This Biscuit Egg Breakfast Casserole is a hearty, flavor-packed breakfast that can be made ahead of time or whipped up quickly in the morning! It’s made with tender, flaky bites of biscuits, egg, cheddar cheese, and crumbled bacon. And the best part? It has little pockets of rich, melty cream cheese distributed throughout! This is a breakfast that everyone will love.
Biscuit Egg Breakfast Casserole – The EASY Way!
I love a good breakfast casserole like this one or beef hashbrown casserole. Being able to throw everything into a baking dish and let the oven do the work makes breakfast so simple and quick…and makes serving a crowd so incredibly easy. Some of my other favorite easy breakfast dishes that you could pair with this are jalapeno popper breakfast casserole, sausage and spinach quiche, and stuffed biscuit breakfast bombs.
This recipe for biscuit egg breakfast casserole is a favorite. It’s super fast, can feed a crowd, and contains little bursts of cream cheese throughout which just elevates the whole thing and makes it over the top yummy!
Simply layer everything into a baking dish, bake until the biscuits are cooked through, pop it out of the oven, and dig into your easy, delicious, and filling homemade breakfast or brunch.
Why I LOVE this recipe!
- Surprise ingredient! This recipe features all of the classic biscuit egg breakfast casserole ingredients, plus surprise bits of cream cheese swirled in.
- Feeds a crowd! This casserole is made in a 9×13″ casserole dish, so you can plan on it feeding up to 8 people—or having leftovers!
- Quick and easy. Just 10 minutes to assemble and 20 minutes in the oven.
- Customizable. Keep the recipe as-is or customize with your favorite spices, breakfast meats, veggies, cheeses, you name it. You can’t really go wrong.
Recipe Notes
This biscuit casserole recipe is as simple as promised! Just 30 minutes for a family friendly meal.
In this section I am going to go through a few tips and tricks I use when making this recipe to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Biscuits – I use Grands biscuits. A can of Grands biscuits contains 8 large biscuits. If you can’t find these, you can also use 2 cans of regular-sized biscuits. I cut the biscuit dough into quarters to create perfect bite-sized pieces.
- Eggs – You’ll need 6 whole eggs for this recipe.
- Milk – Whatever milk you have on hand will work. I use regular 2%! If you want a richer flavor and denser texture, you could also use heavy cream, although I don’t find this necessary.
- Cream Cheese – Use a full-fat block of cream cheese cut into cubes. Make sure it’s nice and cold so it’s easy to cut!
- Cheddar Cheese – I recommend freshly shredded cheese for the best texture. Pre-shredded just isn’t the same.
- Bacon – Cooked and crumbled. Alternatively, use cooked sausage or ham instead.
- Salt and Pepper – I like to keep it simple with just salt and pepper, but feel free to add other seasonings if you want. A little bit of cayenne pepper is a great way to make your biscuit egg casserole a little spicier!
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make Breakfast Casserole with Biscuits.
Cut the biscuits into 4 pieces and spread them evenly over the bottom of a casserole dish. Cut the cream cheese into small cubes and drop them over the biscuit pieces.
In a medium bowl, whisk together 6 eggs, milk, salt and pepper until smooth. Pour the mixture over the biscuits in the casserole dish.
Spread the cheddar cheese over the top of the biscuit casserole and then top with crumbled bacon.
Bake for 25-30 minutes or until the biscuits are cooked through.
Recipe Tips
- Keep the cream cheese cold – The colder cream cheese is easier to cut into small cubes. If it’s too soft, you’ll end up with a melty mess.
- Use freshly grated cheddar – Pre-shredded cheeses have an anti-caking agent that, when melted, can give the cheese an unpleasant, gritty texture. I recommend grating your own for that perfect gooey texture.
- If you notice the cheese browning before the casserole is cooked through, simply top the baking dish with a piece of foil and continue to cook.
- Customize! This breakfast biscuit casserole is delicious as-is, but you can absolutely customize it with different meats, cheeses, or even veggies.
- If you do add veggies, be sure to pre-cook them. Adding raw veggies can cause the casserole to be watery.
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Use pre-cooked bacon or bacon bits – I always prefer the flavor and crisp texture of freshly cooked bacon, but you can save a little bit of time and dishes with pre-cooked or, in a pinch, bacon bits.
- Assemble and freeze – While this isn’t technically a short cut, you can get ahead with prepping by assembling the whole casserole, then storing it in the freezer until you’re ready to bake it. It should be wrapped tightly in plastic wrap and will last in the freezer for up to 2 months. When you’re ready to enjoy it, simply let it thaw in the fridge first!
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Chicken and Biscuit Casserole – Swap the bacon out for chopped chicken tenders or other leftover chicken you have on hand.
- Sausage Egg Biscuit Casserole– Use cooked and crumbled breakfast sausage in place of the bacon.
- Turkey Sausage Egg Biscuit Casserole
- Southwest Biscuit Casserole – Sprinkle some mild green chiles over the biscuits and cream cheese before pouring the eg mixture on top and replace the cheddar cheese with pepper jack.
- Vegetarian Egg and Biscuit Casserole – Simply skip the meat entirely! Instead add bell peppers, mushrooms, and onions.
Freezer Meal Instructions
Making this Grands biscuit breakfast casserole recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 2 months.
- Assemble the casserole as directed, but don’t bake.
- Wrap the baking dish tightly in plastic wrap, then store in the freezer for up to 2 months.
- When you’re ready to serve, thaw in the fridge overnight, then bake as directed, adding time as needed until heated through.
What to Serve with Biscuit Breakfast Casserole
Since this dish has all of the classic breakfast ingredients, it will pair well with many of your favorite breakfast side dishes. There are both classic options like my Cracker Barrel Hashbrown Casserole as well as some healthy options like a Summer Fruit Salad to keep it light.
Side Dish Ideas
- Glazed Lemon Scones – Offset the savory casserole with these sweet, fluffy, lemony scones topped with a decadent lemon glaze.
- Million Dollar Bacon – You can never go wrong with more bacon! This recipe for bacon is sweet, spicy, smoky, salty goodness in breakfast form.
You can choose one or add a few sides to make a wholesome, well rounded meal.
Biscuit Breakfast Casserole Leftovers
If you have leftovers after making this egg and biscuit casserole, then it is your lucky day! It saves and reheats well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to 3 months
More Breakfast Casserole Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my breakfast recipes here, or see a few of our readers favorite recipes below.
- Easy Baked Chicken Chilaquiles
- Roasted Veggie Breakfast Casserole
- Cinnamon Roll Breakfast Casserole
- Jalapeño Popper Breakfast Casserole
- Ham and Cheese Croissant Casserole
- Apple Fritter Breakfast Casserole
Biscuit Breakfast Casserole
Ingredients
- 1 can grands biscuits, (8 large biscuits)
- 6 eggs
- 1/2 cup milk
- 8 ounces cream cheese
- 4 ounces cheddar cheese
- 4 slices cooked bacon, crumbled
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat the oven to 350˚F.
- Cut the Grands biscuits into 4 pieces and spread them evenly over the bottom of a 9×13 inch casserole dish. Cut the cream cheese into small cubes and drop them over the biscuit pieces.
- In a medium bowl, whisk together 6 eggs, milk, salt and pepper until smooth. Pour the mixture over the biscuits in the casserole dish.
- Spread the cheddar cheese over the top of the biscuit casserole and then top with crumbled bacon.
- Bake for 25-30 minutes or until the biscuits are cooked through. Serve warm.
Recipe Notes
Other flavor options:
Make this casserole in different flavor combinations by trying one of these:- Chicken Biscuit Casserole- use chopped chicken tenders in place of bacon
- Sausage Biscuit Egg Casserole- use cooked crumbled breakfast sausage in place of the bacon.
- Southwest Biscuit Casserole- Dollop mild chopped green chiles over the biscuits and cream cheese before pouring the egg mixture on. Replace the cheddar cheese with pepper jack cheese.
Leave a Reply