I get super excited when I see biscuit sandwiches on a brunch menu. I love biscuits. I love sandwiches. It’s just the perfect little meal to start your weekend with if you ask me. Well, as long as it’s paired with a big cup of coffee with cream. 🙂
Related: 50+ Healthy Breakfast Recipes
I’ve been working to perfect my homemade version of this favorite weekend treat, and I think I finally have a version I love so much I’m ready to share it with you.
The biscuits are flaky and easy to make. I’m currently loving veggie sausage and cheese, but you could add bacon or arugula—whatever you prefer. And then it gets topped with a baked egg.
I LOVE this simple method for baking eggs because you could literally have a dozen people over for breakfast and have an egg sandwich ready for all of them at the same time—which is nuts because eggs are tricky little suckers since they cook so fast.
I also love these baked eggs because to me they are the perfect amount of runny yolk that I like in a sandwich. I love a runny yolk, but in a sandwich (which I generally eat with my hands), I don’t like it too runny—just gets too messy.
Can you tell I have a LOT of opinions about breakfast sandwiches. 🙂 Here’s how I like to make mine.
Buttermilk Biscuits, makes one dozen.
2 cups flour
2 teaspoons salt
4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup cold butter
1 cup buttermilk
1 tablespoon honey
1 egg (for the egg wash top, optional)
In a bowl, stir together the flour, salt, baking powder and baking soda. Cut the cold butter into small cubes. Then, use your clean hands to work those into the flour, making small pebbles.
Pour in the buttermilk and honey and stir until just combined (no need to overmix this dough). Turn out onto a floured surface and press into a dough ball. Roll it out so the dough is 1/3 inch thick and cut out your biscuits.
You may need to press the dough together after cutting out the first batch so you can cut out all twelve.
Brush the biscuit tops with a whisked egg. Bake at 400°F for 14-15 minutes.
But before you pop those in the oven…
Spray a regular-sized muffin pan with nonstick cooking spray. Fill each cup with one egg. If you plan to bake less eggs than your pan holds, you can fill the remaining cups with a little bit of water.
This helps preserve your pan and keeps the eggs from drying out while they bake.
Bake these at 400°F for 13-15 minutes, just until the center is set but still jiggly. They should be just beginning to pull away from the edges of the pan.
And yes, you can bake these along with the biscuits. That’s what I do so everything is ready all at once.
I cooked a few frozen veggie sausages to go along with these, but like I said, you can change it up. Or keep it simple with just eggs or eggs and cheese.
Top the baked eggs with a little salt and pepper just after they come out of the oven, and happy breakfast to you! xo. Emma
Looking for amazing breakfast recipe? Try my Baked Egg White Bites.
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- 2 cups flour
- 2 teaspoons salt
- 4 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ cup butter (cold)
- 1 cup buttermilk
- 1 tablespoon honey
- 12 eggs
- In a bowl. stir together the flour, salt, baking powder and baking soda. Cut the cold butter into small cubes. Then, use your clean hands to work those into the flour, making small pebbles. Pour in the buttermilk and honey and stir until just combined. No need to overmix this dough.Turn out onto a floured surface and press into a dough ball. Roll it out so the dough is 1/3 inch thick and cut out your biscuits. You may need to press the dough together after cutting out the first batch so you can cut out all twelve.
- Brush the biscuit tops with a whisked egg. Bake at 400°F for 14-15 minutes.
- Spray a regular-sized muffin pan with nonstick cooking spray. Fill each cup with one egg. If you plan to bake less eggs than your pan holds, you can fill the remaining cups with a little bit of water. This helps preserve your pan and keeps the eggs from drying out while they bake.
- Bake these at 400°F for 13-15 minutes, just until the center is set but still jiggly. They should be just beginning to pull away from the edges of the pan.
- And yes, you can bake these along with the biscuits. That’s what I do so everything is ready all at once.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
i just made this recipe this for my kids and husband and they loved it! i used whole wheat and the flavor was still so good. this will definitely be a breakfast staple for us now.
Looks so good! Try topping with some jam or preserves too! May sound a little strange for a breakfast sandwich, but life-changing!
These look so good! We love the egg-in-the-muffin-tin thing! But, homemade biscuits from scratch- now that’s impressive!
♥ Heather & Melissa
These look so good, as everyone else has commented! I, too, am an egg-baking novice, but will remember this for when I have guests. As a twist on your biscuit-egg-sandwiches, I found a recipe for homemade English Muffins in an old Fleischmann’s Yeast cookbook that I inherited from my mom and that is my go-to bread-making book, and English Muffins are pretty darn easy to make (you don’t bake them in the oven, you bake them on a griddle, about 10 min each side!) and so delish with egg/cheese/sausage/falafel/bacon/whatever filling you want! I also make “Water Bagels” from the same Fleischmann’s booklet and they have it way over store-bought bagels but are a little bit of a pain to make, (you simmer them in a pan full of water for about 7 min before washing with egg whites and baking) but totally worth it! I’m curious as to your adding honey to your biscuit recipe – haven’t seen that before but sound yummy and I’ll definitely try it! God bless your cookin’ little heart!
oh my, this looks so yummy emma, i love eating breakfast…all day long actually
now if only i have an oven :<
These look amazing! Love homemade biscuits and definitely adding this to the list of recipes to try!
Looks so good!
Oh my word, I’m starving now. I’ve just been thinking about what to make for dinner, and now I want breakfast sandwiches. Looks heavenly!!
My latest blog post: St Pancras City Pooch Break
Glad I’m not the only one—otherwise could be I’m just a messy eater. 🙂
Awesome! Thanks for the tip Amanda. 🙂
Nothing is better than homemade biscuits! 🙂
These look delicious. I love breakfast sandwiches but rarely ever make them. I really need to try baking my eggs, I hear such good things about them.
I love breakfast sandwiches so much! Can’t wait to give this a go!
I haven’t eaten breakfast yet so these look like heaven right now. I’ve never thought of baking eggs but this sounds like a wonderful idea. Thank you so much for this. :]
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I’ve never baked eggs before! Now I’m dying to try.
And I’m the same as you, I love runny yolk, but for a sandwich it needs to be perfect to not create a mess.
I’ve been up since 4:30am and to say that I NEED this right now is such an understatement. Looks so amazing!
I make these (the cheater version though-store bought english muffins- I can’t wait to try your biscuit recipe), wrap them in foil and toss them in a bag in my freezer. Then on busy mornings we take one out and pop it in the toaster oven (foil and all) for a few minutes for a quick breakfast on the go.
Just putting this out there,
If you bake biscuits close together with the edges touching in a high lip pan your biscuits will rise better in the oven and be more fluffy and light.
I have yet to eat breakfast yet and these are making me hungry.
When biscuits are made right, they are SO good! I love the super flaky ones, and they are so good just with a dab of butter and a pinch of salt. I love your egg baking trick – genius!
Monica / Mocha and Moccasins