THIS IS A TWO DAY PROJECT
Combine Bisquick and cubed butter into a large bowl, use a fork to combine and break up the butter into the mix. Small (pea sized) amounts of butter are fine, this is what makes the biscuits buttery and fluffy. Add milk and combine until the dough comes together ( I suggest using your hands, it works better than anything else that I’ve tried). Turn out half of the dough onto a greased or floured surface and kneed the dough with the heel of your hands about 5 times (just enough for it to come together and be easier to roll out). Roll out until about an inch thick and cut the dough into uniform circles (I suggest a greased glass to do this so that the dough won’t stick).
Bake the dough on a greased cookie sheet for about 8-10 minutes or until golden brown. If your oven has any history of uneven cooking I would turn the pan about half way through the cooking time.
After all the biscuits are done cooking let them cool on a cooling rack and then transfer them to the freezer (still on the rack) for about an hour. This allows them time to set up before you put them into a plastic bag for the night (make sure that you squeeze out as much air as possible).
Note: This biscuits will be fine in the freezer for a long time so don’t worry about making them ahead of time.
Fry bacon in a frying pan as you normally would and as it comes out put it on a collapsed cooling rack with a cookie sheet under it so that the grease can drip off of them and they are relatively dry. After all the bacon is done cooking place it in the freezer on a cookie sheet (in a flat, single layer) for half and hour. After this half hour flip the bacon and put back in the freezer for another hour before transferring to a plastic bag over night (they can now be stacked together).
Grease a medium skillet. Crack eggs into a greased metal (or silicone) circle cookie cutter that is roughly the same size as your biscuits (if its a little smaller or bigger it won’t matter too much just get as close as you can). Season the eggs as you normally would and wait for them to cook almost completely through. When the eggs are almost done take a butter knife and run it around the edge of the egg so that it won’t stick to the cookie cutter. Using a pair of tongs (NOT YOUR FINGERS) remove cookie cutter and flip the eggs to complete cooking.
After the eggs are done cooking put them into the freezer for about an hour (in a flat, single layer) before transferring them to a plastic bag for over night freezing.
Take out all of your ingredients from the freezer and pop the bag of biscuits into the microwave for about a minute so that they can partially thaw.
1.Cut the biscuits in half
2.Break bacon into about three pieces and place on the biscuits
3.Place frozen egg on top of the bacon and cover with half a piece of American cheese that has been quartered.
4.Place into a sandwich bag and freeze until ready to eat.
Place entire sandwich bag (with sandwich still inside) into the microwave for about a minute and thirty seconds depending on your microwave.