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Cheddar Biscuits With Bacon, Spinach and Eggs

Cheddar Biscuits With Bacon, Spinach and Eggs 4.000

Rey Lopez for The Washington Post; styling by Lisa Cherkasky for The Washington Post

Eat Voraciously Newsletter Sep 23, 2021

This bacon, egg and cheese breakfast sandwich is good at brunch or dinner, thanks to this smart recipe from chef Alex Guarnaschelli’s 2020 cookbook, “Cook With Me.” Cream biscuits are quickly stirred together with a hefty helping of shredded cheddar. They bake while the bacon cooks. Sauteed spinach gives the eggs something silky to rest on, and means you can easily skip the bacon, if you’d like.

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Total time: 45 mins

Storage Notes: Leftovers may be refrigerated, in lidded containers, for up to 2 days.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings; makes 4 biscuit sandwiches and 2 extra biscuits.

  • For the biscuits
  • 3 cups (375 grams) all-purpose flour, plus more for shaping
  • 1 1/2 tablespoons baking powder
  • 2 teaspoons granulated sugar
  • 1/2 teaspoon fine sea salt or table salt
  • 1 cup (4 ounces) grated sharp cheddar cheese
  • 2 1/2 cups (600 milliliters) heavy cream
  • For the sandwiches
  • 12 slices (about 7 ounces) thin-cut bacon
  • 3 teaspoons olive oil, divided
  • 3 ounces (about 3 packed cups) fresh baby spinach, roughly chopped
  • Pinch red pepper flakes
  • 1 teaspoon red wine vinegar, plus more as needed
  • 4 large eggs
  • Fine sea salt or table salt
  • Freshly ground black pepper


Position a rack in the lower third and another one in the center of the oven and preheat it to 375 degrees.

Make the biscuits: Line a large, rimmed baking sheet with parchment paper and lightly dust with flour.

In a large bowl, sift together the flour, baking powder, sugar and salt. (Sifting not only ensures that the dry ingredients will be lump-free, it also mixes them together.) Stir in the cheese and pour in the cream, then using your hands, mix until the flour is moistened and a shaggy dough forms. Do not overmix.

Transfer the dough to the prepared baking sheet. Using lightly floured hands, gently press and shape it into a 9-by-6-inch rectangle that’s 1- to 1 1/2-inches thick. Patch up and press together any cracks. Using a dough scraper or dull knife, cut the rectangle in half lengthwise and then cut each half into thirds to make 6 biscuits. Separate the biscuits, leaving about 1 inch of space between them, then bake on the middle rack for 15 to 18 minutes, or until the biscuits start to lightly brown. Remove from the oven.

Meanwhile, prepare the bacon: Line a large, rimmed baking sheet with aluminum foil and lay the bacon slices on top in a single layer. Slip into the oven on the lower rack for 12 to 15 minutes, or until done to your liking. Remove from the oven.

While the biscuits and bacon cook, in a large skillet over medium heat, combine 1 teaspoon of the olive oil, the spinach and red pepper flakes. Cook, stirring occasionally, until the spinach wilts, about 3 minutes. Stir in the red wine vinegar and remove from the heat.

Make the eggs: If making scrambled eggs, in a large bowl, whisk together the eggs, 1 teaspoon of salt and a few grinds of black pepper. In a large skillet, heat the remaining olive oil over medium heat until it shimmers. Add the eggs and, using a rubber spatula, stir until large and small curds form. Cook to your desired doneness.

If making poached eggs, fill a medium-size shallow pot with about 3 inches of water and bring to a simmer over high heat. Add 2 teaspoons of red wine vinegar and reduce the heat to medium-high. (This will help the eggs take shape more easily as you poach them.) Crack an egg into a small bowl and gently slide the egg into the water. Repeat with another egg, leaving some distance between the two, repeating until all 4 eggs are added. Reduce the heat to medium-low and cook the eggs until the whites are firm and opaque, 2 to 3 minutes. Using a slotted spoon, transfer the eggs to a kitchen towel to drain. Season to taste with salt and pepper.

To assemble the sandwiches, use a small serrated knife to split 4 biscuits in half across the equator. Place a large spoonful of spinach on the bottom half of each biscuit, followed by 1 scrambled or poached egg and 2 to 3 slices of bacon. Top with the other biscuit half and serve.

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Recipe Source

Adapted from “Cook With Me: 150 Recipes for the Home Cook” by Alex Guarnaschelli (Clarkson Potter, 2020).

Tested by G. Daniela Galarza.

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Nutritional Facts

Calories per serving (1 biscuit, 1 egg, 3 slices bacon, 1/4 cup spinach): 831

% Daily Values*

Total Fat: 58g 89%

Saturated Fat: 31g 155%

Cholesterol: 350mg 117%

Sodium: 941mg 39%

Total Carbohydrates: 55g 18%

Dietary Fiber: 2g 8%

Sugar: 2g

Protein: 22g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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