Soft butter swim biscuits layered with fluffy baked egg slices, sweet & crunchy candied bacon, and melty American cheese for the most DELICIOUS homemade breakfast sandwich you will ever have! Perfect for weekends and brunch.

About This Recipe

These butter swim biscuit breakfast sandwiches are a homemade take on a classic breakfast favorite. Instead of store-bought biscuits, this recipe uses fluffy butter swim biscuits baked in melted butter until golden and tender. Each sandwich is layered with fluffy baked egg slices, caramelized brown sugar bacon, and melted American cheese for the perfect breakfast bite. They’re ideal for slow weekend mornings, brunch gatherings, or make-ahead breakfasts.

Why You’ll Love This Recipe

Made completely from scratch
Fluffy biscuits with buttery, crisp edges
Light baked egg slices that hold their shape
Sweet and salty candied bacon
Great for meal prep or entertaining
Better than any drive-thru breakfast sandwich

Ingredients You’ll Need

For the Butter Swim Biscuits

Salted butter
All-purpose flour
Baking powder
Kosher salt
Granulated sugar
Buttermilk
Melted butter

For the Fluffy Egg Slices

Large eggs
Whole milk
Kosher salt
Butter (for greasing)

For the Candied Bacon

Thin-sliced bacon
Brown sugar

For Assembly

American cheese slices

How to Make This Recipe

Melt butter in an 9×9 baking dish and prepare the biscuit batter. Pour the batter over the hot butter, score into squares, and bake until golden and fluffy. Cook the bacon until crisp, sprinkle with brown sugar, and broil until caramelized. Whisk the eggs with milk and salt and bake gently using oven steam until set and fluffy. Slice the biscuits, layer with egg, cheese, and bacon, melt the cheese, and serve warm.

Tips for Success

Let the butter fully melt and bubble before adding the batter
Do not overmix the biscuit dough
Bake the eggs gently so they stay soft and fluffy
Watch the bacon closely under the broiler
Finish biscuits with melted butter and flaky salt for extra flavor

Frequently Asked Questions

Can I make these ahead of time?
Yes. Prepare the components separately and assemble before serving.

How do I store leftovers?
Refrigerate in an airtight container for up to 3 days.

Can I freeze them?
Yes. Wrap tightly and freeze for up to 2 months.

What’s the best way to reheat?
Warm in a 325°F oven or microwave briefly until heated through.

Can I use a different cheese?
Cheddar, Colby Jack, or pepper jack all work well.

What to Serve With

Fresh fruit
Breakfast potatoes or hash browns
Yogurt with honey
Fresh juice

More Recipes You’ll Love

Butter Swim Biscuit Breakfast Sandwich with Fluffy Egg Squares and Candied Bacon

Yield: 9

Author: Amelia is NOT a Chef

Prep time: 30 MinCook time: 1 H & 30 MTotal time: 2 Hour

Fluffy butter swim biscuits layered with soft baked egg slices, sweet candied bacon, and melty American cheese for the ultimate homemade breakfast sandwich. Buttery, savory, and perfectly balanced, these from-scratch sandwiches are ideal for weekend brunch, meal prep, or feeding a crowd.

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Ingredients

Butter Swim Biscuits

½ cup (1 stick) salted butter, sliced (for pan)
2½ cups all-purpose flour
4 teaspoons baking powder
1½ teaspoon kosher salt
¼ cup granulated sugar
2 cups buttermilk, room temperature
2 tablespoons melted butter, slightly cooled

Fluffy Egg Squares

8 large eggs
¾ cup whole milk
1 teaspoon kosher salt
Black pepper, to taste
Butter, for greasing

Candied Bacon

1 package thin-sliced bacon (about 12 oz)
¾+ cup brown sugar

Breakfast Sandwiches

9 butter swim biscuits
9 egg squares
Candied bacon
9-18 slices American cheese

Instructions

Butter Swim Biscuits

Preheat oven to 450°F.
Place sliced butter in an 8×8-inch baking dish. Bake 5–7 minutes until melted and bubbling. Remove from oven.
In a large bowl, whisk flour, baking powder, salt, and sugar.
Add buttermilk and melted butter. Stir just until combined. Batter will be thick.
Pour batter directly over melted butter. Do not stir.
Gently spread to edges and cut into 9 squares.
Bake 22–30 minutes until golden and cooked through. NOTE: Place lined pan underneath to catch potential spillage NOTE #2: Keep your eye out for browning- I tented loosely with foil around 22 minutes and then baked another 5 minutes until done.
Optional: Brush tops with melted butter (about 2 tablespoons) and sprinkle lightly with Maldon salt after coming out of the oven.
Rest 5 minutes before cutting.

Fluffy Egg Squares

Preheat oven to 325°F (165°C).
Place a metal pan on the bottom rack and fill halfway with boiling water to create steam.
Generously butter an 8×8-inch baking dish.
In a bowl, whisk eggs, milk, salt, and pepper until fully smooth.
Stir in chives.
Pour mixture into prepared dish and place on middle rack.
Cover loosely with foil and bake for 15-20 minutes.
Remove foil and bake another 15–20 minutes, until center is set with a soft bounce and no liquid.
Cool for 10 minutes, then cut into 9 squares.

Candied Bacon