Golden biscuit pieces, seasoned eggs and crisp bacon bake together for a shareable breakfast. Melted American cheese finishes the top.
Give the biscuits room
Quarter the refrigerated dough and spread it evenly in a greased nine-by-thirteen-inch dish. A smaller, deeper pan can leave the center underbaked.
Check eggs and biscuits
The center should reach 165°F and the biscuit pieces should have no wet dough inside. If the top gets dark before the center is ready, cover it loosely with foil and keep baking.
Bacon, Egg and Biscuit Breakfast Casserole
Quartered biscuit dough bakes with seasoned eggs and crisp bacon, finished with melted American cheese.
Ingredients
- 15 oz refrigerated biscuit dough one approximately15ozcan; cut each biscuit into quarters
7 lg Egg- ½ cup Milk, 1 %
- 4 American cheese slices fat-free or regular; torn into pieces
- 4 Bacon slices cook until crisp, drain and crumble
- 1 tsp Onion powder
- 1 tsp Garlic powder
- Salt and pepper to taste
- cooking spray or butter for greasing the dish
Instructions
- Heat the oven to 375°F (190°C). Lightly grease a 9-by-13-inch baking dish. Cook the bacon in a skillet until crisp, drain and crumble.
- Cut each refrigerated biscuit into four equal pieces. Arrange in a single, evenly spaced layer in the prepared dish. Do not pack the pieces together or use a smaller deep dish, which can leave the centers doughy.
- Whisk the eggs, milk, onion powder, garlic powder and a little salt and pepper in a bowl until evenly blended. Pour over the biscuit pieces and scatter the cooked bacon evenly on top.
- Bake for about 30–40 minutes, then check the center. The egg mixture must reach 165°F (74°C), and the central biscuit pieces must be fully baked with no wet dough inside. Continue baking as needed; if the top browns too quickly, loosely tent with foil. A clean toothpick alone is not a temperature check.
- Scatter the torn cheese over the top and bake for 3–5 minutes more, until melted. Rest for 5 minutes, then cut into 8 portions and serve warm.
Notes
Different brands and sizes of canned biscuit dough bake differently. Use the stated amount and dish size, then check the biscuit centers as well as the egg temperature. This recipe is written for refrigerated uncooked biscuit dough, not baked biscuits or frozen dough.
Keep raw egg mixtures refrigerated and bake promptly after assembly. Refrigerate cooked leftovers in shallow containers within 2 hours and use within 3 days; reheat to 165°F (74°C).
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Let us know how it was!A short rest makes serving easier
Let the casserole stand for five minutes before cutting it into eight portions. Fresh fruit or a simple tomato salad makes a bright side.
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