Easy Bacon Egg and Cheese Biscuit Casserole
This cozy biscuit bake layers fluffy eggs, crisp bacon, and melty cheddar for a crowd-pleasing breakfast. Minimal prep, big flavor.
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Ingredients
Main Ingredients
- 16 oz refrigerated buttermilk biscuit dough one large can
- 10 oz thick-cut bacon, cooked and crumbled
- 9 large eggs
- 1.25 cup whole milk
- 2 cup shredded sharp cheddar cheese
- 0.5 cup sliced green onions plus more for garnish
- 0.75 tsp kosher salt
- 0.5 tsp black pepper
- 0.5 tsp garlic powder
- 1 tbsp unsalted butter, melted for greasing and optional brushing
Instructions
Preparation Steps
- Heat oven to 350°F. Grease a 9x13-inch baking dish with a little melted butter.
- Cook bacon in a skillet until crisp. Drain on paper towels and crumble.
- Cut biscuit dough into 1-inch pieces and scatter evenly in the dish.
- Whisk eggs, milk, salt, pepper, garlic powder, and half the green onions until smooth.
- Sprinkle biscuits with crumbled bacon and half the cheddar.
- Pour the egg mixture over the dish. Gently press to help biscuits soak.
- Top with remaining cheddar. Brush the top lightly with any extra melted butter, if desired.
- Bake 30–35 minutes, until the center is set and the top is golden. Tent with foil if browning fast.
- Rest 10 minutes. Garnish with remaining green onions, slice, and serve warm.
Notes
Try swapping cooked breakfast sausage for the bacon, or add a handful of diced jalapeño for heat. To make ahead, assemble, cover, and refrigerate overnight; bake straight from the fridge, adding 5–10 minutes. Leftovers reheat well at 350°F for 10–12 minutes or in the microwave in short bursts.
This recipe is an original creation inspired by classic Easy Bacon Egg and Cheese Biscuit Casserole flavors. All ingredient ratios and instructions are independently developed.