I admit that I have quite a history of poor results with casseroles. Sometimes I can’t tell if it is a me-issue or a recipe-issue. Outside of a good classic lasagna (try my skillet version here!) or shepherd’s pie – I am quite proud of those two! – they just haven’t been for me. Until this cheesy egg and biscuit casserole! While doing test bakes, my family gave rave reviews and it disappeared faster than I expected!
This easy-to-follow recipe bakes up a filling, cheesy, and comforting casserole that is perfect for breakfast, brunch, or even dinner. It is perfect for a potluck event or for doubling to feed a crowd at home. Additionally, it freezes well if you want to stock your freezer on the weekends. I love any meal that can be prepped ahead to free up time during the busy weekdays! Whether you’re a casserole expert or a bit of an amateur like me, then this cheesy egg and biscuit casserole recipe is for you!
After cooking, you can refrigerate this casserole for up to four days, or freeze it for up to three months. I love these Pyrex baking dishes with lids! These help reduce the amount of plastic wrap or foil you use – just let the casserole cool thoroughly, close it with the included lid, and pop it in your fridge or freezer! These baking dishes make refrigerator and freezer organization really easy. They are also great for transporting dishes for potlucks and other gatherings.
Looking for more breakfast ideas? Pair this casserole with my Classic Blueberry Muffins for a complete breakfast spread, or try my Spinach Stuffed Savory French Toast for a new take on another classic!
Recipe Tips and Suggestions
- Incorporate sautéed vegetables like bell peppers or spinach for added nutrition.
- Experiment with different cheeses such as Gruyère or pepper jack for unique flavors.
- Substitute bacon with cooked sausage or ham for variety.
- Add a dash of hot sauce or red pepper flakes for a spicy kick.
Storage Instructions
- Store any leftover casserole in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or bake in the oven at 350°F (175°C) until warmed through.
- To freeze leftovers, allow the casserole to cool to room temperature (no more than 2 hours) before freezing to prevent condensation and freezer burn. Cut the casserole into individual or family-sized portions. Wrap each piece tightly in plastic wrap or aluminum foil, then place them in an airtight freezer-safe container or a heavy-duty freezer bag. Clearly label the container or bag with the contents and freezing date. For best quality, consume within 2 to 3 months. Thaw frozen portions overnight in the refrigerator, or for a quicker option, use the microwave’s defrost setting. Reheat thawed portions in the microwave or oven until steaming hot all the way through (an internal temperature of 165°F or 74°C ensures safety). Keep in mind that freezing may slightly alter the texture of the biscuits and eggs, but your casserole will still be delicious and perfect for busy mornings or quick brunches.
- This casserole is ideal for make-ahead meals! To freeze, assemble the casserole without baking, cover tightly with foil or plastic wrap, and freeze for up to 3 months. To bake from frozen, preheat oven to 375°F (190°C), remove plastic wrap, cover with foil, and bake for 60–70 minutes until heated through.
Ingredients
- Opt for flaky refrigerated biscuits for a tender texture. You can also use whole wheat or gluten-free biscuits if that suits your preferences.
- Fresh, large eggs yield the best results. For a fluffier texture, whisk eggs thoroughly before adding other ingredients.
- Whole milk adds richness; however, low-fat or plant-based milks can be used as substitutes.
- Garlic and onion powders enhance flavor without overpowering the dish. Adjust quantities to taste.
- Cooked and crumbled bacon adds a smoky flavor. For a healthier option, turkey bacon can be used.
- Shredded sharp cheddar provides a bold taste. Experiment with other cheeses like Monterey Jack or a blend for varied flavors.
- Freshly chopped green onions add a mild, crisp bite.
Method Deep-Dive
1. Preheat oven to 375°F (190°C). Grease a 9-inch square baking dish.
2. Cut each biscuit into four equal pieces and spread evenly in the dish.
3. Whisk together eggs, milk, garlic powder, onion powder, salt, and pepper. Pour over biscuits.
4. Sprinkle bacon, cheese, and green onions on top.
5. Cover with foil and bake for 45 minutes until eggs are set and biscuits are golden.
6. Let cool slightly before serving.
Cheesy Egg and Biscuit Breakfast Casserole: Frequently Asked Questions
Can I use homemade biscuits?
Yes, homemade biscuits can be used. Ensure they are baked and cooled before adding to the casserole.
Can I prepare this casserole the night before?
Absolutely. Assemble the casserole, cover, refrigerate overnight, and bake the next morning.
Can I use frozen biscuits?
Yes, but thaw them before cutting and adding to the casserole.
Can I make this casserole vegetarian?
Yes, omit the bacon and use plant-based milk and cheese alternatives. You can also consider adding meat substitutes such as LightLife Vegetarian Bacon or a favorite variety of Beyond Sausage or Morningstar sausages for plant based options.
Ingredients
Method
- Preheat your oven to 375°F (190°C). Grease a 9-inch square baking dish.
- Open the can of biscuits and cut each biscuit into four equal pieces. Spread the biscuit pieces evenly into the bottom of the prepared baking dish.
- In a mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and black pepper.
- Pour the egg mixture over the biscuit pieces in the baking dish.
- Sprinkle the cooked bacon, shredded cheese, and chopped green onions on top of the egg mixture.
- Cover the baking dish with foil and bake for about 45 minutes or until the eggs are set and the biscuits are golden brown.
- Remove from the oven and let cool for a few minutes before slicing and serving.
Ingredients
Method
- Preheat your oven to 375°F (190°C). Grease a 9-inch square baking dish.
- Open the can of biscuits and cut each biscuit into four equal pieces. Spread the biscuit pieces evenly into the bottom of the prepared baking dish.
- In a mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and black pepper.
- Pour the egg mixture over the biscuit pieces in the baking dish.
- Sprinkle the cooked bacon, shredded cheese, and chopped green onions on top of the egg mixture.
- Cover the baking dish with foil and bake for about 45 minutes or until the eggs are set and the biscuits are golden brown.
- Remove from the oven and let cool for a few minutes before slicing and serving.
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