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.
Cheesy Egg and Biscuit Breakfast Casserole
Ingredients
- 1 16 ounce can of refrigerated biscuits
- 6 large eggs
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- 6 slices cooked and crumbled bacon
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions
Instructions
- 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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