Cheddar Biscuit Breakfast Sandwich

Ingredients

• 4Butter Swim Biscuits
• 60 ml (¼ cup)hot pepper jelly
• 3 largeLand O Lakes® eggs, scrambled
• 4 slicesbacon, cooked
• 4 slices, 21 g (¾ oz) eachLand O Lakes® Yellow Deli American cheese

Instructions

1. 1

   Assemble sandwiches

   Halve the biscuits. Spread 15 ml (1 tablespoon) of pepper jelly over the cut side of each bottom half. Divide the scrambled eggs, bacon and cheese evenly among them, then add the biscuit tops.

2. 2

   Wrap and freeze

   Leave the sandwiches to cool for 10 minutes. Wrap each one tightly in plastic food wrap and freeze for up to 1 month.

3. 3

   Reheat to serve

   Unwrap a sandwich and wrap it in a paper towel. Microwave for 60–90 seconds, or until hot.

What is a biscuit breakfast sandwich?

This is an American-style breakfast sandwich built around a soft, rich biscuit rather than sliced bread. Its familiar combination of egg, bacon and cheese gets a sweet, piquant accent from hot pepper jelly.

Butter Swim Biscuits are a particularly buttery base, while the method here makes the sandwiches convenient to freeze and reheat individually.

Nutrition and macros by portion

The nutrition label shows one serving as written: 410 calories, 17g protein, 32g carbs, 23g fat.

The biscuits and pepper jelly provide most of the carbohydrates, while butter in the biscuits, bacon and cheese contribute much of the fat. Eggs, bacon and cheese all add protein. Pair a sandwich with fruit or vegetables for a fresh side.

The filling choices

Pepper jelly: A thin spread on the cut biscuit adds sweetness and a gentle chilli kick. Keep it on the bottom half so it sits beneath the filling.

Eggs and bacon: Scrambled eggs make the filling tender, and cooked bacon brings a salty, smoky contrast. Divide both evenly so each sandwich is easy to eat.

Layer for a tidy sandwich

Build each sandwich with the jelly first, followed by the eggs, bacon and cheese. Placing the cheese among the warm fillings lets it soften without needing an extra cooking step.

Keep the filling within the biscuit edges, and set the top half on gently rather than pressing down hard.

Cool before freezing

Cooling the assembled sandwiches for 10 minutes before wrapping helps limit trapped steam. Wrap each one tightly so the biscuit is protected during freezer storage.

Label the wrapped sandwiches with the date if you are making a batch, and use them within 1 month.

Reheating from frozen

Remove the plastic wrap before heating and use a paper towel around the sandwich. Start within the stated 60–90-second range, then check that the centre is hot.

Microwave performance varies, so add a little more heating time if needed rather than assuming the shortest time will warm every sandwich through.

What to serve alongside

The sandwich is rich and savoury, so fresh fruit makes a simple contrast at breakfast. A side of sliced apple, berries or orange also adds freshness without complicating the make-ahead routine.

For a more substantial brunch, serve it with a simple green salad or extra scrambled eggs.

Recipe notes & tips

• Scramble the eggs before assembling the sandwiches, as directed in the ingredient list.
• Let the biscuits cool enough to handle before slicing them.
• Spread the jelly evenly so its sweetness and heat reach each bite.
• Divide the filling evenly among the four sandwiches.
• Wrap each cooled sandwich tightly before freezing.
• Check that the centre is hot after microwaving, adding time if necessary.

Variations

• Milder jelly: Use less pepper jelly for a subtler sweet-and-spicy note.
• Extra heat: Add a little more hot pepper jelly to the biscuit bottoms.
• Different cheese: Swap in another sliced cheese that melts well.
• Meat-free filling: Leave out the bacon and add extra scrambled egg.
• Fresh side: Serve with fruit to contrast with the savoury filling.

Common mistakes to avoid

• Wrapping while warm: Trapped steam can soften the biscuits; let the sandwiches cool for 10 minutes first.
• Leaving plastic on: Plastic food wrap is for freezing, not microwaving; remove it before reheating.
• Uneven filling: One sandwich may be difficult to close; divide the eggs and bacon evenly.
• Overfilling the biscuit: The layers can slide out; keep them within the biscuit edges.
• Stopping too soon: The centre may still be cool; check after 60–90 seconds and heat longer if needed.

How to store

Wrap the cooled sandwiches tightly in plastic food wrap and freeze for up to 1 month. To serve, remove the wrap, cover with a paper towel and microwave for 60–90 seconds or until hot.

Frequently asked questions