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This Bacon, Egg and Cheese Biscuit Casserole is the easiest way to serve a warm, hearty breakfast that’s loaded with fluffy biscuits, crispy bacon, creamy eggs, and melty cheese—all baked in one pan for a stress-free morning. It’s perfect for a holiday brunch, but you’ll love it for meal prep breakfasts too!
For another crowd-pleasing breakfast casserole, this Easy Breakfast Casserole is one of my most popular recipes! You’ll also love this Overnight Breakfast Casserole, which is a favorite for holidays.
Why you’ll love this bacon & egg biscuit casserole recipe!
I grew up in the South, so my ultimate comfort food is a big Southern-style breakfast.
Biscuits? Oh, you better believe there will be biscuits—my mom’s Sprite Biscuits recipe, to be exact. And you can’t forget the bacon and eggs either.
This Bacon, Egg and Cheese Biscuit Casserole takes that classic Southern breakfast I love and bakes it up in sliceable casserole form. With cheese!
The best part? It starts with store-bought biscuit dough, so the prep is basically effortless. I make this on slow Saturday mornings, but it’s also a lifesaver when we have overnight guests or holiday brunches. You can assemble it ahead, bake it fresh, and watch it disappear slice by slice. It’s warm, filling, and just plain happy food!
- Simple, convenient ingredients: Store-bought biscuits make this breakfast feel homemade with almost zero work.
- Feeds a crowd: Perfect for holidays, potlucks, church gatherings, or hungry teenagers.
- Customizable: Add sausage, veggies, or your favorite cheese—this base works with anything.
- Make-ahead friendly: Prep the night before and bake in the morning.
- Kid-approved comfort food: Bacon, eggs, cheese, and biscuits… what’s not to love?
Table of Contents
- Why you’ll love this bacon & egg biscuit casserole recipe!
- Ingredients for Bacon & Egg Biscuit Casserole
- Variations
- How to Make Bacon, Egg and Cheese Biscuit Casserole
- What to Serve With Bacon, Egg and Cheese Biscuit Casserole
- Storage and Reheating
- Frequently Asked Questions
- More Breakfast Casserole Recipes You’ll Love
- Bacon, Egg and Cheese Biscuit Casserole Recipe
Ingredients for Bacon & Egg Biscuit Casserole
You’ll find a complete list of ingredients with quantities in the printable recipe card below.
- Refrigerated biscuit dough – Use Pillsbury Grands or any similar brand.
- Eggs – They form the custardy, savory base of the casserole.
- Milk – Creates a creamier texture. Whole milk works best.
- Cheddar cheese – Shredded freshly for the best melt, but pre-shredded is totally fine for busy mornings.
- Bacon – Crispy and crumbled so every bite gets a little salty crunch. Swap with sausage or ham if you like!
- Green onions or parsley – Adds a fresh pop of color and flavor at the end.
Variations
- Southwest Style: Add diced green chiles, pepper jack, and a drizzle of salsa.
- Fully Loaded Breakfast: Mix in sausage, onions, peppers, and mushrooms.
- Lighter Version: Use turkey bacon and reduced-fat cheese.
- Ham & Swiss: A fun twist that tastes like a baked breakfast sandwich.
How to Make Bacon, Egg and Cheese Biscuit Casserole
- Get started: Spread the biscuit pieces in the bottom of the baking dish. In a mixing bowl, whisk together eggs, milk, garlic powder (if using), salt, and pepper.
- Add cheese and bacon: Sprinkle half of the cheese and bacon over the biscuits.
- Add the egg: Pour the egg mixture over the top, making sure it gets into the biscuit layer.
- Bake: Sprinkle on the remaining bacon and cheese and bake for 35–40 minutes, or until the eggs are set and the top is golden brown. Let cool for 5–10 minutes before slicing and serving. Garnish with green onions if desired.
What to Serve With Bacon, Egg and Cheese Biscuit Casserole
Pair this casserole with a light side dish like fresh fruit or something sweet like muffins. Here are a few ideas:
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 30–60 seconds.
- Freezer: To freeze, wrap slices tightly and freeze for up to 2 months. Thaw in the fridge and reheat until warmed through.
Frequently Asked Questions
Yes! Assemble it up to 12 hours ahead, cover, and refrigerate. Bake it in the morning, letting it sit at room temperature while the oven preheats.
Absolutely. Just cut your dough into small pieces so everything cooks evenly. If you need a recipe, try my 7UP Biscuits, Classic Buttermilk Biscuits, or Easy Drop Biscuits Recipe.
Yes! Freeze after baking, then reheat slices in the oven or microwave.
Fresh fruit, yogurt, or a simple green salad balance out the richness nicely.
More Breakfast Casserole Recipes You’ll Love
Breakfast
Overnight Breakfast Casserole
Breakfast
Sheet Pan Breakfast Bake
Breakfast Casseroles
Ham & Cheese Breakfast Casserole
Breakfast Casseroles
Sausage Hashbrown Breakfast Casserole
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Bacon, Egg and Cheese Biscuit Casserole
Ingredients
- 1 (16.3-ounce can) refrigerated biscuit dough (like Pillsbury Grands), cut into quarters
- 8 large eggs
- ½ cup milk
- 1 ½ cups shredded cheddar cheese
- 8 slices bacon cooked and crumbled
- ¼ teaspoon garlic powder optional
- Salt & pepper to taste
- Optional: chopped green onions or parsley for garnish
Instructions
Prep the Oven and Dish:
- Preheat oven to 350°F.
- Lightly grease a 9×13-inch baking dish.
- Assemble the Casserole:
- Spread the biscuit pieces evenly in the bottom of the baking dish.
- In a mixing bowl, whisk together eggs, milk, garlic powder (if using), salt, and pepper.
- Sprinkle half of the cheese and bacon over the biscuits.
- Pour the egg mixture over the top, making sure it gets into the biscuit layer.
- Sprinkle the remaining bacon and cheese evenly over everything.
Bake:
- Bake for 35–40 minutes, or until the eggs are set and the top is golden brown.
- Let cool for 5–10 minutes before slicing and serving. Garnish with green onions if desired.
Serving & Storage Tips:
- Serve warm with hot sauce, salsa, or a dollop of sour cream.
- Leftovers can be stored in the fridge for up to 4 days.
- Reheat individual servings in the microwave for a quick breakfast.
Notes
- Change up the mix-ins: Want to make it your own? Add cooked sausage, chopped bell peppers, or diced onions.
- Get a head start: You can prep this casserole the night before—just cover and refrigerate, then bake in the morning.
- Add some heat: For a little kick, use pepper jack cheese instead of cheddar.
