A freezer breakfast sandwich is only worth making if it actually tastes good when you reheat it. Nobody wants rubbery eggs, soggy biscuits, or bacon that turns into a chewy disappointment. I've tested enough make-ahead breakfast recipes to know that how you cook, cool, and store everything makes all the difference. These Bacon Egg and Cheese Biscuit Breakfast Sandwiches have fluffy eggs, savory bacon, melted cheese, and buttery biscuits that hold up beautifully in the freezer.
Follow all of my tips that I learned while testing out the recipe, and you are going to absolutely love these.
Biscuit Breakfast Sandwich Ingredients
- Eggs: You can keep the eggs plain, or add veggies if you want more of an omelet. That's my favorite!
- Milk: I like whole milk best. It adds just enough richness to keep the eggs soft, fluffy, and creamy without making them heavy, but feel free to use whatever type of milk you like.
- Garlic Powder, Salt, and Pepper
- Biscuits: These will need to be baked/fully cooked. I like to grab these at Costco because they are so cheap! I find Southern-style biscuits work great because they are large and sturdy enough to hold meat, cheese, and eggs. Feel free to use your favorite type of biscuits.
- Bacon or Sausage: Bacon is my favorite go-to. For sausage, I recommend this. Turkey bacon or turkey, chicken sausage will also work.
- Cheese
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How to Make Biscuit Breakfast Sandwiches
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Prep the Oven and Egg Mixture: Preheat the oven to 350°F. In a large bowl, whisk together the eggs, milk, garlic powder, salt, and pepper until fully combined. You can use a standard whisk, hand blender, or actual blender.
- Bake the Eggs: Spray a 9x13 baking dish with cooking oil. Pour the egg mixture into the dish and bake for 18-22 minutes, or until the eggs are set in the center. Remove from the oven and allow them to cool slightly.
- Cook the Breakfast Meat: While the eggs bake, cook the bacon or sausage according to package directions. Transfer to a paper towel-lined plate and allow it to cool. If you are using pre-cooked meat, don't cook it.
- Assemble the Sandwiches: Cut the baked eggs into portions that fit the biscuits. Layer the bottom half of each biscuit with bacon or sausage, then eggs, and then and a slice of cheese. Top with the remaining biscuit halves.
Biscuit Breakfast Sandwiches
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Equipment
Ingredients
- 12 eggs You can also use 3 cups/24 ounces of liquid egg whites
- ¼ cup milk Any milk works. The more fat in the milk, the fluffier the eggs will be. Plant based milk or skim milk will work, but the eggs won't be as fluffy.
- ½-1 teaspoon garlic powder
- salt and pepper to taste
- cooking oil
- 24 slices bacon or 12 sausage rounds Feel free to use turkey bacon or sausage.
- 12 fully cooked biscuits I like to use the large Southern-style biscuits.
- 12 slices cheese
Optional Egg Add-Ins (These can be folded into the egg mixture)
- 2-3 cups sliced fresh spinach Frozen spinach works if you defrost and drain the water from it.
- ½ cup diced bell peppers
- ½ cup diced onions
Instructions
How to Bake Bacon
- Preheat oven to 400 degrees.
- Add parchment paper to a sheet pan. Then add the bacon.
- Bake for 10-20 minutes until crispy. Always check in on the bacon around 10 minutes. It can burn quickly. Mine takes 17 minutes to get crispy.
Breakfast Sandwiches
- Preheat the oven to 350°F. In a large bowl, whisk together the eggs, milk, garlic powder, salt, and pepper until fully combined. You can use a standard whisk, hand blender, or standard blender.If you're adding veggies, add them here.12 eggs , ¼ cup milk , ½-1 teaspoon garlic powder, salt and pepper to taste
- Spray a 9x13 baking dish with cooking oil. Pour the egg mixture into the dish and bake for 12 minutes. Open the oven and check the eggs. The edges of the pan will usually set first. Use a spoon or spatula to stir and push the edges of the pan in and push eggs from the middle toward the edges so the eggs cook evenly. Close the oven and bake an additional 8-10 minutes.The eggs are done when the center is set and no longer jiggles when you gently shake the pan. Since oven temperatures vary, I always go by visual cues rather than relying solely on the clock. A metal baking pan will cook faster than a glass or ceramic pan. Keep a watchful eye. You don't want overcooked dry eggs.cooking oil
- Remove from the oven and allow them to cool before slicing.
- While the eggs bake, cook the bacon or sausage.I like to slightly undercook these, so they aren't super crisp. If using these for meal prep, the bacon or sausage will get reheated again later, you don't want it to be overcooked later. But if you are eating these all at once, go ahead and make the bacon crispy!24 slices bacon or 12 sausage rounds
- Transfer to a paper towel-lined plate and allow it to cool. If you are using pre-cooked meat, don't cook it.
- Cut the baked eggs into portions that fit the biscuits. I cut 12 rectangles/squares. Layer the bottom half of each biscuit with bacon or sausage, then eggs, and then and a slice of cheese. Top with the remaining biscuit halves.12 fully cooked biscuits, 12 slices cheese
- Allow the assembled sandwiches to cool completely if you plan to wrap them. This step is important because trapped steam can create excess moisture and lead to soggy sandwiches.
- Wrap each sandwich individually in plastic wrap, foil, or parchment paper and place them in a freezer-safe bag or container.I like to use parchment paper first, and then wrap them in foil. The paper helps maintain texture and the foil will prevent freezer burn and ice crystals from forming. I don't use plastic wrap, but it will work.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Recipe Pro Tips
Absolutely! These are perfect for freezer meal prep. The key is to let the eggs, bacon, and biscuits cool completely before assembling and wrapping the sandwiches. This prevents excess moisture from getting trapped inside, which can lead to soggy biscuits. Wrap each sandwich individually and store them in a freezer-safe bag.
For the best flavor and texture, I recommend eating them within 2–3 months. They'll remain safe longer if kept continuously frozen at 0°F, but the quality can start to decline. Be sure to wrap them tightly to prevent freezer burn.
Remove the wrapping and place the sandwich on a microwave-safe plate. Wrap it in a slightly damp paper towel and microwave in 30–60 second intervals until heated through. Depending on your microwave, this can take 2–3 minutes or longer. The center should reach 165°F. For a crispier biscuit, finish the sandwich in the air fryer or oven for a few minutes.
Moisture is the enemy here! Make sure the eggs, bacon, and biscuits have cooled before assembling the sandwiches. I also recommend cooking the bacon until crispy and avoiding overly wet scrambled eggs. Don't wrap the sandwiches while they're still warm because that trapped steam will turn your biscuits soggy.
You can use homemade buttermilk biscuits, refrigerated canned biscuits, or frozen biscuits that you've baked according to the package instructions. I recommend biscuits that are sturdy enough to hold the filling without falling apart. Flaky biscuits are delicious, but they can be a little messier when you're eating on the go.
I love baking eggs in the oven because you can cook a large batch at once and cut them into portions that fit your biscuits. It also gives you a more even texture than scrambling individual eggs in a skillet. The key is to avoid overbaking them. Nobody wants dry, rubbery eggs, especially after reheating.
Of course! Sausage patties, turkey sausage, Canadian bacon, and ham all work well. Just make sure any meat you use is fully cooked before assembling the sandwiches. This is an easy recipe to switch up depending on what you have in the refrigerator.
Cheddar, American, Colby Jack, Pepper Jack, and Swiss are all great options. I love a cheese that melts easily and adds plenty of flavor. American cheese gives you that classic breakfast sandwich melt, while sharp cheddar adds a little more bite.
I like to, but you don't have to. Nope! You can reheat them straight from frozen, which is one of the reasons I love this recipe for busy mornings. Thawing them overnight in the refrigerator can shorten the reheating time, but it isn't necessary.
Yes! Remove all wrapping and place the sandwich in the air fryer at 320°F. I recommend separating the biscuit halves if possible so the center heats evenly without drying out the biscuit. Cooking time will depend on the thickness of your sandwich and whether it's frozen or thawed. Make sure the center reaches 165°F.
Don't overcook them the first time! Eggs continue to firm up as they cool, and reheating adds even more heat. Bake them just until set, and avoid using excessively high temperatures when reheating.
Yes. Store the assembled sandwiches in an airtight container in the refrigerator for up to 3–4 days. This is a great option if you're prepping breakfast for the week and don't need to freeze the entire batch.
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