This Bacon, Egg and Cheese Biscuit Casserole made with refrigerated biscuit dough is one of the easiest and most delicious breakfast casseroles ever!
It's perfect for a weekend or holiday breakfast or brunch (you can even prep it the night before and put it in the oven in the morning) or bake one up to enjoy during the week!
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So, every once in a while, David and I get a hankering to visit the nearest drive-thru for a fast and no-fuss breakfast treat. And bacon, egg and cheese biscuit sandwiches are always in our order.
But, these days, they can be a little on the expensive side, especially if you're going to get a few of them.
Well, this casserole is every bit as good as those sandwiches (wait...nope...it's even better). It satisfies those cravings and it's much more budget-friendly!
It uses one of my favorite shortcut ingredients - refrigerated biscuit dough - so it's quick and easy to put together. Then just let your oven do the rest.
My version of this popular breakfast casserole recipe has more eggs than most. I put in a whole dozen because it is rather biscuit-heavy, and I like to balance that out with the extra eggs.
I also add some spices to kick up the flavor a bit.
It's a tasty, hearty, and satisfying casserole that just might have everyone asking for seconds!
Ingredients You Need
Note: Ingredient amounts are in the recipe card below.
- Cooking spray
- Bacon
- Refrigerated biscuit dough (I use buttermilk biscuits)
- Green onions
- Eggs
- Heavy whipping cream
- Garlic powder
- Onion powder
- Dry ground mustard
- Salt
- Black pepper
- Cheddar cheese (I use sharp cheddar)
How to Make Bacon, Egg & Cheese Biscuit Casserole
Note: This video is just a brief overview of the steps. Scroll down to the recipe card for the full printable recipe with detailed instructions.
Recipe Tips & Tidbits
- Got a stash of cooked bacon in your freezer or refrigerator? Use some of it to make putting this casserole together even quicker and easier.
- I like the little bit of richness added by the heavy cream, but you can use milk or half-and-half instead.
- Sharp cheddar is my favorite, but use any cheese you like.
- Feel free to adjust the seasonings to suit your own personal tastes (or add different herbs/spices).
- Change things up by using cooked sausage or ham instead of bacon.
- For a meatless version, omit the bacon (you could also add some cooked veggies such as peppers, onions, or spinach).
- Just so you know what to expect: The biscuits are the focus of this dish, so it will be more biscuity than eggy and different than some of the creamy, cheesy casseroles that you might be used to. BUT that's the way it's supposed to be, and it's so, so good!
- This casserole will give you 6 very generous servings or 8 smaller servings.
Make-Ahead, Storing Leftovers and Freezing
- Make-Ahead: Assemble the casserole but do not bake. Cover and refrigerate (you can do this up to a few hours ahead or the night before).
- When ready to bake, remove the casserole from the refrigerator and let it sit at room temperature for 30 minutes while the oven preheats to take the chill off; uncover and bake as directed.
- Because it will be colder than if you made it fresh, it may take a little longer to bake. Be sure to wait until the casserole is almost completely set before you add the cheese so that it doesn't get too brown.
- Also, leftovers reheat very well, so another option is to bake the casserole in advance, store it in the fridge and reheat it for a few days of quick and easy breakfasts.
- Storing Leftovers: Once cooled, store the leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
- Reheat in a covered baking dish in a 325°F oven just until heated through.
- Or reheat in the microwave (be careful not to overcook).
- Freezing: For longer storage, leftovers can be frozen. Wrap each piece individually with plastic wrap and then in foil, then place them in a freezer bag or freezer container and freeze.
- For best results, enjoy within 1 to 2 months.
- Thaw, unwrap and reheat as directed above.
Besides being excellent for breakfast or brunch, this casserole would also be fantastic for a breakfast-for-dinner night (love these...so fun)!
And if you love the combination of bacon, egg and cheese, also try my Bacon, Egg and Cheese Breakfast Roll-Ups and Breakfast Bagel Sandwich.
I hope you try this Bacon, Egg and Cheese Biscuit Casserole recipe and love it as much as I do. Thanks for visiting today!
More Egg Breakfast Recipes to Try
If you make this recipe, I'd love to know how it went. Please leave a start rating and comment below. Thanks!
📋Recipe
Bacon, Egg and Cheese Biscuit Casserole
Ingredients
- cooking spray
- ½ pound bacon
- 1 (16 to 16.3-ounce) can refrigerated biscuit dough, (I use buttermilk biscuits)
- ¼ cup thinly sliced green onions
- 12 large eggs
- ½ cup heavy whipping cream
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon dry ground mustard
- ½ teaspoon salt, or to taste (I use kosher salt)
- ¼ teaspoon black pepper, or to taste
- 1 cup shredded sharp cheddar cheese
Instructions
- Preheat the oven to 350°F.
- Spray a 9x13-inch (3-quart) baking dish with cooking spray.
- Cook the bacon in a large skillet over medium-low heat, turning occasionally, until crisp (or to your desired level of doneness).
- Remove the bacon from the pan, place on a plate lined with paper towels and blot the top with another paper towel to remove any excess grease.
- Chop the bacon into ½-inch pieces; set aside.
- Cut each piece of biscuit dough into 4 equal pieces and place them in a single layer in the baking dish.
- Sprinkle the bacon and green onions on top of the pieces of biscuit dough.
- In a large bowl, whisk together the eggs, heavy cream, garlic powder, onion powder, dry ground mustard, salt, and pepper until well-combined.
- Pour the egg mixture into the baking dish; give everything a quick, gentle stir to combine and coat the biscuit dough with the egg mixture.
- Bake for 30 minutes (the casserole will not be completely set/done at this point, especially in the middle).
- Sprinkle the cheese evenly over the top of the casserole.
- Bake for an additional 10 to 15 minutes or until the cheese is melted, the eggs are set, and the biscuits are cooked through.
- Remove from the oven and allow the casserole to rest for 5 to 10 minutes, then slice and serve.
Notes
- I like the little bit of richness added by the heavy cream, but you can use milk or half-and-half instead.
- Sharp cheddar is my favorite, but use any cheese you like.
- Feel free to adjust the seasonings to suit your own personal tastes (or add different herbs/spices).
- Change things up by using cooked sausage or ham instead of bacon.
- For a meatless version, omit the bacon (you can also add some cooked veggies such as peppers, onions, or spinach).
- This casserole will give you 6 very generous servings or 8 smaller servings.
- Store the leftovers (once cooled) in an airtight container in the refrigerator for up to 3 to 4 days. Reheat in a covered baking dish in a 325°F oven just until heated through or reheat in the microwave (be careful not to overcook).
- Estimated calories shown are based on 6 servings. At 8 servings, estimated calories would be 432.
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