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Bacon, Egg, and Cheese Biscuit Bake

Bacon, egg, and cheese biscuit bake is a hearty breakfast casserole with puffy biscuit quarters baked in savory egg custard. The top turns golden and risen with melted cheddar and crumbled bacon throughout.
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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
  

Bacon, Egg, and Cheese Biscuit Bake
  • 1 can (16 oz) refrigerated biscuit dough Each biscuit cut into quarters.
  • 8 bacon Cooked and crumbled.
  • 6 large eggs
  • 1.5 cup whole milk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 salt To taste.
  • 1 black pepper To taste.
  • 1.5 cup sharp cheddar Shredded, divided.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and assemble
  1. Preheat the oven to 375°F and grease a 9x13 baking dish.
  2. Spread the biscuit pieces in an even layer across the bottom of the dish.
  3. Whisk the eggs, milk, garlic powder, onion powder, salt, and black pepper until smooth.
  4. Scatter the bacon crumbles and 1 cup of cheddar over the biscuit pieces.
  5. Pour the egg mixture evenly over everything, pressing the biscuits down gently to absorb the liquid.
  6. Top with the remaining cheddar.
Bake
  1. Bake for 30–35 minutes at 375°F, until the eggs are set and the biscuits are cooked through and golden.

Notes

For the best texture, let the casserole stand 5 minutes after baking so it sets before serving. Refrigerate leftovers in a sealed container for up to 4 days; reheat individual portions in the microwave until hot. Freezing is yes—cool completely, wrap tightly, freeze up to 2 months, then thaw overnight in the fridge and reheat. For a lighter option, use reduced-fat cheddar and whole milk could be swapped for 2% milk without changing the bake time.