The Bacon, Egg & Cheese Biscuit from Waffle House features a fluffy, buttery biscuit layered with crispy smoked bacon, a perfectly cooked folded egg, and melted American cheese, delivering a savory and satisfying breakfast experience with a warm, golden-brown appearance.
Equipments
- Oven (or Biscuit Oven)
- Biscuit Cutter
- Baking Tray
- Parchment Paper
- Frying Pan or Griddle
- Spatula
- Mixing Bowl
- Whisk
- Knife
- Cheese Slicer (optional)
- Tongs
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1/2 cup (1 stick) unsalted butter, cold
- 3/4 cup whole milk (plus more for brushing)
- 8 slices smoked bacon
- 4 large eggs
- 4 slices American cheese
- Butter (for serving, optional)
Using cold unsalted butter is essential for achieving the fluffy, flaky texture of the biscuit in your Bacon, Egg & Cheese Biscuit from Waffle House. Ensure the baking powder and baking soda are fresh to help the biscuit rise properly. Whole milk adds richness, so avoid substitutions if you want an authentic flavor and texture. You'll want to cook the smoked bacon until crispy for the best contrast in texture, and the American cheese should melt smoothly over the folded eggs. This copycat recipe captures the warm, golden-brown appearance and savory layers that make the Waffle House classic so satisfying.
Instructions
- Preheat oven to 425°F (220°C).
- Line baking tray with parchment paper.
- In mixing bowl, whisk flour, baking powder, baking soda, salt, and sugar.
- Cut cold butter into small cubes; add to flour and cut in until mixture resembles coarse crumbs.
- Pour in milk; mix gently until just combined.
- Turn dough onto lightly floured surface; pat to 3/4-inch thickness.
- Cut out biscuits using biscuit cutter; place on tray.
- Brush biscuit tops with milk.
- Bake for 12-15 minutes until golden brown; cool slightly.
- Cook bacon in frying pan until crispy; drain on paper towels.
- Beat eggs in bowl; season with salt and pepper.
- Pour eggs into greased pan; cook on medium-low, gently folding until set but still soft.
- Slice baked biscuits in half.
- Layer bottom half with bacon, folded egg, and a slice of American cheese.
- Top with remaining biscuit half.
- Serve warm; add butter if desired.
Substitution
The Bacon, Egg & Cheese Biscuit from the Waffle House copycat menu can be adapted by substituting smoked turkey bacon or a plant-based bacon alternative to accommodate dietary preferences. If you don't have whole milk on hand, buttermilk or any nut milk can be used, though the biscuit texture may vary slightly. When baking biscuits without a cutter, use the rim of a glass or a small bowl to achieve a similar round shape. Cooking eggs in a non-stick frying pan or well-seasoned griddle prevents sticking and ensures easy folding for perfect layering. You can swap American cheese with cheddar or Monterey Jack for a different flavor profile that still melts well in your breakfast sandwich.
Tips
Ensure your butter is cold when cutting into the flour mixture to achieve tender, flaky biscuits. Don't overmix the dough after adding milk; gentle handling helps keep the biscuits light and fluffy. Use a non-stick or well-greased pan for cooking eggs to prevent sticking and enable easy folding without breaking. When assembling, place the cheese directly on warm eggs to allow it to melt smoothly, enhancing the overall texture and flavor of your breakfast biscuit.
Nutritions
The Bacon, Egg & Cheese Biscuit provides a balanced combination of protein from the smoked bacon and large eggs, supporting muscle repair and satiety. The American cheese adds calcium and fat-soluble vitamins, while the buttery biscuit supplies carbohydrates and fats essential for energy. Whole milk used in the dough provides additional calcium and vitamin D, contributing to bone health. Your breakfast choice delivers approximately 500-600 calories, making it a filling start to your day with a blend of macronutrients.
Storage
Store leftover Bacon, Egg & Cheese Biscuits in an airtight container and refrigerate for up to 2 days to maintain freshness and flavor. When ready to eat, reheat in a preheated oven at 350degF (175degC) for about 10 minutes to restore the biscuit's crispness and melt the cheese evenly. Avoid microwaving as it may result in soggy biscuits and unevenly heated ingredients, affecting the overall taste and texture you expect.
Variation or Alternatives
For a variation, try using sharp cheddar or pepper jack cheese instead of American cheese to add a bolder flavor profile. Substitute turkey bacon or a plant-based bacon alternative for a leaner or vegetarian-friendly option. You can also scramble the eggs instead of folding them for a fluffier texture. Using buttermilk instead of whole milk in the biscuit dough will create a tangier taste and a more tender crumb.
Allergies
The Bacon, Egg & Cheese Biscuit from Waffle House contains common allergens such as dairy from butter, milk, and American cheese, as well as eggs and gluten from all-purpose flour. If you have allergies to any of these ingredients, consuming this sandwich could cause allergic reactions ranging from mild to severe. It's important to verify ingredient sources and consult with your healthcare provider before enjoying this breakfast option.
Why this recipe?
The Bacon, Egg & Cheese Biscuit from Waffle House delivers a savory blend of crispy bacon, freshly cooked eggs, and melted cheddar cheese tucked inside a warm, buttery biscuit. Its combination of hearty protein and flaky biscuit texture creates a satisfying breakfast experience that appeals to many. You can replicate this iconic taste at home by using quality ingredients and mastering the balance of flavors and textures. Making a copycat version allows you to enjoy this beloved comfort food anytime while customizing it to your preference.