Start the day with these hearty Loaded Biscuit Breakfast Sandwiches. Flaky Bisquick™ biscuits studded with crisp, chopped HORMEL® BLACK LABEL® Original Bacon are split and layered with soft-scrambled eggs, sharp cheddar cheese, and another slice of bacon. A light drizzle of maple syrup adds a sweet finish, if desired. With just 20 minutes of prep and 45 minutes from start to finish, these warm breakfast sandwiches are easy enough for a weekend morning and satisfying enough to serve to a crowd.
Here’s a look at the ingredients you’ll need to make these hearty Loaded Biscuit Breakfast Sandwiches.
HORMEL® BLACK LABEL® Original Bacon: Bacon serves two purposes in this recipe—finely chopped pieces are folded into the biscuit dough, while whole slices are reserved for layering into the finished sandwiches.
Bisquick™ Original Pancake & Baking Mix: This all-purpose mix creates tender, flaky biscuits without the need to measure individual dry ingredients. Lightly dust the work surface with additional mix when shaping the dough.
Whole Milk and Melted Butter: This duo adds moisture and richness to the biscuits.
Eggs: Large eggs are gently scrambled to create the warm, tender filling for each sandwich.
Sharp Cheddar Cheese: Sharp cheddar adds creamy texture and bold flavor as it melts over the warm scrambled eggs.
Maple syrup: Maple syrup is optional, but a light drizzle adds a sweet contrast to the salty bacon and sharp cheddar.
Other Ingredients You’ll Need: Black pepper, unsalted butter for cooking the eggs, and kosher salt.
Here are the general steps for making these flaky, bacon-loaded breakfast sandwiches. Follow the recipe below for all the specifics.
Bake the bacon on a parchment-lined baking sheet until crisp. Drain on paper towels, then chop some of the bacon for the biscuits and set the rest aside for the sandwiches.
Stir the baking mix, milk, melted butter, pepper and chopped bacon together until a soft dough forms. Turn the dough onto a surface lightly dusted with Bisquick™, gently shape it into a rectangle and fold it a few times to create flaky layers.
Cut out the biscuits and place them on a parchment-lined baking sheet. Bake until puffed and golden. Let cool briefly, then split each biscuit.
Melt butter in a skillet over medium-low heat. Add the eggs, season with salt and pepper, and gently scramble until just set.
Spoon the eggs onto the biscuit bottoms. Top with cheddar and reserved bacon, then drizzle with maple syrup, if desired. Finish with the biscuit tops and serve warm.
Use these tips to store and reheat your Loaded Biscuit Breakfast Sandwiches.
Let the sandwiches cool briefly, then wrap them individually in plastic wrap or place them in an airtight container. Refrigerate within 2 hours of cooking and enjoy within 3 days. Keeping the sandwiches wrapped helps prevent the biscuits from drying out and keeps the refrigerator from absorbing bacon aromas.
For longer storage, wrap each fully assembled sandwich tightly in foil or freezer-safe wrap, then place it in a freezer bag or container. Freeze for up to 1 month for best quality. Thaw overnight in the refrigerator before reheating for the most even texture.
For a refrigerated sandwich, remove any plastic wrap or foil and microwave for 30 to 60 seconds, or until heated through. For a crisper biscuit, reheat in a 350°F oven for about 10 to 15 minutes. Frozen sandwiches should be thawed in the refrigerator before reheating. Add maple syrup after warming, if desired.
Heat oven to 425°F. Arrange the HORMEL® BLACK LABEL® Original Bacon in a single layer on a parchment-lined baking sheet. Bake for 14 to 18 minutes, or until bacon is crisp. Transfer to a paper towel-lined plate. Finely chop 4 slices of the bacon. Break the remaining 4 slices of bacon in half and set aside for the sandwiches.
In a large bowl, stir together Bisquick™ mix, milk, melted butter, black pepper, and the chopped bacon just until a soft dough forms. On a surface lightly dusted with Bisquick™ mix, gently pat dough into a rectangle 3/4-inch thick. Fold dough in half and pat into a rectangle 3/4-inch thick. Repeat one more time to create flaky layers.
Cut with a 3-inch cutter into 4 large biscuits and place on the baking sheet. Bake for 10 to 12 minutes, or until puffed and golden brown. Cool 5 minutes. Split each biscuit in half horizontally.
In a large nonstick skillet over medium-low heat, melt 1 tablespoon butter. Add the eggs, season with salt and pepper, and gently scramble until just set.
Place 1/4 of the egg mixture onto the bottom half of each warm biscuit. Top each with a slice of cheese and 2 half pieces of HORMEL® BLACK LABEL® Original Bacon. Drizzle lightly with maple syrup, if desired. Cover with the biscuit tops and serve warm.
Fold the biscuit dough gently and avoid overmixing so the finished biscuits stay tender and flaky.
For easier assembly, prepare all four biscuit bottoms with eggs, cheese and bacon before adding the tops.
Scramble the eggs just until set; they will continue cooking slightly from the heat of the warm biscuits.
