Biscuit Breakfast Sandwiches Recipe

Warm biscuits

If using store-bought refrigerated or frozen biscuits, bake per package instructions until golden and fully cooked. If using leftover or homemade biscuits, warm them in a 350°F (175°C) oven for 6–8 minutes or until heated through. Split biscuits horizontally and set aside, cut-side up.

Spread 1/2 tbs unsalted butter on the cut face of each biscuit half (both top and bottom) while warm so it melts into the bread. Reserve remaining butter for finishing if desired.

Place one slice of 2-year aged Vermont cheddar on the bottom half of each biscuit to be ready for the hot egg; this will begin to melt when the hot egg is placed on top.

Prep eggs

Crack the eggs each into a small ramekin or bowl (this makes it easier to slip them into the pan without breaking yolks). If you prefer slightly fluffier fried eggs, whisk each egg briefly with 1/2 tsp milk or cream in its ramekin; otherwise keep whole.

Heat pan

Heat a nonstick or well-seasoned cast-iron skillet over medium-low heat. Add 1 tablespoon neutral oil or clarified butter and swirl to coat. The surface should be hot enough that a drop of water sizzles gently but not so hot that the egg edges brown aggressively.

Fry eggs sunny-side (recommended)

Gently slide each egg from its ramekin into the skillet, keeping them separate. Cook on medium-low for 2–3 minutes until whites are mostly set but yolks remain runny. To set whites completely without flipping, cover the skillet with a lid for 30–45 seconds so residual steam finishes the top. Season each egg with a pinch of the 1 tsp salt and a light sprinkle of the 0.25 tsp black pepper while cooking.

Alternate: Over-easy

If you prefer a slightly set yolk, cook as above until whites are set at edges, then carefully flip each egg and cook 10–20 seconds more for over-easy, or 30–45 seconds for over-medium.

When eggs are cooked to your preference, transfer them with a spatula to the biscuit halves that already have a slice of cheddar so the heat begins to melt the cheese. Place the second slice of cheddar on top of each egg if you want cheese above and below the egg for extra melt.

Top each assembled biscuit (bottom + cheddar + egg + optional extra cheddar) with the biscuit top. Press down gently so the melted cheese and warm egg bed into the biscuit.

If you like your sandwich extra melty, return the assembled sandwiches to a warm oven (300°F / 150°C) for 2–3 minutes, or place in a skillet over very low heat covered for 30–60 seconds to improve cheese melt and warm through.

Optionally finish with a dash of hot sauce or ketchup and a sprinkle of chopped chives/scallions to taste. Serve immediately while hot.