This Bacon, Egg and Cheese Biscuit Casserole is packed with buttermilk biscuits, crispy bacon, cheesy eggs, and spices – a brunch favorite!
You know those mornings where you wake up, shuffle to the kitchen in your pajama pants, and think, “I need real food… not just a sad granola bar”? Yeah, that’s exactly how this Bacon, Egg and Cheese Biscuit Casserole came into my life.
One lazy Saturday, I had a random can of biscuit dough, half a pack of bacon left from Friday night BLTs, and way too many eggs from a farmer’s market trip I got a little overexcited about. So instead of making a million tiny breakfast sandwiches (which sounded exhausting), I just threw everything into a dish, crossed my fingers, and hoped for the best.
Spoiler: it was pure breakfast magic. Golden biscuits, smoky bacon, fluffy eggs, gooey cheese. Every bite was like a cozy blanket hug… and my family practically fought over the last piece. Now it’s basically non-negotiable at every brunch, holiday morning, or any Sunday that just feels like it needs some extra love.
Why You’ll Love This Bacon, Egg and Cheese Biscuit Casserole Recipe?
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Easy but looks impressive: Like… people will think you did something fancy when really you just dumped stuff in a pan.
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Customizable: Bacon’s great, but sausage, ham, or even veggie crumbles could totally crash this party.
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Seriously filling: This isn’t “a nibble and still hungry” kind of breakfast. It’s full-on brunch feast energy.
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Perfect for feeding a crowd: Got in-laws, kids, or hungry teenagers descending on your kitchen? This one’s got you covered.
Ingredient Notes:
Here’s what’s going into your casserole adventure:
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Bacon: Crispy is key here, friends. Limp bacon = sad casserole.
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Refrigerated biscuit dough: I always grab buttermilk biscuits because they have that extra buttery flavor baked right in.
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Green onions: A little bit of color and zip. Makes you feel slightly healthy.
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Eggs + heavy cream: Your custard situation. Heavy cream makes it so rich, you’ll wonder how you lived without it.
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Spices: Garlic powder, onion powder, and dry mustard… the quiet MVPs of flavor.
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Sharp cheddar cheese: Don’t skimp. Get the good stuff, because it matters.
How To Make Bacon, Egg and Cheese Biscuit Casserole?
Step 1: Preheat & Prep
Get that oven to 350°F and grease a 9×13-inch baking dish. Trust me, future you will thank you when the biscuits slide out easily.
Step 2: Bacon Business
Cook up your bacon till it’s crispy. Then chop it into little bacon-y bits. Maybe sneak a few pieces. No judgment.
Step 3: Biscuit Magic
Pop open the biscuit can (bracing for that terrifying “POP”), cut each biscuit into quarters, and scatter them all over the dish.
Step 4: Layer It Up
Toss your crispy bacon and sliced green onions all over those biscuit pieces like you’re tossing confetti at a wedding.
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Step 5: Whisk Up the Egg Mix
Whisk eggs, heavy cream, garlic powder, onion powder, mustard, salt, and pepper. (Seriously, don’t skip the mustard – it makes it pop.)
Step 6: Pour + Bake
Pour that eggy goodness all over everything. Pop it in the oven for 30 minutes until things start to set.
Step 7: Cheese Blanket Time
Pull it out, sprinkle cheese generously like you’re dusting fairy magic, and bake another 10–15 minutes till golden and bubbly.
Step 8: Cool It (Sorta)
Let it sit for 5–10 minutes before you dive in. It’s hard. I get it. But trust me — the structure holds together better if you wait.
Storage Options:
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Fridge: Cover and stash it for up to 4 days. Breakfast all week? Yes, please.
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Freezer: Cut into portions, wrap ‘em up, and freeze for busy mornings. Microwave magic later.
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Reheat: Oven works best for keeping that biscuit texture, but a microwave will do the trick too.
Variations and Substitutions:
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Meat swap: Crumbled sausage, diced ham, or veggie bacon if you’re feeling fancy.
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Veggie add-ins: Spinach, diced peppers, sautéed mushrooms. Your casserole, your rules.
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Cheese remix: Pepper Jack for a spicy kick? Gruyère for a little bougie flair? Go wild.
What to Serve with Bacon, Egg and Cheese Biscuit Casserole?
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Fresh Fruit: Something bright and juicy like berries or melon.
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Coffee… duh: Bonus points for a fancy latte.
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A light salad: If you’re brunching and wanna feel a tiny bit balanced.
Frequently Asked Questions:
Can I make this ahead of time?
Heck yes! Assemble it the night before, cover it up, and bake it fresh in the morning. Hello, stress-free brunch.
Do I have to use buttermilk biscuits?
Nope. Any refrigerated biscuit dough works. But buttermilk gives you that extra something-something.
Can I make it spicy?
Absolutely. Add diced jalapeños to the egg mix or use a spicy cheese like Pepper Jack.
And there you have it! Your new go-to Bacon, Egg and Cheese Biscuit Casserole that’ll make you feel like a total breakfast rockstar without needing to wake up at 5 a.m.
Ever had one of those biscuit casseroles before? Or got a secret ingredient you always toss into yours? I’d love to hear your twists in the comments!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Bacon, Egg and Cheese Biscuit Casserole
Ingredients
- Cooking spray
- ½ lb bacon
- 1 16 to 16.3 oz can refrigerated biscuit dough (I use buttermilk biscuits)
- ¼ c thinly sliced green onions
- 12 large eggs
- ½ c heavy whipping cream
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ½ tsp dry ground mustard
- ½ tsp salt or to taste (I use kosher salt)
- ¼ tsp black pepper or to taste
- 1 c shredded sharp cheddar cheese
Instructions
- Begin by preheating your oven to 350°F (175°C) and greasing a 9x13-inch baking dish, with cooking spray.
- Cook the bacon until it becomes crispy then chop it into pieces.
- Take the biscuit dough. Cut it into quarters. Arrange the quartered dough in the greased baking dish.
- Sprinkle the chopped bacon and thinly sliced onions over the biscuit dough.
- In a bowl whisk together eggs, heavy cream, garlic powder, onion powder, dry ground mustard, salt and black pepper. Ensure that all these ingredients are mixed well before pouring them over the bacon and biscuits.
- Place the dish in the oven for 30 minutes or until the casserole begins to set.
- Once done sprinkle cheddar cheese over the top of the casserole. Return it to the oven for 10 to 15 minutes. Until both cheeses are melted and eggs are fully set while biscuits attain a golden brown color.
- Allow some time, for resting— 5 to 10 minutes—before slicing and serving your mouthwatering Bacon, Egg and Cheese Biscuit Casserole. Enjoy this treat!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
