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Bacon, Egg, and Cheese Biscuit Bake

Bacon egg cheese biscuit bake with puffy biscuit quarters baked in a savory egg custard until the top is golden and risen. This easy breakfast bake layers crumbled bacon and cheddar throughout for a cheesy, custardy biscuit casserole.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

biscuit dough
  • 16 oz refrigerated biscuit dough Canned biscuits, each biscuit cut into quarters.
bacon
  • 8 bacon Cooked and crumbled.
eggs and dairy
  • 6 eggs Large eggs.
  • 1.5 cup whole milk
seasonings
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 salt and black pepper Salt and black pepper to taste.
cheddar
  • 1.5 cup sharp cheddar Shredded, divided (about 1 cup for the first layer and remaining for the top).

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 375°F and grease a 9x13 baking dish so the biscuit pieces don’t stick.
  2. Spread the biscuit pieces in an even layer across the bottom of the dish.
  3. Whisk the eggs, whole milk, garlic powder, onion powder, salt, and black pepper until combined.
  4. Scatter the bacon crumbles and 1 cup shredded cheddar over the biscuit pieces.
  5. Pour the egg mixture evenly over everything, then press the biscuits down gently to help them absorb the liquid.
  6. Top with the remaining cheddar.
Bake
  1. Bake at 375°F for 30–35 minutes, until the eggs are set and the biscuits are cooked through and golden on top.

Notes

For clean slices, let the biscuit bake rest 5–10 minutes after baking so the custard firms up. Store covered in the refrigerator up to 4 days; reheat individual portions in the microwave. Freezing is not recommended for best biscuit texture. For a lower-sodium option, use reduced-sodium cheddar and season lightly with salt.