Sourdough Breakfast Sandwich
My sourdough breakfast sandwich recipe is simple to make from scratch! They’re made of sourdough buttermilk biscuits, crispy bacon, pan-fried eggs, and melted cheddar cheese. My husband and I love enjoying them for lunch any day of the week. I hope you love these biscuit breakfast sandwiches as much as we do!
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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 Sandwich Recipe
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 We Love These Sandwiches and Think You Will Too!
- 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 breakfast sandwiches with sourdough biscuits, you get fermentation benefits from the sourdough 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 fermentation benefits!
My Tips for Making Sourdough Breakfast Sandwiches
- Read the entire recipe before you get started so you know what to expect.
- Make sure the butter is cold stick butter for the biscuits. You do not want to use margarine or softened butter.
- Bake the bacon and biscuits at the same time to reduce cooking time.
Ingredients You’ll Need (with notes and substitutions)
Note: Please see the recipe card at the bottom of this blog post for measurements
For the Sourdough Buttermilk Biscuits
- all-purpose flour: I like to use unbleached organic but you can use any
- baking powder: I like to use an aluminum-free
- baking soda: store brand works great
- sea salt: this is my favorite wholesome salt for baking
- salted cold stick butter: must be cold stick butter not margarine
- whole buttermilk: or substitute this for milk and white distilled vinegar mixed together
- sourdough discard: fed starter also works just fine
For the Bacon, Egg, and Cheese Filling
- uncured bacon: I like to get Kroger’s Simple Truth, no sugar added
- mild cheddar: you can use small or large slices
- eggs: large eggs work great
- ground black: adds a savory flavor
- sea salt: this is my favorite wholesome salt
Variations to Try
- Change the Cheese: Use pepper jack for a little spice, Swiss for added tang, or colby jack for a subtle flavor. You could even add a little pimento cheese for a Southern twist!
- 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 or jalapeños for a spicy breakfast.
- Make it Fresh: Add a few slices of avocado if desired.
Helpful Kitchen Tools for this Recipe
This section contains affiliate links to items I use and love for this recipe. As an Amazon Associate, I earn from qualifying purchases.
How to Make a Sourdough Breakfast Sandwich
Note: Please see the recipe card at the bottom of this blog post for the full written recipe.
Make the Sourdough 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, it will be very crumbly! Use your hands to combine it into a dough ball. Add 1-2 Tbsp extra buttermilk if needed.
Turn dough out on a lightly floured counter, roll dough out to 1 inch (shape doesn’t matter). Fold dough in half then in half again.
Roll it out into a 3/4 inch thick rectangle then slice dough with a knife into 3 for 3 small rectangular biscuits. Place biscuits on the prepared sheet pan 2 inches apart.
Brush tops with half of melted butter. Set biscuits aside and bake when you bake the bacon (425 degrees Fahrenheit for 15 minutes or until lightly golden brown).
Make the Oven-Baked Bacon
Line a baking sheet pan with parchment paper.
Place each slice, 1/2 inch apart, on prepared sheet pan and season lightly with sea salt and ground black pepper.
Bake at 425 degrees Fahrenheit for 12-15 minutes along with biscuits (they bake the same temperature and the amount of time)
Make the Eggs
While bacon and biscuits are cooking, heat a stainless steel skillet over medium heat (wait to add avocado oil).
While pan heats, add egg, 1/2 tsp sea salt and 1/8 tsp ground black pepper into a small bowl. Whisk until evenly combined.
Once pan is hot (drop a little water in and if it turns into bubbles that move across the surface it’s ready), turn heat to low and add 1 1/2 Tbsp avocado oil (or olive oil). Make sure it’s coating the entire pan (including sides) to prevent sticking.
Once cooked 2-3 minutes, tilt pan to get puddled egg on top to cook around the edges. Once set around the edges, flip and cook another 1 minute or until fully cooked. It should look similar to a crepe or pancake.
Remove from heat and slice into 3 pieces. Set aside.
Video Tutorial
Assemble Breakfast Sandwiches
When bacon is finished cooking, immediately pull off of pan and place bacon slices on a plate with or without paper towel to drain. Set aside.
When biscuits are finished baking, remove from oven and place on a wire cooling rack. Brush tops with the rest of the melted butter. Set aside.
Let biscuits cool for just a few minutes then slice each in half. Add bacon, cheese, and egg to each one.
Warm assembled biscuits in the oven at 425 for 2-3 minutes or until cheese melts. Enjoy!
What to Serve with Breakfast Sandwiches
You can serve many different sides and drinks with breakfast sandwiches, depending on the occasion. Here are a few ideas:
- fruit salad
- bacon cheese grits
- Tennessee fruit tea
- chai latte
- simple vanilla latte
- vanilla sweet cream cold brew
Storing Leftovers
Store cooled down breakfast sandwiches in an airtight container, in the fridge, for 2-3 days.
Freezing Leftovers
After the breakfast sandwiches cool down, wrap them individually in parchment paper. Place them in a freeze safe container or baggie. They’ll last up to 3 months in the freezer. Reheat them straight from the freezer, instruction are in the section below.
Best Way To Reheat Sourdough Breakfast Sandwiches
The best way to reheat these bacon, egg, and cheese breakfast sandwiches is in the oven at 400 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 in the freezing section. 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 fermentation 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!
Sure! You’re more than welcome to substitute the sourdough biscuits for sourdough bread.
I haven’t ever had the Dunkin’ Donuts sourdough breakfast sandwich, so I’m not sure how close they are. But I do know they use sourdough bread and I use sourdough biscuits.
More Savory Sourdough Breakfasts To Try
If you’re looking for more savory sourdough breakfast recipes, try a few of these:
- Sourdough Ham and Cheese Crescent Ring
- Sourdough Angel Biscuit Recipe
- Sourdough Everything Bagels
- Sourdough Asiago Bagel Recipe (better than Panera)
- Sourdough Chicken Minis (Inspired By Chick-fil-A)
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Recipe
Sourdough Breakfast Sandwich
Ingredients
Buttermilk Biscuits
- 2/3 cup all purpose flour
- 3/4 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp sea salt
- 2 Tbsp cold butter (salted stick butter works best)
- 1/4 cup buttermilk (or milk)
- 2 Tbsp sourdough discard
- Melted butter for brushing the tops (about 1/2 Tbsp)
Filling
- 1/2 lb. uncured bacon
- 3 large mild cheddar cheese slices (or 6 small)
- 3 large 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 and sourdough starter. Mix until combined, it will be very crumbly! Use your hands to knead/combine it into a dough ball. Add 1-2 Tbsp extra buttermilk if needed.
- Turn dough out on a lightly floured counter, roll dough out to 1 inch (shape doesn't matter). Fold dough in half then in half again.
- Roll it out into a 3/4 inch thick rectangle then slice dough with a knife into 3 small rectangular biscuits.
- Place biscuits on the prepared sheet pan 2 inches apart. Brush tops with half of melted butter. Set biscuits aside and bake when you bake the bacon (425 degrees Fahrenheit for 12-15 minutes or until lightly golden brown).
Make the Bacon
- Line a baking sheet pan with parchment paper.
- Place each slice, 1/2 inch apart, on prepared sheet pan and season lightly with sea salt and ground black pepper.
- Bake at 425 degrees Fahrenheit for 12-15 minutes along with the biscuits (they bake the same temperature and the amount of time).
Make the Eggs
- While bacon and biscuits are cooking, heat a stainless steel skillet over medium heat (wait to add avocado oil).
- While pan heats, add egg, 1/2 tsp sea salt and 1/8 tsp ground black pepper into a small bowl. Whisk until evenly combined.
- Once pan is hot (drop a little water in and if it turns into bubbles that move across the surface it's ready), turn heat to low and add 1 1/2 Tbsp avocado oil (or olive oil). Make sure it's coating the entire pan (including sides) to prevent sticking.
- Pour scrambled egg mixture into pan and cook for 2-3 minutes on low-medium heat. Do not move egg mixture while it cooks (or it will stick).
- Once cooked 2-3 minutes, tilt pan to get puddled egg on top to cook around the edges. Once set around the edges, flip and cook another 1 minute or until fully cooked. It should look similar to a crepe or pancake.
- Remove from heat and slice into 3 pieces. Set aside.
Assemble biscuits
- When bacon is finished cooking, immediately pull off of pan and place bacon slices on a plate with or without paper towel to drain. Set aside.
- When biscuits are finished baking, remove from oven and place on a wire cooling rack. Brush tops with the rest of the melted butter. Set aside.
- Let biscuits cool for just a few minutes then slice each in half. Add bacon, cheese, and egg to each one.
- Warm assembled biscuits in the oven at 425 for 2-3 minutes or until cheese melts. Enjoy!
Video