches while components are still warm: Split biscuits, layer with cheese (it will melt slightly from the warmth), eggs, and bacon. Wrap each tightly in plastic wrap and refrigerate.
9. To reheat, unwrap sandwich and wrap in paper towel. Microwave for 45-60 seconds or until heated through. The paper towel prevents sogginess.

Smart Swaps

• Use turkey bacon to reduce fat while maintaining protein
• Substitute egg whites (use 2 whites per whole egg) to cut calories
• Try whole wheat flour for half the all-purpose flour to add fiber

Make It Diabetes-Friendly

• Use whole wheat flour (reduces net carbs by 4g per serving)
• Choose sugar-free turkey bacon (saves 2g carbs per slice)
• Consider low-fat cheese to reduce saturated fat while maintaining protein
• Portion size: Make smaller biscuits using a 2-inch cutter for better carb control

Pro Tips

• Keep ingredients as cold as possible for the flakiest biscuits
• Don’t twist the biscuit cutter – straight up and down motion only
• For extra-golden tops, brush biscuits with buttermilk before baking
• Assembly line method makes quick work of sandwich construction