Egg sandwich on biscuit, with bacon
Common food
Photo: Wikipedia
A warm, flaky biscuit cradles a savory filling of fluffy scrambled egg, salty, crispy bacon, and often a slice of melted cheese. The texture is a delightful contrast: the buttery, crumbly biscuit against the soft egg and crunchy bacon. Per 100g, it's a calorie-dense, high-fat option that delivers a substantial protein punch for a quick meal.
Calorie split: 15% protein · 28% carbs · 56% fat
↓ Full nutrition💚 Why it's loved
People adore it for the ultimate comfort-food combination of salty, savory, and buttery flavors. It's a beloved, versatile staple of American diner culture, perfect for breakfast, lunch, or a hearty snack.
⚠️ Watch-outs & how to enjoy it better
The high saturated fat and sodium content can be a concern for heart health. To counteract, opt for whole-grain biscuits, use turkey bacon, or load up on a side of fresh fruit or vegetables to add fiber and balance the meal.
Key benefits
- High-quality protein from eggs and bacon supports muscle maintenance.
- Provides quick energy from the biscuit's carbohydrates.
- A convenient, portable, and filling meal option.
- Rich in essential nutrients like choline from eggs and B vitamins from bacon.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The word 'biscuit' in the US refers to a soft, leavened quick bread, while in the UK, it means what Americans call a 'cookie.'
Full nutrition (USDA data · scales with serving)
| Water | 44.4 g |
| Energy | 309 kcal |
| Protein | 11.9 g |
| Total lipid (fat) | 19.2 g |
| Carbohydrate, by difference | 21.8 g |
| Fiber, total dietary | 1.2 g |
| Total Sugars | 2.0 g |
| Calcium, Ca | 54.0 mg |
| Iron, Fe | 2.1 mg |
| Magnesium, Mg | 15.0 mg |
| Phosphorus, P | 346 mg |
| Potassium, K | 170 mg |
| Sodium, Na | 774 mg |
| Zinc, Zn | 1.1 mg |
| Copper, Cu | 0.05 mg |
| Selenium, Se | 23.1 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.30 mg |
| Riboflavin | 0.32 mg |
| Niacin | 3.0 mg |
| Vitamin B-6 | 0.13 mg |
| Folate, total | 61.0 ug |
| Folic acid | 26.0 ug |
| Folate, food | 35.0 ug |
| Folate, DFE | 79.0 ug |
| Choline, total | 108 mg |
| Vitamin B-12 | 0.42 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 86.0 ug |
| Retinol | 85.0 ug |
| Carotene, beta | 4.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 5.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 183 ug |
| Vitamin E (alpha-tocopherol) | 1.0 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 1.0 ug |
| Vitamin K (phylloquinone) | 4.2 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 9.0 g |
| SFA 4:0 | 0.02 g |
| SFA 6:0 | 0.03 g |
| SFA 8:0 | 0.19 g |
| SFA 10:0 | 0.16 g |
| SFA 12:0 | 1.6 g |
| SFA 14:0 | 0.64 g |
| SFA 16:0 | 3.9 g |
| SFA 18:0 | 2.3 g |
| Fatty acids, total monounsaturated | 5.1 g |
| MUFA 16:1 | 0.19 g |
| MUFA 18:1 | 4.8 g |
| MUFA 20:1 | 0.05 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 3.1 g |
| PUFA 18:2 | 2.7 g |
| PUFA 18:3 | 0.20 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.02 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 163 mg |
FAQ
Is this a healthy breakfast option?
It's a high-energy, protein-rich meal but is also high in saturated fat and sodium. Enjoy it in moderation, and consider pairing it with a side of fruit or a green salad to increase fiber and nutrient intake.
How can I make a lighter version at home?
Use a whole-wheat or low-fat biscuit, substitute turkey bacon or a lean ham, and add spinach or tomatoes to the egg. You can also use an egg white omelet to reduce cholesterol and calories.
Why is the biscuit so crumbly?
The flaky, crumbly texture comes from cutting cold fat (like butter or shortening) into the flour, creating layers that steam and separate during baking.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 3.09 kcal/g · 15% calories from protein · 1.2 g fiber · 2.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 4.55 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.