Bacon, Egg and Cheese Biscuit Casserole is fluffy biscuit pieces baked in a savory egg custard with crispy bacon and melted cheddar, like your favorite breakfast sandwich in casserole form. It is an easy, crowd-pleasing bake for Christmas morning, a holiday brunch or a lazy weekend.
How to make bacon egg and cheese biscuit casserole: Cut refrigerated biscuits into quarters and spread them in a 9×13-inch dish. Pour on eggs whisked with milk, bacon and cheddar, top with more cheese and bake at 350°F for 25 to 30 minutes until the center reaches 160°F.
Why You’ll Love It
- Breakfast sandwich flavor: biscuits, bacon, eggs and cheddar in every bite.
- Short ingredient list: a can of biscuits does most of the work.
- Feeds a crowd: 8 servings from one 9×13-inch dish.
- Ready in about 50 minutes: easy enough for a holiday morning.
Ingredient Notes
Refrigerated biscuit dough: One 16.3-ounce can of 8 biscuits, each cut into 4 pieces. The pieces puff up around the eggs and turn golden on top.
Eggs and milk: Six eggs whisked with half a cup of milk make a soft, savory custard that binds the biscuits.
Bacon: Six to eight strips, cooked crisp and crumbled. Crisp bacon keeps its crunch in the custard.
Cheddar: One cup, shredded, with a little saved for the top. I use sharp cheddar, because its flavor stands up to the bacon and biscuits.
Toppings: Green onions and hot sauce are optional, but they add color and a little kick.
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Ingredients
- 1 cup cheddar cheese, shredded
- 6-8 strips crispy cooked bacon, crumbled
- 1/2 cup milk
- 6 eggs
- Salt and pepper, to taste
- 1 can (16.3 oz, 8 biscuits) refrigerated biscuit dough
- Chopped green onions, optional, for garnish
- Hot sauce, optional, for garnish
How to Make Bacon Egg and Cheese Biscuit Casserole
1. Heat the oven. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Cut the biscuits. Open the biscuit can and cut each biscuit into 4 pieces. Spread them evenly across the bottom of the dish.
3. Cook the bacon. If the bacon is not already cooked, cook it until crispy and crumble it.
4. Make the egg mixture. In a large bowl, whisk the eggs, milk, salt and pepper. Stir in the bacon and 1 cup of the cheddar, reserving a little cheese for the top.
5. Pour. Pour the egg mixture evenly over the biscuit pieces and sprinkle the reserved cheese on top.
6. Bake. Bake for 25-30 minutes, until the biscuits are golden and the center of the egg mixture reaches 160°F (71°C) on a food thermometer.
7. Rest and serve. Let it rest for 5 minutes, then garnish with green onions and hot sauce if you like.
How to Make Sure the Biscuits Bake Through
The biscuit pieces cook in the egg custard, so the ones in the middle of the dish are the last to finish. Spread the pieces in a single, even layer with small gaps between them so the eggs can flow around each one.
Check the center before you pull the dish. The eggs should be set with no wet shine, the biscuits should be puffed and golden, and a thermometer in the middle should read 160°F. If the top browns first, lay foil loosely over it for the last few minutes.
Cutting the biscuits into quarters rather than halves makes a big difference. I use kitchen scissors right over the dish, which is fast and keeps the pieces the same size.
Serving It on Christmas Morning
For a relaxed holiday morning, cook the bacon and shred the cheese the day before, and keep them in the fridge. In the morning, cut the biscuits, whisk the eggs and have the casserole in the oven in about 15 minutes, so it bakes while presents are being opened.
Set out small bowls of toppings, like green onions, hot sauce, salsa and sour cream, so everyone can dress their own square. A pan of this with fruit salad and coffee makes a full brunch with very little work.
Tips for Success
Why are the biscuits doughy in the middle?
The pieces were too large or crowded. Cut each biscuit into 4 and spread them out evenly.
Why is the casserole dry?
It baked too long. Take it out as soon as the center reaches 160°F; the eggs keep firming as it rests.
Why is the egg rubbery?
The oven was too hot. Bake at 350°F so the custard sets gently.
Variations
- Add vegetables: stir diced bell peppers or mushrooms into the egg mixture.
- Sausage: use cooked, crumbled breakfast sausage instead of bacon.
- Cheese swap: use pepper jack or a Mexican blend for more kick.
For a biscuit-topped dinner instead of breakfast, try Cheddar Bay Biscuit Casserole, with ground beef and gravy under cheddar biscuits.
Another breakfast casserole for a crowd is Jimmy Dean Breakfast Casserole, with sausage crumbles, French bread and sharp cheddar in an egg custard.
Storage & Reheating
USDA FSIS says to refrigerate leftovers within 2 hours in shallow, covered containers and use them within 3 to 4 days, or freeze them for 3 to 4 months. Reheat slices in the microwave or oven until they reach 165°F.
What to Serve With It
Serve it with fresh fruit, coffee and orange juice for a holiday brunch. For more breakfast casseroles, try bacon, egg and hash brown casserole, sausage, egg and cream cheese hash brown casserole or bacon and cheese quiche. For something sweet on the side, add cinnamon roll French toast rolls, and for more with canned biscuits, biscuit garlic butter cheese bombs. For a low-carb dinner with the same bacon-and-cheese flavor, try bacon cheeseburger casserole.
Frequently Asked Questions
Can I make it the night before?
Assemble it without the egg mixture, cover and refrigerate the biscuits, and keep the whisked eggs covered separately. Pour the eggs over in the morning and bake, adding a few minutes since it starts cold.
Can I use homemade biscuits?
Yes. Use about 8 unbaked homemade biscuits, cut into pieces, in place of the canned dough.
Can I use turkey bacon?
Yes. Cook it until crisp and crumble it the same way.
Final Notes
Cut the biscuits small and check the center with a thermometer. If you have a question or make it, tell me how it turned out in the comments.
Bacon, Egg and Cheese Biscuit Casserole
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Ingredients
- 1 cup cheddar cheese shredded
- 6-8 strips crispy cooked bacon crumbled
- 1/2 cup milk
- 6 eggs
- Salt and pepper to taste
- 1 can refrigerated biscuit dough 16.3 oz, 8 biscuits
- chopped green onions optional, for garnish
- hot sauce optional, for garnish
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish with cooking spray or butter.
- Open the biscuit dough can and cut each biscuit into 4 pieces. Spread them evenly across the bottom of the baking dish.
- If not already cooked, cook the bacon until crispy, then crumble it into small pieces.
- In a large bowl, whisk together eggs, milk, salt, and pepper. Stir in the crumbled bacon and 1 cup of shredded cheddar, reserving a little cheese for the top.
- Pour the egg mixture evenly over the biscuit pieces in the baking dish. Sprinkle the reserved cheese over the top.
- Bake for 25-30 minutes, until the biscuits are golden and the center of the egg mixture reaches 160°F (71°C) on a food thermometer.
- Let the casserole rest for 5 minutes before serving. Garnish with chopped green onions and hot sauce if desired.
Notes
Nutrition
Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
