This is not a new concept. At all. However, the only breakfast sandwiches I’ve made at home before were with toast or croissants. I’m not sure why, but I never got around to making them with biscuits until we recently had them at a new local spot (Heirloom Bakery) that specializes in biscuits. They served theirs with a Cheddar Chive version with bacon, eggs and cheese. We had it about a month ago and I’ve been craving them ever since. The line at Heirloom Bakery is often out the door and around the corner on Saturday mornings, so the solution was to recreate it at home. The bonus is that I get to enjoy it in my robe : )
This gets even easier by making a big batch of biscuits (maybe from Chicken Stew with Chive Biscuits?) then keeping them in the freezer for easy reheating.
Biscuit Breakfast Sandwiches
Cheddar Biscuits (option : add 1 Tbsp of chopped Chives)
Baked Bacon
Skillet Eggs
Cheddar Cheese
Butter
I bake bacon on a baking sheet lined with parchment paper or foil. Bake at 425 for 20-25 minutes. Flip mid-way through. When you take it out of the oven, pour the fat off. (I pour mine into a glass container and then into a plastic bag after cooling). Let bacon cool on paper towel lined plate.
Skillet Eggs
I make 1 egg per sandwich. In a skillet, melt 2 tablespoons of butter. Crack two eggs in a bowl. Add a tablespoon of water per egg and a pinch of salt. Beat with fork. Pour eggs in skillet and cook on low. Use a spoon to stir eggs around for first 2 minutes of cooking, then let firm up. When they are fully cooked, Cut into sandwich sized pieces with spatula.
This is a very entertaining friendly recipe. You can make the biscuit dough in advance, cut them into rounds and put them in the refrigerator the night before. In the morning bake them. This baking sheet is can be found in the online store. They are an absolute staple in my home, along with the parchment sheets that fit perfectly. When used together, the parchment keeps anything from sticking, and makes cleaning up non-existent. Seriously, all you have to do is rinse the pan. I am also carrying small baking sheets that are good for small batches of anything, especially when oven space is at a premium.
I love this recipe – they are so light and fluffy and dense at the same time.
To assemble, split the biscuit in half, top with egg, cheese and bacon. To make in advance, keep warm in 250 degree oven covered with foil for 30-40 minutes. They reheat great, too.
Freezer Containers with Biscuits
The container all the way in the back has three biscuits stacked in it. You might think it would be easier to keep them in a plastic bag, but plastic bags tend to get messy in the freezer – then the biscuits get broken up.
