Egg & Cheese Sandwich Recipe

Preheat and prep

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Keep butter and liquid cold until ready to combine.

In a large mixing bowl whisk together 2 cups all-purpose flour, 1 tbs baking powder, 3/4 tsp salt and 1/2 tsp sugar until evenly combined.

Cut 6 tbs cold unsalted butter into small cubes. Using a pastry cutter, two forks, or fingertips, cut the butter into the flour mixture until the texture resembles coarse crumbs with some pea-sized pieces remaining.

Stir in 3/4 cup cold buttermilk (or 3/4 cup cold whole milk + 1/2 tbs lemon juice if using) just until the dough comes together — do not overmix; dough should be slightly shaggy and sticky.

Turn dough out onto a lightly floured surface, gently fold it over itself 2–3 times to create layers, then pat to about 1-inch thickness. Use a 2.5–3 inch round biscuit cutter to cut 4 biscuits. Press scraps together gently and cut remaining biscuits to make 4 total.

Place biscuits on prepared baking sheet so sides touch slightly for taller biscuits. Brush tops with 1 tbs softened butter if desired. Bake 12–15 minutes until golden brown and risen. Remove and let cool slightly while preparing filling.

While biscuits bake, cook 4 slices bacon in a cold skillet over medium heat. If pan is dry, add 1 tsp vegetable oil. Cook 3–5 minutes per side until crisp to desired doneness. Transfer to paper towel-lined plate to drain.

If using optional sausage patty: cook in same skillet over medium heat until internal temp reaches 160°F (71°C), about 4–6 minutes per side depending on thickness. For turkey bacon or ham, warm in skillet 1–2 minutes per side until heated through.

In a bowl whisk together 4 large eggs, 2 tbs whole milk, 1/4 tsp salt and 1/8 tsp black pepper until just combined.

Heat a nonstick skillet over medium-low and add 1 tbs unsalted butter. Once melted and foamy, pour egg mixture into pan.

Let eggs set briefly at the edges, then using a spatula, gently push cooked portions from edges to center, folding and forming large soft curds. Cook until eggs are just set but still moist — remove from heat about 20–30 seconds before fully dry as they will continue to cook.

Divide the eggs into two portions (for two sandwiches) and top each portion with 1 cheddar cheese slice so it melts into the warm eggs. Cover skillet with a lid for 30–60 seconds if needed to encourage melting.

Slice each biscuit in half horizontally. If desired, toast cut sides in a hot skillet for 30–45 seconds to add a slight crisp.

Place bottom biscuit half on a plate, layer half the scrambled eggs with melted cheese, then add 2 slices of cooked bacon (or desired meat topping). If using sausage, turkey bacon, or ham, add that in place of or in addition to bacon as preferred.

Top with optional avocado slices (1/4–1/2 avocado per sandwich) and a small drizzle of hot sauce or ketchup if desired.

Place top biscuit half over filling and press lightly. Serve immediately while warm.