Bacon Egg and Cheese Biscuit Breakfast Bake
Pieces of refrigerated biscuit dough soak up a seasoned egg mixture and bake into a fluffy, golden casserole topped with cheddar and bacon. It has all the flavor of a breakfast sandwich in an easy, sliceable bake. Serve it for weekend brunch, holiday mornings or a family breakfast.
Preparation Steps
Heat the oven to 350°F (175°C) and grease a 9x13-inch (23x33 cm) baking dish.
Scatter the biscuit quarters evenly over the bottom of the dish.
Whisk the eggs, milk, salt and pepper in a bowl until smooth.
Pour the egg mixture evenly over the biscuits, nudging the pieces so they are all moistened.
Sprinkle the cheddar over the top, then scatter on the crumbled bacon.
Bake for 25 to 30 minutes, until the top is golden, the biscuits are puffed and cooked through, and the eggs in the center are set with no liquid when you press with a knife.
Let it stand for 5 minutes, then cut into squares and serve warm.
Tips & Variations
- Cook the bacon until crisp before adding it; it will not crisp further in the egg mixture.
- Add sauteed peppers, onions or cooked sausage, or swap the cheddar for pepper jack.
- Refrigerate leftovers for up to 3 days. Reheat individual squares in the microwave or a 350°F (175°C) oven until steaming hot.
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