Bacon and Egg Breakfast Casserole
This yummy and easy to make Bacon and Egg Breakfast Casserole features biscuits, eggs, and bacon. Great for a holiday breakfast or just a random Sunday.
Ingredients
- 2 cans Refrigerated Biscuits
- 1 1/2 cup Cheddar Cheese (grated)
- 9 slices Bacon (cooked and crumbled)
- 8 Large Eggs
- 1/2 cup Cream
- 3 Green Onions (chopped)
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
Instructions
- Before you begin to assemble the casserole, grate the cheese, chopped the green onions, and cook and crumble the bacon.
- Spray a 9x13" pan with baking spray.
- Cut the refrigerated biscuits into quarters.
- Spread the biscuit pieces into the bottom of the baking pan.
- Sprinkle the bacon pieces over the biscuit layer. (Leave about 25% of the bacon to sprinkle over the top later.)
- Sprinkle 1 cup of the grated cheese over the bacon.
- Add the eggs, green onions, milk and salt and pepper to a bowl and whisk together.
- Pour the egg mixture over the biscuits, bacon and cheese. Sprinkle a 1/4 cup of shredded cheese on the top of the casserole.
- Place the casserole into an oven pre-heated to 350 and bake for 25 minutes. Remove from the oven and add the remaining grated cheese and bacon to the top of the casserole.
- Place the biscuit casserole back in the oven for 10 more minutes or until the biscuits are fully cooked.
Notes
Ingredient Notes:
Which Refrigerated Biscuits should I use?
The base of this casserole is store-bought refrigerated biscuits. We like the Pillsbury Buttermilk Southern Homestyle version but choose your favorite. If you get the Grands size you will need approximately 1 1/2 cans to fill the 9×13″ baking dish. You will need the full two rolls of the regular size biscuits.
What type of cheese works best with this recipe?
We used Cheddar Cheese but Cheddar Jack would taste good too.
Did you Make this Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!