Ingredients
Scale
- 4 cups biscuit baking mix (like Bisquick)
- 1 ½ cups cold whole milk
- 1 cup sharp cheddar cheese, shredded
- ½ cup unsalted butter, melted
- 1 teaspoon garlic powder
- 1 tablespoon dried parsley
- 12 large eggs
- ½ cup heavy cream (for the eggs)
- 12 slices pre-cooked bacon or breakfast sausage patties
- 12 slices sharp cheddar cheese
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line two large rimmed baking sheets with parchment paper or spray them generously with non-stick cooking spray. In a small bowl, whisk together the melted butter, garlic powder, and dried parsley; set this aside for later. This herb butter is the secret to that authentic restaurant-style finish.
- In a large mixing bowl, combine the biscuit baking mix, shredded cheddar cheese, and milk. Stir until just combined; do not overmix or the biscuits will become tough. Use a large scoop or a quarter-cup measure to drop 12 even mounds of dough onto the first prepared baking sheet. Bake for 14 to 16 minutes or until the tops are golden brown. Immediately after removing them from the oven, brush the tops with half of the garlic butter mixture.
- While the biscuits bake, whisk the 12 eggs, heavy cream, salt, and pepper in a medium bowl until well combined and slightly frothy. Pour the egg mixture into the second rimmed baking sheet. Carefully place it in the oven. Bake for 10 to 12 minutes, or until the eggs are set and no longer jiggle in the center. Once cooked, use a round biscuit cutter or a knife to cut the egg sheet into 12 even portions.
- Slice each warm biscuit in half horizontally. Place one portion of the sheet pan egg onto the bottom half of the biscuit. Layer on a slice of cheddar cheese and a piece of bacon or a sausage patty. Close the sandwich with the top half of the biscuit. If you want extra melted cheese, pop the assembled sandwiches back into the oven for 2 minutes. Brush the very tops with the remaining garlic butter and serve immediately.
- Cook Time: 40 minutes