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Doughnut Breakfast Sandwiches

Doughnut Breakfast Sandwiches
  • Prep 40 min
  • Total 40 min
  • Ingredients 7
  • Servings 8
Sweet meets savory in this deliciously stacked sandwich.
By Gerry Speirs
Updated October 13, 2016


  • 1 quart (4 cups) canola oil
  • 1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)
  • 8 slices bacon
  • 8 slices American cheese
  • 8 eggs
  • 1/2 cup powdered sugar
  • 2 tablespoons warm water


  • 1
    In shallow large saucepan or skillet, heat oil to 375°F. Heat oven to 350°F. Line plate with paper towels; set aside.
  • 2
    Separate dough into 8 biscuits. Punch 1-inch hole in center of each biscuit.
  • 3
    Carefully drop biscuits into hot oil. (You may have to do this in two stages depending on the size of your pan.) Fry biscuits on one side for 1 minute 30 seconds. Using tongs, flip biscuits over; fry 1 minute 30 seconds longer. Transfer biscuits to plate; cool.
  • 4
    Arrange bacon slices on ungreased cookie sheet; bake 10 minutes. Set aside.
  • 5
    Meanwhile, heat 10-inch skillet over medium heat. Cook individual eggs to your liking, transferring to a plate after cooking.
  • 6
    To make each sandwich, split each biscuit. Place 1 egg on bottom half of biscuit; cover with 1 cheese slice. Half each slice of bacon; arrange 2 halves on top of cheese.
  • 7
    In small bowl, stir together powdered sugar and warm water with whisk until smooth. Cover each sandwich with top half of biscuit. Using pastry brush, glaze top with powdered sugar mixture. Serve immediately.

  • Push the powdered sugar mixture through a sieve once it's been mixed and you'll get rid of any sugar lumps.
  • Try using a cap from a bottle to punch out the center hole in the biscuits.

No nutrition information available for this recipe
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