Simply perfect, this egg and cheese sandwich is the quintessential breakfast food, biscuits, scrambled eggs and cheese. Make a bunch and keep them in the freezer for simple breakfasts all week long!
Why you should make this egg and cheese sandwich now!
These breakfast sandwiches are made to be customized, simple to put together and easy to heat up. Reminiscent of your favorite drive through egg and cheese sandwich (I’m looking at you McDonald’s), this is a sandwich you’ll feel good feeding your family.
Another benefit is that you can involve the whole family in making these. Have your family suggest additional toppings for the egg and cheese sandwich. This way you can customized breakfasts to everyone’s taste. If kids (and spouses and parents) get a say in making it, it’s much more likely they are willing to eat it.
Best of all, these can (and should for convenience sake) be made ahead. Assembly line these little breakfast sandwiches into their foil packets, and pop into the freezer. Okay, okay, one can go in your belly.
Simple Ingredients
A few notes on the ingredients:
- Biscuits: In order to keep things simple for this sandwich, I’m starting with canned biscuit dough from Trader Joe’s. If you like to make your own biscuits, that works too.
- Cheese: You can use any sliced cheese you want, we like provolone, but cheddar and american cheese work really well too. If you don’t have sliced on hand, substitute shredded cheese with no problem.
- Veggies: Are totally optional. Think spinach leaves, broccoli, onions, peppers, maybe even a marinated grilled artichoke chopped up. You’ll want to scrambled these into the eggs as you make them instead of just plopping them raw on top.
How to make this simple breakfast.
You’ll have to prepare some scrambled eggs, procure a cheese of your liking, a few veggies if you want, and a spread or two if desired. Again, this is a choose your own adventure kind of egg and cheese sandwich.
- Bake your biscuits according to the directions, set aside to cool a bit
- While the biscuits bake, scramble up eggs in a large frying pan. If you are adding chopped veggies, you can add them to the eggs to scrambled, or at a later stage.
- Once eggs are cooked and biscuits are out of the oven, slice the biscuits horizontally in half.
- On the bottom half of the biscuit, start building your sandwich.
- I like the eggs on the bottom half of the biscuit covered with the cheese, any spreads (avocado puree, hot sauce, etc) schmeared on the top half of the biscuit and any extra toppings placed on top of the eggs and cheese.
- Then put the top half of biscuit gently onto the bottom half and give it all a little squeeze so it really comes together.
For freezing: Wrap each sandwich individually in foil and label either “plain” or “with toppings”. Then pop the wrapped sandwiches into the freezer and enjoy at a later date. They freeze well up to a month or so.
To reheat: You have two options here. First, is to pop the sandwich in the foil into a 350 degree oven for 10-15 minutes. The other option is to take it out of the foil, wrap in a piece of paper towel and heat in the microwave. Either way, you are looking for the cheese to get melty and the biscuit to stay soft.
FAQ’s
I think the easiest way to incorporate a lot of veggies into this sandwich is by scrambling them in with the eggs. You could easily cook veggies like broccoli, spinach, peppers, and onions and add them into the eggs as you scramble them. Then proceed with putting the sandwich together.
Before freezing these sandwiches, you could easily add a few dashes of hot sauce, avocado puree, or even a spicy mayo. For the kiddo’s, I would suggest leaving them plain, and letting them dip into a sauce as they eat them if desired. My kids like dipping their egg and cheese sandwiches into salsa and I don’t stop them ☺.
For me it’s about simplicity. I love baking, but being able to pop open a can that provides me with great product is a real win and time saver. I use Trader Joe’s biscuit dough, because it’s the only kosher one that I have found, but any canned biscuit dough will save you time and give you a consistent product.
Rewarm either in the toaster still wrapped in the foil or in the microwave wrapped in paper towel for about 1 minute (depending on your microwave’s power). Once the sandwich is out of the microwave, I like to put back into foil to let it steam a bit before eating.
One Simple Tip
- Use foil sheets for wrapping the breakfast sandwiches up before freezing. Foil sheets have many uses, but they are especially great for making these sandwiches assembly line style. Stack up the foil sheets, and wrap up breakfast quickly for the rest of the week.
Looking for more breakfast ideas? Check out these simple ideas:
When you try this recipe & love it 😍 let me know by giving it a 5 ⭐ rating!
Simple Egg and Cheese Breakfast Sandwiches
Ingredients
- 1 tube refrigerated biscuit dough
- 8 eggs scrambled
- 8 pieces of sliced cheese (cheddar and provolone both work well)
- Avocado puree optional
- Spinach or other veggies optional
- Salsa optional
Instructions
- Bake your biscuits according to the directions, then set aside to cool a bit.
- While the biscuits bake, scramble up 8 eggs in a large frying pan. If you are adding chopped veggies, you can add them to the eggs as you scramble them.
- Once the eggs are cooked and biscuits are out of the oven, slice the biscuits horizontally in half.
- On the bottom half of the biscuit, start building your sandwich.
- I like the eggs on the bottom, any spreads (avocado puree, hot sauce, etc) shmeared on the top, then topped off with a piece of cheese.
- Put the sandwiches back together and wrap well in foil if freezing for later. If enjoying immediately, wrap in foil and pop in oven for a minute to melt cheese.
- Enjoy!
Notes
Nutrition
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