Biscuit Breakfast Sandwiches
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.
Servings 12 sandwiches
Calories 600kcal
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
Serving: 1sandwich | Calories: 600kcal | Carbohydrates: 48g | Protein: 24g | Fat: 36g