Ingredients
Scale
- 4 cups biscuit baking mix (like Bisquick)
- 1 ½ cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 ½ teaspoons garlic powder
- 12 large eggs
- ½ cup heavy cream (for the eggs)
- 12 slices cooked bacon or breakfast sausage patties
- ¼ cup unsalted butter, melted
- 1 tablespoon fresh parsley, chopped
- ½ teaspoon salt and black pepper
Instructions
- Step 1: Preparation: Preheat your oven to 425°F (220°C). Grease two large 18×13-inch rimmed baking sheets thoroughly with butter or non-stick spray. If you prefer easier removal, line the pans with parchment paper, leaving a slight overhang on the sides.
- Step 2: Mix and Bake the Biscuit Layer: In a large mixing bowl, combine the biscuit baking mix, milk, shredded cheddar cheese, and 1 teaspoon of garlic powder. Stir until just combined; do not overmix the dough. Spread the dough evenly onto one of the prepared sheet pans, pressing it into the corners with a spatula. Bake for 12-15 minutes until the top is golden brown and a toothpick comes out clean.
- Step 3: Prepare the Egg Layer: While the biscuit base bakes, whisk the 12 eggs, heavy cream, salt, and pepper in a medium bowl. Pour the egg mixture onto the second prepared sheet pan. Place the egg pan in the oven and bake for 10-12 minutes, or until the eggs are completely set and no longer jiggle in the center.
- Step 4: Assemble the Sandwiches: Remove both pans from the oven. Carefully flip the large biscuit sheet onto a cutting board and slice it into 12 equal squares or rectangles. Slice the sheet of eggs into 12 matching pieces. Cut each biscuit square in half horizontally to create a top and bottom bun. Place an egg square and a piece of bacon or sausage on each bottom bun, then cover with the top bun.
- Step 5: Final Glaze and Serve: Mix the melted butter with the remaining ½ teaspoon of garlic powder and chopped parsley. Use a pastry brush to coat the tops of the assembled sandwiches with the garlic butter. Serve immediately while warm and melty.
- Cook Time: 40 minutes