Name: Christmas Morning Bacon, Egg and Cheese Biscuit Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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)

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Hey there, holiday morning heroes. If your kitchen is about to become the epicenter of festive chaos, you’re in the right place. Picture it: waking up to the smell of crisp bacon and warm biscuits, all while you’re still cozy in pajamas. Sounds dreamy, right? It’s like Christmas cheer, just quietly baking away in the oven while you steal a few more minutes with your coffee, tucked under the twinkling tree. I swear, it’s my favorite holiday tradition that doesn’t require wrapping paper or batteries.

You know what makes a holiday morning truly magical? A one-pan breakfast big enough to feed your hungry crew—without leaving you tied to the stove, sweating or shooing people out of the way. Let the oven do the heavy lifting, while you pour a little extra coffee, swap stories in fuzzy socks, and soak up that slow, hopeful start in the air. The only thing missing? Maybe some soft carols humming in the background and a second cup of something hot.

Why You’ll Love It

There’s just something about those peaceful, early hours before the living room turns into a whirlwind of wrapping paper. That’s always been my time to pull out this bacon, egg, and cheese biscuit bake. It’s my little secret for keeping things calm and cozy—a pan of soft, pillowy biscuit pieces, fluffy eggs, melty cheese, and those just-right, golden-brown bits of bacon peeking out everywhere. Everybody comes running for a square, even the grumpy ones (we all have at least one, don’t we?).

You can prep almost everything ahead—even the bacon! Roll out of bed and you’re basically done.
The flavor is a home run but the steps are simple enough for sleepyheads—seriously, start to finish in under an hour.
All in just one pan, which means you aren’t stuck scrubbing three skillets and a cutting board before noon.
Crowd-pleasing? Without a doubt. Even the picky eaters in my house go back for seconds—okay, sometimes thirds.
Not just for Christmas—this is just as perfect for Easter, lazy weekends, or any time you want something warm and a little special with barely any effort.

Ingredient Notes

This is one of those stick-to-your-ribs breakfasts that comes together with a handful of everyday things. Honestly, I almost always have everything on hand once December rolls around. Let’s chat about the must-haves and the “oh, that’ll work” substitutions:

Refrigerated biscuit dough (16.3 oz can, 8 biscuits): If you’re feeling all “I baked this from scratch!” go ahead and use your favorite homemade biscuit recipe—just cut them into old-school chunky pieces, about 1½-inches each.
Eggs (6 large): These tie it all together into a real-deal breakfast casserole. If you want to double the batch, you can get away with 11 eggs (don’t sweat it if you run short—been there, survived!).
Milk (½ cup): Anything works here: whole, 2%, even half-and-half if you’re feeling rich. Sub in unsweetened almond or oat milk for a dairy-free twist—won’t hurt the recipe one bit.
Cooked bacon (6–8 strips, crumbled): That “wow” moment in every bite! Sometimes I trade bacon for crumbled breakfast sausage, or even veggie “bacon” when my sister-in-law visits. Your kitchen, your rules.
Sharp cheddar cheese (1 cup, plus extra for topping): I always reach for extra-sharp (hello, FLAVOR), but Monterey Jack, Gruyère, or a blend would be just as dreamy. Add a little pepper jack if you want a hint of spice to wake everyone up.
Green onions (optional, for garnish): For a pop of color and freshness, but don’t let it stop you—chives, parsley, or literally nothing at all is fine on those “eh, who cares” mornings.
Salt, pepper, hot sauce (optional): Always to taste! My kids love a splash of hot sauce on theirs (“for extra Christmas spice!”—their words, not mine).

Step-by-Step Directions

If you can open a can of biscuits and use a whisk, you’ve basically got this nailed. (I’ve even delegated this to my half-awake teens and my “I’m not a baker” mother-in-law. She was very impressed with her own handiwork, by the way.)

Preheat the oven to 350°F. Grease up a 9×13-inch baking dish—just trust me here. If you skip it, you’ll spend Christmas chiseling biscuits out and muttering under your breath.
Break up your biscuits. Pop open the can (jump back, it still surprises me!), and tear each biscuit into four chunky pieces. Drop them evenly in the bottom of the dish—you want a soft, squishy layer to soak up all the good stuff later.
Bacon shortcut for non-morning people: Bake your bacon the night before: lay strips on a foil-lined sheet, slide into a 400°F oven for 15–20 minutes until crispy perfection, then crumble and stash in the fridge.
Egg time. Whisk eggs, milk, salt, and pepper in a good-sized bowl till smooth and happy looking. Stir in MOST of the bacon and cheese. Save a handful of both for the top (extra cheese on top is always a win in my family).
Douse the biscuits. Pour that egg mixture right over the biscuit pieces. Gently press everything down with a spatula to help the biscuits soak up all the creamy egg goodness—nobody likes a dry bite.
Cheese and bacon on top. Scatter the reserved cheese and bacon. Into the oven it goes, 25–30 minutes until it’s puffed up, golden, and the middle only jiggles a tiny bit when you shake the pan (carryover heat finishes it, promise).
Let it rest! Five minutes, at least, so everything settles—try not to dig in early (hard, I know!). Sprinkle with green onions or whatever garnish makes you smile. Cut in big squares and serve warm, with hot sauce and visions of holiday magic dancing in your head.

Variations

This breakfast bake is basically a blank canvas—what you put in is completely up to you, and it takes well to all sorts of swaps, add-ins, and wild ideas. My family’s tried them all, and really, there hasn’t been a dud yet.

Swap cheddar for just about any cheese you love—Monterey Jack, mozzarella, Gruyère, or toss in feta for a tangy twist. My sister swears by a cheddar/Pepper Jack combo for a little zing.
Add veggies! Sauté some bell peppers, onions, or mushrooms and stir them into the eggs before baking. My daughter loves fresh spinach (it wilts right into the eggs—so easy).
Go southwest by stirring in a scoop of salsa or layering diced green chiles over the top before baking—serve with avocado slices and maybe a sprinkle of cilantro at the end.
Everything bagel version: Throw some “everything bagel” seasoning over the top before you bake. For true brunch vibes, serve with smoked salmon alongside for the grown-ups (why not?).
Lighter, low-carb option? Skip the biscuits, use two extra eggs and an extra splash of milk. It turns into a no-crust quiche, still hearty and cozy with plenty of protein.

Storage & Reheating Tips

This bake is kind of miraculous because, somehow, the leftovers are almost better the next day (I’m not sure how, but I’m not mad about it). Give yourself the gift of easy mornings—no judgment if you sneak a square cold while standing at the fridge. I’ve done it.

Let the leftovers cool completely, then pack into an airtight container. They’ll stay fresh in the fridge for up to three days—plenty of time for late breakfasts, lazy lunches, or snacky dinner nights.
To reheat, a single square does great in the microwave (about a minute, covered with a paper towel to keep it soft). For a few servings, pop them on a foil-lined baking sheet at 300°F and warm for about 10–15 minutes. Still tastes just-baked!
Freezer friendly? Oh yes. Assemble it, wrap tightly in both plastic and foil, and freeze for up to three months. Thaw overnight in the fridge, then bake like normal—it’s the ultimate “be prepared” move.
If you want to make it ahead, assemble everything the night before, tuck it in the fridge, and just let it sit out 15 minutes before baking so the biscuits cook evenly. It’s a life (and sanity) saver.

FAQs

Can I use homemade biscuit dough?
You bet—just cut your dough into biscuit-sized pieces and carry on. There’s no wrong move here, I promise.

How do I keep the eggs from getting overcooked?
Just watch the center—when it’s set and the very middle still jiggles just a little, pull it. Carryover heat will do the rest, so you never get dry or rubbery eggs.

Is it really okay to prep everything the night before?
Honestly, yes! Assemble, cover with plastic wrap, pop in the fridge, and let it chill overnight. Let it rest at room temp for 10–15 minutes before it hits the oven so the biscuits bake through beautifully.

What if I’m only feeding a few people?
Halve the recipe, bake in an 8×8-inch dish, and start checking at about 20 minutes. Smaller pans cook faster (ask me how I learned that on Easter morning one year!).

Can I make it gluten-free?
Definitely! Most stores carry gluten-free biscuit dough now, or make your own. Just double-check your add-ins, especially with guests—everyone deserves a cozy breakfast.

Conclusion

If you’re wishing for a cozy, make-ahead breakfast that’ll have your family trailing into the kitchen in pajamas (and maybe make you feel a bit like the holiday breakfast hero), this biscuit bake is absolutely your ticket. I’ve made it for every kind of gathering—big, wild Christmas mornings, quiet Sunday breakfasts, weekends with extra guests—and there’s never a crumb left for the dog. Give it a try, or add your own spin—I’d love to hear about your favorite versions! Drop a comment or question below, and let’s keep making holiday mornings warm, simple, and stuffed with the kind of delicious memory-making we all crave. Sending you biscuit-filled hugs and so much holiday cheer!