A bacon egg and cheese biscuit breakfast bake is an easy way to feed a crowd the flavors of the classic morning sandwich. Full of perfectly seasoned baked eggs, bacon, sharp cheddar and homestyle biscuits, this easy casserole is perfect for any breakfast or brunch gathering.
I am not a morning person.
The easier I can make things for myself in the morning, the better.
And because of this I’m a big fan of things like breakfast casseroles where I can pretty much just throw all the ingredients together into a baking dish and pop it in the oven.
Think about it.
What would you rather do- make eggs, bacon, and biscuits separately and then assemble 8 sandwiches OR just toss all the ingredients together and bake?
And that’s why I’d almost always rather make a bacon egg and cheese biscuit breakfast bake instead!
So. Much. Easier.
Ingredients
To make this breakfast biscuit casserole you’ll need:
- Eggs– A full dozen.
- Cream– Heavy or light cream or half and half. In a pinch milk will also work.
- Spices– Salt, pepper, onion powder, and garlic powder
- Bacon– Save yourself time and use crispy bacon bits.
- Biscuits– Refrigerated biscuits. Make sure you are using Southern homestyle biscuits and Do NOT use flaky layers biscuits!
- Cheese– Block cheddar cheese cut into 1″ cubes. You could also buy the pre-cubed cheese.
How to Make
This bacon egg and cheese biscuit breakfast bake is so easy to make!
Just whisk the eggs, cream, and seasonings together in a large mixing bowl until everything is evenly combined and the eggs are well beaten.
Then separate the biscuits and cut each one into 4 quarters.
Add the quartered biscuits, cubed cheese, and bacon to the mixing bowl and stir everything together to evenly coat and combine.
Then, pour the mixture into a 9×13″ baking dish sprayed with nonstick cooking spray, spreading the mixture out evenly.
Bake at 350° for 55-60 minutes, or until the eggs are set and biscuit quarters are cooked through.
Carefully remove the dish from the oven, and let it rest for 5-10 minutes.
Slice and serve warm.
Enjoy!
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat individual portions in the microwave until warmed through.
Can I Freeze A Bubble Up Biscuit Casserole?
Yes!
To freeze, assemble the casserole as instructed above but put the mixture in an aluminum dish instead.
Bake as directed and then let it cool completely.
Once the casserole is cool, cover it with a lid and wrap it tightly with foil.
Freeze for up to 3 months.
Before serving, defrost the casserole in the fridge overnight.
Then heat in a hot oven until warmed through.
Tips and Tricks
- Not a fan of bacon? No problem! Skip it or substitute cubed ham or crumbled, cooked sausage.
- Want to add some veggies to this? Onions and peppers would be a yummy addition.
- Pay attention to the kind of biscuits you are using. You don’t want the flaky layer biscuits. The recipe won’t work properly with those.
Other Breakfast Casseroles
Bacon egg and cheese biscuit breakfast bake is a crowd pleasing breakfast casserole full of classic flavors.
Make it and enjoy!
Looking for other breakfast casserole recipes?
Try these:
If you’ve tried this BACON EGG AND CHEESE BISCUIT BREAKFAST BAKE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Bacon Egg & Cheese Biscuit Breakfast Bake
Ingredients
- 12 eggs
- 1/2 cup cream
- salt & pepper to taste
- 1 tsp onion powder
- 1/4 tsp garlic powder
- 3/4 cup crispy real bacon bits
- 2 16.3 oz cans refrigerated Southern homestyle buttermilk biscuits
- 1 lb block sharp cheddar cheese cut into 1" cubes
Instructions
- Add the eggs, cream, and seasonings to a large mixing bowl. Whisk together until evenly combined and the eggs are well beaten.12 eggs, 1/2 cup cream, salt & pepper, 1 tsp onion powder, 1/4 tsp garlic powder
- Separate the biscuits and cut each one into 4 quarters, then add them to the mixing bowl. Add the cubed cheese and bacon to the bowl. Stir everything together to evenly coat and combine.2 16.3 oz cans refrigerated Southern homestyle buttermilk biscuits, 1 lb block sharp cheddar cheese, 3/4 cup crispy real bacon bits
- Spray a 9x13" baking dish with nonstick cooking spray. Add the breakfast mixture to the dish, then spread it out in an even layer.
- Bake at 350° for 55-60 minutes, or until the eggs are set and biscuit quarters are cooked through.
- Carefully remove the dish from the oven, and let it rest for 5-10 minutes.
- Slice and serve warm.
Notes
- Not a fan of bacon? No problem! Skip it or substitute cubed ham or crumbled, cooked sausage.
- Want to add some veggies to this? Onions and peppers would be a yummy addition.
- Pay attention to the kind of biscuits you are using. You don't want the flaky layer biscuits. The recipe won't work properly with those.
Nutrition
Wow – this looks amazing – and I love how easy it is! Visiting from the Fiesta Friday blog party – and I’d be honored if you stopped by and shared this at our What’s for Dinner party!