Bacon and Egg Biscuit Breakfast Sandwich
Serving Size / Yield
- 1 (16 oz.) can refrigerated buttermilk biscuits
- 8 slices bacon, chopped
- 1 Tbs. butter
- 8 eggs, beaten
- 8 slices cheese
Make the biscuits as directed on package. Prepare the bacon to preferred level of crispiness and chop into small pieces. In a skillet, melt the butter and pour the eggs into the skillet. Cook, stirring occasionally, until it is almost set. Add the chopped bacon and mix it in. Season with salt and pepper. Split the biscuits and fill with the egg mixture and cheese.