Enjoy these Copycat Bacon, Egg and Cheese sandwiches you can make at home. With simple ingredients and easy steps, these are just as satisfying—if not better—than the fast-food original.
The BEST Copycat Bacon, Egg and Cheese
No drive-thru required—this guide walks you through making cheesy bacon, egg and cheese sandwiches in your own kitchen with minimal fuss and maximum flavor.
Why you’ll love it
- Tastes like the classic breakfast sandwich but with brighter, fresher flavor.
- A fun way to upgrade a simple morning meal.
- Easily scaled up to feed a crowd or prepped ahead for the week.
Bacon, Egg and Cheese Ingredients
For the Homemade Biscuits
- All-purpose flour
- Granulated sugar
- Salt
- Baking powder
- Baking soda
- Cold, grated unsalted butter
- Whole milk
Other Sandwich Ingredients
- Eggs
- Salt and pepper
- Bacon
- American cheese
Try it
Copycat Crunchwrap Supreme
Want more copycat recipes? Try our take on a crunchy, cheesy favorite made at home.
How to Make Bacon, Egg and Cheese
Prepare Biscuits
In a large bowl, whisk together flour, sugar, salt, baking powder and baking soda. Add the grated cold butter and work it into the flour with your fingers until the mixture resembles coarse crumbs.
Add the milk and gently bring the dough together with your hands until it starts to hold. Turn the dough onto a lightly floured surface and fold it together until a cohesive ball forms.
Roll the dough into a square, fold it over, and repeat this rolling and folding 3–4 times to create layers. For the final roll, shape the dough to roughly 12×9 inches and about ½ inch thick. Cut into eight 3×3-inch biscuits, place them on a baking sheet and chill in the freezer for 10 minutes.
Bake Biscuits
Preheat the oven to 450°F. After chilling, bake the biscuits for 10–15 minutes or until golden. Remove and set aside.
Prepare Bacon
Lower the oven temperature to 400°F. Line a baking sheet with a rack, arrange the bacon in a single layer, and bake until it reaches your preferred crispness—about 10–20 minutes depending on thickness.
Prepare Eggs
Whisk the eggs with salt and pepper. Spray a 9×13-inch baking pan with cooking spray and pour in the eggs. Bake alongside the bacon at 400°F for 10–12 minutes, until set.
When cooled slightly, cut the baked eggs into eight equal squares to fit the biscuits.
Assemble Sandwiches & Enjoy!
Split each biscuit and layer one square of baked egg, one slice of American cheese, and two slices of bacon. Serve immediately while warm, or wrap individually for later.
More of our Favorite…
Copycat Recipes
- Copycat Panera Mac and Cheese
- Copycat Crunchwrap Supreme
- Starbucks Spinach Feta Wrap
- Applebee’s Quesadilla Burger
Top Tips for Bacon, Egg and Cheese
- Short on time: store-bought biscuits are a convenient and tasty alternative.
- Stovetop option: you can cook the bacon and the eggs on the stovetop if you prefer—both methods work well.
FAQs
Yes. This copycat recipe uses the same basic components—biscuit, egg, cheese and bacon—prepared at home for a fresher result.
A bacon, egg and cheese is a classic New York breakfast sandwich often served on a roll; this version uses biscuits but follows the same flavor profile.
Storage
For weekly meal prep, assemble sandwiches, wrap each one in plastic wrap and refrigerate for up to 3 days.
To freeze: Wrap each assembled sandwich in plastic wrap, then in foil, and freeze for up to 3 months.
To reheat: Thaw if frozen, then warm in the microwave or oven until heated through.
More of our Favorite…
Cheesy Breakfast Recipes
- Bagel Breakfast Sandwiches
- Goat Cheese Crepes
- Easy Ham and Cheese Quiche
- Cheese Soufflé
- Breakfast Pizza with Hashbrown Crust
- Asiago Bagel Recipe
Bacon Egg and Cheese
Ingredients
Biscuits
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- ½ teaspoon salt
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 cup cold, grated unsalted butter
- ¾ cup whole milk
Other
- 12 large eggs
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 16 slices bacon (~24 oz., medium/thick-cut)
- 8 slices American cheese
Instructions
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Preheat the oven to 450°F.
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In a large bowl combine flour, sugar, salt, baking powder and baking soda. Add grated cold butter and work it into the dry ingredients until crumbly.
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Add the milk and bring the dough together. Turn out onto a work surface and fold until a ball forms.
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Roll the dough into a square, fold and repeat 3–4 times. Roll to about 12×9 inches and ½ inch thick. Cut into eight biscuits, place on a baking sheet and freeze for 10 minutes.
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Bake the chilled biscuits at 450°F for 10–15 minutes until golden. Set aside and reduce oven to 400°F.
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Arrange bacon on a rack set over a baking sheet and bake at 400°F until crispy, about 10–20 minutes depending on thickness.
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Whisk eggs with salt and pepper. Pour into a well-greased 9×13 pan and bake at 400°F for 10–12 minutes until set. Cut into eight squares.
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To assemble: split each biscuit and layer one egg square, one slice of cheese and two slices of bacon. Serve warm or wrap individually for later.
Tips & Notes
- Store-bought biscuits are a great shortcut when you’re short on time.
- If you prefer, cook the bacon and eggs on the stovetop instead of baking.
Nutrition
Carbohydrates: 36 g,
Protein: 26 g,
Fat: 43 g,
Fiber: 2 g,
Sugar: 7 g
Nutrition information is an estimate and should be used as a guideline.
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