Craving a hearty, golden breakfast that practically makes itself? This Breakfast Biscuit Bake is your new morning hero. Imagine fluffy biscuits, pillowy scrambled eggs, crisp bacon, and gooey American cheese—all bundled in a warm, buttery hug. It’s the kind of breakfast that makes rolling out of bed a true pleasure!
Why You’ll Love This Recipe
- All-in-One Breakfast: Everything you adore—biscuits, eggs, bacon, and cheese—baked together for max flavor and minimal fuss.
- Super Convenient: Start with simple store-bought biscuit dough and let the oven do most of the work—no early-morning scrambling!
- Customizable for Everyone: Spice it up with sriracha, drizzle with honey, or swap in your favorite cheese for a personal touch.
- Perfect for a Crowd: Bake once and serve eight delicious sandwiches—ideal for brunch, holiday mornings, or make-ahead meal preps.
Ingredients You’ll Need
You’ll be delighted at how a handful of pantry staples transform into such a soul-warming breakfast. Each ingredient in this Breakfast Biscuit Bake brings something essential—texture, color, and comforting flavor—all working together for a crowd-pleasing meal.
- 1 (8-pack) store-bought biscuit dough (no flakey layers): This is your fluffy, convenient base—stick with standard, non-flakey biscuits for the sturdiest, heartiest sandwiches.
- 1 stick butter, melted: A generous swipe of melted butter on top delivers that irresistible, golden shine and extra richness.
- 8 whole eggs, whisked: Creamy, soft eggs form the perfect pillow for your fillings—don’t skip the gentle scramble technique!
- 1/2 cup green onion, sliced thin: The delicate crunch and springy freshness brighten every bite.
- 12 slices of bacon, cooked and cut in half: Who can resist smoky, crisp bacon? Layer it in for flavor and texture galore.
- 8 slices American cheese, unwrapped: Melty, nostalgic, and gooey—classic American cheese turns these biscuit bakes into a true comfort breakfast.
- Optional: honey or sriracha for drizzling: A drizzle of honey brings sweet contrast, while sriracha adds a playful, spicy kick.
Variations
One of the best things about making Breakfast Biscuit Bake at home? You’re the boss! Mix, match, and swap ingredients to make this recipe right for your family, dietary preferences, or whatever you’ve got in your fridge.
- Cheese Swap: Try sharp cheddar, Swiss, or pepper jack in place of American cheese for a whole new layer of flavor.
- Meat Lovers’ Twist: Add cooked sausage patties or leftover ham slices in place of (or alongside) the bacon if you’re feeling extra indulgent.
- Veggie Boost: Layer in sautéed spinach, bell peppers, or mushrooms with the eggs for a pop of color and nutrition.
- Spicy Breakfast: Stir a pinch of red pepper flakes into your eggs or use hot sauce in the drizzle for morning heat!
How to Make Breakfast Biscuit Bake
Step 1: Bake the Biscuits
First, preheat your oven to 350°F. Arrange the uncooked biscuits in a buttered 9×13 casserole dish, leaving a little space between each so they can puff up and bake evenly. Pop them in the oven and bake until they’re golden brown on top and fluffy inside. Allow the biscuits to cool for a couple of minutes, then gently slice off the tops—this creates perfect “lids” for your breakfast sandwiches!
Step 2: Scramble the Eggs
While the biscuits bake, heat a small sauté pan over medium-low. Whisk your eggs well, season with salt and pepper, then pour them into the pan. Use a rubber spatula to gently push from the outside in, creating big fluffy curds. Stir in the sliced green onions just before the eggs finish cooking, and then set the eggs aside—you want them just cooked but still soft and moist.
Step 3: Assemble the Sandwiches
Now comes the fun part! Layer a generous scoop of scrambled eggs on each biscuit bottom. Top with 3–4 half-slices of crispy bacon, then drape a slice of American cheese over everything. If you’re feeling adventurous, drizzle a little honey or sriracha on the inside of each biscuit top before placing it back on.
Step 4: Final Bake & Butter Finish
Brush the biscuit tops liberally with melted butter—don’t be shy! Cover the whole pan loosely with foil and slide it back into the oven for 8–10 minutes. This melts the cheese to ooey-gooey perfection and warms everything through. Remove from the oven, and get ready to wow your breakfast crowd.
Pro Tips for Making Breakfast Biscuit Bake
- Fluffy Eggs Every Time: Keep your heat low and stir your eggs gently for soft, restaurant-style curds that won’t get rubbery in the oven.
- Buttery Bliss: Don’t skip brushing extra melted butter on top—it not only gives biscuits that crave-worthy golden crust, but keeps them moist after baking.
- Prevent Soggy Bottoms: Let the biscuits cool briefly after the first bake before assembly; this step keeps them firm and sandwich-ready.
- Batch & Reheat: Prepare everything ahead, then assemble and do the final bake right before serving for piping-hot, melty sandwiches without morning stress.
How to Serve Breakfast Biscuit Bake
Garnishes
For a touch of freshness and color, sprinkle sliced green onions or a bit of chopped parsley right after baking. If you’re a fan of heat, a zigzag of sriracha or a little fresh-cracked black pepper adds pizzazz. Don’t be shy with that honey drizzle either—the sweet–savory combo is always a winner in our house!
Side Dishes
Breakfast Biscuit Bake stands proud on its own, but for a brunch spread, serve it up with a crisp fruit salad, roasted breakfast potatoes, or a vibrant simple green salad. When there’s a crowd, a side of yogurt parfaits or a pitcher of freshly squeezed juice isn’t just welcome—it’s celebrated!
Creative Ways to Present
If you want to impress, stack up the biscuit sandwiches on a pretty platter, line them up with parchment paper sleeves, or arrange them “sliders-style” on a baking sheet for grab-and-go parties. For a cozy Sunday, serve each sandwich in a napkin-lined basket for that homestyle bakery feel. They’re just as cute wrapped to-go for a morning picnic or tailgate breakfast!
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Breakfast Biscuit Bake sandwiches individually in foil or plastic wrap and store them in the refrigerator. They’ll stay delicious for up to three days—the cheese might just get even gooier!
Freezing
Yes, you can freeze these beauties! After baking and cooling, wrap each sandwich tightly and freeze. When you’re ready for a quick breakfast, just grab one and reheat—no need to fuss or thaw overnight.
Reheating
For best results, reheat the sandwich in a 350°F oven, still wrapped in foil, for 10–12 minutes. If you’re in a rush, unwrap and microwave for 30–45 seconds, checking that the cheese is melty and the eggs are hot!
FAQs
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Can I make Breakfast Biscuit Bake ahead of time?
Absolutely! You can bake the biscuits and cook the eggs and bacon the night before. Store components separately, then assemble and do the final bake in the morning—fresh and hot with zero stress.
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What’s the best biscuit dough to use?
Stick with regular, non-flakey layered biscuit dough, as these hold together better and create a sturdier sandwich. Store brands or Pillsbury-style “homestyle” biscuits work perfectly.
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Can I add vegetables to my Breakfast Biscuit Bake?
Definitely! Sautéed bell peppers, spinach, or mushrooms mix beautifully into the scrambled eggs for added color, nutrition, and flavor.
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How do I keep the biscuits from getting soggy?
Let the biscuits cool briefly after their initial bake and avoid overfilling with wet eggs. A quick bake with the sandwich assembled and covered with foil keeps biscuits tender but never soggy.
Final Thoughts
If you’re longing for a cozy, satisfying breakfast that brings a smile to everyone at the table, this Breakfast Biscuit Bake is your must-try. It’s easy, endlessly adaptable, and guaranteed to become a family favorite—so bake a batch, share the love, and savor every warm, cheesy bite!
Print
Breakfast Biscuit Bake Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 sandwiches 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Breakfast Biscuit Bake recipe is a delightful twist on a classic breakfast sandwich, perfect for feeding a crowd. Fluffy biscuits filled with scrambled eggs, crispy bacon, and gooey cheese, all baked to perfection.
Ingredients
Biscuit Dough:
- 1 8 pk. store-bought biscuit dough (no flakey layers)
Other Ingredients:
- 1 stick butter, melted
- 8 whole eggs, whisked
- 1/2 cup green onion, sliced thin
- 12 slices of bacon, cooked and cut in half
- 8 slices American cheese, unwrapped
- *Optional* honey or sriracha for drizzling
Instructions
- Preheat Oven: Preheat oven to 350°F.
- Bake Biscuits: Bake biscuits in a 9 x 13 casserole dish until golden. Let cool for 2 – 3 minutes and remove the tops from all biscuits.
- Cook Eggs: In a small sauté pan, cook eggs over medium-low heat. Season with salt and pepper. Make large curds in the eggs using a rubber spatula and gently push the egg from the outside in. Slowly break up the eggs and remove from heat.
- Layer Sandwiches: Start layering the sandwiches with scrambled eggs, topped with 3 – 4 pieces of bacon, and finished with American cheese.
- Drizzle and Bake: Drizzle the inside of the biscuit tops with optional honey or sriracha, then top biscuits. Brush tops of biscuits with remaining butter, cover with foil, and bake for 8 – 10 minutes, until the cheese is melted.
- Serve: Serve and enjoy!
Nutrition
- Serving Size: 1 sandwich
- Calories: Approximately 480 kcal
- Sugar: 2g
- Sodium: 1090mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 270mg
