Biscuit Breakfast Sandwich Tray Recipe
Recipe information
Make Biscuit Breakfast Sandwich Tray in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Biscuits
Eggs & Cheese
Protein (choose combination as needed)
Assembly & Garnish
Biscuits
1. Prepare and bake biscuits
Preheat oven to 425°F (220°C). Line several sheet pans with parchment. In a large mixing bowl, whisk together 6 cups all-purpose flour, 6 tsp baking powder, 1 tsp baking soda, 2 tbsp sugar, and 2 tsp salt until evenly combined. Add 2 cups cold unsalted butter cut into small cubes. Using a pastry cutter or two forks (or food processor pulsing), cut the butter into the dry ingredients until pea-sized pieces remain and mixture looks crumbly. Make a well in the center and pour in 3 cups cold buttermilk. Stir gently with a spatula until dough just comes together; do not overmix. Turn dough out onto a lightly floured surface and fold 3–4 times to bring it together. Pat to about 1-inch thickness and use a 2.75–3 inch round cutter to cut biscuits (press straight down without twisting). Re-roll scraps once to maximize yield. Place biscuits on prepared sheet pans close together for soft sides or spaced apart for crisp sides. Brush tops lightly with 1/4 cup milk if desired. Bake 12–15 minutes until golden brown and risen. Remove and cool on wire racks. This recipe yields about 48 biscuits (adjust cutter size to fit desired quantity).
Eggs & Cheese
2. Prepare scrambled egg portion
In a large mixing bowl, whisk together 24 large eggs, 1 cup milk or cream, 2 tsp salt, and 1 tsp black pepper until homogeneous and slightly frothy. Heat large nonstick griddle or heavy skillet over medium heat and add 4 tbsp butter; melt and swirl to coat. Pour eggs into pan in batches if necessary (aim for 48 individual sandwich-sized portions). Allow eggs to set briefly at edges, then using a spatula, gently push cooked edges toward center to form soft curds, tilting pan to distribute uncooked eggs. Cook until mostly set but still moist—remove immediately to a shallow pan to stop carryover cooking. Repeat until all eggs are cooked. Keep warm in a low oven (200°F/95°C) covered with foil if needed. Portion eggs into 48 roughly equal parts, about 1/4 cup of scrambled egg per sandwich.
3. Cheese prep
If using sliced cheese, lay out 48 slices of cheddar (or 6 cups shredded) on a tray. If you prefer meltier cheese use shredded and sprinkle over eggs on the warm biscuit halves during assembly to melt slightly.
Protein (cook ahead)
4. Prepare proteins
Choose protein mix to yield 48 sandwich portions. For bacon: bake on sheet pans at 400°F (205°C) for 15–20 minutes until crisp, then drain on paper towels. For sausage patties: form or use preformed patties approximately 2.75–3 inches in diameter, cook on a griddle over medium heat 4–5 minutes per side until internal temp 160°F (71°C). For ham: warm slices briefly on a sheet pan in a 300°F (150°C) oven until heated through. Keep all proteins warm in a low oven (200°F/95°C) covered with foil or in insulated carriers for catering. Drain excess grease before assembly.
Assembly & Garnish
5. Assemble sandwiches
Split each biscuit in half horizontally. If desired, lightly butter each cut side. On the bottom half, place 1 portion of scrambled eggs (about 1/4 cup), then 1 slice or 1/8 cup shredded cheddar, and top with chosen protein (1 slice ham or 1 sausage patty or 1–2 bacon slices). Place the top biscuit half over the stack. For best melt, assemble while eggs and proteins are still warm so cheese softens. Repeat to make 48 sandwiches. Arrange sandwiches on catering trays seam-side down in rows.
6. Finish and garnish
If transporting, wrap trays with foil or plastic wrap and keep in insulated carriers. Optionally, dot tops with softened butter or brush with melted butter and sprinkle chopped chives or parsley. Provide small packets of mayonnaise or aioli on the side if requested. Serve warm.
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