Copycat Hardee’s Monster Biscuit Recipe – Big, Savory Breakfast Made Easy

If you crave a hearty breakfast sandwich that actually fills you up, this one hits the spot. The Monster Biscuit is a stack of flaky biscuit, eggs, sausage, bacon, and cheese—everything you want in one bite. Making it at home is simple, and the result is fresher, hotter, and often better than the drive-thru.

You can tweak the layers to your taste, control the quality, and still get that classic flavor. Plus, it’s a great way to feed a hungry crowd without much fuss.

What Makes This Special

This homemade version keeps the spirit of the original—big, salty, savory, and satisfying—while giving you control over ingredients and portion size. You’ll build layers on a buttery, flaky biscuit with a sausage patty, crispy bacon, a folded egg, and two types of melty cheese.

The key is balance: every layer adds texture and flavor without overpowering the others.

We’ll use simple techniques to make tender biscuits, well-seasoned eggs, and perfectly cooked meat so each bite tastes like the real deal—maybe even better.

Shopping List

• Biscuits: 4 large, flaky buttermilk biscuits (homemade or store-bought; canned jumbo biscuits work great)
• Sausage: 4 breakfast sausage patties (pork is classic; turkey works too)
• Bacon: 8 slices, thick-cut if possible
• Eggs: 4 large
• Cheese: 4 slices American cheese and 4 slices Swiss (or provolone)
• Butter: 2 tablespoons (for the skillet and biscuit tops)
• Milk or cream: 2 tablespoons (for the eggs)
• Salt and pepper: to taste
• Optional add-ons: hot sauce, a pinch of garlic powder for eggs, or maple syrup for drizzling

Instructions

1. Bake the biscuits. Preheat your oven according to package or recipe directions. Bake biscuits until tall and golden. Brush the tops lightly with melted butter. Let them cool just enough to handle.
2. Cook the bacon. Lay bacon on a sheet pan lined with foil or cook in a skillet over medium heat. Bake at 400°F (205°C) for 12–16 minutes or pan-fry until crisp. Drain on paper towels. Keep warm.
3. Cook the sausage. Form patties to roughly match the biscuit size if needed. Cook in a skillet over medium heat, 3–4 minutes per side, until browned and cooked through. Place a slice of American cheese on each patty in the last 30 seconds to melt slightly.
4. Make the eggs. Whisk eggs with milk or cream, a pinch of salt, pepper, and a tiny pat of melted butter. Heat a nonstick skillet over medium-low with a little butter. Pour in the eggs and gently fold with a spatula until soft and just set. Fold into biscuit-sized squares or rounds. Place a slice of Swiss (or provolone) on top to melt.
5. Warm everything. If anything cools, stack the sausage and eggs on a sheet pan and warm in a low oven (250°F/120°C) for a few minutes. Warm components melt better and hold together.
6. Split the biscuits. Use a serrated knife and gently open each biscuit so it doesn’t crumble. If the interior is doughy, return it to the oven for a minute.
7. Build the stack. On the bottom half of each biscuit, layer sausage with American cheese, then egg with Swiss, then two slices of bacon. Add a tiny smear of butter or a few drops of hot sauce if you like.
8. Top and press. Add the biscuit top and press lightly so the cheese helps everything stick together. Serve immediately while hot and melty.

Keeping It Fresh

Make-ahead tips: Bake biscuits the night before and store in an airtight container. Rewarm in a 350°F (175°C) oven for 5–7 minutes to revive the flake and crisp the exterior.

Cook bacon and sausage in batches and refrigerate for up to 3 days.

Reheat on a sheet pan in a 350°F oven for 7–10 minutes. Eggs are best made fresh, but folded eggs reheat decently: wrap in foil and warm gently.

Freezing: Assemble without sauce, wrap tightly in foil, then place in a freezer bag. Freeze up to 1 month.

Reheat from frozen at 350°F for 20–25 minutes, then unwrap and heat 5 more minutes to crisp the biscuit.

Benefits of This Recipe

• Budget-friendly: One batch costs less than multiple drive-thru orders.
• Customizable: Choose your cheese, protein, and biscuit type. Make it spicy, smoky, or extra cheesy.
• Meal prep ready: Make several at once for quick weekday breakfasts.
• Better ingredients: Use pasture-raised eggs, lean sausage, or nitrate-free bacon if you prefer.
• Fast and satisfying: Once components are cooked, assembly is quick and foolproof.

What Not to Do

• Don’t overbake the biscuits. Dry biscuits crumble and won’t hold layers well.
• Don’t cook eggs on high heat. They’ll turn rubbery. Low and slow gives you soft folds.
• Don’t skip the cheese on both layers. Two cheeses add flavor and act like edible glue.
• Don’t stack cold components. Cold meat and eggs make the sandwich feel heavy and the cheese won’t melt.
• Don’t use thin bacon. It gets lost in the stack.Choose sturdy slices for crunch and smoke.

Alternatives

• Lighter option: Use turkey sausage, center-cut bacon, egg whites, and reduced-fat cheese. Consider a whole-grain or yogurt biscuit.
• Spicy twist: Add pepper jack, pickled jalapeños, or a smear of chipotle mayo.
• Maple-savory combo: Brush the sausage with a little maple syrup or add a drizzle before topping with bacon.
• Vegetarian swap: Use plant-based sausage and bacon, and keep the double cheese and eggs.
• Southern style: Add a light spread of peppered gravy on the bottom biscuit for extra richness.
• Cheese choices: American for melt, Swiss for nuttiness, cheddar for sharpness, or provolone for smooth stretch.

FAQ

What kind of biscuits work best?

Flaky buttermilk biscuits are ideal because the layers hold up to the fillings. Canned jumbo biscuits are convenient, but if you’re baking from scratch, use cold butter, don’t overwork the dough, and bake until tall and golden.

Can I cook the eggs like a fast-food “folded egg”?

Yes.

Pour beaten eggs into a lightly buttered nonstick skillet over medium-low heat. When mostly set, fold the edges to the center like a letter until you have a neat square. This shape fits the biscuit and stays tender.

How do I keep the sandwich from sliding apart?

Layer cheese directly on the hot sausage and egg so it melts and acts as glue.

Press gently before serving. If needed, wrap in parchment or foil for a couple of minutes to set the stack.

Can I make these ahead for the week?

Absolutely. Assemble, wrap individually, and refrigerate up to 3 days or freeze up to 1 month.

Reheat in the oven for the best texture. If microwaving, remove any foil and microwave at 50–70% power to avoid tough biscuits.

What’s the best way to cook bacon for a crowd?

Oven-baked bacon is efficient and even. Bake at 400°F on a foil-lined sheet until crisp.

You can do multiple trays at once. Drain on a rack for maximum crunch.

Do I need two kinds of cheese?

You don’t have to, but using American for superior melt and Swiss (or provolone) for mild nuttiness mimics the layered flavor of the classic sandwich. It also helps stabilize the stack.

Can I use a different meat?

Yes.

Country ham, Canadian bacon, or a spicy chorizo patty all work. Adjust salt levels and consider a milder cheese if the meat is heavily seasoned.

How do I keep the biscuit from getting soggy?

Toast the cut sides of the biscuit lightly in a dry skillet. Keep sauces minimal or layer them away from the biscuit.

Warm fillings help melt cheese quickly, which seals moisture into the layers, not the bread.

In Conclusion

This Copycat Hardee’s Monster Biscuit delivers everything you want from a big breakfast sandwich—flaky biscuit, savory sausage, crispy bacon, soft eggs, and melty cheese—without a line or a lukewarm bite. It’s easy to customize, simple to prep ahead, and satisfying any day of the week. Once you’ve made it at home, you might not bother with the drive-thru again.

Keep the components warm, build with intention, and enjoy a bold breakfast that actually keeps you full.