This post may contain affiliate links. Please read our privacy policy.

One only has to watch a few commercials for breakfast sandwiches to realize that they are a pretty important part of the American breakfast scene, and you really, really, really want one, pretty much right now. And a biscuit breakfast sandwich is its own particular kind of pleasure. A flaky tender biscuit, topped with softly cooked eggs, melty cheese, smoky slices of ham, a slice of juicy ripe tomato, and some creamy avocado. Are you awake yet? No drive-thru for you!

This sandwich is built on a homemade scallion buttermilk biscuit, but I’ll be the first to say that if you wanted to, you could take a shortcut and use a tube of refrigerated biscuit dough. And while the toppings are very personal, there are two things at the center of every great breakfast sandwich: eggs and cheese. There are a lot of cheese options when it comes to a comfort food breakfast sandwich. But over and over again, I lean into a slice of a cheese that’s the perfect blend of melty and flavorful.

Biscuit Breakfast Sandwich on a plate.

Best Biscuit Breakfast Sandwich: Fluffy biscuits, melty, flavorful cheese, ham, and the toppings of your choice. No drive-thru for you!

Tweet This

This post is sponsored by Cooper® Cheese and includes tracking links. All opinions are my own.

Cheese for Breakfast Sandwiches

Cooper® Sharp is just the cheese you are looking for in a sandwich like this (or any time you want a cheese that melts into velvet and nudges your taste buds all at the same time). Amazingly, this Northeast favorite was created by an ex-banker (I.C. Cooper) in 1893 (probably one of the first people to jettison a big career to pursue a love of food!).

Cooper® Sharp is made with milk and hand-selected aged cheese. No unpronounceable ingredients allowed, which is reassuring. And if you’ve thought that a cheese that melts like a dream has to be kind of…less than flavorful, think again. It’s called Cooper® Sharp for a reason. Think of it when you are hankering for grilled cheese, mac and cheese, cheeseburgers, nachos, queso, etc., but also for things like a chef’s salad or a ham and cheese sandwich.

Cheesy eggs on a wooden board.

Breakfast Biscuit Sandwich Ingredients

  • Biscuits – Homemade or use refrigerated biscuit dough for a shortcut.
  • Butter – For cooking the eggs.
  • Eggs
  • Cooper® Sharp Yellow Pasteurized Process American Cheese – Creamy, melty, flavorful, and smooth.
  • Ham – Thinly sliced, whichever version you like best, from Black Forest to Honey.
  • Tomato and avocado – Optional; make sure they are ripe and worthy of your sandwich!
  • Honey or hot sauce or hot honey – To serve.

Tips for Perfectly Tender Biscuits

If you want to skip the biscuit-making part and go for premade or biscuits made from refrigerated dough, that’s really fine. Since there is so much happening, what with the eggs and the cheese and all of the other fillings, you can leave the homemade biscuits for another time if you like. But if you do want to make these scallion biscuits:

  • Make sure the ingredients are cold.
  • Handle the dough as little as possible.
  • Bake the biscuits at a high (400 degrees or higher) temperature.
  • Make sure you are cutting circles with a sharp biscuit or cookie cutter.

The dueling options of hot sauce or honey to finish this sandwich might seem a bit odd, but really, this sandwich has a nice balance of salty, sweet, and savory going on, so choose your own adventure. Or use both! Or if you are a hot honey fan, as I am, then you get the best of both worlds in one.

How to Make Breakfast Biscuit Sandwiches

  1. Make the biscuits: Recipe below, or use a tube of refrigerated biscuit dough.
  2. Make the eggs: Beat the eggs, then melt some butter in a skillet. Pour in half the eggs, and let cook until the bottom starts to set. Use a spatula to lift up the edges of the eggs and let the uncooked eggs run underneath. Place 2 of the slices of Cooper® cheese in the middle of the eggs. Let the eggs cook for another minute, then fold the sides of the eggs over the middle so that they take on an oblong omelet shape.
Cooking eggs for an omelet and breakfast sandwich in pan.
  1. Cut the omelet and repeat: Slide the omelet out of the pan onto a cutting board and cut in half so that each half is about the right side to be placed on a biscuit. Repeat with the rest of the eggs and the cheese.
Sliding omelet onto cutting board and cutting in half for breakfast sandwich.
  1. Assemble the sandwiches: Cut 4 warm or cooled biscuits in half horizontally. Place 1/4 of the cheese/egg omelet on the bottom of each biscuit, tucking any pieces in so that it sits neatly(ish) on the biscuit. Place the ham on top of the eggs, add any other desired toppings, and give it all a squirt of Sriracha or other hot sauce, or honey or both, and cover with the top of the biscuit.
  2. Serve the sandwich warm.
Breakfast sandwich with Cooper cheese, avocado, tomato, egg, and ham.

Breakfast Biscuit Sandwich Tips and Variations

  • Try crispy cooked bacon or a cooked sausage patty instead of the ham.
  • You can make the biscuits the night before and warm them slightly in a 300-degree oven before making the sandwich, or just serve them at room temperature. You could also split the biscuits and toast the halves.
  • Try a fried egg instead of the scrambled. Just place a slice of the cheese on the bottom of the biscuit, and the hot fried egg will warm and melt the cheese.
  • Wrapped in foil, these make a great on-the-go breakfast. Or, think about pulling together a breakfast buffet for overnight guests, where everyone makes their own biscuit sandwiches!
Biscuit Breakfast Sandwich with ham, tomato, avocado, Cooper cheese, and egg on a plate.

More Breakfast Recipes

Like this recipe? Pin it to your favorite board on Pinterest.

Pin This

Best Biscuit Breakfast Sandwich

5 from 1 vote
Prep: 25 minutes
Cook: 20 minutes
Total: 45 minutes
Servings: 4 Sandwiches
There are two things at the center of every great breakfast sandwich: eggs and melty, flavorful cheese. Add homemade scallion buttermilk biscuits, and you have a real winner!

Ingredients 

For the Biscuits:

  • 2 cups all-purpose flour (plus more for pressing out the dough and dipping the biscuit cutter)
  • 1 tablespoon baking powder
  • 2 teaspoons sugar
  • ½ teaspoon kosher salt
  • ½ cup (1 stick) chilled unsalted butter (cut into 1/2-inch cubes)
  • 3 tablespoons minced scallions (green onions) (white and green parts)
  • ¾ cup cold buttermilk (plus a couple tablespoons more if needed)
  • 1 large egg (beaten, for brushing)

For the Sandwiches:

  • 1 tablespoon unsalted butter (divided)
  • 8 large eggs
  • Kosher salt and freshly ground pepper (to taste)
  • 4 ¼-inch thick slices Cooper® Sharp Yellow Pasteurized Process American Cheese
  • 4 thin slices ham
  • 4 slices tomato (optional)
  • Slice avocado (optional)
  • Honey or hot sauce or hot honey (to serve)

Instructions 

  • Make the biscuits (if using premade biscuits, move to Step 7): Preheat the oven to 450 F. Lightly butter a baking sheet or line it with parchment.
  • In a large mixing bowl, combine the 2 cups flour, baking powder, sugar, and salt. Add the butter and cut it in with a pastry blender, or use your fingers to rub the butter into the flour mixture, working quickly so the butter stays cold. Stop when you have a texture that is a combo of pea-sized pieces of butter and a somewhat sandy texture. You can also do this by pulsing the butter into the flour mixture in a food processor.
  • Add the scallions and the buttermilk to the mixture and stir just until it comes together into a shaggy, sticky dough, but do not overmix. If the dough is too dry, add another tablespoon or two of buttermilk so the mixture comes together; do that 1 tablespoon at a time. Remember: You can always add more, but you can’t remove any.
  • Lightly flour a clean work surface and place about ¼ cup of flour in a small bowl big enough to accommodate the 3-inch biscuit cutter.
  • Turn and turn the dough onto the work surface. Press it together just until it forms a ball, handling the dough lightly. Pat it into a rough square or circle, about ¾-inch thick. Cut dough circles with a 3-inch biscuit or cookie cutter, making the circles as close together as possible to use as much of the dough in this first round of cutting. Do not twist the cutter as you press in or pull out, which will seal the layers of the dough and hinder it from rising to its fullest. You will get at least 4 biscuits from the dough, but you can gather up the scraps and gently press them into another small 3/4-inch-thick shape and cut another biscuit or two from the remaining dough.
  • Place the biscuits on the prepared baking sheet and brush the tops with the beaten egg. Place the baking sheet in the oven and bake for about 15 minutes until the biscuits are golden brown. Transfer to a wire rack to cool for a few minutes.
  • While the biscuits are cooling (or if you bought premade ones), make the eggs. In a small bowl, lightly beat the eggs with the salt and pepper. Heat a pan over medium heat and melt 1 ½ teaspoons of butter. Pour in half of the eggs and let cook until the bottom starts to set. Use a spatula to lift up the edges of the eggs and let the uncooked eggs run underneath. When the bottom is almost cooked, but the top is still slightly wet, place 2 of the slices of Cooper® cheese in the middle of the eggs. Let the eggs cook for another minute, then fold the sides of the eggs over the middle so that they take on an oblong omelet shape. Slide the omelet out of the pan onto a cutting board and cut in half so that each half is about the right side to be placed on a biscuit. Repeat with the rest of the eggs and the cheese.
  • Assemble the sandwiches: Cut 4 warm or cooled biscuits in half horizontally. Place ¼ of the cheese/egg omelet on the bottom of each biscuit, tucking any pieces in so that it sits neatly(ish) on the biscuit. Place the ham on top of the eggs, add any other desired toppings, and give it all a squirt of Sriracha or other hot sauce, or honey or both, and cover with the top of the biscuit.
  • Serve the sandwich warm.

Notes

  • Try crispy cooked bacon or a cooked sausage patty instead of the ham.
  • You can make the biscuits the night before and warm them slightly in a 300-degree oven before making the sandwich, or just serve them at room temperature. You could also split the biscuits and toast the halves.
  • Try a fried egg instead of the scrambled. Just place a slice of the cheese on the bottom of the biscuit, and the hot fried egg will warm and melt the cheese.
  • Wrapped in foil, these make a great on-the-go breakfast. Or, think about pulling together a breakfast buffet for overnight guests, where everyone makes their own biscuit sandwiches!

Nutrition

Calories: 641kcal, Carbohydrates: 32g, Protein: 25g, Fat: 46g, Saturated Fat: 25g, Cholesterol: 471mg, Sodium: 1005mg, Potassium: 678mg, Fiber: 1g, Sugar: 6g, Vitamin A: 1874IU, Vitamin C: 5mg, Calcium: 474mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!