This Bacon, Egg, and Cheese Biscuit Bake is a deliciously easy breakfast casserole that perfect for Christmas morning or any holiday breakfast. This one-pan dish, layered with flaky biscuits, crispy bacon and cheesy scrambled eggs, is a cinch to prepare and will please everyone in the family. You can even prepare it the night before, to have it ready to pop in the oven on a busy morning.

Ingredients:

• 1 cup cheddar cheese, shredded
• The sharp cheddar cheese adds a rich, cheesy flavor that complements the bacon and eggs beautifully.
• 6–8 strips crispy cooked bacon, crumbled
• Crunchy bacon adds a salty, smoky bite against the tender biscuits and eggs. Or use turkey bacon or a plant-based product instead, if you prefer.
• 1/2 cup milk
• The milk contributes to a creamy, fluffy texture when mixed into the eggs.
• 6 eggs
• Eggs are the star here, offering protein and a springy, fluffy body to this breakfast bake.
• Salt and pepper, to taste
• A little seasoning brings out the eggs and cheese. Adjust to your liking.
• 1 (16.3 oz) can refrigerated biscuit dough (8 biscuits)
• The biscuits bake up puffy and light, soaking up all that cheese and egg love while forming a soft, buttery base in the casserole.
• Optional garnishes: Chopped green onions, hot sauce
• Green onions offer a bit of freshness, and a dash of hot sauce gives a little heat for anyone who prefers a kick in their breakfast.

Instructions:

Step 1: Preheat the Oven

Preheat oven to 350°F (175°C) and coat a 9×13 inch baking dish in cooking spray or butter.

Step 2: Prepare the Biscuits

Take the refrigerated biscuit dough and open the can and split the biscuits. Tear each biscuit into 4 pieces and scatter over the bottom of the prepared baking dish.

Step 3: Cook the Bacon

If you haven’t done so already, cook up the bacon until crispy, and crumble into small bits. Set it aside.

Step 4: Prepare the Eggs

In a large bowl, whisk the eggs, milk, salt and pepper until smooth. Stir in the crumbled bacon and 1 cup of shredded cheddar cheese (saving a bit of cheese for the top).

Step 5: Build the Casserole

Pour the egg mixture all over the biscuit pieces in the baking dish, so the biscuits have coverage most everywhere. Top with the reserved shredded cheddar cheese.

Step 6: Bake the Casserole

Bake the casserole in the preheated oven for 25-30 until the eggs are fully set, and the biscuits golden brown and puffed up. To see if the casserole is finished, insert a toothpick or knife into the middle. A clean one means the casserole is done.

Step 7: Garnish and Serve

Take the casserole out of the oven and let it cool a few minutes before serving. Top with chopped green onions and a drizzle of hot sauce, if you like.

Serving and Storage Tips:

• To serve: Serve warm for breakfast or brunch. Pairs well with fresh fruit, yogurt or a green salad to round out the meal.
• Storage: Leftovers should be kept in an airtight container in the fridge for about 3 days. Reheat individual servings in the microwave or oven.

Helpful Notes:

• Make sure to spread the biscuit pieces evenly across the bottom of the dish so they cook evenly and puff nicely.
• Make It Your Own: You can customize this casserole with sautéed onions, bell peppers or mushrooms for added flavor and texture.
• Make-Ahead Tip: You can assemble the casserole the night before and refrigerate. Just pop it in the oven and bake in the morning!

Tips from Well-Known Chefs:

• Chef Ina Garten: “Give your eggs some time to rest before serving. “It assists them in setting, and it makes the casserole easier to slice.”
• Chef Ree Drummond: “Add some cream cheese into your egg mixture for extra creaminess and flavor.”

Frequently Asked Questions:

Q1: Can I use a different type of cheese?

A1: Yes! You can also use Monterey Jack, Swiss or mozzarella instead of cheddar for variation in flavor.

Q2: Can I put some veggies in this casserole?

A2: Absolutely! For a veggie-packed version, add sautéed bell peppers, onions, spinach or mushrooms to the egg mixture.

Q3: Can I substitute turkey bacon or sausage for the bacon?

A3: Yes, you can also use both turkey bacon and sausage. Just be sure to cook the meat all the way through before stirring it into the casserole.

Q4: Is it possible to make this casserole without biscuits?

A4: Can I leave out biscuits for a low carb option?A4: Yes. Just add eggs as needed, and bake according to instructions.

Q5: What can I do to make sure the biscuits cook through?

A5: Make sure to sprinkle the biscuit pieces out into the dish evenly, and that they are covered by the egg mixture so they can bake evenly.

Q6: Can I freeze this casserole?

A6: Yes! You can freeze the baked casserole. Let it cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge; then reheat in the oven.

Q7: How do I keep the eggs from being overcooked?

A7: Monitor the casserole as it cooks. Remove that from the oven when the eggs are just set in the center so they don’t dry out.

Q8: Can I use homemade biscuit dough?

A8: Yes, you could use homemade biscuit dough. Simply roll and cut it into morceaux like regular refrigerated dough.

Q9: Can I make this dish vegetarian?

A9: Yes! Just skip the bacon or swap out for a plant-based bacon alternative, and pile on the veggies, like spinach, tomatoes, and mushrooms.

Q10: How can I reheat leftovers without making them dry?

A10: Place on sheet lined with foil and warm in oven at 300°F (150°C) for 10 – 15 minutes. This ensures that the casserole is moist, so it doesn’t dry out.

This Christmas Morning Bacon, Egg, and Cheese Biscuit Bake is the cozy and tasty breakfast casserole you need to feed a crowd on hectic holiday mornings. Easily prepared with little prep but lots of flavor, expect this to become a family favorite! Enjoy!