Homemade biscuit sandwiches made with buttermilk biscuits and filled with egg, cheese, prosciutto or ham. Make these breakfast biscuit sandwiches for a delicious filling meal. You can also make these sandwiches in advance and freeze them and enjoy anytime!
Homemade Biscuit Sandwiches
Use homemade buttermilk biscuits that you made the day before, toast them lightly in a skillet or toaster oven, then add your favorite fillings. You can make eggs ahead and have your meat and cheese ready also.
Grilling or toasting the biscuit first helps it not to get soggy and fall apart. This step seals the fluffy crumb layer preventing the biscuit from soaking moisture from the fillings. It stays fresh and crisp.
My favorite way to load up a biscuit is with ham, a fried egg, and a slice of sharp cheese.
Some days I change it up and use bacon or sausage and a creamier cheese; it depends on what I have on hand or what I am in the mood for.
I usually wrap up a sandwich and take it with me for a morning when I need to move quickly.
If you like a more al-fresco-style breakfast you could use avocado slices and cold sandwich meat or thinly sliced salmon for your breakfast sandwich.
Another cold or hot option is to use a piece of fried chicken and top it with a drizzle of honey and a slice of sharp tangy cheese between the biscuit halves, this gives a delicious southern-style sweet and tangy taste with a lot of crunch in each bite.
If you aren’t on the go, but you like the biscuit sandwich combo, you can make them open-faced, and top with a hollandaise sauce or some of your favorite hot sauce.
The Perfect Egg
I find the easiest way to make eggs for a breakfast biscuit sandwich is to use a round biscuit cutter or cookie cutter. Really, any type of metal ring will do to form the eggs as they are cooking.
This is an easy hack and you usually have something at home you can use. Even the ring from a mason jar lid would work well, just make sure the top lip. This ensures that there isn’t a barrier on the bottom touching the pan.
Alternatively, you can bake scrambled eggs on a sheet pan and cut in squares. Again, a biscuit cutter can be used to form the same shape as the biscuits.
This same step applies when assembling the sandwich with ham or prosciutto. Cut it to fit the sandwich perfectly.
This step made the layers fit perfectly. I didn’t have to worry about it falling out of my biscuit while eating. Plus, it’s pretty.
Making a biscuit sandwich:
- Fresh homemade biscuits are best.
- Grill or toast your biscuit halves
- Prepare your proteins (meat and eggs)
- Stack your filling ingredients between the two biscuit halves and enjoy!
This is one of the easiest and most filling breakfast options you can get. I would be so happy to hear what you put in your breakfast sandwiches. Be sure to come back and leave me a comment so I can see what your family likes too!
Back to school? These Biscuit Breakfast Sandwiches are a perfect grab ‘n go meal for busy mornings!
Frequently Asked Questions
Yes! To freeze these breakfast sandwiches you will make the biscuits and filling in advance. If you know you want to freeze breakfast sandwiches for later, then I would use scrambled eggs. Let the ingredients cool completely, and assemble the sandwiches with cheese and ham. You can even cook up bacon!
Now you’ll wrap each sandwich in freezer wrapper, foil or saran wrap to hold the sandwich together. Place in a freezer bag or freezer container.
Reheat in a microwave by removing the wrap and covering the biscuit sandwich with a paper towel. Heat on hight for 40-50 seconds, then turn over and heat an additional 40-50 seconds.
To reheat in an oven, place biscuit sandwiches on a baking pan and cover with aluminum foil. Bake at 350°F for 20-30 minutes.
Yes! Bake the biscuits several days in advance and store in an air tight container in the refrigerator.
In addition, all the filling; eggs, bacon, ham or sausage can be prepared in advance. Assemble ingredients just before serving by warming in the oven or microwave.
Biscuit Breakfast Sandwiches
- 4 cups all-purpose flour
- 2 teaspoons kosher salt
- 1 1/2 tablespoons baking powder
- 1 teaspoon baking soda
- 2 sticks chilled unsalted butter sliced in chunks
- 1 1-2 cups buttermilk
- Ham or prosciutto eggs and cheese
- Preheat oven to 400 degrees.
- See step by step in instructions in Homemade Buttermilk Biscuit post.
- In a large bowl whisk the dry ingredients together. Use a pastry blender (or two knives), and cut in the butter until it is the size of small peas. Add the buttermilk and stir (won’t be completely combined).
- Flour hands and put the dough on a floured surface kneading until dough comes together. Pat the dough or lightly roll 3/4 inch thick. Use a 3 to 3 1-1/2" biscuit cutter to form biscuits. Re-roll remaining dough and recut.
- Transfer to parchment lined baking sheets and bake for 25-30 minutes or until golden. Brush top with melted butter. Cool.
- Split biscuit and butter each side. Place on medium-high skillet and grill until toasted. Add fried egg, ham and cheese.
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
Biscuits adapted from Food & Wine Magazine, January, 2011
This recipe was first shared in 2013. It has been updated June, 2021 with new photos and additional content.