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Breakfast Sandwiches

These Breakfast Sandwiches are a cheesy, creamy, crispy, Mediterranean inspired mouthwatering mashup of eggs, Parmesan, mozzarella, bacon and standout sun-dried tomato aioli with optional guacamole and peppery arugula. They’re hearty, simple yet satisfying, full flavored, versatile, make ahead and freezer friendly. This recipe is perfect for on-the-go mornings but also scrumptious enough for special occasions (like Mother’s Day!). I’ve included all sorts of ways to customize your Breakfast Sandwiches for the ultimate tasty, convenient, grab and go breakfast!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 sandwiches



  • 1 16 oz. pkg. (8 count) Pillsbury Grand Buttermilk Biscuits (or 8 croissants, bagels or English muffins, split)
  • 8 slices cooked bacon, halved
  • 1 recipe guacamole or store-bought (optional if not making ahead)
  • 2 cups baby arugula or spinach (optional if not making ahead)


  • 8 eggs
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2-3 tablespoons freshly grated Parmesan cheese
  • 1 cup freshly shredded mozzarella cheese
  • softened butter for greasing the pan

Sun-dried Tomato Aioli

  • 1/2 cup mayonnaise
  • 1/3 cup sun-dried tomatoes packed in oil
  • 2 cloves garlic, peeled
  • 1 tablespoon lemon juice
  • 1/2 tsp EACH dried basil, dried oregano, paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • pinch-1/8 teaspoon red pepper flakes or more to taste


  • For biscuits: Line raw biscuits on an ungreased baking sheet 2 inches apart. Bake for 15 minutes or until golden. When the biscuits are cool enough to handle, slice them in half through the equator. Meanwhile, make the Sun-dried Tomato Aioli and eggs (below).
  • If using croissants, bagels or English muffins: Toast cut side down on a baking sheet for a few minutes at 350 degrees F. You can also do this in the toaster if your croissants fit in there. Meanwhile, make the Sun-dried Tomato Aioli and eggs (below).
  • Aioli: Process all of the ingredients in a food processor, scraping the sides of the bowl down as needed until blended.
  • Eggs: Whisk the eggs, milk, salt and pepper together in a medium bowl. Grease a nonstick skillet with softened butter over medium-low heat. Add egg mixture and cook, while gently stirring. When the eggs are close to set, stir in the Parmesan followed by the mozzarella and cook just until the cheese is melted and the eggs set – don’t overcook!
  • Assemble: Top the bottom buns with a Sun- Dried Tomato Aioli, cooked bacon, scrambled eggs and arugula. Spread the guacamole on the top buns. Top the sandwiches and dig in!



  • Variations: See post for all sorts of variations such as adding hash browns, fried eggs, jalapenos, tomatoes, etc.
  • Shortcut guacamole:  You can make your own guacamole from scratch, use store-bought found in the deli section, or shortcut homemade by mashing avocados with lime juice, garlic powder, onion powder, salt and pepper.
  • Shortcut bacon: The pre-cooked bacon from Costco is a great option for convenience and cooks up in the microwave in less than a minute!  You can find it in the refrigerated section next to the raw bacon. 
  • To cook bacon in the skillet: Lay bacon strips on a COLD pan – it is okay if the bacon is touching – it will shrink as it cooks – then increase heat to medium low. When the bacon starts to curl, loosen it with tongs and flip.  Continue to flip periodically so it browns evenly. Cook bacon until crispy, keeping in mind it will cook a little off heat. Using tongs, transfer bacon to a paper towel lined plate. Repeat with the second batch of bacon.
  • To cook bacon in the oven: Line a rimmed baking sheet with foil then line bacon down the center.  Fold up the foil around the bacon so the grease won’t slide away. Bake at 400 degrees for about 20 minutes or until crispy; for thick cut bacon, bake it closer to 30 minutes or until crispy.

How to store

These Breakfast Sandwiches should be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 2 months.  I find they're best if warmed from the refrigerator instead of the freezer, so make a batch and enjoy them for the next few days! 
You may want to skip the guacamole if storing because it will discolor in the refrigerator; this doesn't mean it has gone bad, but that it has oxidized/changed color by mixing with oxygen. Instead, store the guacamole separate in an airtight container with plastic wrap pressed tightly against its surface, then add to individual sandwiches just before serving.

How to reheat

  • Microwave:  Unwrap the sandwiches and re-wrap in a paper towel to help prevent it from drying out.  Microwave for 45 seconds, then at 10 second intervals as needed until heated through. Don't overcook or the eggs will become rubbery. 
  • Oven:  Unwrap sandwiches and re-wrap in foil.  Bake at 350 degrees for 10-15 minutes or until heated through.  

Tips for freezing

  • Don’t use croissants: Stick to biscuits, bagels or English muffins if freezing for the best texture.
  • Don’t add fresh ingredients:  Skip the guacamole, arugula and any other fresh ingredients if making the sandwiches ahead to refrigerate or freeze.  Instead, add these ingredients just before eating.  You can still add the sun-dried tomato aioli. 
  • Tightly wrap the sandwiches:  Assemble the sandwiches per recipe instructions (skipping fresh ingredients).  Flash freeze by placing the sandwiches on a baking sheet and freezing until solid, 1-2 hours.  Individually wrap each sandwich tightly in plastic and place in a freezer size bag.
  • Label and freeze: Freeze the sandwiches for up to 3 months.   

How to reheat frozen breakfast sandwiches

  • Microwave: Unwrap the sandwiches and rewrap in a paper towel. Microwave using the DEFROST setting for 1 minute 30 seconds or until thawed.  Next, microwave for 30 seconds to 1 minute on normal high power until warmed through.
  • Oven: Unwrap the sandwiches and re-wrap in foil.  Bake at 350 degrees F in the oven or toaster oven for 30-35 minutes or until heated through.