Does anyone else crave a juicy and delicious breakfast biscuit once in a while? A breakfast cheeseburger. Triple B! Bake these quick store-bought buttermilk biscuits, remove the tops, and fill them with your favorite breakfast toppings. Love this idea of an easy biscuit sandwich moment for the whole family. A great recipe when you have guests in town or for the holidays. Perfect for freezing so you can have a sandwich whenever you want. Crispy bacon and creamy scrambled eggs are the best combos, but a drizzle of sriracha and honey takes this sandwich out of this world.

When making scrambled eggs, you never want to overcook the eggs. Carry-over cooking is the death of all scrambled eggs, so don’t cook the eggs too fast. It’s very important to let the eggs finish cooking slowly off the heat. In the video, I show you a technique I learned in Culinary School where you gently make large curds in the egg by gently pushing a rubber spatula around the pan. Doing this helps create big chunks that don’t fall off your sandwich and help keep the eggs moist. The creaminess of the egg is what takes this sandwich over the edge. Take care of those eggs. In a recipe with a few components, it’s important to put a lot of love into each step. Especially the bacon!

When it comes to bacon, I like mine crispy and thick! Thick bacon just tastes better on a sandwich and doesn’t disappear behind all the condiments. The key to cooking a lot of thick-cut bacon is using a wire rack over a sheet tray in the oven. The oven makes it less fussy. When you cook bacon on the stovetop it cooks and crisps quickly, but you have to babysit it and it’s a big mess. In the oven, you draw the fat out of the bacon slowly as it gets extra crispy. When you use a wire rack, the heat circulates underneath the bacon slices, cooking the pieces evenly without the bacon swimming in the fat.