Sweet Note How to Make my Favorite Biscuit Sandwich


Preparation info

  • Serves


    • Difficulty


Appears in

Back in the Day Bakery Made With Love

Back in the Day Bakery Made With Love

By Cheryl Day and Griffith Day

Published 2015

  • About

I’ve always made biscuits at home, but we only recently starting making them at the bakery on the weekends. When a neighbor from Boys II Men Barbershop told me they tasted “just like Mom’s,” I took it as a huge compliment. Griff added this delicious cheesy-egg sandwich to our weekend breakfast menu, and it was a hit from day one.


For the Casserole

  • tablespoons unsalted butter, melted
  • 2 cups shredded extra-sharp cheddar cheese (about 8 ounces)
  • 9 large eggs
  • 1 cup heavy cream
  • ½ teaspoon fine sea salt
  • ½ teaspoon dry mustard
  • ¼ teaspoon rubbed sage (see Tip)
  • ¼ teaspoon Freshly ground black pepper
  • ¼ teaspoon red pepper flakes (optional)


    Position a rack in the middle of the oven and preheat the oven to 350°F.

    Pour the melted butter into an 8-by-8-inch glass baking dish and spread the butter over the bottom and sides of the dish. Cover the bottom of the dish with the cheese.

    In a large bowl, give the eggs a good whisk. Add the cream and whisk again. Add the salt, mustard, sage, pepper, and red pepper flakes, if using, and whisk until combined. Pour the egg mixture over the cheese, making sure it fills in all areas of the dish evenly.

    Bake for 25 to 30 minutes, until the top of the casserole poofs up and is golden brown and the center is set.

    Cut the casserole into squares and serve warm. (Leave the oven on if making sandwiches.)

    To make biscuit sandwiches, fill each biscuit with a square of egg casserole and a slice of bacon, if you’re feeling greedy. Wrap each one in foil and bake for 10 minutes.