Bacon, Egg, and Cheese Biscuits

A favorite/classic breakfast sandwich lighter in calories and full of protein. Biscuits made from scratch with two ingredient dough. 

Course Breakfast
Cuisine American
Servings 9 sandwiches
Author Star


The "Biscuit" Part

  • 2 cups self rising flour i use Gold Medal
  • 2 cups nonfat greek yogurt i use Fage
  • 1 tsp kosher salt
  • 1 tsp garlic powder
  • 1/4 cup parmesan cheese grated- the higher quality cheese, the more flavor
  • cooking spray

The "Eggs, Bacon, and Cheese" Part

  • 8 large eggs
  • couple pinches of salt
  • pinch of pepper
  • pinch of smoked sweet paprika optional
  • 9 slices center cut bacon
  • 4.5 slices American cheese made with 2% milk I use Kraft
  • butter flavored cooking spray olive oil cooking spray works too


  1. Preheat oven to 400 degrees. Line sheet pan (that has sides!) with aluminum foil. Arrange bacon and bake for 12-14 minutes until crispy.

  2. While the bacon bakes, grab a mixing bowl and add self rising flour, salt, and garlic powder. Stir together. Add in greek yogurt and parmesan cheese. Mix together VERY well with wooden spoon until a lump of dough forms in the bowl. Make sure there are no flour bits on the bottom or sides of bowl. (See pictures in post for better description)

    Line baking sheet with parchment paper. Spray 1/3 cup measuring cup with cooking spray and scoop dough and drop biscuits onto sheet pan about 1 inch apart. You'll have 9 biscuits. Spray the top of biscuits with cooking spray. 

  3. Remove bacon from oven and set aside on a paper towel to sop up a little extra grease. Keep the oven heated to 400 degrees and place biscuits in. Bake for about 24 minutes or until tops are lightly golden brown. 

  4. While the biscuits are baking, Make eggs. Whisk together 8 eggs in a bowl, add a couple pinches of kosher salt, some pepper, and a pinch of sweet smoked paprika. (paprika optional, but delicious)

  5. Heat a non stick skillet over LOW heat on stove top. Spray skillet generously with Butter Cooking Spray and add eggs. Cook on low gently moving the eggs with a spatula a few times, careful not to over scramble and break up the eggs. Flip eggs once if they need it. (See process pictures in post above for description)

    When eggs are firm and cooked remove from heat and set aside.

  6. Remove biscuits from oven when lightly golden brown. Let cool for a few moments and cut open with serreated knife. Evenly pile eggs on top of the bottom of biscuit, followed by a piece of bacon, and top with half slice of american cheese. Top with the other half of the biscuit. Repeat until finished.

  7. Make Ahead/Freezer Instructions: Let eggs, bacon, and biscuits completely cool, assemble sandwiches, wrap in aluminum foil, place in a freezer bag. To Reheat: Thaw in fridge 6-8 hours or overnight, wrap in a paper towel, and heat for 44 seconds in the microwave. 

Recipe Notes

Serving size: 1 sandwich

5 Freestyle Smart Points (calculated with Weight Watchers Recipe Builder)

238 calories 8g fat, 3g saturated fat, 24g carbohydrates, 1g fiber, 3g sugar, 18g protein (calculated with My Fitness Pal) 

6 Points Plus (previous Weight Watchers program, calculated with My Score Plus)