Bacon and Egg Breakfast Biscuits

Bacon and Egg Breakfast Biscuit

For an obscene amount of time, I wasn’t much of a breakfast person… My mornings used to start with Kashi cereal and Diet Coke, and that’s often what I lived off of for dinner, too. That was a much thinner and remarkably malnourished version of myself in college.

I have since come to the Tolkien hobbit / Ron Swanson way of thinking…

Give me a real, delectable, dreamy breakfast. All the eggs. And all the bacon.

Bacon and Egg Breakfast Biscuit
Bacon and Egg Breakfast Biscuit

Why am I only recently coming around to the hefty breakfast way of thinking? I don’t know. Perhaps my taste buds have matured over these last few years. Perhaps having a ridiculous surplus of bacon and eggs in the fridge thanks to the Costco within a mile of us is a constant reminder of unending food potential. Food-tential. Perhaps I’ve watched the scene where Pippin asks about second breakfast in The Fellowship of the Ring too many times, and I’ve begun to long for the makings of a savory, rustic breakfast, just like his curly-haired self. Or perhaps it was that episode of Parks and Rec in season 2 when Ron is at the Glitter Factory and only has eyes for the breakfast buffet… Maybe that’s when I finally got it?

I don’t know why I’m now a fangirl of breakfast foods. But I am. This love is real. And it’s here to stay.

Bacon and Egg Breakfast Biscuit

Thus, this sandwich.

It has all of the components you long for in a weekend breakfast or brunch. It’s limited to a weekend, obviously, because upon devouring it you’ll immediately feel like indulging in the dreamiest nap of your life. Yes, you will absolutely go comatose. And you’re welcome.

Start with a flaky, buttery biscuit topped with a sharp colby jack cheese. Layer with a crispy fried egg, the yolk primed and ready to break and drizzle nature’s gravy (Kevin’s disturbing, yet adequate way to describe a runny egg) all over the plate. Sprinkle with freshly cooked bacon, crumbled into savory bite-sized pieces.

Simple, yet heartwarming goodness.

Bacon and Egg Breakfast Biscuit

We made this dish on a whim when our bestest couple friends were visiting us from out of town. Kevin and his best friend have been wrapped up in a passionate bromance for years, ever since they shared a home together for three-quarters of their college career. Now with wives in tow and jobs in different cities, we see one another when we can, which is still too little. During our time together, the boys reminisce, argue, and smoke Gandalf-length pipes (sorry not sorry for all the LOTR references in this post) while the ladies curl up under blankets and share the latest issue of Martha Stewart Living and discuss our favorite Pinterest trends. Often over wine.

Oh and we usually eat. A lot. Being together is like a week long cruise of all you can eat tacos, barbecue, margaritas, brunches, and slightly sketchy hole in the wall Mexican food joints.

On top of that, we all love waking up to the smell of bacon. So it was a natural progression of events on a Saturday, clad in pajamas. Plus, I had the prettiest hand model while snapping these photos, dontcha think?

Bacon and Egg Breakfast Biscuit

If you have any other savory breakfast recipes you’re falling head over heels for, I’m all ears. In the meantime, I’ll be nibbling on granola and yogurt on the weekdays so my Saturdays can be spent consuming this in the morning hours.

Bacon and Egg Breakfast Biscuits

Bacon and Egg Breakfast Biscuits


  • 2 cups flour
  • 4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 tablespoons unsalted butter chilled and cut into 1/2″ pieces
  • 2 tablespoons shortening
  • 1 cup buttermilk

For the Sandwich

  • 6 eggs
  • 6 strips of bacon cooked and crumbled
  • colby jack cheese sliced or shredded
  • salt and pepper to taste


  • In a large bowl, mix the flour, baking powder, baking soda, and salt.
  • With your hands, combine the butter and shortening with the dry ingredients until the mixture resembles a dry dough with pea-sized bits of dough.
  • In the center of the mixture, make a well with your hands. Pour in the buttermilk and stir until the ingredients are just combined.
  • On a lightly floured surface, knead the dough 4 or 5 times, and pat or roll into a 1″ thickness. Using a biscuit cutter or the mouth of a glass, cut as many biscuits as you can out of the dough. Place on a prepared baking sheet. You can re-roll the dough once for a few more cuts of biscuits.
  • Bake at 450 degrees Fahrenheit for 14-18 minutes, or until golden. Let cool a bit and cut in half.
  • Layer the colby jack on both open halves of the biscuit. Fry eggs to your preferred doneness, and layer on top of the halves covered with cheese. Sprinkle with salt and pepper to taste.
  • Sprinkle with crumbled bacon and serve.

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Kate Nelson

I’m a wife and mother to two daughters. I was a very, very geeky kid and spent my many years of youth reading science fiction and playing Dungeons & Dragons. I live in Austin with my family and love Star Wars. In here you find a whole lot of food recipes.

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