Go Back

Bacon, Egg, and Cheese Biscuit Bake

Bacon egg cheese biscuit bake with golden, puffed biscuit pieces baked into a savory egg custard. Topped with melted cheddar and bacon for a cheesy, slice-and-serve breakfast casserole.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

refrigerated biscuit dough
  • 1 can (16 oz) refrigerated biscuit dough Each biscuit cut into quarters.
bacon
  • 8 bacon Cooked and crumbled.
large eggs
  • 6 large eggs
whole milk
  • 1.5 cup whole milk
garlic powder
  • 1 tsp garlic powder
onion powder
  • 1 tsp onion powder
salt
  • 0.25 tsp salt To taste.
black pepper
  • 0.25 tsp black pepper To taste.
sharp cheddar, shredded
  • 1.5 cup sharp cheddar, shredded Divided; 1 cup for sprinkling, remainder for topping.

Equipment

  • 1 sheet pan

Method
 

Prep and layer
  1. Preheat oven to 375°F and grease a 9x13 baking dish. Make sure the dish is evenly greased so biscuit pieces release cleanly after baking.
  2. Spread biscuit pieces in an even layer across the bottom of the dish. Leave a little surface coverage throughout so the egg custard can seep in and puff everything.
Mix and assemble
  1. Whisk eggs, milk, garlic powder, onion powder, salt, and black pepper together until smooth. The mixture should look evenly seasoned with no visible streaks of spices.
  2. Scatter bacon crumbles and 1 cup cheddar over the biscuit pieces. Distribute them to create bacon-and-cheddar pockets throughout the casserole.
  3. Pour egg mixture evenly over everything, pressing biscuits down gently to absorb the liquid. Press just enough to wet the biscuit tops so they rise and set as one bake.
  4. Top with remaining cheddar. Cover the surface so the top turns golden and cheesy as it bakes.
Bake
  1. Bake at 375°F for 30–35 minutes until eggs are set and biscuits are cooked through and golden. Look for a puffed, golden top with bubbling custard around the edges.

Notes

For clean slices, rest the bake 5 minutes before serving so the custard firms up. Refrigerate leftovers in a sealed container for up to 3 days; reheat individual portions in the microwave until hot. Freezing is not recommended for best biscuit texture. If you want a lighter option, use reduced-fat cheddar and 2% milk for a similar bake with less fat.