Best 9 Bacon Egg And Cheese Biscuit Casserole Recipes

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Bacon, egg, and cheese biscuit casserole is a delightful breakfast or brunch dish that combines the savory flavors of bacon, eggs, and cheese with the fluffy texture of biscuits. This hearty and satisfying casserole is perfect for feeding a crowd and is a great way to use up leftover bacon and biscuits. With its layers of crispy bacon, creamy eggs, gooey cheese, and flaky biscuits, this casserole is sure to be a hit with family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

BACON EGG & CHEESE BISCUIT BREAKFAST CASSEROLE



Bacon Egg & Cheese Biscuit Breakfast Casserole image

Provided by Jen

Number Of Ingredients 8

4 tbsp melted Butter
10 Eggs
1/2 cup Milk
10 strips cooked Bacon (cut into bite sized pieces)
1 Green Pepper (diced)
1 medium Onion (diced)
8 oz shredded Cheddar Cheese
2 can Grands Biscuits

Steps:

  • Preheat oven to 350.
  • Coat 8x10 baking disk with melted butter.
  • Beat eggs and milk in a large bowl until blended.
  • Separate biscuits and cut into quarters.
  • Add biscuits to egg mixture and toss to coat.
  • Add bacon, peppers, onions and cheese to bowl and mix together.
  • Let sit for 10-15 minutes.
  • Transfer mixture to prepared dish.
  • Bake for 25 minutes.
  • Cover top with aluminum foil and bake for another 30 minutes of until eggs are cooked through.

BEST BISCUIT-HASH BROWN BREAKFAST CASSEROLE



Best Biscuit-Hash Brown Breakfast Casserole image

This recipe came about when I had all the ingredients for a great breakfast but didn't want to cook everything separately. Threw it into a casserole dish and voila! This is by far the best breakfast casserole I've ever had. It's wonderful when having "breakfast for dinner!"

Provided by heyday328

Categories     Breakfast and Brunch     Eggs

Time 1h5m

Yield 8

Number Of Ingredients 7

1 teaspoon butter, or as needed
1 (16 ounce) package bacon
1 (16 ounce) can refrigerated biscuit dough
8 frozen hash brown patties, or to taste
8 eggs
¾ cup milk
2 cups shredded Cheddar cheese

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Butter a 9x13-inch baking dish and set aside.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy but not fully browned, 6 to 8 minutes. Drain bacon slices on paper towels.
  • Slice biscuits lengthwise and place on the bottom of the baking dish, sealing the dough to cover the bottom completely. Top with hash brown patties. Layer bacon over the hash browns.
  • Whisk eggs and milk together, then pour over the casserole. Top with Cheddar cheese.
  • Bake in the preheated oven until top is bubbling and bacon is crispy, 30 to 35 minutes. Let cool for 10 minutes before serving.

Nutrition Facts : Calories 533.6 calories, Carbohydrate 37.7 g, Cholesterol 239.9 mg, Fat 34.7 g, Fiber 1.3 g, Protein 26 g, SaturatedFat 14.2 g, Sodium 1268.4 mg, Sugar 5.7 g

HOLIDAY BREAKFAST CASSEROLE WITH BISCUITS AND BACON



Holiday Breakfast Casserole with Biscuits and Bacon image

This breakfast casserole with biscuits and bacon is a great way to stay ahead of the holiday rush and madness. Throw it together and toss it in the oven for 30 minutes.

Provided by Allrecipes

Time 1h5m

Yield 12

Number Of Ingredients 9

1 tablespoon olive oil, or as needed
4 large potatoes, peeled and cubed
salt and ground black pepper to taste
1 ½ pounds bacon
1 (16.3 ounce) can refrigerated biscuit dough
nonstick cooking spray
5 cups shredded Cheddar cheese, divided
11 large eggs
¼ cup milk

Steps:

  • Heat oil in a large nonstick skillet over medium-high heat. Add potatoes, season with salt and pepper, and saute until golden brown, about 10 minutes. Remove from the skillet.
  • Add bacon to the same skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with nonstick spray.
  • Cut each biscuit into 4 pieces and spread evenly across the bottom of the prepared baking pan. Layer evenly with potatoes, then bacon, then 2 cups Cheddar cheese. Whip eggs and milk together in a bowl and pour evenly over the Cheddar cheese.
  • Bake in the preheated oven for 20 minutes. Sprinkle with remaining 3 cups Cheddar and return to the oven until a toothpick inserted into the center comes out clean, about 10 minutes.

Nutrition Facts : Calories 585.9 calories, Carbohydrate 39.4 g, Cholesterol 241.3 mg, Fat 34.5 g, Fiber 3 g, Protein 29.6 g, SaturatedFat 15.5 g, Sodium 1177.2 mg, Sugar 4.6 g

BACON, EGG AND CHEESE BREAKFAST CASSEROLE



Bacon, Egg and Cheese Breakfast Casserole image

Falling somewhere between a frittata and a tortilla española, this breakfast casserole has everything you love about a classic bacon, egg and cheese sandwich: smoky bacon, perfectly set eggs, sharp Cheddar and, if you want (and you definitely do), tangy hot sauce. Thinly sliced potatoes are added for structure and heft, and cooking them will be the most time-consuming part of this whole dish. The great news is that it's as delicious (if not more so) the next day, rewarmed or not. If you like, you can bake the casserole the night before and refrigerate, covered, when cool. To reheat, cover with foil and place in a 325-degree oven until warmed through, 25 to 30 minutes.

Provided by Alison Roman

Categories     casseroles, main course

Time 55m

Yield 6 servings

Number Of Ingredients 8

1/2 pound thick-cut bacon, cut into 1-inch pieces
1/4 cup olive oil
1 1/2 pounds russet or Yukon Gold potatoes, unpeeled, sliced 1/4-inch thick or cut into 1/2-inch pieces
1 large yellow onion, thinly sliced into rings
Kosher salt and freshly ground pepper
10 large eggs
6 ounces shredded sharp Cheddar or Monterey Jack
Hot sauce (optional)

Steps:

  • Heat oven to 350 degrees. Cook bacon in a 12-inch skillet over medium-high heat until crisp and the fat has rendered out, 8 to 10 minutes. Using a slotted spoon, remove from skillet, leaving fat behind.
  • Add olive oil, potatoes and onion slices to the skillet. Season with salt and pepper and cook, stirring occasionally until the potatoes are tender and start to brown, and the onions are golden brown, 20 to 25 minutes. Return bacon to skillet and stir to combine so that everything is distributed evenly.
  • In a large bowl, whisk eggs together and season with salt and pepper. Add cheese and whisk to blend. Transfer potato mixture to a 1 1/2- to 2-quart baking dish (any shape will work) and pour egg mixture over. Place in oven and bake until eggs are puffed around the edges and just set in the center, 15 to 20 minutes.
  • Remove from heat and let cool slightly before eating. Serve with hot sauce if you like.

Nutrition Facts : @context http, Calories 572, UnsaturatedFat 24 grams, Carbohydrate 24 grams, Fat 42 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 14 grams, Sodium 692 milligrams, Sugar 3 grams, TransFat 0 grams

CLINTON KELLY'S BACON, EGG & CHEESE BISCUIT CASSEROLE



Clinton Kelly's Bacon, Egg & Cheese Biscuit Casserole image

From TheChew.com. Posting for safe keeping. Clinton says you can make the biscuits ahead of time and you can even make the entire casserole the night before and let it sit in the fridge overnight.

Provided by Kerena

Categories     Breakfast

Time 2h

Yield 1 casserole, 12 serving(s)

Number Of Ingredients 15

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon sugar
1/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter (chilled and cut into cubes)
3/4 cup buttermilk
1/2 cup chives (chopped)
3/4 cup cheddar cheese (shredded)
1 lb bacon (cooked and chopped)
6 large eggs
1 1/2 cups milk
salt
1/2 cup chives (chopped)
1/2 cup cheddar cheese (grated)

Steps:

  • For the Cheddar Chive Biscuits: Preheat the oven to 425 degrees. In a large bowl, combine flour, baking powder, salt, baking soda and sugar. Whisk until well combined.
  • Cut in chilled cubes of butter into the dry mixture. Texture should resemble small pebbles.
  • Pour buttermilk over mixture, add chives and cheese and gently stir to combine.
  • Pour mixture out onto a lightly-floured surface. Knead mixture until dough comes together.
  • Roll out dough to a 1/3-inch thickness. Using a 1 1/2-inch ring mold, cut out biscuits. Repeat process, being careful not to over knead dough.
  • Place on a prepared baking sheet, bake for 8-10 minutes or until golden brown.
  • For the Bacon Egg & Cheese Casserole: Preheat oven to 350 degrees. Butter a 9 x 13 inch casserole dish.
  • Halve all biscuits, Place a single layer of cheddar chive biscuits halves (the bottoms) into the casserole dish. Cover the biscuits with cooked and chopped bacon. Sprinkle cheddar cheese over the bacon layer. Place biscuit tops over the cheese.
  • In a large bowl whisk together eggs, milk, chives, salt and pepper. Pour egg mixture over biscuits. Cover and refrigerate for 30 minutes, allowing the egg custard to be absorbed into the biscuits.
  • Bake covered in foil for 45-55 minutes until set.

Nutrition Facts : Calories 411.8, Fat 30.6, SaturatedFat 13.4, Cholesterol 151.2, Sodium 669.7, Carbohydrate 19.4, Fiber 0.7, Sugar 1.4, Protein 14.3

BACON EGG AND CHEESE BISCUIT CASSEROLE



Bacon Egg and Cheese Biscuit Casserole image

Make and share this Bacon Egg and Cheese Biscuit Casserole recipe from Food.com.

Provided by kitchen_mom

Categories     Breakfast

Time 26m

Yield 12 serving(s)

Number Of Ingredients 9

3 cups all-purpose flour
4 teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt
1/2 cup butter
1 cup milk
3 eggs
1/2-1 lb bacon (or sausage)
1 cup shredded cheddar cheese

Steps:

  • Heat oven to 425.
  • Start frying bacon or sausage.
  • Combine first 5 ingredients, then cut in butter.
  • Make a well in the center and pour in milk. Stir until well combined and moist.
  • Turn dough out onto floured surface and knead until dough holds together well and is pliable. Press into bottom of a greased 9 x 13 pan.
  • Beat the eggs with a splash of milk and pour over biscuit crust.
  • Sprinkle crumbled bacon or sausage over the egg mixture and top with cheese.
  • Bake for 16 - 20 minutes, or until egg is cooked through.

BACON EGG & CHEESE BISCUIT CASSEROLE RECIPE - (4/5)



BACON EGG & CHEESE BISCUIT CASSEROLE Recipe - (4/5) image

Provided by cooksalot

Number Of Ingredients 17

2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon sugar
1/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter (chilled, and cut into cubes)
3/4 cup buttermilk
1/2 cup chives (chopped)
3/4 cup shredded cheddar cheese
BACON EGG & CHEESE BISCUIT CASSEROLE
cheddar chive biscuits
1 pound bacon (cooked and chopped)
1/2 cup shredded cheddar cheese
6 large eggs
1 1/2 cups milk
salt (to taste)
1/2 cup chives (chopped)

Steps:

  • step-by-step directions Preheat oven to 350ºF. Butter a 9 x 13 inch casserole dish. Halve all the biscuits and place an even layer of biscuit bottoms into the casserole dish. Sprinkle with the bacon and cheddar cheese. Top with the other halves of the biscuits. In a large bowl, whisk together, eggs, milk, chives, salt, and pepper. Pour egg mixture over biscuits. Cover and refrigerate for 30 minutes, allowing the egg custard to be absorbed into the biscuits. Cover with foil and place in oven to bake for 45-55 minutes, or until set. For the Cheddar Chive Biscuits: preheat the oven to 425ºF. In a large bowl, whisk together the flour, baking powder, sugar, baking soda, and salt. Into the dry mixture, cut in chilled cubes of butter until the texture resembles small pebbles. Pour the buttermilk over mixture, gently stirring to combine. Pour the dough out onto a lightly-floured surface and knead until dough comes together. Roll out the dough to a 1/3-inch thickness. Using a 1 1/2-inch ring mold, cut out biscuits. Repeat process, being careful not to over knead the dough. Place on a parchment lined baking sheet and bake for 8-10 minutes, until golden brown.

CHEESY BACON AND GRITS CASSEROLE



Cheesy Bacon and Grits Casserole image

I was craving grits for breakfast, so I created this masterpiece with fresh corn and leftover bacon. Serve with avocado and hot sauce. -Rebecca Yankovich, Springfield, Virginia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 8 servings.

Number Of Ingredients 10

6 bacon strips, chopped
3 cups water
1 cup whole milk
3/4 teaspoon salt
1 cup uncooked old-fashioned grits
2 cups shredded Colby-Monterey Jack cheese, divided
2 large eggs, room temperature, lightly beaten
1 cup fresh or frozen corn, thawed
1/4 teaspoon pepper
Sliced avocado, optional

Steps:

  • Preheat oven to 350°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., Meanwhile, in a Dutch oven, bring water, milk and salt to a boil. Slowly stir in grits. Reduce heat to low; cook, covered, until thickened, 15-20 minutes, stirring occasionally. Remove from heat. Stir in 1-1/2 cups cheese until melted. Slowly stir in eggs until blended. Stir in bacon, corn and pepper. Transfer to a greased 2-qt. baking dish. Sprinkle with remaining 1/2 cup cheese., Bake, uncovered, until edges are golden brown and cheese is melted, 35-40 minutes. Let stand 10 minutes before serving. If desired, serve with avocado. , Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake grits as directed until heated through and a thermometer inserted in center reads 165°, increasing time to 45-55 minutes.

Nutrition Facts : Calories 261 calories, Fat 13g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 534mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 13g protein.

BACON AND EGGS CASSEROLE



Bacon and Eggs Casserole image

Because it's fast to fix and such a great hit with family and friends, this egg casserole with bacon is a favorite of mine to make for brunches. Served with a fruit salad, hot muffins and croissants, it's excellent for an after-church meal. -Deanna Durward-Orr, Windsor, Ontario

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 10 servings.

Number Of Ingredients 8

4 bacon strips
18 large eggs
1 cup whole milk
1 cup shredded cheddar cheese
1 cup sour cream
1/4 cup sliced green onions
1 to 1-1/2 teaspoons salt
1/2 teaspoon pepper

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Remove to paper towel to drain. , In a large bowl, beat eggs. Add milk, cheese, sour cream, onions, salt and pepper. , Pour into a greased 13x9-in. baking dish. Crumble bacon and sprinkle on top. Bake, uncovered, at 325° until knife inserted in center comes out clean, 40-45 minutes. Let stand for 5 minutes.

Nutrition Facts : Calories 289 calories, Fat 22g fat (10g saturated fat), Cholesterol 420mg cholesterol, Sodium 508mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 16g protein.

Tips:

  • Make sure to use fresh and high-quality ingredients for the best flavor.
  • If you don't have self-rising flour, you can make your own by adding 1 teaspoon of baking powder and 1/2 teaspoon of salt to 1 cup of all-purpose flour.
  • You can use any type of cheese that you like in this recipe. Cheddar, mozzarella, and Swiss are all popular choices.
  • If you want a crispy biscuit topping, make sure to bake the casserole until the biscuits are golden brown.
  • This casserole can be served for breakfast, lunch, or dinner. It's also a great option for potlucks and brunch parties!

Conclusion:

The bacon, egg, and cheese biscuit casserole is a delicious and easy-to-make breakfast or brunch recipe. It's perfect for feeding a crowd, and it can be easily customized to your liking. With a few simple ingredients, you can have a hearty and satisfying meal that the whole family will love. So next time you're looking for a quick and easy breakfast or brunch recipe, give this bacon, egg, and cheese biscuit casserole a try!

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