Sourdough Breakfast Sandwich
These sourdough breakfast sandwiches are southern styled with a sourdough buttermilk biscuit base and bacon, egg, and cheese in between. This is the breakfast sandwich we love in our house and I know you will too!
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If you want to make this recipe but don’t have a sourdough starter, no worries! Grab my free guide so you can make your own starter at home.
If you’re new to sourdough baking and feel hesitant, or you have questions, I’ve got something for you! I broke down the basics of what you need to know about sourdough baking in my free sourdough baking guide for beginners. I highly recommend grabbing a copy!
Inspiration Behind My Sourdough Breakfast Sandwiches
One Saturday morning my husband and I took a short drive to our local gas station here in Tennessee. We had heard great things about their biscuit breakfast sandwiches and wanted to give them a try.
P.S. If anyone tells you a gas station in the South has good biscuits, you have to try them!
Anyway, we took one bite and fell in love. Now it’s hard not to make that same 10 minute drive into town every Saturday morning!
That’s where I got the inspiration for this recipe. I wanted to recreate those sandwiches right at home. Now I get to share them with you!
Why You’ll Love This Recipe
- Simple Recipe: The instructions for this recipe are simple and easy to follow. No confusing steps here!
- Wholesome Ingredients: Each ingredient is wholesome, so you can feel good about enjoying these sandwiches.
- Fluffy Biscuits: The base is a buttermilk biscuit made with sourdough. This is the perfect base for any breakfast sandwich!
- Easy to Make Ahead: If you prefer to make these biscuit sandwiches ahead of time, it’s simple and easy to do.
- Perfect for Breakfast or Lunch: You can serve these sandwiches for either breakfast or lunch.
- Great for Hosting: When you have friends or family coming over, these breakfast sandwiches are perfect! They’re simple to make but taste so dang good!
Why Sourdough Biscuits for a Breakfast Sandwich
When you make biscuits with sourdough, you get gut benefits from the starter’s cultures. If you long ferment the dough in the fridge for 12-24 hours before baking, those cultures ferment the other ingredients. This long fermentation is optional but adds even more gut benefits!
Ingredients You’ll Need
Buttermilk Biscuits
- all purpose flour
- baking powder
- baking soda
- salt
- cold butter (salted stick butter works best)
- buttermilk (or milk)
- thick sourdough discard
- Melted butter for brushing the tops
Filling
- uncured bacon
- small mild cheddar cheese slices
- eggs (organic, free range is what I use)
- ground black pepper to taste
- salt to taste
Substitutions & Variations
- Change the Cheese: Use pepper jack for a little spice, Swiss for added tang, or colby jack for a subtle flavor.
- Swap the Bacon: Instead of bacon, you could add ham (regular or country) or a sausage patty.
- Leave the Eggs: You can make this sourdough breakfast sandwich without eggs if desired.
- Add Heat: Add a little hot sauce for a spicy breakfast.
Kitchen Tools I Used for this Recipe
How to Make a Sourdough Breakfast Sandwich
Make the Biscuits
Preheat oven to 425 degrees and line a baking sheet pan with parchment paper
Combine flour, baking soda, baking powder, and salt in a mixing bowl.
Use a cheese grater to shred butter or cut cubes of butter into the flour mixture with a fork until pea-sized.
Add in buttermilk (or milk) and sourdough starter. Mix until combined. Add 2-4 Tbsp extra buttermilk if needed. Use hands to help combine
Turn dough out on the counter and use your hands to pat or a rolling pin to roll dough until it’s 3/4 inch thick
Cut biscuits out with a biscuit cutter (I use a 3 inch one) or mason jar with a straight up-and down motion. Do not turn the cutter.
Combine any scraps and repeat. You’ll want to get 5 biscuits out of the dough.
Place biscuits on the prepared sheet pan 2 inches apart. Brush tops with melted butter.
Bake biscuits at 425 degrees for 15 minutes until light golden brown and puffy.
Remove from oven and brush tops again with melted butter.
Make the Bacon
Line a baking sheet pan with parchment paper.
Place each slice 1/2 inch apart from one another on the sheet pan and sprinkle 1/4 tsp pepper on bacon.
Place in the oven with the biscuits and bake at 425 degrees for 12-15 minutes.
Pull out of the oven and place on a wire rack over a pan or paper towel to let the grease drip off. Set aside to cool.
Make the Eggs
Heat a medium sized skillet over medium heat with 1-2 tsp of avocado oil or bacon grease.
While the biscuits and bacon are cooking, whisk together the egg, 1/4 tsp salt, and 1/8 tsp pepper in a small bowl.
Then pour egg mixture into the warmed pan and cook for 2-3 minutes on medium heat.
Then flip and cook an additional 1 minute. This should look like a crepe. Slice egg into 5 pieces and set aside.
Assemble biscuits
Once everything is cooked, slice each biscuit in half.
Add a slice of bacon broke in half, a piece of cooked egg folded to fit the biscuit and 2 slices of cheese between the biscuit halves.
Optional – Warm assembled biscuits in the oven at 425 for 2 minutes or until cheese melts. Enjoy!
Molly’s Sourdough Sandwich Breakfast Making Tips
- Make sure you use cold butter for making biscuits.
- Cook eggs at the last minute to prevent them from getting cold.
- Always place cooked bacon on a wire rack with a pan underneath after cooking to get rid of any grease.
- You can also use a paper towel to blot the grease off of bacon.
- Never skimp on cheese when making a breakfast sandwich.
Storing Leftovers
Store cooled down breakfast sandwiches in an airtight container in the fridge for up to 3 days.
Freezing Biscuits
After the biscuits cool down, wrap them individually in parchment paper. Then place them in a freeze safe container or baggie. They’ll last up to 3 months in the freezer.
Best Way To Reheat Breakfast Sandwiches
The best way to reheat these bacon, egg, and cheese breakfast sandwiches is in the oven at 350 degrees until warm.
I don’t recommend using the microwave. It’ll zap the flavor and texture.
How to Make Ahead
If you want to make these buttermilk biscuit breakfast sandwiches ahead, you can either freeze them like I explained above.
Or you can make the biscuits, bacon, and eggs ahead of time and store them in the fridge until you’re ready to assemble the sandwiches.
Frequently Asked Questions
Yes! Sourdough anything makes an amazing breakfast.
It sure is. Sourdough bread has many gut benefits and tastes so good in the morning.
This depends on who you’re asking. In our house it’s biscuits and croissants but some people like regular sourdough bread.
They are a very wholesome option to start your day especially if you source wholesome ingredients. Examples: organic eggs, uncured bacon, homemade sourdough biscuits, etc.
My husband thinks so! I don’t enjoy eating eggs on bread but if you put them on a biscuit or croissant with meat and cheese, I’ll eat them.
More Sourdough Bread Breakfast Ideas
- Ham and Cheese Sourdough Breakfast Casserole (not eggy)
- Sourdough Everything Bagels
- Sourdough Chocolate Babka
- Sourdough Chicken Minis (Better Than Chick-fil-A)
- Sourdough Apple Bread
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Recipe
Sourdough Breakfast Sandwich
Ingredients
Buttermilk Biscuits
- 1 1/4 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 1/2 Tbsp cold butter (salted stick butter works best)
- 1/2 cup buttermilk (or milk)
- 1/4 cup thick sourdough discard
- Melted butter for brushing the tops (about 1 Tbsp)
Filling
- 1/2 lb. uncured bacon
- 10 small mild cheddar cheese slices (or 5 big)
- 2 eggs (organic, free range is what I use)
- ground black pepper to taste
- salt to taste
Instructions
Make the Biscuits
- Preheat oven to 425 degrees and line a baking sheet pan with parchment paper
- Combine flour, baking soda, baking powder, and salt in a mixing bowl.
- Use a cheese grater to shred butter or cut cubes of butter into the flour mixture with a fork until pea-sized.
- Add in buttermilk (or milk) and sourdough starter. Mix until combined. Add 2-4 Tbsp extra buttermilk if needed. Use hands to help combine
- Turn dough out on the counter and use your hands to pat or a rolling pin to roll dough until it’s 3/4 inch thick
- Cut biscuits out with a biscuit cutter (I use a 3 inch one) or mason jar with a straight up-and down motion. Do not turn the cutter.
- Combine any scraps and repeat. You'll want to get 5 biscuits out of the dough.
- Place biscuits on the prepared sheet pan 2 inches apart. Brush tops with melted butter.
- Bake biscuits at 425 degrees for 15 minutes until light golden brown and puffy.
- Remove from oven and brush tops again with melted butter.
Make the Bacon
- Line a baking sheet pan with parchment paper.
- Place each slice 1/2 inch apart from one another on the sheet pan and sprinkle 1/4 tsp pepper on bacon.
- Place in the oven with the biscuits and bake at 425 degrees for 12-15 minutes.
- Pull out of the oven and place on a wire rack over a pan or paper towel to let the grease drip off. Set aside to cool.
Make the Eggs
- Heat a medium sized skillet over medium heat with 1-2 tsp of avocado oil or bacon grease.
- While the biscuits and bacon are cooking, whisk together the egg, 1/4 tsp salt, and 1/8 tsp pepper in a small bowl.
- Then pour egg mixture into the warmed pan and cook for 2-3 minutes on medium heat.
- Then flip and cook an additional 1 minute. This should look like a crepe. Slice egg into 5 pieces and set aside.
Assemble biscuits
- Once everything is cooked, slice each biscuit in half.
- Add a slice of bacon broke in half, a piece of cooked egg folded to fit the biscuit and 2 slices of cheese between the biscuit halves.
- Optional – Warm assembled biscuits in the oven at 425 for 2 minutes or until cheese melts. Enjoy!