Breakfast sandwich with homemade cheddar cheese biscuits, crispy bacon, folded eggs, and more cheese. | peteandgerrys.com
Breakfast sandwich with homemade cheddar cheese biscuits, crispy bacon, folded eggs, and more cheese. | peteandgerrys.com Breakfast sandwich with homemade cheddar cheese biscuits, crispy bacon, folded eggs, and more cheese. | peteandgerrys.com
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CBD Biscuit Egg Sandwich

  • Meals
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1/5 - 1 Ratings
Prep Time 15-20 minutes
Cook Time
Serving Yield 2 sandwiches, plus extra biscuits

A perfect breakfast sandwich should be savory, oozing with cheese, and easy to eat. It should be portable and not too messy: that's where the “folded egg” technique comes in. It yields fluffy eggs that fall somewhere between an omelette and scrambled eggs in texture. Crispy bacon and plenty of cheese are must-haves, and adding extra cheese to the biscuit dough only ups the savory factor. If you like heat, serve these with a drizzle of your favorite hot sauce or hot honey.

Cannabidiol (CBD) is a natural component of hemp oil. Hemp-derived CBD is legal in all 50 states.

By: Posie Brien of 600 Acres


For the biscuits:

  • 3 cups flour
  • 1 1/2 tablespoons baking powder
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • 8 tablespoons unsalted butter, very cold
  • 1 cup sharp Cheddar cheese, grated
  • 1 1/2 cups whole milk, cold

For the fillings:

  • 4 Pete and Gerry's Organic Eggs
  • 3 tablespoons heavy cream
  • Pinch of kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter, softened and divided
  • 4 strips bacon, cooked crisp
  • 3 ounces sharp Cheddar or Gruyère cheese, sliced
  • 1/2 teaspoon hemp-infused coconut oil

Nutritional Information plus

Serv. Size: 1/2 sandwich, Servings: 4

Amount Per Serving: Calories 740, Fat Cal. 400, Total Fat 45g (69% DV), Sat. Fat 24g (120% DV), Trans Fat 1g, Cholest. 295mg (98% DV), Sodium 1330mg (55% DV), Total Carb. 56g (19% DV), Fiber 2g (8% DV), Sugars 6g, Protein 28g, Vitamin A (30% DV), Vitamin C (0% DV), Calcium (60% DV), Iron (25% DV), Vitamin D (25% DV).

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.


To make the biscuits:

Step 1

Preheat oven to 425F. Line a sheet pan with parchment paper.

Step 2

In a large bowl, whisk together flour, baking powder, sugar, and salt. Cut very cold butter into dry ingredients using a fork or pastry cutter until it's in small pea-sized chunks. Stir in grated cheese.

Step 3

Add milk to dry ingredients and stir with a fork until flour is evenly moistened, then knead the dough a few times in the bowl. The dough should come together into a rough ball, but take care not to overwork it (it shouldn’t be fully cohesive and smooth, and should have dry areas of flour and some wetter areas. It’ll come together in the next step as you fold).

Step 4

Turn the dough out onto the parchment-lined tray and fold it over onto itself a few times until there aren't any dry spots remaining. Don't think of this as kneading: handle it gently and fold about 10 times, then gently press the dough into a rectangle about 2 inches high.

Step 5

Using a round biscuit cutter or a drinking glass with sharp edges, cut the dough into large circles and place on the parchment-lined tray, spaced out enough that they aren't touching one another. Bake biscuits about 12-15 minutes, or until golden brown. Remove from the oven (but do not turn the oven off) and let cool slightly.

To make the fillings:

Step 1

In a small bowl, combine 1 tablespoon of the softened butter with hemp-infused coconut oil. Split two biscuits in half. Using a butter knife, spread softened hemp butter over the bottom half of each biscuit.

Step 2

In a small bowl, whisk together eggs, cream, salt, and pepper until frothy. Melt 1/2 tablespoon of butter in a medium nonstick skillet over medium heat. Add half of the egg mixture and let cook, without stirring, for about 15 seconds. Run a heatproof rubber spatula around the edges, lifting up the mixture and letting the uncooked egg run underneath. Do this for about 15 seconds, then use the spatula to gently fold the edges of the egg mixture toward the middle (you’re not quite scrambling the eggs: you want them to stay intact, almost like an omelet, but messier and more rustic).

Step 3

Once eggs are almost set but still slightly runny, fold them so they’re about 5” across, and slide the folded eggs onto the bottom buttered half of one of the biscuits. Top with two slices of bacon and half of the sliced cheese. Repeat with remaining butter and eggs, then assemble the second biscuit.

Step 4

Before adding biscuit tops, place the assembled sandwiches onto the sheet pan you used for the biscuits and bake just until the cheese starts to melt. Remove from oven, add biscuit halves, and serve.

Farm Team Tips:

Let any leftover biscuits cool to room temperature, then wrap tightly and freeze for up to 2 months. When ready to use, thaw in a preheated oven until golden and toasty.

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