Crowd-Pleasing Bacon Egg and Cheese Biscuit Casserole

Golden-brown baked casserole with a flaky, biscuit top in a white rectangular dish.

Crowd-Pleasing Bacon Egg and Cheese Biscuit Casserole

When it comes to easy breakfast ideas that can feed a crowd, nothing truly beats a warm and cheesy Bacon Egg and Cheese Biscuit Casserole. It's comforting, hearty, filling, and packed with all the traditional breakfast flavors- crispy bacon, eggs, cheese, and flaky biscuits of course- making it a go-to for both casual mornings at home or special gatherings with loved ones. Wether you're in the middle of planning a weekend brunch with the girls, hosting your parents for the holidays, or just in need of a damn good breakfast, this biscuit breakfast casserole is the kind of recipe you'll refer back to time and time again.

Course Breakfast, Brunch

Cuisine American

Prep Time 30

Cook Time 35

Total Time 1 5

Servings servings

Calories 182kcal

Author Kelly Nash

Cost $5

Equipment

Ingredients

12 slices bacon cooked and chopped
1 small yellow onion diced
1 can of grands biscuits (8 biscuits), quartered
12 large eggs
¾ cup milk
¾ teaspoon salt
½ teaspoon black pepper
1 cup shredded cheddar cheese

US Customary - Metric

Instructions

Lay bacon on a lined baking sheet and bake in a 400℉ oven for 10-20 minutes, until crispy. (or cook in a large skillet- fry bacon over medium heat until crispy, about 8-10 minutes) Remove from pan and place on a paper towel-lined plate to drain and cool.
12 slices bacon
Cook onions in a pan over medium heat until translucent, about 7-10 minutes. Remove from heat to cool.
1 small yellow onion
Preheat oven to 350° F. Grease a 13x9 dish and set aside.
In a large bowl, whisk together the eggs, milk, salt, and pepper until fully combined. Set aside.
12 large eggs, ¾ cup milk, ¾ teaspoon salt, ½ teaspoon black pepper
Spread the quartered biscuits across the bottom of the greased pan. Sprinkle ½ cup of cheese over top of biscuits, and then sprinkle on bacon bits and onions. Pour egg mixture on top. Gently mix this up so that the biscuits are completely covered with the egg mixture. Finally, sprinkle the last ½ cup of cheese on top.
1 can of grands biscuits, 1 cup shredded cheddar cheese
Bake the casserole for 27-35 minutes, or until the eggs in the center are fully cooked and biscuits are cooked through. Place foil on top of the casserole around the 20/25-minute mark if browning on top.
Remove from the oven and allow to cool for 5-10 minutes before slicing. Serve warm.

Notes

This casserole will stay fresh covered in the fridge for 4-5 days, or up to 2 months in the freezer.

To reheat- heat individual squares in microwave or toaster oven until warm. You can also place the entire casserole back into oven until warmed through.

When freezing, wrap the casserole tightly in freezer safe container or plastic wrap & tinfoil. To defrost, let it sit at room temperature until defrosted or in the fridge overnight.

Nutrition