Hey friend, sometimes waking up late on a Sunday feels like hitting the pause button on life. The air is rich with coffee aroma, and suddenly all that matters is comfort food.
Lately, I can’t shake the craving for flaky biscuit bits soaked in eggs, studded with bacon, and crowned with melted cheddar.
Why You’ll Love It
This Bacon, Egg & Cheese Biscuit Bake is like a Sunday morning dream in a pan. Imagine pieces of buttery biscuits cuddling up to a creamy egg custard—think of them as mini pillows soaking up flavor. Sprinkle on crisp bacon and a layer of sharp cheddar, then pop it in the oven. When it comes out, you’ll swear the whole kitchen smells like your favorite diner, minus the sticky counter. You know what? It’s perfect for adding a bit of joy to your weekend without stalling your plans. And hey, it even looks great in brunch photos—no filter needed.
There’s a nostalgia here, too: corner pieces everyone fights over, that hush when forks hit plates, and the first “Mmm” that breaks the silence. It feels like a group hug for your taste buds, whether you’re feeding six or saving leftovers for your next lunch break.
Timing and Servings
Hands-on prep takes about 10 minutes. I’m serious—barely enough time to gossip over the counter or scroll through your weekend playlist. Then the oven does its magic for 25–30 minutes while you sip coffee or catch up on headlines. All told, you’re looking at roughly 40 minutes from fridge to fork.
This bake fills a standard 9×13-inch dish and serves six to eight hungry brunchers. Cooking for two? Leftovers keep beautifully in the fridge for up to three days—perfect for easy breakfasts or a quick midday pick-me-up.
Ingredients
• 1 can (16.3 oz) refrigerated biscuits
• 6 large eggs
• 1 cup shredded sharp cheddar cheese
• ½ cup milk (whole, low-fat, almond, oat—your pick)
• 6–8 strips bacon, cooked until crisp and crumbled
• Salt and freshly ground black pepper, to taste
• Optional toppings: chopped green onions, a dash of hot sauce, or your favorite salsa
Directions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch Pyrex or similar baking dish.
- Break each biscuit into quarters and spread the pieces evenly in the dish—like assembling a buttery puzzle.
- In a mixing bowl (I love my OXO Good Grips whisk), combine eggs, milk, salt, and pepper. Whisk until the surface goes slightly frothy.
- Pour the egg blend over the biscuits, pressing gently so each bit soaks up some custard.
- Scatter the shredded cheddar in a single, even layer, then top with bacon bits.
- Bake for 25–30 minutes, until the edges turn golden and the center sets. A quick jiggle tells you when it’s ready—no wobble means you nailed it.
- Let the bake rest for 5 minutes before slicing. This pause makes cutting cleaner and flavors even more harmonious.
Variations
• Veggie boost: Fold in diced bell peppers, shallots, or a handful of fresh spinach.
• Spicy twist: Add sliced jalapeños or a pinch of red pepper flakes to the egg mix.
• Meaty medley: Swap bacon for breakfast sausage, diced ham, or even smoked salmon for a fancier vibe.
• Fit-friendly version: Use whole-wheat biscuit dough, turkey bacon, or cubed flaxseed bread.
• Sweet & savory: Replace bacon with maple-glazed sausage, then drizzle syrup on top just before serving.
Storage & Reheating Tips
Leftovers really are a gift. Store any uneaten squares in an airtight container (I like Glad containers) in the fridge for up to three days. To freeze individual portions, wrap them tightly in plastic wrap or foil and tuck into a freezer-safe bag for about a month.
When you’re ready to enjoy again, pop the squares on a baking sheet and warm at 325°F (160°C) for 10–12 minutes. If you’re in a hurry, a 60–90 second stint in the microwave (medium power) works wonders—edges get crispy and the center turns custardy once more.
FAQs
Can I use homemade biscuits?
Absolutely. If you’ve got a go-to recipe or a favorite mix, just break them into similar-sized pieces so everything bakes evenly.
What about dairy-free or lactose-intolerant options?
Sub in almond, oat, or coconut milk. For cheese, try sheep’s-milk varieties or a dairy-free cheddar alternative.
Is there a vegetarian twist?
Sure—swap the bacon for plant-based bacon or simply pile on extra veggies and a smoked gouda for that smoky richness.
Can I assemble this the night before?
Yes! Cover and store the unbaked dish in the fridge. You might need an extra 5 minutes of bake time in the morning, but it’s almost foolproof.
How can I tell it’s done?
Give the dish a gentle shake. If the center stays firm and a toothpick comes out mostly clean with a few moist crumbs, you’re golden.
Any herbs to brighten it up?
Chopped chives, parsley, or a few thyme sprigs add fresh flavor without overshadowing the richness.
Conclusion
There’s a simple joy in gathering around a warm bake straight from the oven—especially when it’s loaded with biscuits, eggs, cheese, and bacon. Whether you’re hosting a laid-back spring brunch, surprising someone with breakfast in bed, or just treating yourself, this dish delivers comfort and ease in equal measure. So why wait? Grab your favorite spatula, slice into that gooey golden goodness, and savor every bite.
Bacon, Egg & Cheese Biscuit Bake
Ingredients
- 1 can 16.3 oz refrigerated biscuits
- 6 large eggs
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 6-8 strips of cooked bacon crumbled
- Salt and pepper to taste
- Optional toppings: chopped green onions hot sauce, or salsa
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Separate the biscuits and cut them into quarters, placing them evenly in the greased baking dish.
- In a mixing bowl, whisk together the eggs, milk, salt, and pepper, then pour evenly over the biscuit pieces.
- Sprinkle the shredded cheddar cheese evenly over the top.
- Scatter the crumbled bacon over the cheese.
- Bake for 25-30 minutes, or until the eggs are set and the top is golden brown.
- Let cool for a few minutes, then garnish with optional toppings like chopped green onions, hot sauce, or salsa before serving.
